Cantonese Roast Duck

1 duckling rubbed inside and - out with 2 tablespoon salt
2 tablespoons sherry
2 tablespoons hoisin sauce
2 tablespoons dark corn syrup
1 teaspoon five spice powder
1 tablespoon 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. 6 Servings


Nutritional Information:
38 Calories (kcal); trace Total Fat; (4% calories from fat); trace
Protein; 8g Carbohydrate; trace Cholesterol; 97mg Sodium

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