1 large duck
Water
Aniseed
Butter or olive oil
Duck stock
Oregano
Coriander
Boiled wine

For the sauce:
Ground pepper
Celery seed (or Lovage)
Cumin
Coriander
Pinch of fennel
Rosemary (or Rue)
Boiled wine
Dash of wine vinegar
Gravy from the roasting pan
Flour

Simmer the duck for 30 minutes in water seasoned with aniseed.

Remove the bird from the pot, reserving the stock.

Put the duck in a roasting pan, and season with a mixture of butter or olive oil, stock, oregano, and coriander.

(At this point, an 'Apician'stuffing may be added, made of sausage, damsons or dates, almonds and spices.)

Roast In a high heat for 1½ hours basting from time to time.

For the last 30 minutes add the boiled red wine to the pan.

To make the sauce

Grind pepper, celery seed (or lovage), cumin, coriander, fennel, and rosemary (or rue) in a mortar.

Add to boiled wine, vinegar, and gravy from the roasting pan.

Bring to a boil, simmer to blend flavors, and thicken with flour.

Serve the duck on a platter with the sauce.