Mashed Taro Crispy Duck by fu pei mei

Mashed Taro on crispy duck (xiang su yu ni ya)

Ingredients
1/2 duck (abt 900g)
2 tbsp soya sauce
450g taro or potato
1 tbsp cornstarch
1 cup of lettuce shreds

To steam duck
1 star anise
2 green onion
2 slice of ginger
1 tsp brown peppercorn

To mix with taro
3 tbsp lard
2/3 cup wheat starch (or cornstarch)
1/3 tsp salt
1/4 tsp pepper
1 tbsp dried shrimp (soaked & chopped)
2 tbsp chopped ham or sausage

Seasoning sauce
1/2 tsp sugar
1 tsp cornstarch
1 tbsp oyster sauce
2/3 cup soup stock
2 tbsp chopped green onion

Method
1. Clean and dry the duck, soak with soya sauce for 10 mins, deep-fry the duck until golden brown. Drain. Put the fried duck on a plate. Steam with star anise, ginger, green onion and brown peppercorn over high heat for 1 1/2 hour.

2. Add 1/3 cup boiling water to cornstarch. Mix thoroughly and make a dough. Set aside.

3. Cut the peeled taro into 1/2" slices, steam the taro until soft (abt 20 mins), mash it an dplace it into a large bowl. Add dried shrimp, chopped ham, salt, pepper, cornstarch dough and lard, knead thoroughly.

4. After the duck gets cool, remove the bones from duck. Place the duck on a plate with skin side down, sprinkle cornstarch over the duck, then cover with no.3 mixture. Flatten and smooth the surface, sprinke the top with cornstarch again. Deep-fry the whole duck in hot oil over low heat until the outside become golden brown.

5. Remove the fried duck and cut into 1" diamond-shape piece. Place on top of the shedded lettuce.

6. Boil the seasoning sauce in the sauce pan over low heat, add green onion. Serve with duck.