Julie: CFML pg 68 Ginger Duck

I love braising, particularly in the fall. The labor of love of having a dish to tend throughout the evening, the wonderful smell filling the whole house, and the reward of the fall off the fork tenderness of whatever is cooking. I have never made a whole duck before, so this is going to be an adventure for me! The recipe looks involved but hopefully worth it. And the reward of having extra flavorful duck broth to use in other dishes, such as rice or pasta sauce, looks like a great bonus.

Ginger Duck (pg 68 CFML)

1 duck (thawed overnight in the fridge, giblets removed)
1 opion, peeled and cut in half, or 3 shallots, peeled
2 stalks celery, cut into 3 inch long pieces
2 teaspoons ground ginger
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon sea salt
1/2 cup sherry
1 small bunch watercress, trimmed and washed

1. The day before, tuff the duck with the onion and celery. Place the duck, breast side up, in a large soup pot with enough water to half cover it. Ad the ginger and bring to a boil. Cover and reduce the heat so that it simmers very gently (the bubbles should be lazy not fizzy) for 1 hour.
2. After 1 hour, turn the duck over. Add the sugar, soy sauce and salt. Continue simmering for another hour. Turn duck once again and simmer until tender and falling apart, about another hour. Turn off the heat and when cool enough to handle, remove the duck carefull from the pot (it tends to fall apart after so much cooking) and place in a roasting pan. Cover and refrigerate until the next day.
3. Pour the broth from the soup pot into a container and chill overnight. A layer of fat will form on top. Scrape it off and discard it. What remains is delicious in rice (see recipe on page 69) and soups and can be frozen for months.
4. Before serving, bring the duck to room temp. Preheat your oven to 350 degrees. Add the sherry and 1 cup of the defatted duck broth to the roasting pan and place in the oven. Roast uncovered for 30 to 45 minutes, basting occasionally with the juices in the botom of the pan. The duck is done when it is heated through and the skin is crisp and a dark chestnut brown.
5. Transfer the duck to a serving platter and garnish with lots of watercress (disguising where legs and wings have fallen off, if they have)
Dinner for 4, with no leftovers, recipe can be doubled; Elizabeth usually cooks 2 ducks at a time.