Braised Duck With Sweet Potatoes
- 2 large sweet potatoes
- 1 cornstarch
- 1 oil for deep-frying
- 1 duck; 3 to 4 lbs
- 1 clove garlic
- 2 or 3 slice fresh ginger root
- 3 Tbsp oil
- 1/4 tsp cinnamon
- 1/4 Tbsp ground cloves
- 1/4 tsp ground star anise (up to)
- 1 tsp sugar
- 1 Tbsp soy sauce
- 1 cup stock
- 1 Tbsp cornstarch
- 3 Tbsp water
Peel sweet potatoes and cut in 1-1/2 inch cubes; dredge ligltly in cornstarch. Meanwhile heat oil. Deep-fry sweet potatoes until golden. Drain on paper toweling.
Bone duck and cut in 2-inch cubes. Crush garlic. Mince ginger root.
Heat remaining oil. Add garlic and ginger root; stir fry a few times. Add duck cubes and brown.
Sprinkle with cinnamon, cloves, anise and sugar. Stir in soy sauce. Add stock and bring to a boil.
Add deep-fried potatoes and simmer, covered, until duck is tender about 15 minutes.
Blend remaining cornstarch and cold water to a paste; then stir in to thicken sauce.Servings: 4
Source: The Thousand Recipe Chinese Cookbook
Submitted by: Recipe Group Member
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