Saute the onions and ginger in 1/2 cup oil in a medium skillet. Add 1 teaspoon salt, spice powder, white wine and sugar and mix well. Stuff the cavitities of ducks with mixture and close, securing with skewers.
Bring a large quantity of water to a boil in a stockpot. Place the ducks in a clean sink and pour some of the boiling water over them to seal the skin. Continue pouring water over ducks until skins cease to draw. Rub the ducks with oil. Brown in a large skillet or pot. Place the ducks in a large deep pan and add water to within 1/2 inch of top of duck. Add the orange zest, caraway seeds, anise seeds and 1 teaspoon salt to water. Bring the water to a boil. Lower heat and simmer for 3 to 4 hours. Makes 2 or 3 servings.
Ingredients
2 onions, chopped
1 teaspoon ginger
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon Chinese 5-spice powder
1/4 cup white wine
2 teaspoons sugar
2 wild ducks
vegetable oil
1/2 teaspoon dried orange zest
1 teaspoon caraway seeds
1/2 teaspoon anise seeds
1 teaspoon salt
