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.
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.