Preheat oven to 375°F. Pierce skin of duck with a fork; rub duck with 1/2 teaspoon of the TABASCO® Sauce and sprinkle with salt. Place on a rack in a roasting pan. Roast 1 1/2 hours or until temperature on meat thermometer reaches 190°F.
Meanwhile, melt jelly in a small saucepan over medium heat. Gradually stir in juices. Add ginger and remaining 1/2 teaspoon TABASCO® Sauce.
In a small bowl, stir together cornstarch and water until smooth. Add to saucepan and, stirring constantly, bring to a boil; boil 1 minute. Serve with Roast Duck.
Makes 4 servings.