|1||Duck; 4 to 5 pounds|
|2 teaspoons||Soy sauce|
|Oil for deep-frying|
|3 slices||Fresh ginger root|
|1||Cube red bean cheese|
|½ teaspoon||Sugar (up to)|
|5||Cloves star anise|
|1 cup||Chinese parsley|
|1½ pounds||Taro root|
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 1-½ 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, .
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