- Wash duckling quarters; dry with paper toweling. Rub thoroughly with 2 Tbsp.soy sauce; let stand 15 minutes.
- Brown slowly in hot oil in Dutch oven or large skillet; drain off fat.
- Add sherry and garlic. Cover and simmer 45 minutes, or until tender, turning quarters over once. Remove from pan; keep warm.
- Spoon off and discard fat from pan juices; return 1/3 cup pan juices to pan. Add remaining soy sauce, ginger juice, celery and green onions; cook 2 minutes.
- Combine cornstarch with 1/3 cup water; stir into pan. Cook and stir until sauce boils and thickens. To serve, spoon sauce over duckling quarters. *Press enough fresh ginger root pieces through garlic press to measure 1 teaspoon.