Taro Braised Duck芋頭炆鴨
A classic Cantonese comfort dish featuring tender, rich duck slowly braised with fragrant taro, resulting in a deeply savory and aromatic experience. The duck meat becomes incredibly succulent, absorbing the earthy flavors of the taro.
01Ingredients
- 1.2kg whole duck, chopped into large pieces
- 500g taro, peeled and cut into 2-inch chunks
- 4 cloves garlic, minced
- 30g ginger, sliced
- 2 cubes fermented red bean curd (nam yue), mashed
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons Shaoxing wine
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- 500ml water or chicken stock
- 3 tablespoons cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 2 stalks spring onions, chopped for garnish
Nutrition (per serving)520kcal
- Protein38.5g
- Carbs18.2g
- Fat32.1g
Fiber 2.8 gSodium 892 mg
02Steps
- Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain well and pat dry.
- Heat cooking oil in a wok or large pot over medium-high heat. Fry the taro chunks until lightly golden on all sides. Remove and set aside.
- In the same wok, add the remaining oil. Sauté minced garlic and sliced ginger until fragrant, about 1 minute.
- Add the blanched duck pieces to the wok and stir-fry until slightly browned, about 3-5 minutes.
- Add mashed fermented red bean curd, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and sugar. Stir well to coat the duck evenly.
- Pour in water or chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 60-80 minutes, or until the duck is tender.
- Add the fried taro chunks to the pot, ensuring they are submerged in the sauce. Continue to simmer for another 20-30 minutes, or until the taro is very soft and absorbs the flavors.
- If the sauce is too thin, stir in the cornstarch slurry and cook, stirring, until the sauce thickens to your desired consistency.
- Transfer the Taro Braised Duck to a serving platter. Garnish with chopped spring onions and serve hot with steamed rice.
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