- 1 (4-6 lb)  frozen whole duck

		- 3 tablespoons honey
		
		- 4 tablespoons xiao xing chinese rice wine (aka shao hsing)
		
		- 2 tablespoons white vinegar
		
		- 3 slices of unpeeled fresh ginger
		
		- 3 tablespoons cornstarch
		
		- 3 tablespoons Chinese five spice powder, for rub
		
		- 4 tablespoons soy sauce
		
		- 8 cups water 

			Yield: Makes 2-4 servings
			Active time: 4 hr
			Total time: 9 hr

		- thaw duck overnight in refrigerator.

		- remove giblets and trim excess fat from
			tail area or anywhere hanging.

		- pierce chopstick or skewer under wing and
			bring through to other side to pierce
			through under the other wing on the other
			side in order to give you a way to dunk
			and hang duck. wings may be removed if desired.

		- in large wok or pot bring water to a boil.

		- add in ginger, vinegar, soy sauce, xiao xing,
			and honey and stir to dissolve honey completely.

		- make a slurry with cornstarch (mix with water)
			then add to boiling mixture.

		- dunk duck into boiling mixture and spoon
			liquid over duck for a couple of minutes
			making sure you completely moisten duck
			and render some fat.

		- repeat process for another couple of minutes.

		- immediately hang duck in cool room with a fan
			on high pointed directly on duck.
			make sure you put a pot or similar under
			duck to catch drippings.

		- rotate duck to ensure even drying.
		should take about 5 hours.
		skin will become taunt and tight.

		- after 4-6 hours, rub duck with 5-spice
			powder to taste.

		- heat oven to 375 degrees.

		- place duck onto roasting or cooling rack
			on middle or top rack of oven with a
			large pan filled with about 2 inches
			of water on bottom rack of a 375 degree oven.
		this will catch any drippings, keep
		your oven clean, and keep duck moist.

		- roast uncovered for about 1-1 1/2 hours
			rotating it 2-3 times.

		- check internal temperature for doneness.
		mine was perfect at 175 degrees in the breast.
		note that convection ovens will cook duck quite fast.

		- 16 remove duck and rest 10 minutes before
			serving whole or chopping Chinese style on the bone.