8 lg scallions,
1 cut into 2-inch lengths
2 md star anise, broken into
1 16 sections
2 sl gingerroot,
1 half-dollar size
5 lb duck
1 c dark soy sauce
1 c light soy sauce
1 c water
3/4 c sugar.
1 honey

Put the scallions, star anise and gingerroot in a heavy pot. Place the
duck, breast sideup in the pot. Mix the remaining ingredients and pour over
the duck. Cover and bring to a boil. Simmer for about two hours or until
tender, turning every half-hour. Remove duck from pan and place on a
shallow dish, rub honey on duck, place duck in a 400 degree oven just until
crispy…not too long. Remove and chop into small pieces. Reserve liquid
and serve at the table as a sauce. Sometimes I thicken it a little but most
of the time we just serve it as is.

My family loves canned lychees but they are expensive to serve to such a
large family, so I streeetch them by putting them in strawberry jello. I
make the jello and let it almost set, then add the drained lychees (I used
the juice from the lychees for my liquid), so that the lychees “float”
through the jello. This is so simple but my family demands it at almost
every big dinner. Often they will spoon the jello and lychees into a glass
and add cream to it. It makes the lychees go farther and molded it is a
pretty and colorful dish on the table. —