How to Make Braised Duck With Taro Recipe – Easy Things You Can Do

duck-with-taro-recipe


You have a fresh or frozen duck, but don’t know how to cook it for dinner? If you do, listen carefully, because I’m going to teach you a duck with taro recipe which might delight your whole family.

I have learned this recipe from my grandmother and the first time I tasted it, I was so shocked on the tenderness of the duck meat. The savory sauce really captured my delicate taste. If you’re ready to do the recipe, keep on reading.

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How to Make Braised Duck With Taro Recipe

Author: Vivian C.

Recipe type: Main Course

Serves: 4-5

duck-with-taro-recipe
Ingredients
  • Duck: 4-5 pound range
  • Taro: 2-3 pound
  • Soy Sauce: 1/4 cup of dark soy sauce and 1/4 cup light one
  • Oyster Sauce: 3 tablespoons of oyster sauce
  • Sugar: 2/3 cup of brown sugar
  • 3 stalks of green onions, 2 shallots, 1 piece of ginger, and 1 cloves of garlic
  • 4 cups of peanut oil
  • Yellow cooking wine or Shaoxing wine: 4 tablespoons
  • 3 cups of  water
Step-By-Step Instructions
  1. Wash the duck and dry well. 
  2. Peel the taro and cut into 1/2-inch thick slices. Also, peel and cut the shallots, ginger, garlic, and green onions.
  3. Put the duck into the hot oil and turn it over once the skin turns golden brown. After all sides are done, remove from the wok and place on a plate.
  4. Turn the heat high and place the vegetables: green onion, garlic, shallots, and ginger. Stir-fry everything until you can smell the aroma.
  5. Once you smell the spice aroma, add the yellow cooking wine, water, light soy sauce, oyster sauce, and the rest of the dark soy sauce. Don’t forget the sugar to sweeten the braising liquid. Boil the liquid and return the duck to the wok.
  6. Once the liquid boils again, turn the heat to medium/low and cover. Cook the meat for two hours while turning the duck over occasionally.
  7. Once the duck is tender, remove from the wok and transfer to a plate, and skim the duck fat from the braising liquid. This time, place the taro roots and cook for 30 minutes or until tender
  8. After the taro pieces are cooked, remove them from the wok and line each piece on the serving plate. Next, slice the duck into pieces and place them on top of the taro.
  9. Pour the sauce over and serve.

What You’ll Need For Duck With Taro Recipe

Ingredients

• Duck

Duck-meat

Duck is an ideal dish for the cold weather. If you live in North America, you can find a frozen duck in most supermarkets. But if you look hard enough in some smaller poultry shops, you can find a fresh duck. The best duck for this recipe is around the 4-5 pound range.

• Taro

taro

Taro is actually a Southeast Asian root crop but you can find it easily all over the world, this root crop is consumed similar to a potato. For this recipe, you’ll need one 2-3 pound taro root.

• Soy Sauce

soy-sauce

The secret to tender duck meat is soy sauce. For this duck with taro recipe, you’ll need about 1/4 cup of dark soy sauce and 1/4 cup light one. The dark soy sauce will be used to coat the duck before frying while the light variant is for the braising process.

• Oyster Sauce

Oyster-Sauce

You’ll need 3 tablespoons of oyster sauce to make the braising sauce. This condiment is popular in Asian cuisine as it offers an amazing flavor to the base sauce. For the best flavor, look for the highest quality of oyster sauce, like the Lee Kum Kee premium one.

• Sugar

sugar

The sugar will offer the duck a tangy, caramelized outward appearance. The sweet flavor of the sugar will balance the saltiness of the light and dark soy sauce. 2/3 cup of brown sugar will suit this best.

• Vegetables

vegetables

To reduce the fatness of the dish, 3 stalks of green onions, 2 shallots, 1 piece of ginger, and 1 cloves of garlic would be perfect. Remember to keep them as fresh as possible to have the best flavor.

• Peanut Oil

Peanut-Oil

4 cups of peanut oil will lightly fry the duck and stir-fry the vegetables. In case you don’t have it, you can use corn oil or vegetable oil.

• Yellow Cooking Wine

Yellow-Cooking-Wine

To enhance the flavor of the braised duck, you’ll need 4 tablespoons of yellow cooking wine or Shaoxing wine. This popular beverage has a mix of flavors, such as sweet, spicy, and sour. By adding this wine to the recipe, you’ll remove the raw smell of the duck and create a nice flavor to the dish.

