I adopted the technique I used in the making of the Taro Puffs to this dish and this time I got the deep frying oil right from the start. This dish normally looks flat where the duck is deboned and cut to very thin slice and then coated with the mashed taro but I was too ecstatic that I managed to separate and deboned the breast meat from the whole duck carcass in 2 solid pieces and couldn't be bothered to thin cut it like those prepared in the restaurants. Afterall, who doesn't like chunky pieces of meat and this is what homemade is all about, stuffed and satisfied must be the last word after the meal! For a 3.5lb duck and minus the bones, I managed to get 2 oval plates sizes of this dish where one was more meaty with the breast than the other that I made with the scraps and pieces from the shreading of the remaining parts of the duck. The sauce is derived from the 2 hours steaming of the duck which was thicken with cornstarch and served with scallion and lettuce. I love taro and duck and this dish managed to combine the 2 into a complementing taste with the soft taro giving a slight tinge of sweetness and earthy taste while the duck is gamey and the slight chewiness of its meat together with its heavily flavored sauce which is soaked up by the taro, makes it a mouthful.
3-1/2 lb duck
2 star Anise
1 knob ginger, sliced to thin sticks
2 scallion, cut to thin pieces
2 cubes of Chinese fermented Red Tofu ('Nam Yue')
1 tbsp chinese cooking wine
1 tbsp dark soy sauce
1 tbsp light soy sauce
1-1/2 lb steamed taro
1/2 tsp salt
1 tsp sugar
1 tsp sesame oil
1 cup wheat starch
5 Tbsp Vegetable shortening
1 egg beaten
cornstarch (1 tsp cornflour added to 2 tsp water)
4 to 6 cups oil for deep frying
1) Clean duck, cut off the back side which contains the most fat. Pat dry with paper towel.
10)Heat the reserved sauce in a pan and thicken with cornstarch (1 tsp cornflour dissolved in 2 tsp water). Add chopped scallion and serve with lettuce.