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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain well and pat dry.
2. 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.
3. In the same wok, add the remaining oil. Sauté minced garlic and sliced ginger until fragrant, about 1 minute.
4. Add the blanched duck pieces to the wok and stir-fry until slightly browned, about 3-5 minutes.
5. 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.
6. 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.
7. 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.
8. If the sauce is too thin, stir in the cornstarch slurry and cook, stirring, until the sauce thickens to your desired consistency.
9. Transfer the Taro Braised Duck to a serving platter. Garnish with chopped spring onions and serve hot with steamed rice.

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