Deep-fried steamed duck with taro root

Yield: 6 Servings

Measure Ingredient
1 \N Duck; 4 to 5 pounds
2 teaspoons Soy sauce
\N \N Oil for deep-frying
2 \N Or
3 slices Fresh ginger root
1 \N Cube red bean cheese
1 cup Stock
1 teaspoon Salt
½ teaspoon Sugar (up to)
5 \N Cloves star anise
2 \N Scallions
1 cup Chinese parsley
1½ pounds Taro root
2 teaspoons Cornstarch
2 tablespoons Water

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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