Recipe - Chinese Roast Duck

5 pound Duck
4 tablespoon Onions, Chopped
4 tablespoon Celery, chopped
4 tablespoon Ginger, minced
One half teaspoon Cinnamon, ground
1 Star anise, broken up
One half cup Soy sauce
2 teaspoon Sugar
2 tablespoon Dry sherry
1 tablespoon Salt
1 tablespoon Soy sauce
One fourth cup Honey
2 tablespoon Chinese black vinegar or
2 tablespoon Red wine vinegar

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, ona rack
in the pan. Pour 1 cup water into the bottom of the pan to Reduce smoke.
Roast in a 425 F 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 375F and roast 1 One half 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
corriander. Walt

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini