1 duck 1/2 teaspoon salt 2 leeks, sliced 1 cup sherry 1/4 cup soy sauce 2 1/2 cups hot water 1/2 teaspoon anise extract 1 teaspoon orange peel, grated 1 tablespoon light corn syrup 1 tablespoon cornstarch 1 tablespoon cold water 

Wash duck; pat dry. Sprinkle with salt. Place on a rack in a roasting pan. Add 1" water to the pan and roast at 350 degrees for 15 minutes. Prick the duck with a fork. Place sliced leeks inside the duck and place breast side up in a kettle. Add sherry and soy sauce. Bring to a boil then add hot water. Simmer for 1 hour, basting frequently. Add anise extract, grated orange peel, and light corn syrup. Cook on low heat for 1 more hour. Remove the duck to a serving platter and add a mixture of cornstarch and cold water to the pan juices. Cook until thickened, stirring constantly. Serve with the duck.Serves 6.