Recipe - Braised Duck With Sweet Potatoes

2 lg Sweet potatoes
Cornstarch
Oil for deepfrying
1 Duck; 3 to 4 pounds
1 Clove garlic
2 Or
3 sl Fresh ginger root
3 tablespoon Oil
One fourth teaspoon Cinnamon
One fourth tablespoon Ground cloves
One fourth teaspoon Ground star anise
One half (up to)
1 teaspoon Sugar
1 tablespoon Soy sauce
1 cup Stock
1 tablespoon Cornstarch
3 tablespoon Water

1. Peel sweet potatoes and cut in 1One half inch cubes; dredge ligltly in
cornstarch. Meanwhile heat oil. Deepfry sweet potatoes until golden. Drain
on paper toweling.

2. Bone duck and cut in 2inch 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 deepfried 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.