Red Roast Duck with Bok Choy Fondue Recipe

Name: Red Roast Duck with Bok Choy Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bottle red wine; 2 cups shaohsing wine, may substitute with 1 cup dry sherry; 4 cups thin soy sauce; 4 cups of water, or enough to cover duck; 1 large whole duck, head off, eviscerated; 2 boxes of Chinese rock sugar or 2 cups brown sugar; 1 large piece ginger sliced; 1 head of garlic, sliced in half; 2 bunch scallions; 2 star anise; 2 Thai bird chiles; 2 cinnamon sticks; 8 bok choy, halved, decored and cleaned; Sliced scallions, for garnish

Servings: persons

1 bottle red wine
2 cups shaohsing wine, may substitute with 1 cup dry sherry
4 cups thin soy sauce
4 cups of water, or enough to cover duck
1 large whole duck, head off, eviscerated
2 boxes of Chinese rock sugar or 2 cups brown sugar
1 large piece ginger sliced
1 head of garlic, sliced in half
2 bunch scallions
2 star anise
2 Thai bird chiles
2 cinnamon sticks
8 bok choy, halved, decored and cleaned
Sliced scallions, for garnish

1
Put all liquid ingredients and sugar in a tall stock pot and bring to boil.
2
Add duck and reduce heat.
3
When boiling again, turn down to a simmer and skim.
4
Add the rest of the remaining ingredients, except bok choy.
5
Taste for seasoning.
6
It should have an inherent sweetness to the liquid.
7
If not, add more brown sugar.
8
Simmer slowly for 2 to 3 hours, or until duck is very soft.
9
For the last 10 minutes of cooking, add the bok choy.
10
Carefully remove duck and bok choy.
11
Strain the liquid and reduce until a light syrup is achieved.
12
Glaze duck and garnish with sliced scallions.

759

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bottle red wine, 2 cups shaohsing wine, may substitute with 1 cup dry sherry, 4 cups thin soy sauce, 4 cups of water, or enough to cover duck, and more.

Yes, Red Roast Duck with Bok Choy Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Roast Duck with Bok Choy Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions