I love duck but always think it is too big an effort to make at home.  Well not anymore with this easy.



  • 2 Ducks
  • 1 Onion cut up in quarters
  • 4 tea ground ginger
  • 1 Cup sugar
  • 1 Cup soy sauce
  • 2 tea Salt
  • 1 cup Sherry

Day prior to eating (3 hours cooking time)

Stuff the cut up onion inside Duck.  Put Ducks in Dutch Oven breast up and fill ½ way up with water. Add ground ginger and bring to boil on top of stove and cover Ducks. Simmer 1 hour, turn over, and add 1-cup sugar, 1-cup soy sauce and 2 tea salt. Simmer 1 hour, turn and simmer for an additional hour (don’t let the meat fall off – shorten cooking time if needed). Pour broth into container, cool and refrigerate broth and Ducks.

Nest day

 Preheat over to 350-375

Remove fat from top of broth container.  Bring Duck to room temperature. Put Ducks back in Dutch Oven and add 1 cup Sherry and 2 cups Duck broth.  Cook uncovered for 30-40 minutes till crisp and chestnut brown.

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