CHINESE COOKING: This duck recipe has been a particular favourite with my family for close to 30 years. Please try it if you like duck.

BRAISED DUCK WITH TARO芋頭炆鴨:



1 duckling, about 3 -4 lbs. in weight

1 ½ lbs. taro***

2 cloves garlic

2 slices fresh ginger & 2 stalks green onion

2 tbsp. sugar + salt to taste

1 tbsp. dark soy sauce

cooking oil for deep-frying

½ cup Chinese “chap gum” sauce—if not available, substitute with ¾ portion of “Chu Hau” sauce & ¼ portion of hoisin sauce


***Taro is a Chinese root vegetable, available from Chinese supermarket; “Chap-gum” & other sauces are also to be found there. ***



Rinse and pat dry duckling. Rub skin with soy sauce and let it stand 15 minutes; then repeat rubbing. Peel taro and slice into ¼-inch thick pieces.

Heat enough oil in wok or large non-stick saucepan for deep-frying until very hot. Add duck and deep-fry until skin is golden brown. Remove duck and drain. Deep-fry taro pieces in hot oil until golden; remove with tongs and drain on paper towels.

Drain off all but 1 tbsp. oil and reserve it for other uses. Heat wok until hot and stir-fry ginger and garlic. Mix chap-gum sauce with the sugar and add into wok. Add ducking; then turn it over and over to coat with sauce. Pour in enough water to cover duck. Bring mixture to a boil; then add salt, and taste liquid to adjust seasoning.

Cover wok, reduce heat to medium low and simmer duck for 30 minutes. Add taro and simmer together for 20-30 minutes more, or until duck and taro are both tender. Remove duck and let cool slightly until able to handle. Cut duck up into serving pieces and arrange into original duck shape on a serving platter. Put taro around duck and pour sauce over to serve.