Title: Braised duck with potatoes
 Categories: Poultry
      Yield: 8 Servings
 
      1    Duck; 6 to 7 pounds
      2 lb Potatoes
    1/4 c  Oil
      3    Cloves garlic
      2    Leek stalks
    1/4 c  Red bean cheese
  2 1/2 tb Brown bean sauce
      2 ts Salt
      1 tb Sugar
      4 tb Soy sauce
    1/4 c  Sherry
      1    Clove star anise
      1 tb Oil
      6 c  Water
      1    Clove star anise
    1/2    Head lettuce
      2 ts Cornstrch
      2 tb Water
           Few sprigs Chinese parsley
 
   1. Wipe duck inside and out with a damp cloth. Peel potatoes and cut
  in thick slices. (Keep in cold water until ready to use.)
  
   2. Heat oil in a large heavy pan. Brown duck quickly on all sides.
  Drain off excess fat. Tie or sew up duck's neck to seal. Place bird
  tail-side up in a deep bowl.
  
   3. Crush garlic. Cut leeks in 2-inch sections. In one cup mash red
  bean cheese with brown bean sauce and salt. In another, combine
  sugar, soy sauce, sherry and star anise.
  
   4. Heat remaining oil and brown garlic lightly. Add red bean cheese
  mixture and cook, stirring over medium heat, to blend and heat
  through.
  
   5. Add water, leek sections and sugar-soy mixture. Continue stirring
  to blend and heat.
  
   6. Pour 1 to 2 cups of this sauce mixture into duck cavity. Add
  remaining star anise. Sew up cavity securely or skewer so that liquid
  cannot leak out.
  
   7. Leave remaining sauce mixture in pan and bring to a boil. Add
  duck and potato slices and simmer, covered, 20 minutes. Turn bird
  over and simmer, covered, 20 minutes more.
  
   8. Remove duck, leaving liquids in pan. Let bird cool slightly; then
  chop, bones and all, in 2-inch sections. Shred lettuce and arrange on
  a serving platter with duck and potato slices on top.
  
   9. Reheat liquids in pan. Meanwhile blend cornstarch and remaining
  cold water to a paste, then stir in to thicken liquids. Pour over
  duck and potatoes. Garnish with Chinese parsley.
  
  From , ISBN 0-517-65870-4.