Roast duck

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.