Hong Kong Style Braised Duck with Taro

Name: Hong Kong Style Braised Duck with Taro
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 4
Cuisine: Hong Kong
Ingredients: 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

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.

준비 시간30 minutes

조리 시간1 hour 30 minutes

총 시간2 hours

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.