5-6 Star anise cloves
Duck giblets
Duck
1/2 cup sugar
1 tbsp sherry
3/4 cup soy sauce
1/2 cup water
Place scallions, anise, giblets and duck, breast side down into bottom of a heavy covered pot. Pour the combined next four ingredients over it. Cover tightly. Bring to boil and then simmer 1.5 to 2 hours. When half done, turn duckling. Remove when done and cut duck into serving pieces. Refrigerate liquide so fat rises and congeals.Skim off fat. Heat sauce 15 minutes before serving. Crisp duck under broiler, skin side up. Serve duck with liquid separately. Serve with steamed vegetables and saffron rice.
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