Title: Red Roast Duck with Bok Choy Fondue
Categories: Eastwest
Yield: 4 servings

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 lg 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 bn Scallions
2 Star anise
2 Thai bird chiles
2 Cinnamon sticks
8 Bok choy; halved, decored,
And cleaned
Sliced scallions; for
-garnish

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.