Total Calories: 1,738
Combine first 4 ingredients and coat ducks thoroughly with mixture. Cover ducks and refrigerate at least 6 hours, preferably overnight. Remove ducks from marinade, wiping off excess, reserve marinade.
Preheat oven to 350 F. Place ducks in a roasting pan and strain 1 cup marinade over them. Roast 1 ½ hours, basting every 15 minutes with juices in pan.
Heat oil in large saucepan or a deep frying pan to 350 F. Place 1 duck half skin side down in oil and deep fry until skin is crisp, 3 to 5 minutes. Remove with tongs and drain on paper towels. Repeat with remaining duck, frying halves 1 piece at a time. If desired, bone duck or cut into serving pieces or sliced before serving.
For ginger sauce, combine honey, water, plum sauce, soy sauce, and ginger in a small saucepan and bring to boil over high heat. Stir in flour/water mixture, reduce heat to low, and simmer until sauce is syrupy, about 20 minutes. Serve ducks hot or at room temperature; pour sauce over ducks or pass separately.
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