Roast Duck in Spiced Gravy

3 lb duck
3 c water
1/4 t aniseed
water
2 T butter or olive oil
1 c duck stock
1 t oregano
1 T coriander
1/2 c boiled wine

Sauce:
1/2 t ground pepper
1 t celery seed (or lovage)
1/2 t cumin
1/4 t coriander
pinch of fennel
1/2 t rosemary (or rue)
1/2 c boiled wine
dash of wine vinegar
c gravy from the roasting pan
flour

To prepare the duck, simmer for 30 minutes in water seasoned with aniseed. Remove the bird from the pot, reserving the stock, put it 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 375° oven for 1 1/5 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.