Ingredients with Measurements:
- 1 whole duck (about 4-5 lbs)
- 2 lbs taro root, peeled and cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp five-spice powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 tbsp vegetable oil
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the duck inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, salt, and black pepper.
4. Rub the mixture all over the duck, making sure to coat it evenly.
5. In a large skillet, heat vegetable oil over medium-high heat.
6. Add onion, garlic, and ginger and sauté for 2-3 minutes, until fragrant.
7. Add taro root chunks and sauté for another 5 minutes.
8. Transfer the taro root mixture to a baking dish and spread it out evenly.
9. Place the duck on top of the taro root mixture, breast side up.
10. Pour chicken broth over the duck and cover the baking dish with aluminum foil.
11. Bake for 1 hour and 30 minutes, or until the duck is cooked through and the skin is crispy.
12. Remove the aluminum foil and bake for another 10-15 minutes, until the skin is golden brown.
13. Let the duck rest for 10 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 556
Fat: 28g
Carbohydrates: 32g
Protein: 44g
Sodium: 1,480mg
Sugar: 10g
Substitutions for ingredients:
- You can use chicken or turkey instead of duck.
- If you can't find taro root, you can use sweet potatoes or yams instead.
Variations:
- You can add vegetables like carrots, celery, or bell peppers to the taro root mixture.
- You can use different spices like cumin, coriander, or paprika instead of five-spice powder.
Tips and tricks:
- To make the skin extra crispy, you can broil the duck for a few minutes after baking.
- Make sure to baste the duck with the juices from the baking dish every 30 minutes to keep it moist.
- You can marinate the duck overnight in the soy sauce mixture for extra flavor.
Storage instructions:
- Store leftover duck and taro root in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the duck on a platter with the taro root mixture on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Roasted Brussels sprouts
Troubleshooting advice:
- If the skin is not crispy enough, broil the duck for a few minutes after baking.
- If the taro root is too hard, you can parboil it for a few minutes before sautéing.
Food safety advice:
- Make sure to cook the duck to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw duck to prevent cross-contamination.
Food history:
- Baked duck with taro root is a traditional Chinese dish that dates back to the Ming dynasty.
Flavor profiles:
- The duck is savory and slightly sweet, with a crispy skin.
- The taro root is starchy and slightly nutty.
Serving suggestions:
- Serve with chopsticks and a spoon for the taro root mixture.
- Pair with a glass of red wine or a cup of green tea.
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Region: Chinese