With this easy to follow the recipe on Braised Duck with Taro, you will be cooking in no time with fun and excitement.
Introduction: Section 1
I really love Asian cuisine, maybe because I find their food very tasty and delectable. And there is one particular dish that I have been craving for since I have tasted it, the braised duck with taro in it. I’ve tasted in once during a Thanksgiving party together with my whole family. My father-in-law cooked it. It was mouthwatering and very delicious so I decided to ask for the recipe and make one for myself.
It is easy to do actually once you have the necessary ingredients.
Things That You Will Need
To make a delicious braised duck with taro we will be needing specific ingredients that you could easily find. The quantities and measurements of these ingredients are very important, any less amount or more of these will impact the overall taste of your cooked food. So here they are and let’s check it one by one.
1 whole duck meat, cut into pieces
1 large taro, peeled and chopped into cubes
1 tsp of safflower oil
1 cup of water
1 ½ tablespoon ginger sauce
½ Tbsp salt
½ Tbsp brown sugar
1 tbsp dark soy
1 cup of water
4 cloves of garlic smashed then chopped
2 tbsp liquid Aminos
1 Tbsp cornstarch
How To Make Braised Duck With Taro: Step by Step Instructions
Taro is a very delicate vegetable so be very careful when cooking it. Overcooking it will ruin its consistency and it may fall apart during braising. Before you start your cooking make sure that all ingredients are already placed on the table with the required measurements and sizes to make your cooking smooth and continuous.
Clean your duck meat thoroughly with water while checking for any remaining tiny feathers left and removed it.
Then cut your duck into desired pieces then placed in it in a bowl big enough to accommodate all meat.
Then soak the duck’s meat using ginger juice with a little salt and keep it overnight in preparation for the next day cooking.
2. Taro preparation
Peel the skin of your Taro root and once finished cut it in into cube size then set it aside.
Using a medium sized pot with enough amount of water, add 1 tbsp of salt then bring to boil.
Once boiling you add your taro pieces into the pot. Remember not to overcook them so serious monitoring is needed. You can identify a cooked taro by its texture and consistency using a fork. It is soft actually when cooked.
Once cooked remove it from the pot and set it aside.
3.The Most important part the Braising Of the Duck’s Meat
Using a heavy bottom deep pot heat it up then add 1 teaspoon of safflower oil.
Then add your garlic into the oil, cook it for a short while before turning brown then removed it then set it aside. Do not turn off your stove just keep it on putting the heat on medium high setting.
Then place your marinated duck into the pot where you cooked your garlic one by one. Do not include the marinade only the duck’s meat pieces.
Cook it slowly, then add 2 tbsp liquid aminos, 1 tbsp dark soy, and the cooked garlic.
When color sets in the meat add 1 cup of water and let it boil for 10 to 15 minutes until the meat falls off from the bone.
While waiting, dissolve 1 Tbsp cornstarch and ½ Tbsp brown sugar into a cup for the thickener then set it aside.
When the duck’s meat is done add the taro pieces and mix it slowly.
Finally, add the thickener, mix it and it is done.
Dished it out in a plate and then serve it.
In some places it is very hard to find duck, so you can use chicken instead to replace duck as the main Ingredient.
It is better to rub your duck’s skin with salt and then rinse with water thoroughly before cooking.
The Taro aside from boiling can also be done by frying, just be careful again not to overcook it to avoid breaking into pieces during braising.
Braised Duck and Taro is a perfect combination of meat and vegetable put together creating one perfect dish. Their individual taste compliments with each other giving us a unique taste of Oriental cuisine.
Emily Mathews grew up in a small town in Tennessee, where she learned how to cook fabulous local dishes from her mother. A mother of three, she is interested in creating globally inspired food with locally grown ingredients.