Red Roast Duck with Bok Choy Fondue

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1 bottle red wine

2 cups shaohsing wine, may substitute with 1 cup dry sherry

4 cups thin soy sauce

4 cups of water, or enough to cover duck

1 large whole duck, head off, eviscerated

2 boxes of Chinese rock sugar or 2 cups brown sugar

1 large piece ginger sliced

1 head of garlic, sliced in half

2 bunch scallions

2 star anise

2 Thai bird chiles

2 cinnamon sticks

8 bok choy, halved, decored and cleaned

Sliced scallions, for garnish