1 duck

3 star anise pod

1 piece 7.3 x 2-inch (5 x 5-cm) ginger

1/2 cup (125 ml) celery, chopped

1 small head of garlic, broken into cloves, unpeeled

In a metal baking dish, bring about 2.5-cm (1-inch) of water to a boil. Add a rack large enough to rest on the sides of the dish.

Prick the duck skin in the fattest parts. Remove any visible fat.

Stuff the duck with the anise, ginger, celery and garlic. Do not tie the duck legs.

Place the duck on the rack and cover with a double thickness of aluminum foil. Enclose the duck as tightly as possible. Reduce the heat, the water should only simmer.

Steam the duck for 1 hour and 30 minutes or until a skewer inserted into the thigh shows that the duck is cooked throughout. After 1 hour, check the water level. Add more as needed, but it is rarely the case.

Combine the glaze ingredients. Let the duck cool for ten minutes on the rack. Gently pat the duck’s skin dry, which is now very unappetizing.

Preheat the oven to 200 °C (400 °F). Wash the bottom metal baking dish and line with aluminum foil for easy cleanup. Remove the duck for the rack.

Brush the skin with the glaze. Let dry for 10 minutes. Brush again with the glaze. Bake for about 40 minutes, basting occasionally.

The duck will be a shiny and beautiful dark brown. Remove from the oven and rack.

Most of the skin should be crisp.

To serve, remove the skin and cut into strips. Remove the duck meat and break into pieces. Set aside.

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