Cantonese Roast Duck

• 1 (5 lb) duck
• 1 tablespoon bean sauce
• 2 tablespoons dry sherry or 2 tablespoons 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

1. Cut off duck's wing tips and 2nd joints.
2. Combine bean sauce through anise and rub the inside of the duck with the mixture.
3. Sew the neck and tail openings securely.
4. Bring 6 cups water to a boil.
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. Pat the duck dry.
7. Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
8. Slip a loop of string around the duck's neck and hang in a dry place overnight.
9. Pre-heat oven to 450u0b0F.
10. Put the duck back-side-down on a rack in a roasting pan and roast at 450u0b0F 6-10 minutes until golden brown.
11. Turn with a towel (NOT a fork).
12. Roast 8-10 minutes longer, making sure the duck does not burn.
13. Reduce heat to 350u0b0F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
14. Reduce heat to 300u0b0F; roast 10 minutes.
15. Reduce heat to 250u0b0F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180u0b0F).
16. Now increase heat to 450u0b0F, remove foil and roast 10 minutes.
17. Remove from oven and serve hot.

duck, bean sauce, sherry, sugar, fivespice powder, soy sauce, clove garlic, star anise, red wine vinegar, honey

Taken from www.food.com/recipe/cantonese-roast-duck-113104 (may not work)