• Water

water

3 cups of water are enough to make the braising liquid. Clean water should be used to avoid any unnecessary contamination.

Equipments

• Knife

knife

Obviously, you’ll need a knife to cut the vegetables, and you may also need it to peel the taro skin, so having a potato peeler would be better. Make sure that you use a sharp knife to make the cutting task easy.

• Pastry Brush

Pastry-Brush

You’ll need a pastry brush to coat the duck with the dark soy sauce. A good pastry brush should have a comfortable handle and clean bristles. If you don’t have one, you can use an unused paintbrush or a toothbrush.

• Large Pan

Large-Wok

Via amazon.com

A large pan will serve as the place where you’ll be braising the duck and the taro. If you want to invest in something durable and inexpensive, try a carbon steel pan. This material heats evenly and relatively fast. If you have enough and some to spare, a copper pan will be a great choice.

• Plates And Bowls

Plates-And-Bowls

Via amazon.com

You’ll need some plates to serve as the containers for your ingredients. After your braised duck is cooked, you’ll need a nice serving plate. A bowl also comes in handy when you’ll be transferring some of the hot oil from the wok.

• Wok Spatula

Wok-Spatula

A wok spatula will be a good tool for frying the duck and the vegetables. You may also need to skim the duck fat out of the braising sauce. To avoid any chemicals from leaching, use a metal wok spatula.

Step-By-Step Instructions

vegetables-1
taro
sauce
taro-1

1. Prepare The Ingredients

First, wash the duck and dry well. If you want to know how to clean duck quickly, watch this.

Next, use a knife to peel the taro and cut into 1/2-inch thick slices. Also, peel and cut the shallots, ginger, garlic, and green onions. Set aside.

2. Brown The Duck

In a large wok, pour the cooking oil over medium/high heat. Using the wok spatula, gently put the duck into the hot oil and turn it over once the skin turns golden brown. After all sides are done, remove from the wok and place on a plate.

3. Stir-Fry The Vegetables

Now remove most of the hot oil from the wok and leave about three tablespoons. Turn the heat high and place the vegetables: green onion, garlic, shallots, and ginger. Stir-fry everything until you can smell the aroma.

4. Add The Liquids And Sugar

Once you smell the spice aroma, add the yellow cooking wine, water, light soy sauce, oyster sauce, and the rest of the dark soy sauce. Don’t forget the sugar to sweeten the braising liquid. Boil the liquid and return the duck to the wok.

5. Braise Until Tender

To make sure that the liquid penetrates deep into the duck meat, turn the duck over several times. Once the liquid boils again, turn the heat to medium/low and cover. Cook the meat for two hours while turning the duck over occasionally.

6. Cook The Taro Root

Once the duck is tender, remove from the wok and transfer to a plate, and skim the duck fat from the braising liquid. This time, place the taro roots and cook for 30 minutes or until tender

7. Serve And Enjoy

After the taro pieces are cooked, remove them from the wok and line each piece on the serving plate. Next, slice the duck into pieces and place them on top of the taro. Pour the sauce over and serve.

Pro Tips

  • When frying the duck in hot oil, remember to wear some protective gloves to avoid burning your arm.
  • If you have a shellfish allergy, you can use a vegetarian version of oyster sauce which mainly uses mushrooms to offer that high level of umami flavor.

Final Thoughts

Duck With Taro Recipe

Did you enjoy following this simple duck with taro recipe? Make sure that you use the best ingredients so you can guarantee a good tasting output. Since you’ll be frying the duck, use a pair of heat protected gloves.

If you’ve tried cooking taro with a duck, let us know how you did it in the comments section. Please share this article with your buddies if you like it.

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    Vivian

    Hi There! Welcome to Cooking Is Passio where I can tell you the things I love. My name is Vivian Carpenter. I am not only a foodie at heart but also passionate about cooking. I rely on the support of other cooking blogs like me to get new cooking tips as well as new recipes. This blog is the great way to share my experience and my love cooking with others. And I hope this blog can help you - the cooking lovers like me - cook your favorite dishes.

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    Mike - 08/01/2017 Reply

    This looks and sounds amazing, Vivian! I absolutely love duck. It’s fantastic how you list each step making so simple for me the reader to follow for prep and cooking!! I just filed this one away. Have a great week! 🙂

      Vivian - 08/01/2017 Reply

      Thank you for your comment, Mike! I have already listed the easy steps on my article.
      Hope you would be interested.

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