Nicholas Tse Ate The "taro Mud Crispy Duck" with Glazed Eyes, and The Dregs Disappeared with The Touch of His Mouth!
1.
Wash the duck legs and remove the duck bones with kitchen scissors
2.
Cut a few knives on the duck meat for easy taste, and the shape will be smoother after steaming. Be careful not to cut the duck meat.
3.
Peel the taro, cut off the head and tail, and then cut into small pieces
· The head and tail of taro contains more water, and the texture of the middle part will be more glutinous
4.
Add ginger slices, cooking wine, light soy sauce, dark soy sauce, salt, oyster sauce and five-spice powder to the duck leg and marinate for 2 hours
5.
Put the duck legs in a steamer and steam for 1 hour, and steam the taro for 20 minutes
6.
The salted egg yolk removes the hard core in the middle to make the taro paste taste better
7.
Add salted egg yolk and lard to steamed taro to make a puree
· Adding lard can make the taro paste have a crisping effect during frying,
8.
Pour 20g orange powder into a small bowl, add a small amount of boiling water several times, and knead the orange powder into a ball
9.
Add the baking powder and the dough into the mashed taro and knead until the mashed taro becomes a dough
· The orange powder group plays the role of bonding
10.
Sprinkle a little starch on the surface of the duck meat and press the taro paste
· Note that the edges of the duck meat should also be mashed with taro
11.
Hold the taro duck with a spatula
12.
The oil temperature is 60% hot. Gently pour the hot oil on the taro paste until the color is golden.
· Pay attention that the oil temperature should be controlled at about 150℃. If the oil temperature is too low, the taro mud is easy to fall off, and the oil temperature is too high and the surface is too hard to be crisp.
13.
After cooling slightly, cut into pieces and put on a plate
Tips:
1. The traditional method is to deboning the whole duck, leaving a whole piece of duck breast meat, steaming it and stuffing it with a layer of fragrant and thick taro dough, and then deep-frying it until it becomes crispy.
The recipe that Cai Cai prepared for you, combined with a little improvement made by the family, is made with duck legs, which makes the tedious work of deboning the whole duck simple.
2. When eating this dish in Xiamen, it is usually served with a refreshing sweet orange sauce.
You can also use sweet chili sauce if you don’t have it.
