Guangdong Province — taro is a staple of Cantonese cuisine; the duck-taro combination is a classic Cantonese autumn and winter dish
Xiang yu men ya: braised duck with taro — a Cantonese home-cooking classic. Duck joints braised in soy, Shaoxing wine, oyster sauce, and star anise; taro added in the final 20 minutes, absorbing the rich duck fat and braising liquid. The taro becomes creamy and infused with the braise, contrasting the firm duck meat. A complete, satisfying one-pot meal.
Rich duck braise, creamy taro, savoury-sweet sauce — quintessential Cantonese home cooking in a single pot
{"Taro added late — it disintegrates if braised for too long","Duck must be browned deeply before braising — the Maillard crust enriches the sauce","Use skin-on, bone-in duck pieces — the skin renders its fat into the sauce; bones contribute collagen","Rock sugar adds sweetness and lacquer to the sauce — more duck-appropriate than refined sugar"}
{"Remove the neck and back fat pad before braising — reduces the sauce becoming too oily","Taro pieces should be at least 4cm cubes — smaller pieces dissolve in the braise","Some Cantonese versions add dried tangerine peel (chen pi) for additional citrus complexity"}
{"Adding taro at the beginning — it disintegrates before the duck is done","Using boneless duck breast — loses the fat and collagen that make the sauce rich","Insufficient browning of duck — pale duck produces pale, flat sauce"}
Land of Fish and Rice — Fuchsia Dunlop