Cantonese Roast Duck

Rinse the duck under running water and dry thoroughly with paper towels. Tie the neck tightly with string, so that no liquid will drip out. Let sit uncovered in the refrigerator for 2 hours, then rub generously inside and out with salt. Heat oil in a small saucepan. Add onions, scallions, parsley, garlic and peppercorns. Stir fry for 2 minutes. Pour in stock. Bring to a boil and simmer gently 5 to 6 minutes. Add soy sauce, sherry, sugar and five spice powder; blend well. Pour this mixture inside the duck and close the cavity tightly with skewers and string so no liquid leaks out. In a separate bowl, mix honey and vinegar with boiling water to use for basting the duck. Preheat oven to 400 °F (205°C). Roast the duck on a rack 15 minutes. Baste the duck with the honey-vinegar mixture. Reduce heat to 375°F and roast for 1 hour, basting halfway through. Remove duck from the oven and cool for 1 to 2 minute. Carefully remove the strings and skewers; pour the liquid from the bird's cavity into a saucepan. Stir cornstarch with the water and add to the sauce over medium heat; stirring until thickened. Cut the duck into smaller pieces and place on a serving plate. Pour the sauce over and serve hot. Serve with rice and plain cooked vegetables if desired.