SERVES – 8

INGREDIENTS:

2.3 Kg. “Capella” Pekin Duck
8 Spring Onions – cut into 2 inch lengths
2 md star anise, broken into 16 sections
2 sl ginger root – 1” size
1 cup dark soya sauce
1 cup light soya sauce
1 cup water
¾ cup sugar / honey

METHOD:

Step 1 : Put the onions, star anise and ginger root in a heavy pot.
Step 2 : Place the duck, breast side up in the pot.
Step 3 : 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
Step 4 : 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.
Step 5 : Remove and chop into small pieces
Step 6 : Reserve liquid and serve at the table as a sauce. Serve it as is, or thicken a little.