Roast Duck With A Honey Soy Basting Sauce - cooking recipe

Ingredients

2 kg duck (mine were smaller than this, hence 2, I think this should be about right for 4 people.)
Honey Soy Basting Sauce
4 tablespoons Dijon mustard
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
4 tablespoons dry white wine
1/3 cup olive oil
1 -2 teaspoon cornflour

Preparation

Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
Wash duck under cold water and remove any missed feathers.
Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130\u00b0C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
Serve Duck with basting sauce.