Chinese ''Roast'' Duck

• 1 duck, 4 to 5 pounds
• Salt and pepper to taste
• 2 tablespoons Shao Xing rice wine or dry sherry
• 3 tablespoons soy sauce
• 1/2 cup brown sugar
• 1 cinnamon stick, about 3 inches long
• 5 or 6 nickle-size slices ginger
• 4 pieces whole star anise
• 2 cloves
• 1 teaspoon coriander seeds

1. Cut duck as you would a chicken, into 6 or 8 serving pieces; discard wing tips, back and neck, or reserve to make stock.
2. Place duck, skin side down, in a 12-inch skillet over high heat and sprinkle it with salt and pepper.
3. When duck begins to sizzle, cover skillet and turn heat to medium.
4. After 15 minutes, turn duck and season skin side.
5. After 15 more minutes, uncover skillet and turn heat to medium-high.
6. Cook duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes or so.
7. Remove duck to a plate and pour off all but a tablespoon of fat; leave any solids in pan.
8. Over medium-high heat, add rice wine and bring to a boil.
9. Add soy sauce and 2 tablespoons water and bring to a boil; stir in remaining ingredients.
10. Once mixture starts bubbling, return duck to skillet and cook, turning it frequently until sauce is thick and duck is well-glazed, 5 to 10 minutes.
11. Remove duck, then scoop solid spices out of sauce.
12. Spoon sauce over duck and serve.

duck, salt, rice wine, soy sauce, brown sugar, cinnamon, ginger, star anise, cloves, coriander seeds

Taken from cooking.nytimes.com/recipes/1748 (may not work)