Amazingly good ginger duck recipe

[stellanoir]

On another thread, people were posting what they were cooking or eating for Easter. I said I was cooking Ginger Duck and some people wanted the recipe. So since I bothered to type it up to PM.
I figured there might be some other people might like to try something untraditional for Easter or whatever. It's the best recipe for duck because most of the fat is elimated completely, so the texture is amazing.

1 duck (thawed in fridge, giblets removed)*
1 onion, peeled and cut in half, or 3 shallots
2 stalks celery, cut into 3-inch-long pieces
2 teaspoons ground ginger
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon salt
1/2 cup sherry (I buy the better stuff as opposed to cooking sherry)
1 small bunch watercress, trimmed and washed

1. The day before, stuff the duck with the onion and celery. Place the duck breast side up, in a large soup pot with enough water to half cover it. Add the ginger and bring to a boil. Cover and reduce the heat so that it simmers gently for an hour.

2. After one hour, turn the duck over. Add the sugar, soy sauce, and salt. Continue simmering for another hour. Turn the duck once again and simmer until tender and almost falling apart, about another hour. Turn off the heat and when cool enough, remove duck from pot and place in a roasting pan. Cover and refrigerate until the next day.

3. Pour the broth into a container and chill overnight. A layer of fat will form on top. Scrape off the fat and discard. What remains is delicious in rice and soups and can be frozen for months.

4. Before serving bring duck to room temperature in roasting pan. Preheat oven to 350 degrees. Add the sherry and 1 cup of the defatted broth to the roasting pan and roast uncovered for 30 to 45 minutes, basting occasionally with the juices from the pan. The duck is done whe it is heated through and the skin is crist and chestnut brown.

5. Transfer the duck to a serving platter and garnish with watercress.

Yield: Dinner for four with no leftovers

*last time I used fresh duck and should have cut down a bit on the time I simmered it

[July]

1. Thanks, stellanoir. Can't wait to try it! nt

[Rabrrrrrr]

2. That sounds good!

I love duck!!

[stellanoir]

4. I probably should have credited the source.

I got it out of a New York Times magazine article written by Amanda Hesser in 8/01. It was the cutest story because she had started seeing a guy and when the relationship started to get serious and it was time to meet his folks, she was all apprehensive about having dinner at their house because she was the food editor for the NYT and really didn't want to put his mom on the spot. His mom turned out to be a total culinary ace and totally wowed the author by serving this recipe.

[Stephanie]

7. Oh I remember that! Mr. Latte.

She married him!

[sui generis]

3. I have an aversion to ginger but the basics look really good here

will probably substitute either fresh chopped rosemary, herbs d'provence or yellow curry.

yummmm!

[stellanoir]

5. I love ginger

but your post makes me consider a wealth of substitutions.

So thanks.

[stellanoir]

6. someone just inquired about what I serve it with

I said lots of different things but I just noticed that in the article where I found the recipe, the source served it with rice and a shaved vegetable dish. She shredded carrots and parsnips into long thin strands and then steamed them with butter in a saute pan and finished them with a sprinkling of tarragon. "The parsnips added sweetness and lovely contrast to the savory duck and the sharp heat of the watercress."

I'll do that vegetable dish next time for sure.

[demnan]

8. That sounds absolutely devine

People don't cook enough with parsnips - I simply love them. Thanks again for posting the recipe, I'm going to try it.

[stellanoir]

9. kicking for the collective

of late night salivating and hungry individuals.

I know I'm risking a plethora of more serious copycats by kicking at this hour but what the heck. It's really a great meal.