Sam Choy'S Award-Winning Roast Duck - cooking recipe

Ingredients

2 (2 -3 lb) ducks
3/4 cup soy sauce
Dry Marinade
1 tablespoon salt
1 tablespoon garlic salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 tablespoon coriander seed, whole

Preparation

Remove wing tips, neck flap, tail end, excess fat, and drumstick knuckles.
Rinse both ducks.
Place in a dish, and pour shoyu (soy sauce) over them.
Roll the ducks in the shoyu and let sit for about 10 minutes.
Keep rolling in the shoyu every 3 to 4 minutes.
Preheat oven to 450\u00b0F.
Mix all dry ingredients.
Place ducks breast side up on roasting rack in a roasting pan and sprinkle thoroughly with marinade.
Put a little marinade inside cavities.
Roast in 450\u00b0F oven for 30 minutes.
Reduce heat to 325\u00b0F.
Cook for 1 hour, or until meat thermometer registers an internal temperature of 170\u00b0F to 175\u00b0F.
No basting is required.
Serve with steamed rice.