Spicy duck casserole
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Spicy duck casserole
  Spicy    Duck    Casserole    Game  
Last updated 6/12/2012 1:24:18 AM. Recipe ID 57767. Report a problem with this recipe.
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      Title: Spicy duck casserole
 Categories: Wild, Game
      Yield: 4 Servings
 
 
   14 1/2 lb ducking (fresh or frozen)
        2 md red onions -- cut in half
        2 md yellow onions -- cut in
  :          half
      1/4 c  soy sauce
        2 TB dry sherry
        1 TB ginger root -- grated
        1 ts sugar
        2    whole star anise (or tsp
  :          aniseed)
       20 oz Brussel sprouts
  
  1. Remove giblets and neck from duckling; refrigerate to use in soup
  another day. Cut duckling into quarters; trim excess skin and fat.
  Rinse duckling with running cold water; patdry with paper towels.
  
  2. In 8-quart Dutch oven over high heat, brown duckling pieces; remove
  pieces to large bowl as they brown. Discard all but 1 tablespoon fat
  from Dutch oven. 3. In fat in Dutch oven, cook onion halves until
  golden brown. Remove onions to bowl with duckling.
  
  4. Into same Dutch oven, stir soy sauce, sherry, gingerroot, sugar,
  star anise, and 3/4 cup water. Over high heat, heat to boiling,
  stirring to loosen any brown bits from bottom of Dutch oven.
  
  5. Return duckling pieces and onions to Dutch oven. Cover Dutch oven
  and bake in 350 degrees F. oven 1 1/4 hours. Meanwhile, trim ends
  from Brussels sprouts. Cut Brussels sprouts in half if they are
  large. Stir Brussels sprouts into liquid in Dutch oven. Cover Dutch
  oven and bake 45 minutes longer or until duckling and vegetables are
  tender, basting duckling and vegetables with liquid in Dutch oven
  several times during baking.
  
  6. To serve, skim fat from liquid in Dutch oven.
  
  




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Recipe ID 57767 (Apr 03, 2005)

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