Name: Red Roasted Duck with Root Vegetables
Ingredients: 1 Bottle red wine; 4 c Thin soy sauce; or 1 cup dark soy sauce; Water; 1 Whole duck; 12 sl Gingerroot; sliced; 1 Head garlic; sliced in half; 1 bn Scallions; 5 Star anise; 2 Thai bird chilies; 2 Cinnamon sticks; 1 Orange; halved; 6 lg Piece chinese rock sugar; or 2 cups brown sugar; 2 lg Potatoes; peeled and chopped; 1 Celeraic; peeled and chopped; 1 Daikon; peeled and chopped; 2 Yams; peeled and chopped

A.H. Strong uses the analogy of the coupling. The coupling joins a train of cars to a locomotive. The coupling has no power in itself. It cannot move a single car an inch. All the power is in the locomotive. But the coupling is the link by which the power of the locomotive is transmitted to the cars. Faith has no power in itself; it is not a ground of salvation; it is not a good work. It is merely that by which all the goodness and grace and glory of Christ comes to the sinner.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
	Thai	Cooking liv, Import	1	Servings

INGREDIENTS

1		Bottle red wine
4	c	Thin soy sauce; or 1 cup dark soy sauce
		Water
1		Whole duck
12	sl	Gingerroot; sliced
1		Head garlic; sliced in half
1	bn	Scallions
5		Star anise
2		Thai bird chilies
2		Cinnamon sticks
1		Orange; halved
6	lg	Piece chinese rock sugar; or 2 cups brown sugar
2	lg	Potatoes; peeled and chopped
1		Celeraic; peeled and chopped
1		Daikon; peeled and chopped
2		Yams; peeled and chopped

INSTRUCTIONS

In a large pot, combine the wine, soy sauce, and enough water to cover the
duck. Bring to a boil and add the duck. When it returns to a boil, reduce
the heat and skim off of top of the liquid. Add the gingerroot, garlic,
scallions, star anise, thai bird chilies, cinnamon sticks, orange, and
Chinese rock sugar. Check for seasoning. The liquid should be inherently
sweet. Simmer slowly for 2 to 3 hours, or until the duck is very tender.
For the last 30 minutes of cooking, add the potatoes, celeraic, daikon, and
yams. When done, carefully remove the duck and vegetables. Strain the
liquid and reduce until a light syrup is achieved. Garnish with sliced
scallions.
Yield: 4 to 6 portions
Recipe by: Cooking Live Show #CL8975
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997

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