📝 About This Recipe
This soul-warming classic is a cornerstone of Cantonese home cooking, celebrated for the magical way the starchy taro absorbs the rich, rendered fat of the duck. As the dish simmers, the taro edges soften into a thick, savory gravy infused with fermented bean curd and aromatic ginger. The result is a luxurious, melt-in-your-mouth experience where the gamey depth of the duck is perfectly balanced by the earthy, nutty sweetness of the root vegetable.
🥗 Ingredients
Main Ingredients
- 2.5 lbs Half Duck (cleaned and chopped into 2-inch bite-sized pieces)
- 1.5 lbs Taro Root (peeled and cut into large 1.5-inch chunks)
- 2 inches Ginger (sliced into thick coins and smashed)
- 5 cloves Garlic (whole, lightly smashed)
- 3 large Shallots (peeled and halved)
The Braising Liquid
- 2 cubes Red Fermented Bean Curd (plus 1 tablespoon of the packing liquid)
- 2 tablespoons Shaoxing Rice Wine (for deglazing)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 1 tablespoon Rock Sugar (or granulated sugar to balance saltiness)
- 2 pieces Star Anise
- 3 cups Chicken Stock (or enough to nearly cover the duck)
Garnish and Finishing
- 2 stalks Scallions (cut into 2-inch lengths)
- 1 handful Cilantro (freshly plucked leaves)
- 2 tablespoons Vegetable Oil (for frying)
👨🍳 Instructions
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1
Blanch the duck: Place duck pieces in a large pot of cold water. Bring to a boil for 3-5 minutes to remove impurities. Drain, rinse under cold water, and pat dry with paper towels.
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2
Prepare the taro: In a wok or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Fry the taro chunks until the edges are golden brown and a crust forms. This prevents the taro from disintegrating during the long braise. Remove and set aside.
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3
Sear the duck: Using the same pot (drain excess oil if necessary, leaving about 1 tablespoon), sear the blanched duck pieces skin-side down until the fat renders and the skin is golden and crispy.
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4
Aromatics: Push the duck to the sides and add ginger, garlic, and shallots. Stir-fry for 2 minutes until fragrant.
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5
The Seasoning: Add the red fermented bean curd cubes and liquid. Use your spatula to mash the cubes into a paste, coating the duck and aromatics thoroughly.
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6
Deglaze: Pour the Shaoxing wine around the perimeter of the pot, scraping up any browned bits (fond) from the bottom.
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7
Build the braise: Add light soy sauce, dark soy sauce, rock sugar, and star anise. Stir well to combine.
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8
Simmer: Pour in the chicken stock. Bring to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 45 minutes.
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9
Integrate Taro: Add the fried taro chunks to the pot. Gently submerge them in the liquid. Cover and continue to simmer for another 20-25 minutes.
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10
Check for Doneness: The duck should be tender and the taro should be soft enough to be easily pierced by a chopstick but still holding its shape.
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11
Reduce the Sauce: If the sauce is too thin, remove the lid and increase the heat to medium-high for 5 minutes to thicken the liquid into a glossy glaze.
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12
Final Touch: Stir in the scallion lengths and cook for 30 seconds until just wilted. Transfer to a large serving bowl and garnish with fresh cilantro.
💡 Chef's Tips
Always fry the taro before braising; this creates a 'shell' that keeps the chunks intact while the inside turns creamy. Red fermented bean curd is the 'secret' ingredient—it provides a unique umami depth and beautiful red hue that cannot be substituted with standard miso. If you prefer a leaner dish, trim excess skin and fat from the duck before blanching, though some fat is necessary for the taro to absorb. Use a heavy clay pot or Dutch oven if possible; the even heat distribution makes for a much more tender duck. Don't over-stir once the taro is added, or you'll end up with a porridge-like consistency rather than distinct chunks.
🍽️ Serving Suggestions
Serve steaming hot alongside a large bowl of fragrant Jasmine rice to soak up the rich gravy. Pair with a side of blanched Gai Lan (Chinese broccoli) with oyster sauce to provide a crisp, bitter contrast to the rich duck. A glass of medium-bodied Pinot Noir or a chilled Oolong tea cuts through the richness of the duck fat beautifully. For a communal feast, serve this as the center meat dish accompanied by a light clear soup, like winter melon soup.