MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Chinese Roast Duck
  Categories: Poultry, Duck, Oriental
       Yield: 8 servings
  
  
       5 lb duck
       4 tb onions, Chopped
       4 tb celery, chopped
       4 tb ginger, minced
     1/2 ts cinnamon, ground
       1 ea star anise, broken up
     1/2 c  soy sauce
       2 ts sugar
       2 tb dry sherry
       1 tb salt
       1 tb soy sauce
     1/4 c  honey
       2 tb Chinese black vinegar or
       2 tb 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 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 corriander.
   Walt
  
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