2-3 large cleaned ducks, disjointed
1 large onion chopped
1 bay leaf
salt and pepper, to taste
1 tsp. sugar
1 tsp. poultry seasoning
5 (12 oz. ea.) very strong beers

Put all ingredients into a large pot. Boil until duck meat falls off of bone and liquid is reduced to a sauce. Let cool and put into refrigerator until fat has congealed.

Remove all fat and reserve for frying potatoes, Confit, or other cooking. Remove all bones, discard. Remove bay leaf.

Reheat duck and serve over wild rice mixed with regular rice, with fresh green baby peas on the side.

Reserve any leftover meat for Duck Pot Pie.

Submitted by: Dr. Alva Irish