Chinese · Dinner
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.
$
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
58gCarbs
8gSugar
6gFiber
780mgSodium
105mgChol
Goes well with
Pinot Noir (Burgundy)Pinot Noir (Burgundy) — A medium-bodied...
local
Yanjing BeerYanjing Beer — A crisp, refreshing beer...
international
Instructions
1
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.
2
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.
3
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.
4
Braise 1
Return duck to casserole, reduce heat to low, cover, and braise 40–45 minutes, turning halfway through. Duck should begin to soften.
5
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.
6
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.
7
Plate
Mound 400g steamed jasmine rice on a platter or divide between two bowls. Arrange braised duck and taro over the rice, spooning sauce generously. Arrange garlic greens alongside and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) whole duck
- 250g (8.8 oz) taro
- 22ml (1.5 tbsp) dark soy sauce
- 1 tbsp light soy sauce
- 22ml (1.5 tbsp) Shaoxing rice wine
- 15g (0.5 oz) rock sugar
- 300ml (1.25 cup) chicken stock
- 2 garlic cloves
- 3 slices fresh ginger
- 1 whole star anise
- 0.25 tsp five-spice powder
- 1.5 tbsp neutral oil
- 250g (8.8 oz) choy sum or bok choy
- 22ml (1.5 tbsp) oyster sauce
- 0.5 tsp sesame oil
- 400g (14.1 oz) jasmine rice