If you like duck and you like beer, you're gonna love duck cooked in beer. Pretty sure I got this one out of The Great American Beer Cookbook which has a bunch of killer recipes, all cooking with beer. Salute!

DUCK BRAISED IN ALE

Duck breast can be cooked quickly on the grill, but slower, moister cooking is recommended. The recipe recommends using a full-flavored pale ale that's not too aggressively hopped. Serves 4

Legs and wings of 2 ducks
3 small onions, quartered
1 bottle Pale ale
Freshly ground black pepper, to taste
1 tablespoon olive oil or butter
2 cups celery, in thick diagonal slices
1/2 cup poultry or meat stock
Pinch of salt

1. Heat a skillet over high heat and sprinkle generously with salt. Sear several pieces of the duck at a time, cooking mostly on the skin side and adjusting your heat so the fat doesn't smoke. Cook until the skin is well browned and has rendered some fat. As their done, transfer them to a flameproof covered casserole. Discard fat.

2. Scatter onions over the duck in the casserole and add in your beer with some freshly ground pepper. Bring to a boil, cover, and cook at a simmer or in a 250 F oven until your duck is very tender. Should take about 1 1/4 hours.

3. When your duck is about 10 minutes away from done, heat your oil in a small saucepan and briefly saute your celery. Add the stock from your casserole, cover, and stew 5 minutes. Remove from the heat and keep warm.

4. Transfer the duck and onions to a serving dish, top it all with your celery, and keep it warm. You can use a gravy separator to remove excess fat from the cooking liquid or just siphon the liquid from under the fat with a bulb baster.

5. Return the defatted liquid to the pan, bring it to a boil, and reduce it by a third. Pour this sauce over the duck and serve.