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Shanghai Duck

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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<h1>Shanghai Duck</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />8 lg Scallions, <br />Cut into 2-inch lengths 2 md Star anise, broken into <br />16 sections <br />2 sl Gingerroot, <br />Half-dollar size 5 lb Duck <br />1 c Dark soy sauce <br />1 c Light soy sauce <br />1 c Water <br />3/4 c Sugar. <br />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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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