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Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

2	lg	Sweet potatoes
		Cornstarch
		Oil for deep-frying
1		Duck; 3 to 4 pounds
1		Clove garlic
2		Or
3	sl	Fresh ginger root
3	tb	Oil
1/4	ts	Cinnamon
1/4	tb	Ground cloves
1/4	ts	Ground star anise (up to)
1	ts	Sugar
1	tb	Soy sauce
1	c	Stock
1	tb	Cornstarch
3	tb	Water

INSTRUCTIONS

1. Peel sweet potatoes and cut in 1-1/2 inch cubes; dredge ligltly in
cornstarch. Meanwhile heat oil. Deep-fry sweet potatoes until golden. Drain
on paper toweling.
2. Bone duck and cut in 2-inch cubes. Crush garlic. Mince ginger root.
3. Heat remaining oil. Add garlic and ginger root; stir fry a few times.
Add duck cubes and brown.
4. Sprinkle with cinnamon, cloves, anise and sugar. Stir in soy sauce. Add
stock and bring to a boil.
5. Add deep-fried potatoes and simmer, covered, until duck is tender
(about
15    minutes).
6. Blend remaining cornstarch and cold water to a paste; then stir in to
thicken sauce.
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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