Recipe - Cantonese Roast Duck

1 Duckling rubbed inside and
out with 2 tablespoon salt
2 tablespoon Sherry
2 tablespoon Hoisin sauce
2 tablespoon Dark corn syrup
1 teaspoon Five spice powder
1 tablespoon Ground brown bean sauce

Rub duck inside and out with salt and refrigerate
overnight. Mix remaining ingredients and rub on duck
inside and our until used up. Preheat oven to 300
degrees. Place duck on rack, breast side up, in pan
with 1 inch of water. Roast 1 hour, turn duck over,
roast 1 hour more. Turn duck breast side up, increase
heat to 350 degrees and roast 30 minutes. Remove from
pan and cool. To serve, carve in the chinese manner,
bones and all. Or carve as you would poultry. If
carved chinese style, the duckling may be wrapped in
foil after carving and frozen. Reheat in foil in 300
degree oven for 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini