Source:

Susan S.

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments