Title: Barbecued duck #2
 Categories: Poultry
      Yield: 6 Servings
 
    1/2 c  Honey
    1/2 c  Vinegar
      1    (4 to 5 lb.) duck; cleaned
      2 tb Bean paste
      2 tb Chopped fresh garlic
      2 ts Salt
    1/2 c  Cooking wine
    1/2 c  Sugar
      3    Green onions
 
  Twelve hours before roasting the duck, place a large wok on the stove
  and fill with 1 gallon water. Add the honey and vinegar and bring to
  a full boil. Holding the duck by one wing, ladle the hot liquid over
  the duck, coating well. Continue to ladle for 3 mins. Tie the legs of
  the duck together with string and suspend over a container. Let the
  duck drip dry for 12 hours. Preheat oven to 400 F. Combine the bean
  paste, garlic, salt, wine, and sugar. Place the whole green onions in
  the duck cavity followed by the bean paste mixture. Sew the opening
  together and bake in preheated oven for 45 mins.
  
  GOLDEN PALACE
  
  7TH ST, NW, WASHINGTON, DC
  
  BEVERAGE:  TSING TAO BEER
  
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