Steamed Duck with Yam and Fermented Red Bean Curd 南乳芋頭蒸鴨

A classic Cantonese dish featuring tender steamed duck with soft taro chunks, infused with the rich, savory, and slightly sweet flavor of fermented red bean curd. The duck is marinated and then steamed until fall-off-the-bone tender.

Nutrition (per serving)

Ingredients

• 1 whole duck (about 1.5 kg), chopped into pieces
• 500g taro, peeled and cut into 2.5 cm chunks
• 3 cubes (about 60g) fermented red bean curd (南乳), mashed
• 2 tbsp fermented red bean curd liquid
• 2 tbsp Shaoxing wine
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 2 slices ginger, thinly sliced
• 2 stalks green onion, cut into 5 cm lengths

Steps

1. Blanch the duck pieces in boiling water for 5 minutes. Drain and rinse thoroughly.
2. In a large bowl, combine the mashed fermented red bean curd, fermented red bean curd liquid, Shaoxing wine, oyster sauce, sugar, sesame oil, and white pepper. Mix well.
3. Add the blanched duck pieces, ginger slices, and green onion segments to the marinade. Toss to coat evenly. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
4. Arrange the taro chunks at the bottom of a large heatproof dish or deep plate. Place the marinated duck pieces on top of the taro.
5. Bring water to a boil in a large steamer. Place the dish with duck and taro into the steamer. Cover and steam over high heat for 1.5 to 2 hours, or until the duck is very tender and the taro is soft.
6. Carefully remove the dish from the steamer. Serve hot, optionally garnished with fresh green onions.

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