4 or 5 lb. duck, whole
1 can beer
1 c. soy sauce
1/2 c. sugar
2 slices ginger, fresh

Wash duck under cold water. Pat dry inside and out with paper towels. Place a wok or a large pan over high heat until hot. Add all the ingredients above, stirring until it boils.

Add duck, reduce heat to low and cover. Turn duck over every 30 minutes, basting frequently. Cook about 3 hours. Cool; transfer duck to a cutting board and cut into serving size pieces.