1 duck @4 lbs., quartered
salt and pepper
3 c. chicken broth
1 T. chopped ginger
2 T. finely sliced sun dried tomatoes
2 T. dry sherry
3 T. soy sauce
3 T. plum sauce
2 sprigs fresh rosemary, plus more for garnish
8 flour tortillas
Season duck pieces with s&p, place on a shallow roasting sheet and roast in a pre-heated 500 degree oven for 1/2 hour. The skin will brown. Remove the pieces, save the pan with the accumulated duck fat.
When duck is cool remove and save the skin.
Place the skinless duck pieces in the broth in a heavy lidded pot, combine with ginger, tomatoes, sherry, soy, plum sauce and the rosemary leave stripped off the stems. Cover and simmer on low for 1 hr.
Meanwhile, sliver the duck skin and return to the pan with the. Roast at 350 until the remaining fat on the skin has cooked out and the little strips have browned nicely and are tucked up into little curls. Stir occasionally. Takes about 35 minutes. Drain on paper towels. You can ditch that fat now.
Take the braised duck from the heat and remove the duck from the liquid. Let liquid cool completely and when the fat congeals on top, skim it off, and dispose.
Remove the duck meat from the bones, discard bones. Slice the meat into bite size pieces.
Return the skimmed liquid to the stove and reduce to about 1 cup. Add the duck pieces and simmer until heated through.
Warm the tortillas and divide the duck mixture between them. Roll up burrito style (seam side down). Spoon remaining sauce directly over the tops of the burritos to moisten them a bit more. Sprinkle the duck cracklings on top, garnish with rosemary sprigs.
I think presenting these two at a time, side by side, is prettiest. Pass side dished separately.