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- Susan S.
- 1 5 lb (2.3 kg). duck
- 4 tbsp (60 ml) onions, chopped
- 4 tbsp (60 ml) celery, chopped
- 4 tbsp (60 ml) ginger, minced
- 1/2 tsp (2 ml) cinnamon, ground
- 1 star anise, broken up
- 1/2 cup (125 ml) soy sauce
- 2 tsp (10 ml) sugar or honey
- 2 tbsp (30 ml) dry sherry
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) soy sauce
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) Chinese black vinegar or red wine vinegar
- fresh coriander leaves
- Clean duck, removing as much fat from the neck as posible.
- Rinse and pat dry with paper towels.
- Tie the neck closed.
- Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine.
- Bring to a boil and pour into duck.
- Sew up the opening.
- Rub skin with the salt.
- Line a pan with heavy aluninium foil.
- Place duck breast side up, on a rack in the pan.
- Pour 1 cup (225 ml) water into the bottom of the pan to reduce smoke.
- Roast in a 425 degree (225 C.) oven 30 minutes turning once.
- Pour off the water and fat and prick the skin lightly with a fork.
- Brush the duck with honey, vinegar and soy sauce mixture.
- Reduce the heat to 375 degrees (200 C.) and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.
- Snip the threads and drain the duck (reserve the filling as sauce if desired).
- Let stand 10 minutes.
- Cut duck in small pieces and serve with coriander.
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