INGREDIENTS

INSTRUCTIONS

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.
Recipe By     : Good Housekeeping
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 17:49:36 0000
From: Steve <recipes@erols.com>

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