🦆🥔 Braised duck with taro - the most authentic and heartwarming home cooking method in Hong Kong

Editor's Preface

Braised duck with taro is a classic Hong Kong braised dish. The glutinous taro absorbs the essence of the duck juice, making every bite unparalleled in flavor! The duck meat is seasoned with fermented bean curd and chu hou, bringing out its unique savory flavor, while the rich sauce is perfect with rice. The taro is braised until it melts in your mouth without becoming mushy. This time, our editor combines the secrets of Hong Kong experts with those of experienced gourmets, breaking down the details step by step, from preparing the duck and shaping the taro to allowing the flavors to settle and the sauce to collect, to effortlessly achieve teahouse-level perfection.

Ingredients preparation

• 1 duck (cut into pieces, about 1.8-2 kg, half a duck is fine)

• 1 large taro

• 3-4 shallots (sliced)

• 4 slices of ginger

• 2 scallions

• 2-4 tablespoons fermented bean curd (including fermented bean curd juice)

• 2 tablespoons Chu Hou sauce

• 1.5 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 4 tablespoons Shaoxing wine (for marinating and stir-frying)

• 2-4 teaspoons brown sugar/rock sugar (plus for sauce flavor)

• 2 star anise

• 2 tablespoons oil

• About 500-600ml of clean water/hot water

Detailed cooking process

🐤 1. Marinated duck

• Wash the duck, absorb the water with kitchen paper, and cut into large pieces.

• Mix fermented bean curd, Chu Hou sauce, light soy sauce, dark soy sauce, Shaoxing wine and sugar and marinate for at least 30 minutes (refrigerate overnight for better flavor).

• Editor’s tip: The duck must be dry enough so that it doesn’t become mushy and lose its flavor when stewed.

🥔 2. Shape the taro and set aside

• Peel and chop the taro into chunks. Pat dry. Wrap in plastic wrap and microwave on high for 2-3 minutes to set. If you don't have a microwave, steam for 6-8 minutes.

• Alternatively: Sprinkle a little cornstarch on each piece and fry in oil until the surface is slightly golden brown (do not overcook easily).

🍳 3. Stir-fried duck

• Heat oil in a wok and stir-fry ginger, shallots, green onion segments, and star anise until fragrant.

• Add the duck pieces with the marinade, stir-fry over medium heat until the surface is slightly brown and a little fat is released.

• Sprinkle an extra spoonful of Shaoxing wine to stir-fry thoroughly and remove any mutton smell. Be sure to use medium-high heat.

🍲 4. Stew and Cook

• Pour hot water to cover until the ingredients are 80-90% filled, put in the taro, cover and simmer on low heat for 40-50 minutes (add the taro after 15-20 minutes to avoid melting it).

• If you can smell the aroma after 5 minutes of stewing, the taro will be flavorful but not melted.

🔥 5. Taste and collect the sauce

• Taste the sauce after opening. If it's not salty enough, add soy sauce. If it's not sweet enough, add sugar. Let it reduce naturally until only a thick layer of sauce coats the ingredients.

• Finally, you can add a little sesame oil or garnish with chopped green onions.

🥄 6. How to Eat on Stage

• Serve hot, the duck is tender and smooth, the taro powder is fragrant, and the sauce is delicious with rice!

Editor's Tips

• If you want the duck meat to be more fragrant and smooth: use enough oil when frying the duck, and put it in water first.

• If you steam or pan-fry the taro first to set it in shape, it will not melt even if you stew it.

• The aroma of fermented bean curd and Chu Hou sauce is the most prominent, and even the chef said it is authentic.

• If you want to add more flavor, you can add garlic, shredded scallops, peanuts or stewed mushrooms.

• Don't add too much water, it's better to add less or not more, and let the sauce thicken until the flavor is concentrated.

Eating experience 😋

The duck meat is flavorful and not smelly, the taro is dense, and every bite is full of duck meat and fermented bean curd sauce. The rice is mixed and the bowl is clean! It's so warm to gather the family around the table!

summary

Braised duck with taro is a classic Hong Kong home-style dish, perfect for both adults and children, whether in autumn or winter. Make it quick tonight and enjoy the flavors of Hong Kong! 🦆🥔🍲