| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Duck; 4 to 5 pounds | |
| 2 | ts | Soy sauce |
| Oil for deep-frying | ||
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | Cube red bean cheese | |
| 1 | c | Stock |
| 1 | ts | Salt |
| 1/2 | ts | Sugar (up to) |
| 5 | Cloves star anise | |
| 2 | Scallions | |
| 1 | c | Chinese parsley |
| 1 1/2 | lb | Taro root |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours; then rub with soy sauce. 2. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in bird and deep-fry, basting and turning, until golden. Drain on paper toweling. Let cool; then tie or securely sew up the neck opening. 3. Crush ginger root and mash red bean cheese; mix well with stock, salt, sugar and star anise. 4. Trim off scallion roots and stem parsley, then put in duck cavity. Place bird tail-side up in a deep heatproof bowl, and pour ginger-bean cheese mixture into cavity. Sew up duck securely or skewer, then turn breast-side up. 5. Peel taro root, cut in 1-inch slices and arrange around duck. Steam by the bowl-in-a-pot method until done (about 1-1/2 hours). See "HOW-TO SECTION". 6. Carefully transfer taro slices to a serving platter. Cut threads or unskewer duck cavity and let liquids drain into a saucepan. 7. Let duck cool slightly; then chop, bones and all, in 2-inch sections; or carve Western-style. Arrange over taro and keep warm. 8. Reheat duck liquids in saucepan. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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