Braised Duck with Taro Root — Cantonese Braised Duck with Taro Family Meal
Duck pieces braised in a rich master stock with taro until the root absorbs all the savoury braising juices.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 600g duck pieces dry. Peel and cut 250g taro into 4cm chunks. Lightly crush 2 garlic cloves; slice 3 pieces fresh ginger. Halve 250g choy sum lengthways. Finely mince 1 garlic clove for greens. Measure soy sauces, Shaoxing wine, stock, rock sugar, star anise, and five-spice powder.
Sear
Heat 1 tbsp oil in a medium casserole over medium-high heat. Brown duck pieces 5–6 minutes per batch until deep golden and fat renders. Remove and set aside. Pour off all but 0.5 tbsp fat.
Bloom
Add crushed garlic, ginger slices, and star anise to the casserole. Stir 30 seconds until fragrant. Pour in dark soy, light soy, Shaoxing wine, rock sugar, five-spice, and stock. Bring to a boil, skim foam.
Braise 1
Return duck to casserole, reduce heat to low, cover, and braise 40 minutes, turning halfway through. Duck should begin to soften.
Braise 2
Add taro chunks, pushing into braising liquid. Cover and braise 25–30 minutes until taro is tender and duck meat falls from bone easily.
Reduce
Remove lid, increase heat to medium. Simmer uncovered 6–8 minutes until sauce thickens and coats the back of a spoon with a glossy sheen. While sauce reduces, boil salted water in a separate pot, blanch choy sum 1–2 minutes until bright green and just tender. Drain. Fry minced garlic in 0.5 tbsp oil 30 seconds, toss with greens, oyster sauce, and sesame oil.
Plate
Mound 400g steamed jasmine rice on a platter. Arrange braised duck and taro over the rice, spooning sauce generously. Arrange garlic greens alongside and serve immediately.
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