Ingredients with Measurements:
- 2 duck breasts
- 1 pound taro root, peeled and sliced into thin rounds
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Wok or large skillet
- Deep-fry thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper.
3. Heat a large skillet over medium-high heat. Add the duck breasts skin-side down and cook for 5-7 minutes, until the skin is crispy and golden brown. Flip the duck breasts over and cook for another 2-3 minutes.
4. Transfer the duck breasts to a baking sheet and roast in the oven for 10-12 minutes, until cooked through.
5. While the duck is roasting, heat a wok or large skillet over high heat. Add enough vegetable oil to cover the bottom of the pan.
6. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, sugar, and 1/4 cup water.
7. Add the taro root to the hot oil and fry until crispy and golden brown, about 5-7 minutes. Use a slotted spoon to transfer the taro root to a paper towel-lined plate to drain.
8. Add the bell pepper, onion, garlic, and ginger to the wok and stir-fry for 2-3 minutes, until the vegetables are tender-crisp.
9. Add the fried taro root to the wok and toss to combine.
10. Pour the soy sauce mixture over the vegetables and toss to coat. Cook for 1-2 minutes, until the sauce has thickened.
11. Slice the duck breasts and serve with the taro root stir-fry.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 430
Fat: 18g
Carbohydrates: 36g
Protein: 30g
Sodium: 840mg
Sugar: 7g
Substitutions for ingredients:
- Chicken or pork can be substituted for the duck breasts.
- Sweet potato or yam can be substituted for the taro root.
- Hoisin sauce can be substituted for the oyster sauce.
Variations:
- Add sliced mushrooms to the stir-fry for an extra boost of umami.
- Top the duck with a drizzle of honey or balsamic glaze before serving.
- Use different vegetables in the stir-fry, such as broccoli, snow peas, or carrots.
Tips and tricks:
- To ensure crispy skin on the duck, make sure the skin is completely dry before cooking.
- Use a deep-fry thermometer to monitor the temperature of the oil when frying the taro root.
- If the stir-fry sauce is too thick, add a splash of water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the duck in the oven at 350°F for 10-12 minutes, until heated through. Reheat the stir-fry in a wok or skillet over medium-high heat until heated through.
Presentation ideas:
Arrange the sliced duck on a platter and spoon the stir-fry alongside it. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
- Serve with steamed rice or noodles.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed broccoli or bok choy
- Egg drop soup
- Fried rice
Troubleshooting advice:
- If the duck skin isn't crispy enough, try cooking it for a few more minutes on the stovetop before transferring it to the oven.
- If the taro root isn't crispy, make sure the oil is hot enough before frying and don't overcrowd the pan.
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying the taro root to avoid splatters and burns.
Food history:
Taro root is a starchy root vegetable that is commonly used in Asian cuisine. It is a staple food in many Pacific Island cultures and is often used to make poi, a traditional Hawaiian dish.
Flavor profiles:
The crispy duck has a rich, savory flavor that pairs well with the sweet and earthy taro root stir-fry. The stir-fry sauce is slightly sweet and salty with a hint of umami from the soy sauce and oyster sauce.
Serving suggestions:
This dish makes a great main course for a dinner party or special occasion. Serve with steamed rice or noodles and a side of steamed vegetables for a complete meal.
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Region: Chinese