Steps
- Pound 6 garlic cloves, 6 cloves, salt, and pepper with 1 peeled piece of ginger, 1in / 2.5cm long.
- Cut 1 duck, about 2kg, into joints. Mix with the spice paste, 4 sliced onions, 1 bunch of thyme, and 375ml of red wine. Cover and refrigerate overnight.
- Drain the duck, reserving the wine and aromatics separately. Brown the duck in a little hot oil in a heavy pot, then add the reserved onions and spices and fry briefly.
- Add the thyme and reserved wine gradually. Bring to a boil, then simmer over low heat for about 1 hour, until tender, the thickest meat reaches 165°F / 74°C, and the sauce thickens.
- Remove the thyme stems. Stir in 1 bunch of chopped parsley and a little finely sliced scallion to finish.