Cantonese Roast Duck

Ingredients

• 1 (5 lb)  duck
• 1 tablespoon bean sauce
• 2 tablespoons dry sherry or shaoxing wine
• 1 1/2 tablespoons sugar
• 1/2 teaspoon five-spice powder
• 1 tablespoon light soy sauce
• 1 clove garlic, crushed
• 1/2 whole star anise
• 1/2 cup red wine vinegar
• 4 tablespoons honey

Directions

1. 1

   Cut off duck's wing tips and 2nd joints.

2. 2

   Combine bean sauce through anise and rub the inside of the duck with the mixture.

3. 3

   Sew the neck and tail openings securely.

4. 4

   Bring 6 cups water to a boil.

5. 5

   Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.

6. 6

   Pat the duck dry.

7. 7

   Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.

8. 8

   Slip a loop of string around the duck's neck and hang in a dry place overnight.

9. 9

   Pre-heat oven to 450°F.

10. 10

    Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.

11. 11

    Turn with a towel (NOT a fork).

12. 12

    Roast 8-10 minutes longer, making sure the duck does not burn.

13. 13

    Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.

14. 14

    Reduce heat to 300°F; roast 10 minutes.

15. 15

    Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).

16. 16

    Now increase heat to 450°F, remove foil and roast 10 minutes.

17. 17

    Remove from oven and serve hot.