Cantonese Roast Duck

Rub the seasoning in cavity and on skin of duck; marinate at least 30 minutes.

Spread onions, ginger root and five-spice powder in cavity of duck and seal opening with toothpicks.

Use ample hot water to rinse and soak duck about 5 minutes; wipe dry. Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking.

Put duck on rack, back side up, then place on middle shelf of oven.

Roast at 350 - 400 degrees F for 1 hour or until cooked and golden, turn over during roasting.

Cut roasted duck in pieces; serve with dipping sauce (plum sauce is good).