Spicy Duck Casserole

* Exported from MasterCook Mac *

Spicy Duck Casserole

Recipe By : Good Housekeeping
Serving Size : 4 Preparation Time :2:30
Categories : Wild Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 pounds ducking (fresh or frozen)
2 medium red onions -- cut in half
2 medium yellow onions -- cut in half
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon ginger root -- grated
1 teaspoon sugar
2 whole star anise (or tsp aniseed)
20 ounces 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; pat dry 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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Per serving: 121 Calories; 1g Fat (4% calories from fat); 6g Protein; 24g
Carbohydrate; 0mg Cholesterol; 865mg Sodium