Orange and ginger, marry well with duck, helping to counteract the richness of the meat.

Preheat the oven to 180ºC.

Remove the duck from its packaging, rinse and pat dry.
Place the ginger in the duck's cavity and tie the legs together, to ensure it keeps a good shape while cooking and looks elegant when presented for carving.

Place the duck into an ovenproof dish.

Mix together the Hoisin and Soy sauces, brown sugar, orange rind and juice and brush some of the glaze over the duck. Reserve the remainder.

Roast in the preheated oven for 1½-2 hours or until the duck is cooked, brushing regularly with the glaze. The duck will be cooked when the juices run clear when pierced at the thickest part.

Allow the duck to stand for 10 minutes before jointing and carving.

Pour off the pan juices, discarding any fat, and serve the juices with the duck.