Whole Duck with Taro
A seasonal Ningbo-style specialty of duck and taro simmered together until tender — a comforting dish well suited for older diners.
Ingredients
Clean fat duck (about 1250 g, tail gland removed, internal organs cleaned out)
1
Clean taro
400 g
Cooked bamboo shoot chunks
75 g
Scallion knot
1
Scallion segments
2 g
Ginger
1
Shaoxing wine
15 g
Refined salt
15 g
MSG
1.5 g
Cooked pork lard
25 g
Instructions
1
Prepare the duck
Remove the tail gland from the duck, take out the internal organs and wash it clean. Place it in a pot of boiling water and blanch briefly, then remove and rinse again.
2
Braising
Take a clay pot and place the duck belly-down inside. Pour in enough water to cover the duck, add the scallion knot, ginger pieces, and Shaoxing wine. Bring to a boil over high heat, skim off the foam, then reduce to low heat and simmer until about 80% tender. Add the taro and refined salt, flip the duck over, and switch to medium heat to cook until completely tender and falling apart. Remove and discard the scallion knot and ginger pieces.
