Drunken Duck

Ingredients

1 Scallion stalk
2 Cloves garlic
6 -(up to)
8 cups Water
1 teaspoon Salt
1 dsh Pepper
1 Duck, 3 to 4 pounds
2 cups Sherry

Preparation

1
Cut scallion stalk in 1-inch sections; crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil.
2
Meanwhile wipe duck inside and out with a damp cloth, then add to pan.
3
Bring to a boil again, then simmer, covered, 30 to 40 minutes.
4
Drain duck, reserving liquid for stock. Let bird cool; then dry thoroughly with paper toweling and refrigerate, covered, overnight.
5
Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days.
6
Drain, reserving sherry (which can be re-used for cooking). Chop duck, bone and all, in bite-size pieces. Serve cold.
7
VARIATION: For the sherry, substitute sauterne.
8
REQUIRES REFRIGERATING IN SHERRY
9
FOR 5-7 DAYS!

 



Yield:

8.0 servings

Added:

February 12, 2010

Creator:

Anonymous

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