Crispy Taro and Duck Recipe

Ingredients for Crispy Taro and Duck: 2 bone-in duck legs, 300g taro, 1 egg, 30g Anchor unsalted but[...]

Ingredients for Crispy Taro and Duck: 2 bone-in duck legs, 300g taro, 1 egg, 30g Anchor unsalted butter, 2 tablespoons cornstarch, 30g breadcrumbs, 4 slices ginger, 30g milk, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon Sichuan pepper powder, 1 teaspoon white pepper, 70g sugar, 1 teaspoon salt.
Method: Step 1: Steam the taro until cooked through. Step 2: Melt the butter over simmering water, I use Anchor unsalted butter, sourced from premium New Zealand dairy farms, high in milk fat, essential for baking and cooking. This butter is always on hand in my kitchen, it melts well, is rich in milky aroma, and pairs exceptionally well with taro. Step 3: Add 70g sugar, 30g butter, and 30g milk to the cooked taro and blend into a puree using a food processor.

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Step 4: Score the duck legs on both sides, marinate with 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon Sichuan pepper powder, 1 teaspoon white pepper, and 1 teaspoon salt, then refrigerate for 4 hours. Step 5: Place some ginger slices on the marinated duck legs and steam for 30 minutes. Step 6: Pat the steamed duck legs dry with kitchen paper, then coat them with taro puree, cornstarch, egg wash, and breadcrumbs in sequence.

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Step 7: Bake in the oven at 200 degrees for 12 minutes. Step 8: The kitchen is filled with the rich aroma of butter and duck, making one’s mouth water. The skin of the duck leg is incredibly crispy, with a strong milky flavor from the butter, yet not overly sweet. This balance adds to both the taste and texture!

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Cooking Tips: There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘home-cooked meals’ to directly view my recipes!

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