Cantonese Roast Duck

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.

• Ready In: 1 hr 55 mins
• Serves: 6-8

Ingredients

• 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

Directions

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 450°F.
10. Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 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 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
14. Reduce heat to 300°F; roast 10 minutes.
15. Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
16. Now increase heat to 450°F, remove foil and roast 10 minutes.
17. Remove from oven and serve hot.