Red cooking is a Chinese method of slow braising. Popular throughout most of northern, eastern, and southeastern China, the name is derived from the dark red-brown colour of the cooked items and their sauce. Here is a version using duck legs.
First place your duck legs into a cold pan and turn the heat to medium. Allow the fat to render out of the duck and the skin to brown. Meanwhile soak 8-10 whole dried mushrooms in boiling water allowing them to soften. In a pressure cooker or saucepan with a lid, heat a little of the duck fat and fry 2 diced shallots, 3 diced cloves of garlic and a diced knob of ginger. Add 1 whole star anise and 1 teaspoon of Szechuan peppercorns. When the shallots are translucent add the duck legs, 2-3 whole carrots, 4 chopped spring onions, 2 red birds-eye chillies, ½ a cup of chicken stock, a splash of shaoxing wine, ½ a teaspoon of sesame oil, 1-2 tablespoons of soy sauce, 2 tablespoons of Chinese thick caramel sauce and the soaked mushrooms. Cover and cook until the duck is tender and pulling away from the bone. In a pressure cooker 25-30 minutes will be enough otherwise you will need at least 1-1½ hours, making sure from time to time that there is enough liquid in the pot.  Serve with steamed rice and green vegetables.
I served mine with bok choy (pak choi).
Wash and separate the leaves of the bok choy or if they are very young you can cook them whole. Bring a pot of water to boil and add some salt. Drop the bok choy into the water and cook for a few minutes until tender. Drain well and toss in 1 tablespoon of oyster sauce, a drizzle of sesame oil and ground white pepper to taste.
michelle picker cooks 