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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Bottle red wine |
| 4 Tasse | Thin soy sauce; or 1 cup dark soy sauce |
| | water |
| 1 | Duck whole |
| 12 Scheibe | ginger root sliced |
| 1 | Head garlic; sliced in half |
| 1 Bund | Scallions |
| 5 | star anise |
| 2 | Thai bird chilies |
| 2 | Cinnamon sticks |
| 1 | orange halved |
| 6 gross | Piece chinese rock sugar; or 2 cups brown sugar |
| 2 gross | Potatoes peeled, chopped |
| 1 | Celeraic; peeled and chopped |
| 1 | Daikon; peeled and chopped |
| 2 | Yams; peeled and chopped |
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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.
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