SPICY DUCK CASSEROLE

      Title: SPICY DUCK CASSEROLE
  Categories: Wild, Game
       Yield: 4 Servings
  
  
    14 1/2 lb ducking (fresh or frozen)
         2 md red onions -- cut in half
         2 md yellow onions -- cut in
   :          half
       1/4 c  soy sauce
         2 TB dry sherry
         1 TB ginger root -- grated
         1 ts sugar
         2    whole star anise (or tsp
   :          aniseed)
        20 oz 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; patdry 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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