Rub duck with gin, leave for 1/2 hour. Dip duck in boiling water to blanch off skin. Remove and dry.
Hang for four hours. Stir honey with sherry and a quart of boiling water. Brush duck every hour, hang to dry overnight.
Place duck on grill. Place fat pan filled with water underneath. Cover wings with foil. Roast 20 min at 220 °C , 1 Szd. Continue roasting at 160 °C. After half the cooking time, turn duck to the other side.
If duck is browned too early, reduce temperature and increase to 240 °C for the last 10 min.
Unfortunately, the recipe is silent on what to do with the salt and soy sauce. I would season the duck inside and out with salt before roasting and offer the soy sauce with it at the table.