INGREDIENTS

INSTRUCTIONS

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. 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. Crush ginger root and
mash red bean cheese; mix well with stock, salt, sugar and star  anise.
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. 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". Carefully  transfer taro slices to a
serving platter. Cut threads or unskewer  duck cavity and let liquids
drain into a saucepan. Let duck cool  slightly; then chop, bones and
all, in 2-inch sections; or carve  Western-style. Arrange over taro and
keep warm. 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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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 14.8mg
Sodium: 1769.9mg
Potassium: 283.9mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 1.1g
Protein: 8.8g