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Title: Soy-Braised Wild Duck
Categories: Game Poultry Blank
Yield: 4 Servings
| 4 | Dressed wild duck carcasses, legs, wings and necks removed [ | |
| 1 | c | Soy sauce |
| 1/2 | c | Sake or dry sherry |
| 3 | tb | Vegetable oil |
| 2 | Scallions; cut in 1" pieces | |
| 3 | cl | Garlic; minced |
| 1 | 2" piece ginger; sliced | |
| 3 | Star anise | |
| 1 | ts | Peppercorns; cracked |
| 1 | tb | Sugar |
Soak ducks in cold water at least 1 hr; drain and soak in salted water another hr. Drain and marinade in soy sauce and wine for at least one hour and up to overnight. Drain and reserve marinade.
Heat oil in a large casserole. Add scallions, garlic, ginger, star anise and cracked peppercorns and cook over moderately high heat until fragrant about 5 min. Add soy sauce and wine mixture, sugar, and 1 cup of water and simmer gently for 10 minutes.
Add ducks, breast sides up. Cover, reduce heat to moderately low, and simmer, turning birds every 15 minutes, until the juices run clear when pierced with a fork, about 45 minutes. Remove from heat and let stand covered for 10 minutes. Transfer birds to a platter; keep warm. Strain braising liquid and skim off fat.
Serve with herbed rice, butter sauteed root vegetables [turnip, parsnip and/or carrots, diced] and the soy braising liquid.
Jim Weller
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