astray recipes: Braised duck with sweet potatoes

Categories: Poultry
Yield: 4 Servings

Measure	Ingredient
2 larges	Sweet potatoes
	Cornstarch
	Oil for deep-frying
1	Duck; 3 to 4 pounds
1	Clove garlic
2	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, .

braised duck with sweet potatoes