Preheat oven to 350° F.
Place duck on a rack in a roasting pan. Add 1 inch of water to the pan; roast at for 15 minutes. Prick the duck with a fork in several places.
Place leeks inside the duck; place duck breast-side up in a large soup pot or Dutch oven. Add sherry and soy sauce. Bring to a boil, then add hot water. Simmer for 1 hour, basting frequently.
Add corn syrup, orange peel and anise extrac Tbsp Simmer on low heat for 1 more hour. Remove the duck to a serving platter and add cornstarch mixed with cold water to the pan juices.Simmer until thickened, stirring constantly. Serve with the duck.Servings: 6