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Hong Kong Style Braised Duck with Taro
A comforting and flavorful dish featuring tender duck braised in a rich sauce with aromatic spices and soft taro root. This dish is a classic home-style preparation often enjoyed during family gatherings.
🧂 Ingrédients
- 1 kg Duck(cut into large pieces)
- 500 g Taro root(peeled and cut into chunks)
- 3 medium Shallots(sliced)
- 4 slices Ginger
- 2 stalks Scallions(cut into sections)
- 3 tbsp Fermented bean curd(with juice)
- 2 tbsp Chu Hou sauce
- 1.5 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 4 tbsp Shaoxing wine(divided)
- 2 tsp Brown sugar
- 2 whole Star anise
- 2 tbsp Oil
- 600 ml Water
👨🍳 Instructions
- 1
Marinate the duck pieces with fermented bean curd, Chu Hou sauce, light soy sauce, dark soy sauce, 2 tbsp of Shaoxing wine, and brown sugar. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
- 2
Prepare the taro: Peel and cut the taro into chunks. You can either microwave them for 2-3 minutes until slightly set, or steam them for 6-8 minutes. Alternatively, lightly fry the taro pieces until golden brown.
- 3
Heat oil in a wok or large pot over medium-high heat. Add ginger, shallots, and scallion sections and stir-fry until fragrant. Add the marinated duck pieces and stir-fry until the surface is lightly browned and some fat has rendered out.
- 4
Add the remaining 2 tbsp of Shaoxing wine and stir-fry for another minute. Add the water and star anise. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the duck is tender.
- 5
Add the prepared taro chunks to the pot. Continue to simmer, uncovered, for another 20-30 minutes, or until the taro is tender and has absorbed some of the sauce. Adjust seasoning if necessary.
- 6
Serve hot, with the braised duck and taro, and spoon the rich sauce over the top. This dish is best enjoyed with steamed rice.
💡 Conseils de pro
- ✓Ensure the duck is patted dry before marinating for better flavor absorption.
- ✓If taro is not readily available, other root vegetables like potatoes or sweet potatoes can be used as a substitute, though the flavor profile will differ.
- ✓For a richer flavor, marinating the duck overnight is recommended.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add dried shiitake mushrooms or wood ear mushrooms for added texture and flavor.
- A pinch of five-spice powder can be added to the marinade for a more complex aroma.