Braised Duck with Taro 芋頭燜鴨
A classic Cantonese comfort dish featuring tender duck pieces slow-braised with soft, creamy taro in a rich, savory sauce. Perfect for a hearty family meal.
Hong Kong
Duck
Nutrition (per serving)
782kcalCalories
52.5gProtein
28.2gCarbs
48.3gFat
4.2gFiber
1248mgSodium
Ingredients
- 1.2 kg whole duck, cut into pieces
- 500g taro, peeled and cut into 2-inch chunks
- 5 slices ginger
- 2 stalks green onions, cut into 2-inch sections
- 3 cloves garlic, smashed
- 6 large dried shiitake mushrooms, rehydrated and stemmed (reserve soaking liquid)
- 2 tbsp cooking oil
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tsp sugar
- 1/4 tsp white pepper
- 250ml water or reserved mushroom soaking liquid
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
Steps
- Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain well.
- In a large pot or wok, heat cooking oil over medium-high heat. Add ginger, green onions, and smashed garlic; stir-fry until fragrant, about 1-2 minutes.
- Add the blanched duck pieces to the pot and stir-fry for 3-5 minutes until lightly browned.
- Pour in Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water (or reserved mushroom soaking liquid). Add the rehydrated shiitake mushrooms.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
- After 60 minutes, add the taro chunks to the pot. Gently stir to combine and ensure the taro is partially submerged in the sauce. Continue to simmer, covered, for another 30-40 minutes, or until the duck is very tender and the taro is soft and creamy.
- If desired, mix cornstarch with water to create a slurry. Stir the slurry into the braising liquid to thicken the sauce to your preferred consistency.
- Serve hot with steamed rice.
Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers.
Get EatWhat Free