Duckling With Leeks
|Duckling||4 1⁄2 Pound (Fresh / Frozen, Thawed)|
|Water||1 Cup (16 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Ginger root piece/1/4 teaspoon ground ginger||1 (About 1 Inch In Diameter And 1/4 Inch Thick)|
|Carrots||3 Small, each cut lengthwise into 4 strips|
1. Cut off root end and trim leaf end of each leek. Separate leeks into leaves; discard any tough outer leaves. Rinse leeks with running cold water to remove all sand. Cut leeks crosswise into 3 pieces; place in 8-quart Dutch oven.
2. Remove giblets and neck from duckling; refrigerate giblets to use in soup or stew another day. Cut duckling into quarters; trim excess skin and fat from pieces. Rinse duckling pieces and neck with running cold water.
3. Place duckling pieces, skin side down, and neck on leeks. Add water, sherry, soy sauce, sugar, and ginger; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes. With tongs, turn duckling pieces over; cover and cook 30 minutes longer, occasionally basting duckling with pan juices.
4. Skim fat from pan liquid. Arrange carrots around duckling; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes longer or until duckling and vegetables are fork-tender, basting occasionally with pan liquid.