Red Roast Duck With Bok Choy Fondue
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Eastwest | 4 | Servings | |
INGREDIENTS
| 1 | Bottle Red wine | |
| 2 | c | Shaohsing wine |
| may substitute with 1 cup | ||
| dry sherry | ||
| 4 | c | Thin soy sauce |
| 4 | c | Water, or enough |
| To cover duck | ||
| 1 | Duck, whole head off | |
| And eviscerated | ||
| 2 | Boxes Chinese rock sugar | |
| or 2 cups brown sugar | ||
| 1 | Piece 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 |
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. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A04) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8501.7mg
Potassium: 518.4mg
Carbohydrates: 25.3g
Fiber: 3.1g
Sugar: 4.6g
Protein: 13.7g