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Receta Deep Fried Steamed Duck With Taro Root
by Global Cookbook

Deep Fried Steamed Duck With Taro Root
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Ingredientes

  • 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

Direcciones

  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.
  5. 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.
  6. 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".
  7. Carefully transfer taro slices to a serving platter. Cut threads or possibly unskewer duck cavity and let liquids drain into a saucepan.
  8. Let duck cold slightly; then chop, bones and all, in 2-inch sections; or possibly carve Western-style. Arrange over taro and keep hot.
  9. 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.