Cantonese Roast Duck

Ingredients:1 whole duck (about 1.5kg)Stuffing:A:5 pickled onions, sliced3tbs Hoi Sin sauce2tbs water1tbs salt1tbs sherry (optional)2 tsp sugar1 tsp sesame oil1 tsp garlic powder California style½ tsp black pepper, finely ground¼ tsp Chinese five spiceCoating:B:2tbs vinegarHot boiling waterRed and yellow coloringC:2tbs vinegar1tsp dark soy saucePickles15 pickles onions, sliced½ cup roasted cashew nutsMethod:To prepared duck:1. Clean and wash duck thoroughly. Wipe dry the inside of duck with kitchen paper.2. Combine ingredients A in a bowl, mix well.3. Spoon mixture A into the cavity of the duck. Secure openings of duck with needle and thread or skewers.4. Using a straw, insert into the duck below the wing area. Inflate with air until duck is 'blown' up.5. Immediately, pour boiling water, B over the duck skin, pat dry with kitchen paper.6. Rub duck skin with coating C. Hang the duck up by the neck to dry under the hot sun or in a well-ventilated place for about 5-6 hours or until skin is dry.To roast duck:7. Line a round casserole dish with several wooden chopsticks.8. Place duck over wooden chopsticks.9. Roast duck on . Tap Convection Browning pad twice, tap Serving/Weight pad 3 times and press Start pad.10. Remove duck, cook slightly and cut into bite-size pieces.11. Serve roast duck with pickles.Makes: 6-8 servTaken from "National Microwave/Convection Cookbookings.