Braised Free Range Duck with Taro Root 芋頭炆鴨

Oh Joy!  We had just a few inches of snow few days ago and our entire city of Vancouver has turned into a winter wonderland!   If you want to see a “White Christmas”, Vancouver is the place to be.

Unlike summer cooking, food for a cold snowy winter should be heavy, high calorie, thick, and filling.  The following duck recipe fulfills every criterion of the above descriptions.   Taro root is native to Southeast Asia but is found around the world.  The taro cake is also a delicacy traditionally eaten during the Chinese New Year.  Taro was consumed by the early Romans in much the same way the potato is today. They called this root vegetable colocasia.

Duck meat has higher calorie content than chicken.  It makes duck a perfect dish for a snowy winter dinner.  Most super markets in North America would only carry frozen duck.  You also can find fresh duck if you look hard enough in some regional smaller poultry stores.

Cooking time: Three hours

Note:

  • When buying taro, select the heaviest one in comparable size
  • Select duck in 4-5 pounds range
  • Wear protect gloves when frying the duck in hot oil
Braised Free Range Duck with Taro Root -芋頭炆鴨
Braised Free Range Duck with Taro Root -芋頭炆鴨

Ingredients:

Free range duck                                    x1 about four pounds

Taro root                                                x1 about two-three pounds

Dark soy sauce                                      ¼ cup

Light soy sauce                                      ¼ cup

Oyster sauce                                          4 table spoons

Rock sugar                                              one piece (150 gm)

Ginger                                                      one piece

Green onion                                           x3

Shallot                                                     x2 (chopped)

Garlic                                                       x3 (chopped)

Oil                                                            four cups (peanut, corn or vegetable oil)

Yellow cooking wine                              4x table spoons

Water                                                       3 cups

Method:

Use a potato peeler to remove the taro skin, cut to half and cut it to ½ inch thick slices.  Clean the duck and pad dry well with a paper towel.  Use a brush to coat the duck with dark color soy sauce and let it dry for a few minutes.  Prepare the garlic, shallot, ginger and green onion, set aside.

Pour oil in a large wok and heat up to medium/high; just before smoke coming out from the rim.  Carefully slide the duck in the hot oil and turn the duck from side to side to avoid burning the skin.  (Wear a heat protected glove to avoid hot oil from burning your arm.)  Turn the duck over and repeat the same procedure until the skin turns golden brown. (see picture)  Take the duck out and place it on a plate.  Pour the hot oil to a container except for three table spoons left in the wok.  Heat up the wok to high heat till smoke coming off from the rim.  Slide garlic, shallot, ginger, and green onion to the wok. Quickly stir fry everything till you can small the aroma coming out.  Pour yellow cooking wine to the side of the wok and stir fry it very quickly till the wine dry off.

Add three cups of water to the wok and the rest of the dark soy sauce, light color soy sauce, oyster sauce, and rock sugar to the wok together.  Allow the liquid to boil again and put the duck back to the wok.  Turn the duck over several times to allow the liquid enters the cavity.  Once you see the liquid is boiling again, you can turn the heat down to medium/low and cover the wok with a lid.  Let the braising process to tenderize the duck for two hours.  Turn the duck over several times during the two hours to allow even cooking.

Carefully remove the duck from the wok after two hours onto a plate for cooling.  Skim the duck fat out from the liquid.  Slide the taro root pieces to the sauce.  Cover the wok with a lid and let it cook for 30 minutes to 45 minutes or until the taro is tender.  The time to cook the taro varies depending on the type of taro in your region.  Make sure there is enough liquid in the wok because the taro absorbs the liquid like a sponge, add water if needed.

Once the taro is done, take it out one by one and line it up on the plate. Cut up the duck and place on top of the taro.  Pour the sauce on top and garnish with shredded green onion and cilantro…..dinner is served!

芋頭炆鴨乃冬日上乘之選. 芋頭含大量熱能.  鴨的營養在《本草綱目》中有詳細的記述, 鴨肉的營養也很豐富. 鴨肉含蛋白質,脂肪,碳水化合物,各種維生素及礦物質等. 經常食用除能補充人體必需的多種營養成分.

材料:

光鴨                                                     1 只, 約四磅

芋頭                                                     1 只, 約三磅

老抽                                                     ¼ 杯

生抽                                                     ¼ 杯

蠔油                                                     4 湯匙

冰糖                                                     1 塊 (150 克)

姜                                                          一大塊

蒜                                                          四塊

乾蔥                                                      四塊

青蔥                                                      四絛

生油                                                      三至四杯

詔酒                                                      4 湯匙

水                                                          三至四杯

做法:

先用水洗淨鴨, 用紙或布將鴨弄乾, 用刷將鴨皮上色(老抽), 後用. 在鍋中燒熱油, 把鴨小心放下走油至黃金色. 放在盤上後用. 把走油之熱油放入容器中. 燒熱鍋放進三湯匙油, 加入所有料頭炒香, 放入詔酒以加味道, 炒至乾身, 加入三杯水, 放進所有調味料, 再把鴨放入, 放上鍋蓋用文火炆約二時, 把鴨放起後用, 把己切好的芋頭放入汁液中, 用文火炆約三十至四十五分鐘. 把芋頭放好在碟, 用刀將鴨切成細塊放只芋頭上, 再把所有炆鴨的醬汁放上鴨上面, 加上青蔥絲及芫荽便成.

Free range duck with Taro root
Free range duck with Taro root
Taro in half
Taro in half
Dark soy sauce
Dark soy sauce
Coat the duck with dark soy sauce with a brush
Coat the duck with dark soy sauce with a brush
Prepare Hot oil to medium high heat
Prepare Hot oil to medium high heat
Duck in hot oil
Duck in hot oil
Duck comes out from hot oil, golden brown color
Duck comes out from hot oil, golden brown color
Garlic ginger shallot and green onion
Garlic ginger shallot and green onion
add to wok, quick stir fry under high heat
add to wok, quick stir fry under high heat
Splash yellow cooking wine to enhance the taste.
Splash yellow cooking wine to enhance the taste.
Add water and the rest of the soy sauce, oyster sauce and rock sugar, cover it with a ild and let it braises for two hours.
Add water and the rest of the soy sauce, oyster sauce and rock sugar, cover it with a ild and let it braises for two hours.
Duck after two hours
Duck after two hours
Remove it to a plate to allow cooling
Remove it to a plate to allow cooling
Braise the taro for 30 - 45 minutes and put it back to a plate.
Braise the taro for 30 – 45 minutes and put it back to a plate.
Cut up the duck and put it on top of the taro, pour hot sauce on top and it is ready for dinner. Braised Free Range Duck with Taro Root -芋頭炆鴨
Cut up the duck and put it on top of the taro, pour hot sauce on top and it is ready for dinner.
Braised Free Range Duck with Taro Root -芋頭炆鴨

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