|Ready to cook duckling||4 Pound|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Celery salt||1 Teaspoon|
|Chopped green pepper||To Taste|
|Green onions||2 , chopped|
|Parsley sprigs||4 Small|
|Sherry||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned mushrooms||3 Ounce|
Wash duckling and wipe dry.
Rub with salt and sprinkle with celery salt inside and out.
Insert green pepper, onions and parsley into cavity.
Skewer neck skin to back; fold back wings.
Place breast side up on a rack in an open roasting pan.
Roast in a slow oven 325°F. for 1 hour.
Meanwhile, combine sherry, honey, clove and cayenne.
Bring to a'boil; remove from heat.
Siphon excess fat from roasting pan.
Continue to roast duck for 45 minutes or until tender basting every 15 minutes with the wine sauce.
Remove duck to a warm platter.
Thicken sauce in pan with cornstarch.
Mix in drained mushrooms: serve sauce in a separate bowl.