Rub the well rinsed duck well dry inside and out with a kitchen towel.
Mix well the paprika with bell pepper, cinnamon, grated nutmeg, ginger, the peeled, squeezed garlic as well as the sugar, rice liquor, soy sauce and oil.
Pour the marinade over the duck and wrap it tightly in aluminum foil. Leave in a cool place for at least 24 hours.
Drain the duck and collect the marinade.
Place the bird on a skewer so that it turns evenly. Grill for 60 minutes. Brush with a little marinade every now and then. Dismantle the duck before serving.
Serve with soy germs doused with a little lemon juice and rice wine.
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