- 20 Min. Prep
- 20 Min. Cook
- 2 Servings
- 643 Calories
A classic Chinese recipe reproduced in a recipe that’s incredibly simple and easy to follow. A bed of baby taro root provides a beautiful base for the dish, while Knorr® Chicken Broth Mix gives the recipe a little extra depth and flavor.
- 2 pcs frozen duck breasts (8 – 9 oz each)
- 9 oz baby taro root (peel)
- 1 stalk coriander
- Sauce: 2 pcs shallot (minced), 1 tsp garlic (minced), 2 tsp ginger (minced), 1 tsp Shao Hsing cooking wine, 1½ tsp Knorr® Chicken Broth Mix, 8½ fl oz water
- cornstarch solution: 1 tbsp cornstarch + 2 tbsp water
- Seasoning: 1 tbsp Chu Ho sauce, 1 tsp oyster sauce, 1 tsp dark soy sauce, ½ oz rock sugar
Defrost the duck breast. Rinse with water and then dry with a paper towel. Pre-heat the oven to 400F. Pan-fry the duck breasts, skin-side down, until lightly browned. Remove them from the pan and place them in the oven for 15-20 minutes.
While waiting, cut the baby taro root into wedges and pan-fry until golden brown. Remove them from the pan and add the shallots, garlic, and ginger.
Pour over a little wine and add Knorr® Chicken Broth Mix and water, as well as the seasoning ingredients.
Add the baby taro root and cook for 10 minutes, until tender. Thicken the mix with the cornstarch solution.
Plate up the baby taro root, then slice the duck breasts and then carefully arrange them on top of the taro root.
Pour the sauce over the duck breasts and season with coriander. Serve.