Duck and Taro Braised

Ingredients

• •1.5 lbs duck meat, cut into chunks
• •1 lb taro root, peeled and cubed
• •3 tbsp soy sauce
• •1 tbsp dark soy sauce
• •2 tbsp vegetable oil
• •4 cloves garlic, minced
• •2 tbsp fresh ginger, sliced
• •2 dried red chilies
• •2 cups chicken stock
• •1 tbsp sugar
• •2 star anise
• •1 tsp Sichuan peppercorns

Directions

1. 1Heat oil in a large pot or wok over high heat. Add duck pieces and sear until golden brown on all sides, about 5 minutes total. Remove and set aside.
2. 2In the same pot, add garlic, ginger, and dried chilies. Stir-fry for 1 minute until fragrant.
3. 3Return duck to the pot. Add soy sauce, dark soy sauce, and sugar. Stir well to coat the duck.
4. 4Pour in chicken stock and add star anise and Sichuan peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
5. 5Add taro cubes to the pot and stir gently. Continue simmering covered for 25-30 minutes until taro is tender and duck is very soft.
6. 6Taste and adjust seasoning with more soy sauce if needed. Simmer uncovered for the last 5 minutes to thicken the sauce slightly if desired.
7. 7Transfer to a serving bowl and serve hot with steamed rice.

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