Clean and dry well the duck. Hang in a cool, airy place for 2 hours, till skin is dry. Meanwhile, mix well the filling ingredients and keep aside.
Rub duck, inside and outside, with soy sauce. Rub red coloring on skin.
Tie neck of duck tightly with twine. Place it, tied side up, in a large bowl. Pour in 1 ¾ cups of the filling.
Secure opening with a skewer and some string so that liquid will not leak out.
Put duck on a rack over a pan containing several inches water. Place in a preheated moderate oven (400 ° F/gas mark 6)
Roast 20 minutes, then pour off fat. Reduce heat to moderately slow (350 °F/gas mark 4) and roast till done, allowing 25 minute per pound.
During last 30 minutes of roasting, reduce heat to slow (300°F/gas mark 2). Baste frequently with remaining filling.
Allow duck to cool slightly before draining the cooking juices in a bowl. Cut duck into bite-size pieces and dish up.
Strain and reheat cooking juices. Pour over duck and serve. Garnish if liked.
