Entrees » Red Roast Duck w/ Baby Bok Choy
Ming Tsai's red roast duck is, in fact, braised and derives its special character from the use of dark soy sauce, red wine, Shaoxing wine and rock sugar. A family recipe, the duck is braised until its meat is velvety. Baby bok choy and Thai bird chiles speak to the dish’s Asian origins and ensure people who eat it will be very, very happy.
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