Duck in Honey Sauce

I remember my mother cooking duck, which she rubbed enthusiastically with salt and honey. The duck was so good that Boris Chaliapin, the son of the great opera singer, espying one left over at the end of the lunch, devoured the lot by way of a savoury. For my mother’s method roast at 180°C/350°F/Gas 4 for 2 hours. This is a variant on the idea.