Side Pannel
Drunken Duck #1
Ingredients List
- 1 Scallion stalk
- 2 Cloves garlic
- 6 -(up to)
- 8 c Water
- 1 ts Salt
- 1 ds Pepper
- 1 Duck; 3 to 4 pounds
- 2 c Sherry
Directions
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.
Bring to a boil again, then simmer, covered, 30 to 40 minutes.
3. Drain duck, reserving liquid for stock. Let bird cool; then dry
thoroughly with paper toweling and refrigerate, covered, overnight.
4. Cut duck in quarters and place in a large jar or container. Pour in
sherry and cover jar tightly. Refrigerate 5 to 7 days.
5. 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!
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.
Bring to a boil again, then simmer, covered, 30 to 40 minutes.
3. Drain duck, reserving liquid for stock. Let bird cool; then dry
thoroughly with paper toweling and refrigerate, covered, overnight.
4. Cut duck in quarters and place in a large jar or container. Pour in
sherry and cover jar tightly. Refrigerate 5 to 7 days.
5. 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!
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