Red-Cooked Wine Duck

紅燒鴨

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By Irene Kuo

Published 1977

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Red-cooked Wine Duck is a magnificent dish of meat that is tender and flavorful, a sauce that is wine rich. It should be accompanied by plenty of steamed rice or steamed buns to soak up all the ambrosial sauce.

This duck is especially good for entertaining, since it may be done in advance and reheated just before serving. Combine it with one vegetable dish that can be precooked and reheated or served at room temperature, such as the Stir-fried Broccoli Stems or Stir-fried Cauliflowe