Stewed preserved duck with taro (芋頭炆臘鴨煲) is traditional Chinese comfort food that is often served in a clay pot, which keeps the stew heated and warm while eating. Taro is a starchy, root vegetable with a mild, nutty flavor and provides many health benefits such as: high dietary fiber, low Glycemic Index, and high potassium. This recipe calls for coconut milk, the liquid from grated coconut milk, to give this stew a sweet, delicate creaminess.
This is a rich, dense dish so pair it with a cup of Oolong tea on the side. Oolong tea’s fragrant and fruity aroma complements the rich creaminess of the coconut milk.
*For a variation of this recipe, visit Miso-Garlic Preserved Duck with Taro.
Total Time: 50 minutes
1) Prepare a pot with boiling water and place a steaming rack inside. Steam preserved duck leg whole for 15 minutes to render the fat. Remove from heat and cut into pieces.
2) Remove skin from taro and cut taro into large chunks.
3) Cover bottom of a pan generously with oil over high heat. Reduce flame to medium heat. Place taro chunks and pan fry until golden brown. Remove and set aside.
4) Place coconut milk, water, and preserved duck leg in a pot. Boil for approximately 15 minutes.
5) Add in taro chunks, sugar, salt, and a dash of white ground pepper. Cover with lid and continue boiling over low heat until the taro is tender approximately 15 minutes. Stir ingredients every 5 minutes to ensure even cooking.
6) Serve hot and garnish with sectioned spring onions.
Taro has a very tough skin so take extra precaution when peeling and cutting. Pan frying the taro beforehand allows the taro chunks to keep its form and not completely melt away while it is stewing. To check the taro for tenderness, you should be able to easily insert a fork or chopstick to the center of the pieces.
As for the preserved duck, use kitchen shears to cut it into pieces which would help to prevent small pieces of bones from breaking off when it’s stewing.