Title: Cantonese roast duck
 Categories: Chinese, Meats
      Yield: 6 Servings
 
      1    Duckling rubbed inside and
           -out with 2 tablespoon salt
      2 tb Sherry
      2 tb Hoisin sauce
      2 tb Dark corn syrup
      1 ts Five spice powder
      1 tb 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.