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1
1.
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2
Wipe duck inside and out with a damp cloth.
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3
Peel potatoes and cut in thick slices.
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4
(Keep in cool water till ready to use.)
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5
2.
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6
Heat oil in a large heavy pan.
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7
Brown duck quickly on all sides.
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8
Drain off excess fat.
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9
Tie or possibly sew up duck's neck to seal.
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10
Place bird tail-side up in a deep bowl.
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11
3.
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12
Crush garlic.
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13
Cut leeks in 2-inch sections.
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14
In one c. mash red bean cheese with brown bean sauce and salt.
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15
In another, combine sugar, soy sauce, sherry and star anise.
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16
4.
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Heat remaining oil and brown garlic lightly.
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18
Add in red bean cheese mix and cook, stirring over medium heat, to blend and heat through.
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19
5.
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20
Add in water, leek sections and sugar-soy mix.
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21
Continue stirring to blend and heat.
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22
6.
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23
Pour 1 to 2 c. of this sauce mix into duck cavity.
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24
Add in remaining star anise.
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25
Sew up cavity securely or possibly skewer so which liquid can't leak out.
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26
7.
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27
Leave remaining sauce mix in pan and bring to a boil.
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28
Add in duck and potato slices and simmer, covered, 20 min.
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29
Turn bird over and simmer, covered, 20 min more.
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30
8.
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31
Remove duck, leaving liquids in pan.
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32
Let bird cold slightly; then chop, bones and all, in 2-inch sections.
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33
Shred lettuce and arrange on a serving platter with duck and potato slices on top.
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34
9.
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35
Reheat liquids in pan.
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36
Meanwhile blend cornstarch and remaining cool water to a paste, then stir in to thicken liquids.
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37
Pour over duck and potatoes.
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38
Garnish with Chinese parsley.
