Chinese Roast Duck

• 1 (4- to 5-pound) duck
• Salt
• 2 tablespoons chopped onions
• 2 tablespoons finely chopped celery
• 1 1/2 teaspoons sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon anise seed
• 1/3 cup plus 1 1/2 teaspoons light soy sauce
• 2 cups plus 2 teaspoons water
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 1 teaspoon cornstarch

1. Preheat the oven to 325F.
2. Wash the duck and remove excess fat from the body and neck cavities.
3. Rub the inside lightly with salt.
4. Combine the onion, celery, sugar, cinnamon, anise seed, 1/3 cup of the soy sauce and 1 cup of the water.
5. Bring to the boiling point.
6. Tie the duck's neck tightly with a string so the sauce will not seep out while cooking.
7. Pour the hot sauce inside the duck.
8. Sew up the vent tightly.
9. Rub the outside of the duck with a little salt.
10. Place breast side up on a rack in a roasting pan.
11. Roast for 20 minutes.
12. Heat 1 cup water with the honey, vinegar, remaining soy sauce and 1 tablespoon salt.
13. Brush this mixture over the skin of the bird.
14. Continue to cook until the duck is done, about 1 1/2 hours, basting at 20-minute intervals with this sauce.
15. Remove the duck from the oven.
16. Drain the sauce into a saucepan and thicken it with cornstarch mixed with 2 teaspoons water.
17. Cook until slightly thickened.
18. Serve separately as gravy.

duck, salt, onions, celery, sugar, cinnamon, anise seed, soy sauce, water, honey, cider vinegar, cornstarch

Taken from www.cookstr.com/recipes/chinese-roast-duck (may not work)