Braising Whole Ducks

Braising a duck results in an excellent duck “stew” that can be made a day ahead and reheated without loss of taste or quality. Deep-frying will harden the skin, making it less likely to come apart during the long cooking. Then it is simmered slowly in liquid. The duck becomes very tender—so tender, in fact, that it can be eaten whole with chopsticks, which makes it a favorite for informal meals.