Warm shallots and ginger until fragrant. Mix remaining ingredients.  Reserve ½ of the marinade to use in the glaze. Marinade duck (either whole or ½ deboned duck) with remaining marinade.

Preheat oven to 500⁰

Cook

• Heat a large cast-iron skillet over high heat. Coat lightly with oil.
• Place the marinated duck in the skillet flesh side down.
• Cook in oven for 15-20 minutes, until crispy.
• Broil briefly to crisp skin, as desired.

Glaze

Add plum or hoisin sauce to remaining marinade, warm and baste duck just before serving.