Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             bottle  red wine
  2               cups  shaohsing wine
                        or
  1                cup  dry sherry wine
  4               cups  thin soy sauce
  4               cups  water -- to cover duck
  1              large  whol  duck -- eviscerated
  2              boxes  chinese rock sugar
                        or
  2               cups  brown sugar
  1              large  piec  ginger sliced
  1               head  garlic -- sliced in half
  2            bunches  scallions
  2                     star anise
  2                     thai bird chiles
  2                     cinnamon sticks
  8                     bok choy -- halved, decored and
                        cleaned
                        sliced scallions -- for garnish

Preparation:

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