Instructions: 1. Cut scallions in 3-inch sections; slice ginger root. Place in a large heavy pan, along with duck giblets and star anise. Wipe duck inside and out with a damp cloth. Place in pan breast-side down.

2. Combine sugar, soy sauce, water and sherry and pour over duck. Bring to a boil; then simmer, covered, 45 minutes.

3. Turn bird over and simmer, covered, 45 minutes more. Let duck and liquid cool, uncovered, 10 to 15 minutes. Skim off the fat that rises to the top.

4. Heat duck and liquid, uncovered, over a medium flame, basting frequently until duck skin is dark brown and the liquid reduced to a cupful

(about 15 minutes).

VARIATION: For the white sugar, substitute brown sugar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.