Perhaps your new favorite bean dish:
Carefully rinse the duck inside and out under running water, remove any quills, dry with kitchen roll and chop the wing tips. Remove the peel from the garlic cloves and press them through the press.
Remove the peel from the ginger and chop coarsely. Remove the peel from the shallots and chop them into small cubes.
Put the tangerine zest, garlic paste and ginger in a large enough bowl, add the shallots and mix the star anise, yellow bean sauce, hoisin sauce, sesame paste, five-spice powder, ginger powder, salt and sugar with the gin to make a filling.
Clean and rinse the scallions and cut the white parts into brushes and place in cold water.
Remove the skin from the taro, first cut it into slices, then into cubes and place them on an ovenproof plate that fits into the steamer.
Sew or tie off the skin on the neck of the duck and stuff the duck. Sew up the rump of the duck as well to prevent stuffing from leaking out. Place the duck, breast side down, on the taro plate and place it in the steamer filled with about 2 inches of water.
Steam for about 90 minutes until the duck is cooked.
Remove the duck from the steamer, brush with the soy sauce. Then open at the rump and let the sauce filling run into a large enough bowl.
Put the taro on a plate and keep warm.
Place the taro in the steamer for
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