Braised duck with sweet potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Sweet potatoes |
| Cornstarch | ||
| Oil for deep-frying | ||
| 1 | Duck; 3 to 4 pounds | |
| 1 | Clove garlic | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 3 | tablespoons | Oil |
| ¼ | teaspoon | Cinnamon |
| ¼ | tablespoon | Ground cloves |
| ¼ | teaspoon | Ground star anise (up to) |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Soy sauce |
| 1 | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
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, .
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