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Duck Slices in Soy Sauce

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one spring duck (1000g)
500g taros
200g sweet fermented flour sauce

  • Clean the duck, chop off the beak but keep the tongue, discard the feet, boil till 70% done with scallion, ginger and wild pepper; chop off the head, neck, legs, remove the carcass, cut the duck in two along the back then chop into rectangular pieces.
  • Steam the taros till done, peel and roll-cut.
  • Put the duck pieces on a rack in a saucepan, drop in the taros, duck head, neck and legs, add duck soup, seasonings and sweet fermented flour sauce fried with white sugar.
  • Fry scallion ginger and wild pepper in 6-fold hot oil till the flavor comes out, pour the oil into the saucepan with the duck, stew over a low heat for an hour, remove the duck to a dish.
  • Thicken the soup and pour it over the duck.

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