| 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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