1. Wipe duck, inside and out, with a damp cloth.

2. Combine stock, sugar, soy sauce, honey and salt in a large deep bowl. Coat duck with mixture and let stand in bowl 1 hour, turning occasionally. Drain, reserving marinade. Meanwhile preheat oven to 350 degrees.

3. Place duck on a rack over a drip pan containing several inches of water. Roast 1-3/4 to hours, basting with marinade at 1/2-hour intervals.

4. Let cool slightly; then, with a cleaver, chop bones and all in bite-size pieces, or carve Western style. Serve duck plain or with a plum sauce dip.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.