Fried Duckling with Taro Stuffing Recipe

Fried Duckling with Taro Stuffing Recipe

Ingredients:

• 1 duckling (about 3 1/3 lbs)

• 2 tablespoons soy sauce

• 1 tablespoon salt

• 1 green onion

• 2 slices ginger root

• Dash of cooking wine or sherry

• 1 teaspoon Szechuan peppercorns

• 1 star anise

• 1 1/2 cups precooked taro root

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1/2 teaspoon sesame oil

• Dash of five spice powder

• 1 tablespoon lard

• 1 1/2 tablespoon cornstarch

• 1/4 cup chopped fresh coriander (cilantro)

• 1 egg

• 1 tablespoon cornstarch

• Oil for frying

• 1/2 cup duckling broth

• 1 tablespoon chopped green onion

• 1 tablespoon ginger root

• 1 teaspoon cornstarch

Method:

1. Rub the exterior and cavity of the duckling with 2 tablespoons soy sauce, 1 tablespoon salt, 1 green onion, 2 sliced ginger root, cooking wine, peppercorns and star anise. Steam it over high heat for 2 hours, or until soft. Remove and retain the broth

2. Bone the duckling and place it, skin side down, on the working surface. Cut off the thick part of the meat then trim to flatten it. Dice the meat that was removed.

3. Rub egg and 1 tablespoon cornstarch on top of the square piece of meat

4. Mix taro root, 1/2 teaspoon salt, sugar, sesame oil, five spice powder, lard, 1 1/2 tablespoons cornstarch and coriander together with the diced meat; place this mixture on top of the square piece of meat. (combined thickness should be 1 inch). Sprinkle with cornstarch; cut into 2-inch strips.

5. Heat the wok then add oil. Deep fry the strips of stuffed meat over medium heat for 8 minutes, or until golden brown. Remove and cut into bite size pieces.

6. Place on a serving plate. Bring duckling broth, chopped green onion, ginger root and 1 teaspoon cornstarch to a boil (dipping sauce); serve.