1 (4 lb.) duck
Melted butter
3/4 tsp. salt
1/4 tsp. pepper
1 c. apricot preserves
1/2 c. tomato sauce
1/3 c. cider vinegar
1/4 c. cooking sherry
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. salad oil
1 tsp. salt

Oven temperature 325 degrees. Brush duck with melted butter inside and out; sprinkle with salt and pepper inside and out. Puncture duck with fork making many holes to release fat. Skewer and roast on rotisserie or place breast side up on rack in shallow roasting pan. Roast for 2 hours. Combine apricot preserves with remaining ingredients and baste duck frequently with this sauce during the last half hour of roasting.