ginger duck
ny times magazine, dec 2001

1 1 2 2	ea ea ea t	duck, thawed, clean onion, peeled, halved celery stalks, 3 in pcs ground ginger	stuff duck with veggies, put in pot breast side up half cover with water, add ginger bring to boil and simmer 1 hr
1/2 1/2 1	c c t	sugar soy sauce [salt]	add, turn duck over and simmer for another hour; turn again and simmer for another hour
cool, remove duck to covered container, refrigerate strain broth and refrigerate; lift off fat when cold and discard warm duck to room temp, put in roasting pan
1/2 1	c c	sherry defatted broth	add
roast 30-45 min at 325 deg F baste occasionaly, until skin is brown and crispy
1	ea	bunch watercress	use for garnish, as required