Ginger Duck

I’ve introduced our friend Beaker for experiments that don’t quite go right.
I’ve also being debating if I should post the recipe even though it didn’t work. … The decision is to post the recipe as a “spoiler” (black on black) so that next time I make something similar it can be improved.
If you’re curious just highlight the following text.
Recipe:
Duck Maryland
Sliced Fresh Ginger
Sliced Lime
Salt

Rub duck in salt and place on baking tray. Place ginger and lime on duck. Back at 240degC for 10minutes and reduce to 160degC for another 20min. Done

Failure:
As the lime and ginger where placed on the duck the skin did not cook. Even though it was at 240degC. Furthermore the duck only had a very light ginger flavour.

Score: It should stay in the LAB