Yield 4 to 6 servings Ingredients 1,  4-lb. fresh or frozen Reichardt duckling                                1/2 cup of honey                                                                                                           Salt Directions Wash duckling; drain. Season cavity with salt. Place duckling on rack in roasting pan, breast side up. Bake uncovered in 400 degree oven, allowing 25 minutes per pound. Pierce duckling all over with fork to permit melted fat to drain off the at the halfway point. Turn bird over; brush with honey. Continue baking for 15 to 20 minutes.  Halfway through the cooking process, turn bird over and brush again. Skin will be nicely browned and crisp. Cut duckling into quarters, allowing 1 quarter per person.