Drunken Duck
By: Anonymous
Published: Friday, February 12, 2010 - 12:05am

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!