Peking Duck

Directions

1. Clean the duck under cold running water. Pat dry with paper towels and hang it in a cool draft free place for at least 5 hours. No place to hang it? Place it on a rack over a roasting pan.
2. Dissolve cornstarch in 1 cup of the water. Bring rest of the water to a boil in a medium pot. Add sherry, ginger, honey and vinegar. Whisk in the dissolved cornstarch. Boil for 2-3 minutes.
3. Place duck over a large bowl or pan to catch the sherry mixture as you ladle it over the duck. Make sure you cover the entire duck. Reserve the left over sherry mixture. 30 minutes later repeat the process and reserve the mixture. 30 minutes later do it one more time. Leave duck to air dry overnight.
4. Day 2
5. Preheat oven to 375 F
6. Place the duck on a wire rack over a roasting pan. Roast for 30 minutes.
7. Reduce oven temperature to 300 F and roast 40 minutes or until well colored and cooked through.
8. Remove from oven, cover with aluminum foil and let rest about 15 minutes before slicing and serving.