Shanghaied Duck Ddeok

• 34 cup light soy sauce
• 34 cup dark soy sauce
• 3 cups water
• 8 scallions, chopped in 1 1/2 lengths, white parts and 2/3 of the green
• 1 slice gingerroot
• 1 star anise, broken in pieces
• 1 peking duck
• 12 lb chinese or korean white rice cake (ddeok guk ddeok)

1. Place the ddeok in a bowl or container and cover with plenty of water.
2. Soak for 24 hours or more.
3. Cut the skin and meat off the duck carcass.
4. Chop into small pieces, discarding excess fat, and set aside.
5. Break up the bones, taking care not to create any small splintery pieces.
6. Place the soy sauces, water, duck bones, star anise and ginger root in a large skillet.
7. Bring the liquid to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
8. Strain the liquid to remove all bones, ginger, and bits of star anise.
9. Add the ddeok and continue simmering for 20-30 minutes or until ddeok are softened to an al dente texture.
10. Add water as needed to keep the sauce from reducing too much and scorching.
11. Add the duck and scallion, reserving the greenest parts of the scallion for later.
12. Continue simmering 5-10 more minutes or until sauce is reduced to a more gravy-like consistency.
13. Add the green scallion parts and cook for another minute (at most!).
14. Remove from heat and serve immediately.

soy sauce, soy sauce, water, scallions, gingerroot, anise, peking duck, chinese

Taken from www.food.com/recipe/shanghaied-duck-ddeok-120626 (may not work)