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, .