Braised duck with sweet potatoes

4 Servings

Ingredients

QuantityIngredient
2largesSweet potatoes
Cornstarch
Oil for deep-frying
1Duck; 3 to 4 pounds
1Clove garlic
2Or
3slicesFresh ginger root
3tablespoonsOil
¼teaspoonCinnamon
¼tablespoonGround cloves
¼teaspoonGround star anise (up to)
1teaspoonSugar
1tablespoonSoy sauce
1cupStock
1tablespoonCornstarch
3tablespoonsWater

Directions

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, .