Name: Cantonese Roast Duck
Yield: Serves 4 as a Main Course.
Cuisine: China
Ingredients: 3 slices fresh ginger root; 3 whole garlic cloves, lightly crushed; 3 whole scallions, cut into 3-inch sections; 1 cup boiling water; 1 whole duck, 5 to 5½ pounds, trimmed and inflated; 8 whole stems Chinese parsley; ¼ cup chicken broth; ¼ cup malt sugar or honey; 1 tablespoon Shaoxing wine or dry sherry; 2 tablespoons thin soy sauce; 1 tablespoon bean sauce; 1 tablespoon peanut oil; 1 teaspoon whole Sichuan peppercorns, roasted; 1 whole star anise; 1 tablespoon sugar