1. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours; then rub with soy sauce. 2. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in bird and deep-fry, basting and turning, until golden. Drain on paper toweling. Let cool; then tie or 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. Place bird tail-side up in a deep heatproof bowl, and pour ginger-bean cheese mixture into cavity. Sew up duck securely or skewer, then turn breast-side up. 5. Peel taro root, cut in 1-inch slices and arrange around duck. Steam by the bowl-in-a-pot method until done (about 1-1/2 hours). See "HOW-TO SECTION". 6. Carefully transfer taro slices to a serving platter. Cut threads or unskewer duck cavity and let liquids drain into a saucepan. 7. Let duck cool slightly; then chop, bones and all, in 2-inch sections; or carve Western-style. Arrange over taro and keep warm. 8. Reheat duck liquids in saucepan. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck and serve. From
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 995.6mg||34 %|
|Potassium 1386.3mg||36 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 56g|
|Protein 3.7g||5 %|
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Calories per serving: 277
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