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Asian Style Duck

Serves: 4 - 6

4 lb. duck
2 cooked, peeled sweet potatoes, cut into rounds
3 peeled and chopped garlic cloves
1/2 lemon
1 peeled and quartered apple
4 Tablespoons cornstarch
1 cup oil
1/2 teaspoon salt
1/2 cup light brown sugar
1 Tablespoon Worcestershire sauce
2 Tablespoons lemon juice
1/2 teaspoon hot pepper sauce
3 peeled and cubed turnips

Rinse, clean duck, and cut off all inside fat. Place garlic, apple, and lemon in cavity. In a large pot, fill with water and steam for 20 minutes/lb., or until meat is tender. Remove from water, cut duck in half, and remove bones.

Put cornstarch into each part of duck. Pour oil in pan, and add salt. Brown duck in hot oil until golden and crispy. When brown, drain excess.

In small pan combine brown sugar, worcestershire sauce, hot sauce and lemon juice. Heat until sugar is dissolved and ingredients are well blended. Apply mixture over duck and let stand for 30 minutes in warm oven, basting with sauce several times.

Place duck on platter and surround with vegetables.