Duck for Stewing: Mature Duck
I just got one (against my wife's insistence that it would NOT be tasty).
Going to try a variation of the way my mom used to stew a whole duckling.
Clean the insides and out - scrubbing with salt, rinse with cold water, then season with salt, pepper, some crushed garlic and soy sauce.
Smash a couple scallion stalks and put them inside the cavity.
Leave it in the fridge for a few hours or overnight.
In the morning, I'll brown it on all sides in a skillet and set aside.
In the skillet, I'll slice a few onions and lightly brown them with some sliced carrot and mushrooms (any kind you like, or make a mix of oyster, shitake, and white mushrooms)
Stuff the cavity with this mixture and put it in a slow cooker. If you have extra, just throw them into the cooker too.
Deglaze the pan with some orange juice and pour over the duck.
My mom would use a thumb sized knob of rock sugar. You can use white sugar instead ( a good tablespoon of it) and put on top of the duck. Instead, I'll use a handful of chopped, sweet dates.
If you have them, you can also throw in a handful of Dried asian red dates (these are not so sweet, but they add some color to the dish).
I figure to set it on low and leave it til I come home from work.
Skim off the duckfat and reserve for future use (roasting or frying potatoes, making roux, etc.)
Serve with rice.