1 large duck 1 1/2 tablespoons of soy sauce 4 cups of chicken broth 1 teaspoon of sugar 2 green onions 1 teaspoon of grated ginger 1/2 cups of red wine for cooking or red wine vinegar
Wash the duck in hot water, dry it, moisten it with alcohol and burn it briefly to get rid of the sour taste. Cook the duck in the chicken broth and other ingredients except the wine (or vinegar) in a covered pot. When the duck is tender - after about an hour of cooking - uncover the pot and add the wine (or vinegar). Cook 10 minutes more. Drain and serve with cooked vegetables. May be served whole or in pieces.