Peking duck

1 duck

3 tbsp. honey

3 tbsp. soy sauce

1 tbsp. sesame oil

50 g salt

Scald purified duck boiling water, liberally RUB with salt and leave in the refrigerator for 10-12 hours. Mix the honey sauce and sesame oil, RUB a duck, leaving little to fill the inside, and leave the duck for an hour. The remains of the sauce, pour a small amount of water, pour inside the duck and sew the hole. Put the duck in a preheated oven on the grill over the pan in which water is poured. Roast duck 90 minutes (half an hour at a temperature of 220C, then when 190S). Ready duck has a bright Golden-brown skin.