---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Cantonese Roast Duck
  Categories: Chinese, Poultry
       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.
  
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