Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain well and pat dry.
Heat cooking oil in a wok or large pot over medium-high heat. Fry the taro chunks until lightly golden on all sides. Remove and set aside.
In the same wok, add the remaining oil. Sauté minced garlic and sliced ginger until fragrant, about 1 minute.
Add the blanched duck pieces to the wok and stir-fry until slightly browned, about 3-5 minutes.
Add mashed fermented red bean curd, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and sugar. Stir well to coat the duck evenly.
Pour in water or chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 60-80 minutes, or until the duck is tender.
Add the fried taro chunks to the pot, ensuring they are submerged in the sauce. Continue to simmer for another 20-30 minutes, or until the taro is very soft and absorbs the flavors.
If the sauce is too thin, stir in the cornstarch slurry and cook, stirring, until the sauce thickens to your desired consistency.
Transfer the Taro Braised Duck to a serving platter. Garnish with chopped spring onions and serve hot with steamed rice.
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