roasted duck with konjac

How to Make Konjac and Duck Stew

Konjac and duck stew is a savory, comforting dish with tender duck meat and bouncy konjac strips. Here’s a simple recipe to recreate it at home.

Ingredients: 500g duck meat (cut into pieces), 200g konjac (rinsed and drained), 3 dried chilies, 1 cinnamon stick, 2 star anise, 3 garlic cloves, 1 tbsp ginger, 2 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, and vegetable oil.

Steps:

1. Prep the duck: Blanch duck pieces in boiling water for 3 minutes to remove impurities. Rinse and set aside.

2. Sauté aromatics: Heat oil in a pot over medium heat. Stir-fry ginger, garlic, and dried chilies until fragrant.

3. Cook the duck: Add duck pieces, searing until golden. Pour in cooking wine and soy sauces, stirring to coat evenly.

4. Simmer: Add cinnamon, star anise, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 40 minutes.

5. Add konjac: Toss in konjac strips and cook for another 15 minutes until the duck is tender and the sauce thickens. Adjust seasoning with sugar if needed.

Serving: Serve hot with steamed rice for a flavorful meal. The konjac soaks up the rich duck broth, making it a delightful and healthy addition. Enjoy this hearty, umami-packed dish!