Ingredients Jump to Instructions ↓

  1. 1 (5-pound) duck, rinsed and patted dry

  2. 1/2 teaspoon salt

  3. 2 leeks, rinsed, trimmed and sliced

  4. 1 cup sherry

  5. 1/4 cup soy sauce

  6. 2 1/2 cups hot water

  7. 1 tablespoon light corn syrup

  8. 2 teaspoons finely grated orange peel

  9. 1/2 teaspoon anise extract

  10. 1 tablespoon cornstarch

  11. 1 tablespoon cold water

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback