Instructions: 1. Wipe duck with a damp cloth and place in a pan. Add sherry and salt; bring to a boil, then simmer, covered, 15 minutes. Meanwhile preheat oven to
350 degrees.

2. Drain duck, reserving liquid, and rub with soy sauce.

3. Place bird on a rack over a drip pan containing several inches of water. Roast 1 hour, basting at 20-minute intervals with reserved liquid.

(Add more water to drip pan as it evaporates.)

VARIATION: In step 2, mix the soy sauce with 1 tablespoon honey; then thin slightly with water before rubbing over duck.

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