Roast Honey Duck

8 (up to) 10 c Water
1 Duck; 4 pounds
2 c Water
1 c Honey
1 ts Salt
1 tb Sherry
1 tb Sweet vegetable sauce
1 ts Sugar
1 ts Vinegar
1/2 (up to) 1 ts Chinese hot sauce
1/2 ts Sesame oil

Boil water in a large pan and lower in duck to scald; then remove quickly and drain at once, discarding liquid. Hang bird to dry overnight in a cool, airy place.

Boil remaining water and stir in honey to dissolve. Brush over duck skin and let dry somewhat. Repeat 3 or 4 times to saturate skin with honey.

Rub duck cavity with salt. Hang duck overnight again to dry in a cool, airy place.

Combine sherry, sweet vegetable sauce, sugar, vinegar, hot sauce and sesame oil. Rub mixture into duck cavity. Meanwhile preheat oven to 450 degrees.

Place duck on a rack over a drip pan containing several inches of water and roast 20 minutes. Reduce heat to 250 degrees and roast 40 minutes more.

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