Thursday, 24 October 2013

Taro wrapped Duck

I bought some organic duck breast from a organic farmer, because J loves to eat BBQ duck.  I decided to try to make this dish I tried years ago in a Chinese restaurant.  It was fried taro stuffed with duck inside.  My in-laws were over watching the girls, so I thought it would be the perfect time to try it.  It turned out delicious.  We ate it all up, even the girls enjoyed it.   

1 Taro
2 duck breast
4 cup of chicken stock
2 cups of corn starch
oil for deep frying

(1) 1/2 cup of cornstarch,
2 tablespoon of oil, 1 teaspoon salt
(2) 1Tablespoon rice wine, 1/2 Tablespoon soy sauce

1. Peel, rinse, and slice taro; Pour 1 cup of stock and add sliced taro to a pot; Bring to the boil; Simmer over a low heat until soft; Remove, add seasoning (1) and mash (almost like a play doe consistency)
2. Apply seasoning (2) on the duck evenly; Marinate for 30 minutes.
3. Bake duck breast in oven for about 40 minutes
4. Sprinkle some corn starch over the sliced duck; Cover with smashed taro; Roll in corn starch evenly.
 5. (a) place into deep fryer and deep fry until brown. 
      (b) if you don't have a deep fryer you can use a wok;
6.  Take out and let it cool.  Slice and serve

Made little taro balls with no duck inside because I had so much mashed taro left. 

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