Red Roasted Duck With Root Vegetables
| 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 | Gingerroot, sliced | |
| 1 | Head garlic, sliced in half | |
| 1 | Scallions | |
| 5 | Star anise | |
| 2 | Thai bird chilies | |
| 2 | Cinnamon sticks | |
| 1 | Orange, halved | |
| 6 | Piece chinese rock sugar, or | |
| 2 cups brown sugar | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 977
Calories From Fat: 43
Total Fat: 5.2g
Cholesterol: 226.6mg
Sodium: 34084.4mg
Potassium: 3854mg
Carbohydrates: 172.4g
Fiber: 20.9g
Sugar: 27.6g
Protein: 71.4g