Duck hotpot with taro and cassava offers a delicious, easy-to-eat flavor with tender and sweet duck meat infused with taste, combined with the creamy richness of taro or cassava that will make you love it from the very first bite. Let’s cook with TasteVN to make 2 incredibly delicious hotpot recipes!
1. Duck hotpot with taro
-
Preparation
20 minutes
-
Cooking
40 minutes
-
Difficulty
Easy
Ingredients for Duck Hotpot with Taro Serves 4
Duck meat 1 bird (about 1.5kg) Taro 500 gr Shallots 2 bulbs Ginger 2 pieces Sour fruit 5 fruits Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common spices a little (Salt/ seasoning powder/ monosodium glutamate/ ground pepper)
How to choose good, non-starchy taro
- Prefer to choose taro that grows in clusters rather than single taro.
- Small taro roots are usually sweeter and stickier, round or egg-shaped, with a rough skin and many roots, and fresh ones often have a lot of dirt stuck to the skin.
- Avoid choosing taro roots with many black spots, rot, and do not select long, large roots.
What is a sấu fruit? Where to buy sấu fruit?
- Sấu fruit is a type of fruit from the sấu tree, with a round shape, green skin, and when ripe, it turns yellow-brown with a naturally sour taste.
- Sấu fruit is often used to prepare dishes like sour soup, sấu candied fruit,… to create a distinctive sour flavor.
- You can buy sấu at traditional markets or stores specializing in Northern food. Additionally, you can also order online on various e-commerce websites.
How to prepare Duck Taro Hotpot
-
Prepare the duck meat
To remove the odor of duck meat, rub 1 tablespoon of salt and 1 sliced ginger piece onto the surface of the skin and the inner belly, then rinse thoroughly with water 2 – 3 times.
After that, cut the duck into bite-sized pieces and set aside in a basket to drain.
-
Prepare the taro and other ingredients
Peel the taro, during the peeling process, dirt from the outer skin will stick to the flesh of the tuber, so after peeling, remember to wash it clean.
Next, cut the taro into bite-sized pieces about the length of a finger.
How to peel taro without getting itchy:- Method 1: You should leave the dirt on the taro, let the taro and your hands dry, and then peel the taro.
- Method 2: Boil 1 liter of water mixed with 2 teaspoons of salt, then add the taro into the pot and cook over high heat until the water starts to boil, then pour the taro into a strainer, rinse with cold water to cool the taro and peel it.
- Method 3: You can wrap the taro in aluminum foil and briefly roast it in the oven or place the taro in a bowl of cold water and heat it in the microwave, then rinse the taro with cold water and peel it.
See details: How to peel taro without getting itchy
Ginger and shallots should be cleaned and sliced. Chives should have the roots cut off, washed clean, and chopped finely.
Loquat should be lightly scraped of its outer skin and washed clean.
Duck meat and taro hotpot
At this point, add 1.5 liters of water to the pot with duck and stir-fried taro, then turn the heat to high and bring to a boil.
When the water in the pot is boiling vigorously, reduce the heat to low and add 5 sour fruits, then cook for another 30 minutes until the taro and duck meat are tender. Next, season with 1 teaspoon of monosodium glutamate and 1 tablespoon of fish sauce.
You can further adjust the amount of seasoning to suit your family’s taste, then add green onions and cook for another 1 – 2 minutes before enjoying!
Tip: Adding sour fruits to the duck hotpot will help the broth have a refreshing sour taste, making the hotpot more delicious and reducing the greasiness. However, you can also choose not to add sour fruits!
Final Product
The duck hotpot cooked with taro after completion emits an enticing aroma that spreads throughout the kitchen.
The hotpot broth is sweet and light sour, combined with tender and fatty pieces of duck, chewy and nutty taro, the wonderful flavors blend together to surprise you when you taste it.
This hotpot is served with fresh vermicelli and an additional bowl of ginger dipping sauce for the duck, which is delicious and perfectly balanced in flavor.
2. Duck Hotpot with Taro
-
Preparation
20 minutes
-
Cooking
50 minutes
-
Difficulty
Easy
Ingredients for Duck Hotpot with Taro Serves 4 people
Large duck thighs 2 pieces (about 700g) Taro 2 tubers (medium-sized) Ginger 1 piece Chili 2 pieces Shallots 2 pieces Spring onions 3 stalks Perilla 5 stalks Accompanying vegetables 1 kg (Water spinach/ Malabar spinach/ Chrysanthemum) Annatto seeds 1 tablespoon White wine 2 tablespoons (for processing the duck meat) Cooking oil 50 ml Soy sauce 3 tablespoons Common spices A little (Sugar/ salt/ seasoning powder/ monosodium glutamate/ ground pepper)
How to choose delicious, non-stringy taro
- Choose round taro tubers that are shaped like chicken eggs. The outer skin is rough, with many roots and dirt still clinging to the skin.
- Observe that the size of the tuber is moderate, not too large or too small, and feels light when held, then you should buy it.
- If you see that the taro has many hollow spots, and when cut open, the flesh has many purple veins and dark red color, then the taro is more starchy and tastes better.
- Avoid buying tubers that have sprouted, have few hollow spots, are chipped, or have scratched skin.
