Braised Duck with Bok Choy

INGREDIENTS:

1 57 pound duck

1 carrot, roughly chopped

1 stick of celery, roughly chopped

1 large white or yellow onion, roughly

chopped

1 tablespoon ginger root, finely

chopped

2 garlic cloves, finely chopped

1 teaspoon grated lime zest

1 tablespoon wheat-free tamari

6 bok choy

2 tablespoons oil for searing

S E R V I N G S: 4

I N S T R U C T I O N S:

Remove excess fat and neck from inside body cavity, saving the neck for
stock. Cut off legs, wings, and breasts from duck, or ask your butcher to do it
for you, making sure to save the carcass for the stock. Cut off the flap of
fat that remains on the carcass and also remove any fat that seems excessive
from the duck pieces.

Save all the fat,as it can be rendered later and the fat can be used for other
recipes.
Break the carcass up into smaller pieces and put it in a large soup pot with the
carrot, celery, half of the chopped onion and 1 quart of water. The water should
almost completely cover the carcass. Add a dash of salt and pepper and bring
to a boil. Then reduce heat so the broth continues to gently simmer uncovered for
1 hour, skimming off foam if it gathers on the top. After an hour, strain the stock
through a colander or fine mesh sieve and discard solids. Skim excess fat off the
top of the stock. You wont have much more than 2 cups of stock remaining.

When stock is completed, preheat oven to 350F.

Pat legs and wings dry and season with a dash of salt and pepper.
Heat 1 tablespoon oil in a large, deep ovenproof pot. Add legs and wings
and brown each side, about 8 minutes total cooking time. Remove from
pot and set aside. Lower heat and add ginger, garlic, lime zest and remain-
ing onion and saut several minutes until onion is translucent. Add tamari,
duck stock, legs and wings. Bring to a boil then cover the pot and put in the
oven for 1 hour. After cooking, remove meat from pot and place in serving
dish (left on the bone, or cut off). Save the broth.
Next, pat duck breasts dry and lightly salt. Over high heat, warm 1 tablespoon
oil then add duck breasts, skin side down, and cook until skin is golden
and as crisp as possible, 48 minutes. Pour oil out of pan and flip breasts
skin side up. Cook 1012 minutes more to desired doneness. Or, if the oven is
still on you can put the pan in the oven after searing and roast the breasts
uncovered to desired doneness. Duck breast is typically served fairly pink
and medium rare, which registers around 135 on a thermometer. Add the
duck to the serving dish, either whole or sliced.

To finish the dish, bring the broth to a simmer, Add bok choy and simmer
with a lid for 46 minutes, lifting the lid once to rearrange bok choy so the ones
on the top come in contact with the broth. Arrange bok choy on the serving platter
with meat. Drizzle the broth over the top of the meat and bok choy before serving.