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Deep-Fried Steamed Duck With Taro Root |
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Serves: 6
Print this Recipe
1 duck (4 to 5 pounds)
2 teaspoons soy sauce
Oil for deep-frying
2 or 3 slices fresh ginger root
1 cube red bean cheese
1 cup Stock, Chicken or favorite stock
1 teaspoon salt
1/2 teaspoon sugar
3 to 5 cloves star anise
2 scallions
1 cup Chinese parsley
1 1/2 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 1/2 hours). See HOW-TO, _Steaming.
6. Carefully transfer taro slices to a serving platter. Cut threads or un skewer 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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