Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (4-lb) duckling
2 tb Salt
2 qt Water
1/2 c Chopped onion
1/2 c Chopped celery
1 Garlic clove; minced
1 Bay leaf
2 ts Butter or margarine
2 ts Flour
1/2 ts Ground star anise
1 tb Green peppercorns in wine
Salt

Remove backbone from duck and quarter or bone duck, reserving
backbone and giblets for broth. Place salt in deep saucepan, add duck
pieces and cook 20 minutes. Remove duck, place in shallow casserole
and bake at 350F 45 minutes, increasing heat to 375F during last 10
minutes. Combine giblets, backbone and water in saucepan, cover and
bring to boil. Reduce heat and simmer 2 hours. Skim off fat. Add
onion, celery, garlic and bay leaf to broth, cover and simmer 20
minutes. Strain. Melt butter in saucepan, stir in flour and cook 1 to
2 minutes. Add broth and cook until slightly thickened. Add star
anise and green peppercorns and season to taste with salt. Serve
sauce over duck.

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