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Crispy Fried Duck Wrapped in Taro

Name: Crispy Fried Duck Wrapped in Taro
Prep time: 1 hr 15 min
Cook time: 2 hr 45 min
Total time: 4 h
Yield: 6 servings
Cuisine: Chinese-Canton
Ingredients: 1 lb. Taro, Peeled; 2 cup Wheat Starch; 0.75 cup Hot Water; Duck Marinade; 2 tbsp. White Wine (Can Be Substituted With Any Liquor); 3 oz. Salt; 1.5 tbsp. Sichuan Peppercorn; 2 stalks Green Onion; 3 large Slices of Ginger; Seasoning; 1 tsp. Salt; 1 tsp. Sugar; 0.1 tsp. Five-Spice Powder, a Pinch; 1 oz. Lard

Experience 4 layers of different texture that melts in your mouth all in one bite. Try this Crispy Fried Duck with Taro with moist duck wrapped in a blanket of mashed taro root. The whole thing then gets deep-fried to provide flavor and crunchiness. The nuttiness lent by the mashed taro gives an extra layer of flavor to the boneless duck. It’s crispy on the outside and soft on the inside that melts in your mouth.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 2 hr 45 min

TOTAL TIME: 4 hr

6 SERVING

Ingredients:

1 lb. Taro, Peeled
2 cup Wheat Starch
0.75 cup Hot Water
Duck Marinade
2 tbsp. White Wine (Can Be Substituted With Any Liquor)
3 oz. Salt
1.5 tbsp. Sichuan Peppercorn
2 stalks Green Onion
3 large Slices of Ginger
Seasoning
1 tsp. Salt
1 tsp. Sugar
0.1 tsp. Five-Spice Powder, a Pinch
1 oz. Lard

Directions:

Step 1

In a cooking pan over medium heat, add Sichuan peppercorn and salt. Stir fry until fragrant.

Step 2

Rub the duck outside with salt and peppercorn mixture, ginger, green onion (break in half) and white wine; stuff the ginger and green onion inside the duck.

Step 3

Wash off the salt and peppercorn, place the duck in a steam basket, steam for 2 hours and 30 minutes until it can be deboned easily. Remove the duck from the steamer, then refrigerate it for 30 minutes until the duck is firm.

Step 4

Debone the duck, and place the duck breast in a plate separately.

Step 5

Cut taro to chunky pieces. Place them in a bowl.

Step 6

Steam the taro for one hour until it's soft. Remove from the steamed and let it cool.

Step 7

On a working surface, combine wheat starch and hot water to form a dough, and kneed until the dough is smooth. Set aside.

Step 8

Mash the steamed taro, mix in salt, sugar, five-spice powder and lard; then fold it into the wheat dough until smooth. Wrap the dough with plastic wrap and rest for 2 hours.

Step 9

On a working surface, press the dough into a flat rectangle.

Step 10

Dust the duck breast with wheat starch, then wrap it inside with the taro dough seamlessly.

Step 11

In a wok or skillet, heat 3 to 4 cups of cooking oil to 300-350°F (150-180°C), use a strainer to hold the wrapped duck breast, and fry until golden. Remove the duck from oil with the strainer.

Step 12

Wait for a few minutes for the oil temp to rise. Re-fry the duck quickly for 40 seconds to 1 minute to make it crispier. This will drive off excess oil and make it less greasy.

Step 13

Cut the crusted duck into strips and serve immediately.

Step 14

Enjoy!