Duckling with Leeks

Duck tastes good. This is healthier than my preferred method of serving, roast duck with plum sauce, but it still tastes good nonetheless. This is a lightly fried then boiled dish. Highly seasoned, dinner course. You can add peppercorn salt, if you wish.

Ingredients

• 1 duckling (around 2.5 lbs)
• 3 or 4 leeks
• 1 scallion
• 3 slices of ginger
• 0.5 cup of soy sauce
• 3 tablespoons of sugar
• 0.5 cup of stock
• 0.5 cup of water
• 1 cup of oil

Cooking

1. Scrape the fat off the duck. Wash and dry.
2. Cut the leeks crosswise then wash.
3. Sweeten the oil with the scallion and ginger by heating it in a wok.
4. Fry the duck in the oil over medium heat until browned, then put it in a big pot.
5. Add soy sauce, sugar, stock and water, cover and boil. Lower the heat and simmer for 30-40 minutes.
6. Lift the duck over the leeks so the skin won't stick to the pot, simmer for another 30-40 minutes. Add water when needed. If a darker color is preferred, simmer for a tad longer.
7. Serve whole.