|Domestic duckling||5 Pound|
|Onion||1 Medium, quartered|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|All purpose flour||1 Tablespoon|
Season duckling with the salt; stuff body cavity with celery tops and quartered onion.
Skewer neck skin to back; tie legs to tail.
Twist wing tips under back.
Prick skin all over with fork to allow fat to escape.
Place duckling, breast up, on rack in shallow roasting pan.
Roast in uncovered pan at 375° for 1 3/4 to 2 hours, spooning off excess fat.
Add 3/4 cup water to roasting pan.
Combine honey and soy sauce; baste duckling.
Roast till drum stick moves easily in socket, about 15 minutes longer, basting occasionally with honey-soy mixture.
Discard stuffing, if desired.
Remove duckling to platter; keep warm.
Blend 1/2 cup cold water into flour; stir into pan juices.
Cook, stirring constantly, till thickened and bubbly.
Season to taste with salt and pepper.