GINGER-GLAZED DUCK

To ensure crisp, flavorful skin, this glazed duck is roasted at high heat during the last 10 minutes.

Prep: 10 minutes       Roast: 2 hours 10 minutes

1 duck (4½ pounds), cut into quarters, fat removed

3 teaspoons grated, peeled fresh ginger

½ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons honey

1 tablespoon soy sauce

1. Preheat oven to 350°F. Pat duck dry with paper towels. With two-tine fork, prick skin in several places.

2. In cup, combine 1 teaspoon ginger, salt, and pepper. Use to rub on meat side of duck quarters. Place duck, skin side up, on rack in large (17" by 11½") foil-lined roasting pan. Roast 2 hours, using spoon or bulb baster to remove fat from pan occasionally.

3. Meanwhile, in cup, combine honey, soy sauce, and remaining 2 teaspoons ginger.

4. Turn oven control to 450°F. Remove duck from oven and brush all over with ginger glaze. Return to oven and roast 10 minutes longer. Makes 4 main-dish servings.

Each serving: About 690 calories, 37g protein, 9g carbohydrate, 55g total fat (19g saturated), 163mg cholesterol, 662mg sodium.

CHIPOTLE-GLAZED DUCK

Prepare as directed but omit ginger, honey, and soy sauce. While duck roasts, press 2 tablespoons chopped canned chipotle chiles in adobo through sieve into small bowl; discard skin and seeds. Stir 2 tablespoons light (mild) molasses into chipotle chiles. Proceed as in Step 4.