Braised duck with sweet potatoes

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, .

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