1 roasting duck, about 1.75 kg/3 1/2 lb
1 tablespoon honey
2 tablespoons hoi sin sauce
2 tablespoons light soy sauce
1 teaspoon crushed garlic
1 teaspoon finely grated ginger
2 teaspoons sesame paste
1 teaspoon salt
1/2 teaspoon crushed Szechwan pepper
or black pepper
Wash duck inside and out and dry on paper towels. Discard tail and oil glands as described in previous recipe. Combine all remaining ingredients and heat in a small pan until honey melts and a smooth, thick paste results. If too thick for spreading add a spoonful of water. Rub 1-2 tablespoons of this marinade inside and outside the duck, reserving the rest to serve as a sauce. If sesame paste is not convenient, substitute smooth peanut butter mixed with 1 teaspoon oriental sesame oil.
Put duck into an oven bag and follow manufacturer's directions about making a few small holes in the bag near the tie. Leave duck to marinate for 1 hour. Preheat oven to 190 degrees C (375 degrees F) and place duck in roasting pan breast-side down.
Cook for 45 minutes, then turn duck breast upwards and continue to roast for 1 hour. Remove from bag, carve thinly and serve hot with sauce, spring onions and Mandarin Pancakes. If liked, plum or chilli sauce may be served as well as the reserved marinade.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)