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Ingredientes
- 1 bot Red wine
- 2 c. Shaohsing wine
- Â Â (may substitute with 1 c. dry sherry)
- 4 c. Thin soy sauce
- 4 c. Water or possibly sufficient
- Â Â to cover duck
- 1 lrg Duck, whole head off,
- Â Â and eviscerated
- 2 box Chinese rock sugar
- Â Â (or possibly 2 c. brown sugar)
- 1 piece Ginger - (lg pc) sliced
- 1 x Garlic head sliced in half
- 2 bn Scallions
- 2 x Star anise
- 2 x Thai bird chiles
- 2 x Cinnamon sticks
- 8 x Bok choy halved, decored,
- Â Â and cleaned
- Â Â Sliced scallions for garnish
Direcciones
- Put all liquid ingredients and sugar in a tall stock pot and bring to boil. Add in duck and reduce heat. When boiling again, turn down to a simmer and skim. Add in the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add in more brown sugar. Simmer slowly for 2 to 3 hrs, or possibly till duck is very soft.
- For the last 10 min of cooking, add in the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce till a light syrup is achieved. Glaze duck and garnish with sliced scallions.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 886g | |
| Recipe makes 4 servings | |
| Calories 1169 | |
| Calories from Fat 812 | 69% |
| Total Fat 90.0g | 113% |
| Saturated Fat 30.22g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 14542mg | 606% |
| Potassium 1325mg | 38% |
| Total Carbs 26.44g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.27g | 4% |
| Protein 43.36g | 69% |
