Chinese Roast Duck (燒鴨)

Pour boiling water over the duck, cut off the wings and trim any excess fat (to be used in another recipe). Crush the garlic and mix it with the soy sauce, sherry and honey. Baste the duck with the sauce all over and place it on a wire rack. Put the wire rack in a wok and add 500ml water. Cook the duck in an oven at 180°C for 2 hours, basting it with the honey sauce every 15 minutes. Remove any excess fat from the juices and reduce them by a third. Season with salt and thicken using the corn flour mixed with water (1:3). Serve sliced with plain rice and the sauce.