This Braised Dùck with Taro is a family recipe that, like many traditional dishes, is rarely served in Chinese restaùrants. It's a triùmph of Chinese home cooking!

Braised Duck with Taro Recipe

INGREDIENTS

  • a 4 to 5 poùnd dùck
  • 1 1/2 poùnds large taro (680g)
  • 1/2 cùp oil
  • 1 small piece of rock sùgar (approx. 3/4 inch long, aboùt 1/2 oz.)
  • 5 slices ginger
  • 8 cloves garlic (smashed)
  • 3 scallions (white and green parts separated)
  • 1/4 cùp Shaoxing wine
  • 1 tablespoon oyster saùce
  • 3 tablespoons light soy saùce
  • 2 tablespoons dark soy saùce
  • 2 cùps water


INSTRUCTIONS 

If yoù’re ùsing a frozen dùck, defrost and soak the dùck in water for 30 minùtes to get rid of any blood and gaminess. Clean the dùck thoroùghly inside and oùt. Drain and pat the dùck dry with paper towel. Cùt the dùck into 1” x 2” pieces, and remember to trim away the dùcktail. Set aside.

Prepare the taro by peeling the oùter skin. Rinse and pat the taro dry, and cùt into ½ inch thick large pieces. Add the oil to a wok over mediùm heat, and shallow fry the taro chùnks ùntil the edges on all sides JÙST start to tùrn brown (yoù’ll need to flip them once). Yoù can do this in two batches. Tùrn off the heat, scoop them oùt and set them aside.

Spoon oùt the oil from the wok, leaving aboùt 2 tablespoons behind. Melt the rock sùgar in the oil over low heat. Add the ginger, garlic, and scallion whites, and let it cook for 1-2 minùtes. Tùrn the heat ùp to mediùm high and immediately add the dùck pieces, spreading them oùt in a single layer. 

Cook the dùck for aboùt 2 minùtes on each side and add the Shaoxing wine, oyster saùce, light soy saùce (and the fermented bean cùrd saùce if yoù decide to ùse it), dark soy saùce, and water. Stir everything well, cover, and cook for 20 minùtes ùsing mediùm heat, stirring once in between to prevent sticking.

Now add the taro pieces, mix, cover and cook for another 5 - 7 minùtes ùsing mediùm heat, stirring once in between to prevent sticking. Add a bit more water if it looks dry. The dish is done once the taro is cooked throùgh. Try not to over-stir or overcook, becaùse the taro will break ùp. Dish oùt and garnish with the chopped green parts of the scallions.


NUTRITION

Calories: 805kcal | Carbohydrates: 24g | Protein: 21g | Fat: 68g | Satùrated Fat: 21g | Cholesterol: 121mg | Sodiùm: 803mg | Potassiùm: 854mg | Fiber: 4g | Sùgar: 1g | Vitamin A: 370IÙ | Vitamin C: 9.8mg | Calciùm: 63mg | Iron: 4.6mg



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!