Blanch the duck pieces in boiling water for 5 minutes to remove impurities. Drain well.
In a large pot or wok, heat cooking oil over medium-high heat. Add ginger, green onions, and smashed garlic; stir-fry until fragrant, about 1-2 minutes.
Add the blanched duck pieces to the pot and stir-fry for 3-5 minutes until lightly browned.
Pour in Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water (or reserved mushroom soaking liquid). Add the rehydrated shiitake mushrooms.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the taro chunks to the pot. Gently stir to combine and ensure the taro is partially submerged in the sauce. Continue to simmer, covered, for another 30-40 minutes, or until the duck is very tender and the taro is soft and creamy.
If desired, mix cornstarch with water to create a slurry. Stir the slurry into the braising liquid to thicken the sauce to your preferred consistency.
Serve hot with steamed rice.
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