Red Roast Duck With Bok Choy Fondue

Recipe Ingredients

1		Red wine
2 cups	474ml	Shaohsing wine
		(may substitute with 1 cup dry sherry)
4 cups	948ml	Thin soy sauce
4 cups	948ml	Water - or enough
		To cover duck
1		Duck, whole - head off, (large)
		And eviscerated
2		Chinese rock sugar
		(or 2 cups brown sugar)
1		Ginger - (lg pc) - sliced
1		Garlic head - sliced in half
2		Scallions
2		Star anise
2		Thai bird chiles
2		Cinnamon sticks
8		Bok choy - halved, decored,
		And cleaned
		Sliced scallions - for garnish

Recipe Instructions

Put all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft.

For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A04)

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