Duck is first roasted and then braised, seasoned with aromatic Asian spices and flavors.
1 (5-pound) duck, rinsed and patted dry
1/2 teaspoon salt
2 leeks, rinsed, trimmed and sliced
1 cup sherry
1/4 cup soy sauce
2 1/2 cups hot water
1 tablespoon light corn syrup
2 teaspoons finely grated orange peel
1/2 teaspoon anise extract
1 tablespoon cornstarch
1 tablespoon cold water
- Preheat oven to 350°F (175°C).
- Place duck on a rack in a roasting pan. Add 1 inch of water to the pan; roast at for 15 minutes. Prick the duck with a fork in several places.
- Place leeks inside the duck; place duck breast-side up in a large soup pot or Dutch oven. Add sherry and soy sauce. Bring to a boil, then add hot water. Simmer for 1 hour, basting frequently.
- Add corn syrup, orange peel and anise extract. Simmer on low heat for 1 more hour. Remove the duck to a serving platter and add cornstarch mixed with cold water to the pan juices. Simmer until thickened, stirring constantly. Serve with the duck.
Makes 6 servings.