Allspice Duck With Braised Bok Choy

In 'William-Sonoma: One Pot of the Day'

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 3  tablespoons canola oil
•  salt
•  fresh ground black pepper
• 4  lbs boneless duck breasts
• 2  yellow onions, finely chopped
• 2  garlic cloves, minced
• 1  piece  peeled fresh ginger, grated (1 inch piece)
• 1 1⁄2 tablespoons ground allspice
• 1  cinnamon stick
• 1  star anise, broken into pieces
• 1 1⁄2 cups chicken broth
• 1⁄4 cup  firmly packed dark brown sugar
• 1⁄4 cup soy sauce
• 3  tablespoons hoisin sauce
• 6  baby bok choy, each cut lengthwise into quarters

Directions

1. In a large, heavy pot, heat the oil over med-high heat.
2. In a small bowl, combine 1 1/2 tsp salt and 1 tsp pepper.
3. Rub the mixture all over the duck breasts.
4. Place in the pot, skin side down, and sear, turning once, until well browned, 4-5 minutes per side.
5. Transfer to a plate.
6. Pour off all but a thin coating of fat from the pot.
7. Add the onions, garlic, ginger, allspice, cinnamon, and star anise and saute over med-high heat until the onions begin to soften, about 3 minutes.
8. Add the broth and stir to scrape up any browned bits on the pot bottom.
9. Stir in the sugar, soy sauce, and hoisin sauce and bring to a boil.
10. Return the duck breasts to the pot.
11. Partially cover and cook over very low heat for 1 hour.
12. Uncover and skim the fat from the surface of the cooking liquid.
13. Arrange the bok choy around the duck breasts, pushing it slightly into the cooking liquid.
14. Partially cover and cook until the duck is very tender and the sauce is thick, about 30 minutes.
15. Cut the duck breasts on the diagonal into thin slices and arrange on a platter with the bok choy.
16. Spoon the sauce over the top and serve.