Mashed Taro on Crispy Duck

Name: Mashed Taro on Crispy Duck (Yu ni ya)
Cuisine: Chinese
Ingredients: ½ duck (about 2 pounds); 2 tablespoons soy sauce (dark); 2 tablespoons soy sauce (dark); 1 whole star anise; 1 scallion (3” long); 2 slices ginger; 1 teaspoon brown peppercorn; 1 pound taro (or potato); 1 pound taro (or potato); ⅔ cup cornstarch; ⅓ cups boiling water; 1 tablespoon oyster sauce; ⅔ cups chicken stock; 1 tablespoon soy sauce (light); 1 tablespoon soy sauce (light); 1 teaspoon salt; 1 teaspoon cornstarch; 1 cup lettuce (shredded); ½ teaspoon sugar; 2 tablespoons ham or sausage (chopped); 1 tablespoon cornstarch; 1 tablespoon dry shrimp (soaked and chopped); 2 tablespoons ham or sausage (chopped); ½ teaspoon salt; ¼ teaspoon pepper; 3 tablespoons lard (or shortening); 3 tablespoons lard (or shortening); 2 tablespoons scallion (chopped)

Yu ni ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ duck (about 2 pounds)
2 tablespoons soy sauce (dark)

Asia
Taiwan
Main course

Method

Clean and wipe the duck. Put on a plate with skin side up. Rub the duck with soy sauce. Let stand 15 minutes. Deep fry the duck until golden brown. Drain. Put the fried duck on a plate. Put the scallion, ginger, brown pepper corn, and star anise on top of the duck. Put the plate in a boiling steamer to steam over high heat about 1-½ hours.
Add boiling water to