Green Peppercorn Duck

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Title: GREEN PEPPERCORN DUCK
Categories: Poultry, Main dish
Yield: 4 servings

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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