Roast duck with seared prawns

Combine the soy sauce, honey, water, cilantro, garlic, star anise and ginger in a deep, nonreactive container large enough to hold the duck. Add the duck, making sure that it is covered with the marinade. Cover and refrigerate for 12 hours.

Heat the oven to 350 degrees.

Remove the duck from the marinade (reserve the marinade) and pat the duck dry. Place it on a wire rack in a roasting pan breast side up. Roast the duck for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part reads 165 degrees. Turn the heat up to 400 degrees during the last 10 minutes of roasting so that the skin turns a dark golden brown.

Place the marinade in a small saucepan over medium heat and bring to a boil. Immediately remove from the heat and set aside.

About 15 minutes before the duck is ready, prepare the stir-fry. Heat the peanut oil in a large wok over medium-high heat. Add the shallots, prawns and minced garlic and allow them to sweat for about 2 minutes, or until the vegetables are translucent. Add the minced ginger and saute for about 1 minute or until the ginger has softened slightly.

Add the onion, celery and carrots and stir-fry for 2 minutes. Raise the heat to high, and add the mushrooms and chicken stock. Stir-fry vigorously to help the liquid evaporate, for about 1 minute. Add about 2 tablespoons of the reserved marinade and again stir-fry vigorously to deglaze the pan. Stir in the snow peas, and remove the mixture from the heat. Stir in the chopped scallions along with salt and pepper to taste.

Using a chef’s knife, cut the duck into eight pieces, 2 thighs, 2 legs and the 2 breasts cut in half. Place a mound of the stir-fried vegetables and two prawns into the center of each of four dinner plates. Place two pieces of duck on top of the vegetables and prawns.