Roasted duck with taro
By DelaneyMetz
Ingredients: salt,white sugar,cooking wine,octagonal,cinnamon,soy sauce,geranyl,duck meat,Taro
Recipe Recommendations
- duck meat appropriate amount
- Taro appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- soy sauce Or moderate light soy sauce
- salt appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
Steps for Roasted duck with taro
1
Prepare ginger and garlic slices, star anise, cinnamon, fragrant leaves, soy sauce/light soy sauce, salt, cooking wine, and white sugar. Wash the duck meat, blanch it with water, peel the taro, wash it, and cut it into hob pieces.
2
Heat the pan first add the fat part of the duck meat to stir-fry until oil.
3
Then add all the duck meat and stir fry to dry.
4
Add a little cooking wine and stir fry until fragrant.
5
Add the ginger and garlic slices and continue to stir-fry, stir-fry the duck meat and oil.
6
Add taro, star anise, fragrant leaves, and cinnamon and stir well.
7
Add soy sauce, a little white sugar, and a little soy sauce and stir well to color.
8
Add water to all ingredients and add appropriate salt.
9
Transfer to a casserole (can be omitted) and bring to a boil, remove the floating foam, and turn to medium heat until the taro is soft (stir gently during this period to avoid sticking to the pan).Roasted duck with taro Make Tips
Note: If you like spicy food, you can add dried chili peppers or spicy bean paste. In Sichuan, they add a lot of spicy bean paste—add the bean paste after frying the duck meat until dry! Wow! It’s absolutely amazing!