2 lg. ducks
2 onions, chopped
1 tsp. dry ginger
Cooking oil
1 tsp. salt
Pepper
1 tsp. Chinese 5 spices
1/4 c. white wine
2 tsp. sugar
1/2 dried orange peel
1 tsp. salt
1 tsp. caraway seed
1/2 tsp. aniseed

Clean and pat duck cavities dry. Saute onions and ginger in oil until onions are transparent. Add 1 teaspoon salt, pepper, Chinese 5 spices, white wine, sugar; mix well. Stuff cavities of ducks with this mixture and close with skewers. Seal skin of ducks by pouring boiling water over entire body until skin ceases to draw. Rub ducks with oil and brown. Place ducks in large, deep pan and fill with water to 1/2 inch of top of breasts. Add to the water the orange peel, salt, caraway seed, anise seed. Bring water to a boil, lower heat and simmer for 2 hours. Serves 4.