Yield: 4 Servings
Measure | Ingredient |
---|---|
2 larges | Sweet potatoes |
\N \N | Cornstarch |
\N \N | Oil for deep-frying |
1 \N | Duck; 3 to 4 pounds |
1 \N | Clove garlic |
2 \N | Or |
3 slices | Fresh ginger root |
3 tablespoons | Oil |
¼ teaspoon | Cinnamon |
¼ tablespoon | Ground cloves |
¼ teaspoon | Ground star anise (up to) |
1 teaspoon | Sugar |
1 tablespoon | Soy sauce |
1 cup | Stock |
1 tablespoon | Cornstarch |
3 tablespoons | Water |
1. Peel sweet potatoes and cut in 1-½ 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, .