Roast Duck

• 1 duck, 4-5 lbs. (well cleaned)
• 4 teaspoons salt
• 1 teaspoon ground Chinese flower pepper
• 1/2 cup soy sauce
• 1/2 cup sherry wine
• 2 green onions, cut in 4-inch lengths
• 3 tablespoons honey

1. Rub salt and chinese flower pepper on duck (inside and outside) and put green onions in the cavity.
2. Keep in refrigerator for 24 hours, take out 2 hours before baking.
3. Preheat oven to 450*.
4. Bake 45 minutes at 450* on roasting pan rack with breast up; reduce heat to 350* and continue baking 1 hour more.
5. Mix honey, soy sauce, and sherry.
6. Baste duck with sauce mixture; continue baking 30 minutes more; brushing 3 times until mixture is gone.
7. Remove duck and let cool 40 minutes.
8. Cut duck into bite-sized pieces; arrange pieces on platter.
9. Serve hot or cold.

duck, salt, ground chinese flower pepper, soy sauce, sherry wine, green onions, honey

Taken from www.food.com/recipe/roast-duck-366089 (may not work)