Red Roast Duck with Bok Choy Fondue (Ming Tsai) |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 4 |
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Ingredients:
1 bottle red wine |
2 cups shaohsing wine, may substitute with 1 cup dry sherry |
4 cups thin soy sauce |
4 cups of water, or enough to cover duck |
1 large whole duck, head off, eviscerated |
2 boxes of chinese rock sugar or 2 cups brown sugar |
1 large piece ginger sliced |
1 head of garlic, sliced in half |
2 bunch scallions |
2 star anise |
2 thai bird chiles |
2 cinnamon sticks |
8 bok choy, halved, decored and cleaned |
sliced scallions, for garnish |
Directions:
1. 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.
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