Description
A traditional high-end Cantonese/Taiwanese dish where deboned, soft-steamed duck is thickly enveloped in rich taro paste (Yu Ni) and deep-fried crisp at high temp.
Restaurants serving Crispy Taro Duck
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck
- Taro(Yutou)
- Lard(Zhu You)
- Star anise
- Soy sauce
- Frying oil
Instructions
- [Authentic Recipe]
- [Duck Prep] Steam-simmer (or boil) duck for hours in a special sauce with star anise, soy, scallions, ginger until fall-apart soft. Cool, debone completely.
- [Yu Ni (Taro Paste)] Steam and mash Taiwanese taro, mix with lard (or butter), salt, sugar, a little potato starch into a smooth, sticky paste.
- [Shaping] Tightly envelop the deboned duck with this taro paste, 'thicker than the meat', into a square block (or oval).
- Dust surface lightly with flour.
- Drop into 180°C+ hot oil, fry until the taro surface turns golden and 'crisp'.
- Drain, slice into bite-sized rectangles, serve with a special sweet/sour sauce (or pepper salt).
Learn more Spice, substitutes, tips
Key spices
Star anise aroma and sweet taro/lard scent
Substitutes at Japanese supermarkets
Chicken thigh and sweet potato (but flavor/elegance are completely lost)
Pairing
Premium Taiwan High Mountain Tea or Shaoxing wine
Trivia
[Hardcore] Requires too much labor and advanced tech, now a 'phantom Shou Lu Cai (chef's proud dish)' found only in old high-end restaurants in Taiwan. The demonic synergy of taro sweetness and duck fat symbolizes the profoundness of Taiwanese gastronomy. An art piece.
Eating tips & etiquette
[Unique Eating] Savor the 3-layer structure in one bite: the outside 'crispy taro crust', inside 'fluffy sweet taro paste', and center 'umami-condensed duck meat'!
Allergen
Chicken (Duck), Wheat, Soy (from marinade)