|Frozen duckling||5 Pound, thawed (1 Whole, Ready To Cook)|
|Onion||1 Medium, quartered|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|All purpose flour||1 Tablespoon|
Pull off fat around tail of duckling.
Season duckling with the 1 teaspoon salt; stuff with celery tops and onion.
Tie legs and tail together; skewer neck skin to back.
Tuck wings under back.
Place, breast side up, on rack in electric skillet (325°).
Prick with fork to allow fat to escape.
Cover and cook 2 hours.
Unplug electric skillet.
Cool 5 minutes; remove cover carefully.
Pour off fat.
Add 1 1/4 cups water to skillet.
Blend honey and soy sauce; baste duckling.
Cover and continue cooking at 275° till drumstick moves easily in socket, about 30 minutes longer.
Remove duckling to platter, discard onion, celery tops, and string.
Baste again with pan juices.
Combine flour and 1/2 cup cold water; stir into skillet.
Cook and stir till thickened and bubbly.
Season with salt and pepper.
Serve with duckling.
Garnish with kumquats, if desired.
Serve with Braised Celery.