the fat come out easier during the roasting (you need to pierce just the skin, no need to go deep into the meat).
in a small bowl combine orange zest, ginger, white pepper, salt and oil and mix together.
rub the bird with the spicy mix. make sure to cover it both outside and inside.
tuck the wings under the bird's back and place it back side down into a deep roasting dish. roast at 180c for around 2 hours (if your duck is larger or smaller, you will need to adjust the roasting time - it will be around 30 minutes per 450 g of duck's weight). after the first hour, take 