Green Peppercorn Duck -

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

20 minutes. Remove duck, place in shallow casserole and bake at

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.