Free Recipe Deep-Fried Steamed Duck with Taro Root

Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Deep-Fried Steamed Duck with Taro Root Recipe

1 Duck; 4 to 5 pounds
2 ts Soy sauce
Oil for deep-frying
2 Or
3 sl Fresh ginger root
1 Cube red bean cheese
1 c Stock
1 ts Salt
1/2 ts Sugar
3 -(up to)
5 Cloves star anise
2 Scallions
1 c Chinese parsley
1-1/2 lb Taro root
2 ts Cornstarch
2 tb Water

Deep-Fried Steamed Duck with Taro Root Preparation

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 1-1/2 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, http://www.erols.com/hosey.

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