Title: Roast duck
 Categories: Burmese, Duck, Poultry
      Yield: 4 Servings
 
      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.