I never cook duck dishes due to my abhorrence for duck, even though I know my hubby has been longing for this. A delinquent wife huh? But it doesn't matter as my hubby has earlier espied this recipe from the cookbook, found his way into the kitchen and came out with this dish one fine weekend. As long as there're other staple dishes to fill up my tummy, the presence of this braised duck is negligible for me.
Whilst I detest intense fowl-flavored duck dishes, I do not deter those mild fowl-flavored duck which flavors have been diminished after deep-frying. Due to this, I had waited with bated breath for its appearance, hoping that it was not the former case. Guess what? It turned out to be what I had anticipated. The savory duck is deep-fried for delicious crispiness and therein had assuaged the strong fowl-flavor. Then it was braised together with pre-fried yam until the yam became feathery soft and provided the melt-in-the-mouth sensation whilst the duck is tender yet retain a slight resistance when it is chewed. By consuming more than two pieces, I reckon I have had conquered the duck that made me cringe as a child. Not bad huh? *wink*
Learn how to cook braised duck with yam (芋头鸭) with below recipe.
2. Then deep-fry yam pieces until lightly brown. Dish up and drain in kitchen paper towels.
3. Heat up 1 tbsp oil, saute chopped garlic and shallots until fragrant. Add in duck, yam, seasoning and bring to boil. Lower the heat and simmer until the duck is tender and gravy is thick.
4. Dish up, sprinkle some chopped spring onions and coriander leaves on top and serve with steamed rice.
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