Ingredients:
-
For duck and taro
- 1 medium size duck, about 3 to 3 1/2 lb (1.5 to 1.75 kg), or leg with thigh;
- 4 pieces of garlic, peeled, pressed and rough chopped;
- 3 lb (1.5 kg) taro, peeled and clean;
- 1 1/2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (0.25-0.3 kg), peel, grate and squeeze for juice);
- 1 teaspoon safflower oil (for high heat);
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 tablespoon dark soy sauce;
- 3 cups (720 ml) water;
- Sea salt.
For thickening sauce
- 1 teaspoons corn starch;
- 1/2 teaspoon cane sugar;
- 1 teaspoon Liquid Aminos;
- 1 teaspoon dark soy sauce;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For taro
- Peel and clean, cut to 1” (2.5 cm) cubes;
- Add to in a pot, fill water to cover taro;
- Place on the stove over medium high heat;
- Lower to simmer when comes to a boil for 10 minutes or become soft.
For duck
- Clean the duck and pat dry;
- Cut into 2” pieces;
- Add ginger juice and sea salt marinate overnight;
- Add 1 teaspoon safflower oil to a large pan or a wok;
- Add chopped garlic and sauté for one minute;
- Take them out and set aside;
- Brown the duck on both sides;
- Add Liquid Aminos and dark soy sauce;
- Put garlic back in;
- Add 1 cup of water from cooking the taro;
- Turn to simmer when it comes to a boil;
- Cook for 30 minutes or duck become tender;
- Add taro and cook for 5 minutes;
- Turn to medium high heat and add well-mixed thickening sauce;
- Turn off heat when it comes back to a boil;
- Serve hot with rice.