Make this dish on a night when you know it’s going to be really cold outside. The smells of the ginger, soy, and sherry used to season the duck will fill your kitchen while this is cooking and transport you to an exotic locale.
Makes 4 to 6 servings.
8 leeks
1 fresh duckling, 4 to 5 pounds
1/2 cup dry sherry
1/2 cup soy sauce
1/2 teaspoon sugar
1/2 teaspoon ginger
2 cloves garlic, minced
11/4 cup water
4 carrots, cut into strips
1. Prepare the leeks by cutting off the tough bottom, and also the top green parts, reserving only the white parts. Cut the leeks in half lengthwise, and rinse under cold water to remove any sand or dirt inside. When clean, cut the halves into half-moon slices about 1/4-inch thick. Place in the bottom of the slow cooker.
2. Rinse the duck with cold water and remove any parts such as the neck and giblets. Pat the duckling dry and put it on top of the leeks in the slow cooker.
3. In a bowl, combine sherry, soy sauce, sugar, ginger and garlic, and stir to combine. Add the water, and pour the sauce over the duck. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. In the last hour of cooking (whether on Low or High), turn the duck over and add the carrots. Finish cooking and serve.