- 1 whole duck, 4 lbs

		- 3 whole star anise
		
		- 1 sprig parsley
		
		- 1/4 cup soy sauce
		
		- 1/2 cup orange juice, fresh
		
		- 2 tablespoons honey
		
		- 2 tablespoons sherry wine
		
		- 1 teaspoon salt
		
		- 1 teaspoon ginger juice
		
		- water (enough to cover duck) 

			Yield: Makes 6 servings
			Active time: 2 hr
			Total time: 4 1/2 hr

		- Boil water in a large kettle.

		- Place duck, anise and parsley in boiling water;
			cook 10 minutes.

		- Remove duck from water; let cool on rack for 2 hours.

		- Preheat oven to 350*.

		- Bake duck on rack in a roasting pan for 1 1/2 hours.

		- Mix orange juice, soy sauce, honey, sherry,
			salt and ginger juice.

		- Pour half of mixture into cavity and brush remaining
			mixture on duck.

		- Bake 30-40 minutes more; basting every 10 minutes
			during the last 1/2 hour of baking.

		- Transfer duck to a platter.

		- Garnish with orange slices.

		- Serve hot.