Roasted Muscovy Duck with Taro and Konjac

Roasted Muscovy Duck with Taro and Konjac

by ♀Xiaomei♀

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

The sky came quietly, autumn is a dry season, and the air has become very dry. Although "autumn is high and the air is refreshing", there is also "the sky is dry and everything is dry". (The following is what Du Niang told me)
What kind of meat do you eat in autumn? The first choice is duck. Duck is rich in nutrients. It not only enjoys the reputation of "the beautiful cuisine of the capital, the intricacies of the duck" and the "no feast without a duck", but also the praise of the motherland medicine: Nourish the stomach and produce fluids". "

Ingredients

Roasted Muscovy Duck with Taro and Konjac

1. Prepare the main ingredients.

Roasted Muscovy Duck with Taro and Konjac recipe

2. Put a little salt in the duck meat, submerge two spoons of cooking wine for about 15 minutes, cut the taro into cubes, and cut the konjac into cubes.

Roasted Muscovy Duck with Taro and Konjac recipe

3. Heat the wok with high heat, pour the duck meat and change the fire to medium-low fire, slowly fry the duck meat, and slowly separate the fat in the duck meat. Because I don’t like to eat greasy food, I don’t put any oil in the pot, just use the duck’s own oil.

Roasted Muscovy Duck with Taro and Konjac recipe

4. Flip the duck meat from time to time to slowly force out the oil in the duck. At this time, you can see that the duck meat is gradually getting firmer and golden.

Roasted Muscovy Duck with Taro and Konjac recipe

5. At this time, you can pour in the cut taro cubes and turn them over.

Roasted Muscovy Duck with Taro and Konjac recipe

6. Pour in the konjac and garlic

Roasted Muscovy Duck with Taro and Konjac recipe

7. Stir-fry for a minute, pour in clean water, simmer the duck meat over high heat

Roasted Muscovy Duck with Taro and Konjac recipe

8. Simmer for about ten minutes, open the pot to see that the water in the pot is almost the juice, then pour in two spoons of soy sauce, two spoons of sugar, and one spoon of vinegar. Stir fry quickly, turn off the heat in about half a minute and serve.

Roasted Muscovy Duck with Taro and Konjac recipe

9. After the meal was started, the sweet glutinous yam, the Q bomb of konjac, and the delicious scent of duck, it was a very good dish.

Roasted Muscovy Duck with Taro and Konjac recipe

Tips:

I use duck oil to stew it (a healthy diet advocate: less oil and less salt). You can choose 3-4 taro, if you are smaller, you can choose more!

Comments

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