Jiahe Yan Kou
A classic Hunan braised dish: duck layered with taro, steamed to tenderness, savory sauce, representing harvest and reunion.
Ingredients
14 items- Duck 500g
- Taro 300g
- Rock sugar 20g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Ginger 15g
- Star anise 2
- Cinnamon stick 1 small piece
- Salt 1 tsp
- White pepper 1/2 tsp
- Vegetable oil as needed
- Scallions 2
- Green vegetables optional
Nutrition
Steps （6 steps）
Place duck in cold water with ginger slices and 1 tbsp Shaoxing wine, bring to a boil over high heat, skim off foam, cook 2 min until clean, drain and rinse with warm water.
Heat oil to about 60% hot, fry taro slices over medium heat until lightly golden (2-3 min), drain; keep 1 tbsp oil in the wok.
Reduce to low heat, add rock sugar and stir until it melts into amber, quickly add duck, turn to medium heat and stir-fry 1 min to coat evenly.
Add remaining ginger, star anise, cinnamon, drizzle 1 tbsp Shaoxing wine, light and dark soy sauce, stir until fragrant. Add hot water to cover duck, bring to a boil, then simmer covered over low heat for 30 min till duck is pierceable but not fully done. Season with salt and white pepper.
Arrange taro slices at bottom of a heatproof bowl, pile braised duck on top, pour some cooking liquid. Cover the bowl and steam over high heat 40 min till duck is very tender and taro is soft.
Remove the bowl, drain liquid into a small bowl. Invert bowl onto a serving plate, pour sauce back, garnish with scallions and blanched greens.
Tips
Frying taro first helps it keep shape; caramelize sugar over low heat to avoid burning; pre-braising duck deepens flavor; grease the bowl for easy unmolding.
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