Spicy duck casserole

 
                            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