Clean and wash the duck and rub with Vegeta inside and out.
In a small bowl mix honey, vinegar and a teaspoon of oil and smear the duck all around. Put half an orange and cleaned white part of the leek inside the duck.
Smear the roasting tin with the remaining oil, place the duck inside, put in a preheated oven to roast at 190°C and baste with hot water. During roasting smear the duck with the remaining mixture of honey, vinegar and oil and baste with warm water.
After an hour put the remaining orange cut in slices next to the duck and continue roasting for about one hour (until tender).
In the meantime prepare the side dish – rice croquettes. Put the rice in boiling water, add Vegeta and simmer over how heat for about 15 minutes. Remove from heat and cool a little.
Add grated cheese, beaten egg, ginger, parsley, bread crumbs and mix together well. Shape small balls with hand and in the middle of each ball put a cube of cheese.
Roll the rice balls in bread crumbs and fry in deep oil until bright yellow.
Take out the duck from the roasting tin and drain extra fat. Drain the sauce and pour into a smaller bowl.
Add ginger, pepper, wine and Gussnel dissolved in water. Cook together for about 1-2 minutes, stirring constantly. Add salt if necessary.
Cut the roast duck and serve with sauce and rice croquettes.
The sauce will be tastier if you add little bits of orange peel.