Instructions: 1. Slowly bring soy sauce and sherry to a boil in a heavy pan. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Cook, turning to color evenly (about 2 minutes on each side).

2. Remove duck, leaving liquids in pan. Rub Five Spices into skin; then return bird to pan.

3. Add enough cold water to half cover duck. Bring to a boil; then simmer, covered, about 1 hour, turning bird at 20-minute intervals for even cooking and coloring.

4. With a cleaver, chop duck, bones and all, in 2-inch sections; or carve, Western-style. Serve hot or cold.

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