Instructions: 1. Bone duck, keeping its shape and skin intact (see "HOW-TO SECTION").

Place in a bowl.

2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally.

3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place.

4. Meanwhile cook glutinous rice. Add reserved marinade and blend in; stuff mixture into duck and sew up securely or skewer.

5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling.

6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.