Ingredients
- 1 x Duck, 4 to 5 pounds
- 2 tsp Soy sauce Oil for deep-frying
- 2 x Or possibly
- 3 slc Fresh ginger root
- 1 cube red bean cheese
- 1 c. Stock
- 1 tsp Salt
- 1/2 tsp Sugar
- 3 x -(up to)
- 5 x Cloves star anise
- 2 x Scallions
- 1 c. Chinese parsley
- 1 1/2 lb Taro root
- 2 tsp Cornstarch
- 2 Tbsp. Water
scroll for more
Deep Fried Steamed Duck With Taro Root
Servings: 6
Directions
- 1. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or possibly hang up to dry in a cold, airy place 1 to 2 hrs; then rub with soy sauce.
- 2. Heat oil to boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in bird and deep-fry, basting and turning, till golden brown. Drain on paper toweling. Let cold; then tie or possibly 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 mix into cavity. Sew up duck securely or possibly 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 till done (about 1-1/2 hrs). See "HOW-TO SECTION".
- 6. Carefully transfer taro slices to a serving platter. Cut threads or possibly unskewer duck cavity and let liquids drain into a saucepan.
- 7. Let duck cold slightly; then chop, bones and all, in 2-inch sections; or possibly carve Western-style. Arrange over taro and keep hot.
- 8. Reheat duck liquids in saucepan. Meanwhile blend cornstarch and cool water to a paste, then stir in to thicken. Pour sauce over duck and serve.
scroll for more
