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Jiangsu Duck and Taro
|Jiangsu Duck and Taro|
1 pound taro
1 duck, between five and six pounds
2 scallions, each one tied in a knot
2 slices fresh ginger, each one scored on each side
2 Tablespoons dark soy sauce
2 Tablespoons Chinese rice wine
1 teaspoon salt
1 teaspoon granulated sugar
1. Steam taro over boiling water for half an hour, then remove from the steamer, cool ten minutes, then peel and set aside. When cool, cut the taro into one to two inch pieces, and holding each one, squash it into a more rounded shape.
2. Cut duck in quarters, put them into a bowl with the knotted scallions and the ginger slices, and steam over rapidly boiling water for forty minutes. Discard and liquid and the scallions and slices of ginger, and cut duck into two-inch pieces.
3. Put duck pieces and taro balls into a large casserole, add the soy sauce and rice wine, and the salt and sugar, mix gently, cover, and simmer stirring every five minutes, until the duck is very tender; about twenty minutes, then serve.