Red Roast Duck With Bok Choy Fondue

Course : Duck
Serves: 4
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1 bottle red wine
2 cups shaohsing wine or dry sherry wine
4 cups thin soy sauce
4 cups water -- to cover duck
1 large duck -- eviscerated
2 packages chinese rock sugar or brown sugar (2 cups)
1 pieces ginger sliced
1 head garlic -- sliced in half
2 bunches scallions
2 pieces star anise
2 medium thai bird chiles
2 pieces cinnamon sticks
8 medium bok choy -- halved, decored and cleaned
2 medium scallions sliced for garnish

Preparation / Directions:

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.


Nutritional Information:

329 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 82g Carbohydrate; 0mg Cholesterol; 135mg Sodium

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