Drunken Duck

Photo: flickr user drunkenduckde

Ingredients

2 Cloves garlic

6 -(up to)

8 cups Water

1 teaspoon Salt

1 Duck, 3 to 4 pounds

2 cups Sherry

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.

Meanwhile wipe duck inside and out with a damp cloth, then add to pan.

Bring to a boil again, then simmer, covered, 30 to 40 minutes.

Drain duck, reserving liquid for stock. Let bird cool; then dry thoroughly with paper toweling and refrigerate, covered, overnight.

Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days.

Drain, reserving sherry (which can be re-used for cooking). Chop duck, bone and all, in bite-size pieces. Serve cold.

VARIATION: For the sherry, substitute sauterne.

REQUIRES REFRIGERATING IN SHERRY

FOR 5-7 DAYS!

8.0 servings

Friday, February 12, 2010 - 12:05am

Anonymous