---------- Recipe via Meal-Master (tm) v8.02
       Title: SHANGHAI DUCK
  Categories: Meats, Poultry
       Yield: 8 servings
       8 lg Scallions,
            Cut into 2-inch lengths
       2 md Star anise, broken into
            16 sections
       2 sl Gingerroot,
            Half-dollar size
       5 lb Duck
       1 c  Dark soy sauce
       1 c  Light soy sauce
       1 c  Water
     3/4 c  Sugar.
   Put the scallions, star anise and gingerroot in a
   heavy pot.  Place the duck, breast sideup in the pot.
   Mix the remaining ingredients and pour over the duck.
   Cover and bring to a boil. Simmer for about two hours
   or until tender, turning every half-hour. Remove duck
   from pan and place on a shallow dish, rub honey on
   duck, place duck in a 400 degree oven just until
   crispy...not too long.  Remove and chop into small
   pieces. Reserve liquid and serve at the table as a
   sauce. Sometimes I thicken it a little but most of the
   time we just serve it as is.