Rub the rice wine and salt all over the Duck. Wash throughly and drain. Blend all the ingredients together until smooth and stuff the mixture into the Duck belly and sew it up. Put honey, light soy sauce and oil into the bowl and mix well. Spread the mixture evenly on the Duck skin to absorb, hang the Duck up to dry for about 2 hours until the skin is dry. Place on the stainless steel wire shelving and roast for 40 minutes.