Shanghai Duck

---------- 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.
Honey

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.

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