Smoke Duck Breast with Taro

Smoke Duck Breast with Taro

Ingredients:

For smoke duck breast

  • 4 pieces 1/4” (0.75 cm) thick smoke duck breast, about 4 oz (125 g);
  • 1 piece taro, about 1 1/2 lb (0.75 kg);
  • 3/4 cup (180 ml) water or chicken stock;
  • 1/2 chicken flavor cube, if water is used;
  • 1 1/2 tablespoons pomegranate.

For balsamic vinegar reduction sauce

  • 1/3 cup (80 ml) balsamic vinegar;
  • 1/3 cup (80 ml) port wine, can be substituted with red wine.

Recipe:

Serving for 2

For smoke duck breast

  1. Slice the duck breast to 1/4”(0.75 cm) thick;
  2. Peel and cut taro to 3/4” (2 cm) cubes;
  3. Place taro in small sauce pan;
  4. Add 3/4 cup water;
  5. Cook until it can be mashed;
  6. Dissolve chicken cube in it;
  7. Put in blender until it is smooth;
  8. Spoon mash taro on a plate;
  9. Top with duck breast;
  10. Add balsamic vinegar reduction sauce;
  11. Spring pomegranate on top;
  12. Serve warm.

For balsamic vinegar reduction sauce

  1. Add balsamic vinegar and port wine to a small sauce pan on medium heat;
  2. Reduce to a consistence of molasses.

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