2 tb Worcestershire sauce
1 tb Starch,dissolved in 2Tb-water
2 tb Light Soy sauce
1 ts Sugar
1 3-4 lb
Long Island
Duck
Combine the first three ingredients,
coat the duck and let stand 2 hrs. Fill a steamer pan with water 1 1/2" deep. Place
duck on rack
breast side up, reserving marinade . Cover, bring water to boil and steam 30 min. Skim fat from
steaming juice and reserve. Preheat oven to 400 F. Transfer
duck to a baking dish and brush with reserved marinade. Roast uncovered 15 min. Lower heat to 350
and roast a further 40 min. Remove
duck to a cutting board. Skim and
discard fat from the pan juices. In a small pan, combine reserved steaming and roasting
juices, bring to a simmer, add the starch mix and cook, stirring, until thickened. Cut the wings, legs and thighs at the joints, split the back in half and the
breast into quarters. Arrange pieces on a platter and
top with the gravy.