Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Dressed wild duck carcasses, 2 Scallions; cut in 1" pieces
-legs, wings and necks 3 cl Garlic; minced
-removed [save for stock] 1 2" piece ginger; sliced
1 c Soy sauce 3 Star anise
1/2 c Sake or dry sherry 1 ts Peppercorns; cracked
3 tb Vegetable oil 1 tb Sugar

Soak ducks in cold water at least 1 hr; drain and soak in salted water
another hr. Drain and marinade in soy sauce and wine for at least one
hour and up to overnight. Drain and reserve marinade.

Heat oil in a large casserole. Add scallions, garlic, ginger, star
anise and cracked peppercorns and cook over moderately high heat
until fragrant about 5 min. Add soy sauce and wine mixture, sugar,
and 1 cup of water and simmer gently for 10 minutes.

Add ducks, breast sides up. Cover, reduce heat to moderately low, and
simmer, turning birds every 15 minutes, until the juices run clear
when pierced with a fork, about 45 minutes. Remove from heat and let
stand covered for 10 minutes. Transfer birds to a platter; keep warm.
Strain braising liquid and skim off fat.

Serve with herbed rice, butter sauteed root vegetables [turnip,
parsnip and/or carrots, diced] and the soy braising liquid.

Jim Weller
Submitted By JIM WELLER On 10-05-95

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