| 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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