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Deep-Fried Steamed Duck with Taro Root

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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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