Recipe of Perfect Braised duck with taro

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Homemade Braised duck with taro. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Braised duck with taro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised duck with taro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised duck with taro is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Braised duck with taro using 12 ingredients and 4 steps. Here is how you can achieve that.

80mins

Ingredients and spices that need to be Take to make Braised duck with taro:

1. 1 4 to 5 pound duck
2. 1 1/2 pounds large taro
3. 1/2 cup oil
4. 1 small piece of rock sugar (approx. 3/4 inch long, about 1/2 oz.)
5. 5 slices ginger
6. 8 cloves garlic, smashed
7. 3 scallions, white and green parts separated
8. 1/4 cup Shaoxing wine
9. 1 tablespoon oyster sauce
10. 3 tablespoons light soy sauce
11. 2 tablespoons dark soy sauce
12. 2 cups water

Instructions to make to make Braised duck with taro

1. If you’re using a frozen duck, defrost and soak the duck in water for 30 minutes to get rid of any blood and gaminess. Clean the duck thoroughly inside and out. Drain and pat the duck dry with paper towel. Cut the duck into 1” x 2” pieces, and remember to trim away the ducktail. Set aside.
2. Prepare the taro by peeling the outer skin. Rinse and pat the taro dry, and cut into ½ inch thick large pieces. Add the oil to a wok over medium heat, and shallow fry the taro chunks until the edges on all sides JUST start to turn brown (you’ll need to flip them once). You can do this in two batches. Turn off the heat, scoop them out and set them aside.
3. Spoon out the oil from the wok, leaving about 2 tablespoons behind. Melt the rock sugar in the oil over low heat. Add the ginger, garlic, and scallion whites, and let it cook for 1-2 minutes. Turn the heat up to medium high and immediately add the duck pieces, spreading them out in a single layer. Cook the duck for about 2 minutes on each side and add the Shaoxing wine, oyster sauce, light soy sauce (and the fermented bean curd sauce if you decide to use it), dark soy sauce, and water. Stir ever
4. Now add the taro pieces, mix, cover and cook for another 5 - 7 minutes using medium 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 through. Try not to over-stir or overcook, because the taro will break up. Dish out and garnish with the chopped green parts of the scallions.

While this is in no way the end all be guide to cooking easy and quick lunches it's excellent food for thought. The expectation is that this will get your creative juices flowing so you can prepare wonderful lunches for your family without having to do too much heavy cooking in the process.

So that is going to wrap it up for this special food Easiest Way to Make Quick Braised duck with taro. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!