Sam Choy'S Award-Winning Roast Duck

• 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

1. Remove wing tips, neck flap, tail end, excess fat, and drumstick knuckles.
2. Rinse both ducks.
3. Place in a dish, and pour shoyu (soy sauce) over them.
4. Roll the ducks in the shoyu and let sit for about 10 minutes.
5. Keep rolling in the shoyu every 3 to 4 minutes.
6. Preheat oven to 450u0b0F.
7. Mix all dry ingredients.
8. Place ducks breast side up on roasting rack in a roasting pan and sprinkle thoroughly with marinade.
9. Put a little marinade inside cavities.
10. Roast in 450u0b0F oven for 30 minutes.
11. Reduce heat to 325u0b0F.
12. Cook for 1 hour, or until meat thermometer registers an internal temperature of 170u0b0F to 175u0b0F.
13. No basting is required.
14. Serve with steamed rice.

soy sauce, marinade, salt, garlic salt, garlic, paprika, white pepper, coriander seed

Taken from www.food.com/recipe/sam-choys-award-winning-roast-duck-319741 (may not work)