4 to 5 lb. duck
2 tbsp. instant minced onion
1 tbsp. celery flakes
1 1/2 tsp. sugar
1/4 tsp. ground cinnamon
1/8 tsp. whole anise seed
1/3 c. soy sauce
2 c. water
2 tbsp. honey
2 tbsp. cider vinegar
1 1/2 tsp. soy sauce
3 1/2 tsp. salt
1 tsp. cornstarch
2 tsp. water

Wash and remove excess fat from body and neck cavities of duck. Rub inside lightly with salt. Combine instant minced onion, celery flakes, sugar, cinnamon, anise seed, 1/3 c. soy sauce and 1 cup water. Bring to boiling point. Tie neck cavity tightly shut with string (so sauce will not seep out while cooking). Pour hot sauce inside body cavity; sew up tightly to prevent sauce from bubbling out. Rub outside of duck with a little sauce. Place on a rack, breast side up, in roasting pan.

Bake at 325°F for 20 minutes.

For gravy, heat remaining 1 cup water with honey, cider vinegar, 1 1/2 tsp. soy sauce and salt and brush over skin of bird. Continue cooking 1 1/2 hours or until duck is done, basting at 20 minute intervals with sauce. Remove from oven, drain sauce into saucepan. Thicken with cornstarch mixed with water. Cook until slightly thickened. Serve separately as gravy.

Makes 4 servings.

Submitted by: Amanda Weichert