How to prepare Duck Taro Hot Pot
-
Prepare the duck meat
To eliminate the fishy smell of the duck, you should rub the duck meat thoroughly with a little salt and 2 tablespoons of white wine, then rinse it well with water about 2 – 3 times and let it drain before using a knife to make a few cuts on the duck thighs.
Add 2 tablespoons of soy sauce to the duck thighs and mix well to allow the soy sauce to soak into the meat.
-
Prepare other ingredients
Peel the taro, wash it clean, and then cut it into pieces about 2 finger lengths.
Place the taro in a bowl and marinate with 1 tablespoon of soy sauce and 1/2 tablespoon of seasoning powder.
How to peel taro without itching:
- Method 1: Wear nylon or rubber gloves to prepare the taro, be careful not to let your hands touch the taro directly.
- Method 2: Wrap the taro in aluminum foil and microwave it for 2 minutes. This will help reduce itching when peeling and make it easier to remove the skin.
- Method 3: Put the taro in a pot, add 200ml of water and 1 teaspoon of salt. Bring the pot to a boil, then pour out the taro and soak it in cold water before starting to peel.
See details: How to peel taro without itching
Cut off the roots of the green onions, wash them clean, and cut into pieces about 1 finger length. Clean the shallots, ginger, and wash the chilies, removing the stems and chopping them finely.
Pick the perilla leaves along with the accompanying vegetables including water spinach, chrysanthemum, and malabar spinach, then wash them thoroughly, drain, and cut them into bite-sized pieces for the accompanying vegetables.
-
Frying Duck Meat and Taro
Place a frying pan on the stove, turn on high heat, add 50ml of cooking oil and heat until the oil is hot. Then, add the duck thighs and fry for about 5 – 7 minutes until both sides of the skin are golden brown, then remove and let drain oil.
Next, in the same pan where you fried the duck, turn the heat to medium, add the taro and fry for about 10 minutes until golden brown on all sides, then remove and let drain excess oil.
After frying the duck and taro, scoop out some oil into a bowl so that there are about 2 tablespoons of oil left in the pan, turn the heat to low, and add 1 tablespoon of annatto seeds, stirring well.
Simmer for about 2 – 3 minutes to extract the red color from the annatto seeds, then turn off the heat and strain the annatto oil.
-
Marinating and Stir-frying Duck Meat
The duck meat has cooled down a bit, you chop it into bite-sized pieces and place it into a bowl, marinate the duck meat with 1 tablespoon of seasoning, 1 tablespoon of sugar, and 2/3 tablespoon of salt. You mix well and let it marinate for 5 – 10 minutes for the duck meat to absorb the flavors.
Heat a pan over medium heat, add 1 tablespoon of oil that was drained from the frying step before, wait until the oil is hot then add minced shallots, ginger, and chili to sauté until fragrant.
Then you add the duck meat and stir-fry for about 5 minutes until the meat is firm on the inside.
-
Cooking Duck Meat with Taro
At this point, the duck meat is firm, you add 2 liters of water and bring it to a boil over high heat. When the water boils, you reduce the heat to low and cover the pot to cook for about 15 minutes.
Next, you uncover the pot and add the fried taro, cook for an additional 10 minutes and season with 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, a bit of ground pepper, and 1 tablespoon of annatto oil, then simmer for another 2 – 3 minutes to finish.
Finally, you ladle the hotpot into a small pot, add a bit more annatto oil for appearance, then heat it again on the mini gas stove, and you can add scallions and Vietnamese perilla, then dip in various vegetables and enjoy right away!
Final product
The duck taro hotpot is steaming hot, with an incredibly attractive aroma. The taro is soft, buttery, the duck meat is tender and well-seasoned, served with fresh, crispy vegetables that are wonderfully appetizing.
Prepare a bowl of fresh noodles, pour in some broth, add a piece of duck meat, taro, and fresh vegetables—what could be better than that, right?
How to choose fresh delicious duck
For live ducks:
- Choose ducks with shiny feathers, and the inside shows no down feathers, with long and fully grown outer feathers. Do not choose ducks with rough feathers, a bad smell, or drooping; these may be sick ducks.
- Squeeze the duck’s breast and feel it is round, plump, with thick neck and belly skin is a good duck.
- If the two duck wings can cross each other, it is an adult duck, easy to pluck feathers and has a lot of meat.
For processed ducks
- Choose ducks with a uniform light yellow color, feeling fresh. Do not choose ducks that are too dark or have bruises or blotches.
- Press on the duck and feel it is firm and elastic is a good duck; do not choose those that feel soft and mushy, have a bad smell, or are watery, as these are old ducks and not good.
How to clean duck meat without smell
- Method 1: Use salt, white wine, and crushed ginger to rub evenly on the duck for a few minutes, then rinse with water.
- Method 2: Rub salt evenly on the duck, then use a halved lemon to rub over the duck again and rinse with water.
See more:
Above, TasteVN has shared with you 2 ways to cook duck hot pot with taro and duck hot pot with yam that are delicious and nutritious with extremely simple recipes. We hope you can easily successfully make this hot pot and invite the whole family to enjoy!
