Difficulty:[usr 2]
Soak the mushrooms for 30 minutes in 30 cl of water. Save the water. Hull them and cut the heads into quarters. Degrease the duck.
Peel and chop the ginger.
Carefully clean the leeks and cut them into 5 cm long pieces. Cut the onion in half, sauté it for 4 to 5 minutes in the oil, then drain it.
Fry the duck for 5 to 6 minutes in the same oil; it should be lightly browned. Stuff the inside of the duck with ginger, onion, salt and mushrooms.
Place the duck in a heavy-bottomed casserole dish. Add half the soy sauce and the water. Bring to the boil, then simmer gently for 45 minutes, turning the duck once. Leave to cool.
When cold, skim the surface of the liquid. Remove 2/3 of this liquid. Add the wine, the water in which the mushrooms have been soaked, the rest of the soy sauce and the crumbled stock cube.
Bring to a boil, then simmer for an hour, turning the duck once or twice; the liquid should reduce by half.
Remove the duck and place it on a warm, deep serving platter. Keep him warm.
Put the leek in the casserole, increase the heat and bring to a boil; leave until the liquid has reduced by half.
Spread the duck with the sauce and arrange the leeks around it. The duck must be tender enough to remove its flesh with chopsticks.
