---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Main dish
       Yield: 4 servings
       1    (4-lb) duckling
       2 tb Salt
       2 qt Water
     1/2 c  Chopped onion
     1/2 c  Chopped celery
       1    Garlic clove; minced
       1    Bay leaf
       2 ts Butter or margarine
       2 ts Flour
     1/2 ts Ground star anise
       1 tb Green peppercorns in wine
   Remove backbone from duck and quarter or bone duck,
   reserving backbone and giblets for broth. Place salt
   in deep saucepan, add duck pieces and cook 20 minutes.
   Remove duck, place in shallow casserole and bake at
   350F 45 minutes, increasing heat to 375F during last
   10 minutes. Combine giblets, backbone and water in
   saucepan, cover and bring to boil. Reduce heat and
   simmer 2 hours. Skim off fat. Add onion, celery,
   garlic and bay leaf to broth, cover and simmer 20
   minutes. Strain. Melt butter in saucepan, stir in
   flour and cook 1 to 2 minutes. Add broth and cook
   until slightly thickened. Add star anise and green
   peppercorns and season to taste with salt. Serve sauce
   over duck.