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1
Peel taro root.
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2
First, for the chips, take your peeler and peel approximately one cup of long taro shreds.
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3
Reserve for frying.
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4
Take the remaining taro and cut it up into rough 2 inch chunks.
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5
Place in a sauce pan, covering with cold water.
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6
Boil root until tender.
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7
Strain into a colander, reserving cup of the liquid.
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8
In a food processor, pulse taro, adding little dabs of butter as you go, along with some of the cooking liquid to make a smooth consistency.
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9
Remove and season with salt and pepper.
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10
For the chips:
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11
Heat a couple of cups of peanut or grapeseed oil to 350 degrees.
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12
Drops shreds into oil in small batches.
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13
Remove when crisp (the chips should still be light in color) and salt
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14
Separate legs from the breast by cutting where the breast and carcass end and legs begin, or have your butcher cut it for you.
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15
Using a sharp boning knife, follow right along the breast bone on either side and remove both breasts.
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16
Trim fat along outside of the breast allowing approximately onethird of an inch of fat overlap.
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17
Score fat on breast by making a diagonal cut, making sure not to cut the breast meat.
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18
About four strokes is sufficient.
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19
In a food processor, dice unpeeled ginger and garlic until coarsely chopped.
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20
Place in a stainless steel bowl.
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21
Add remaining ingredients.
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22
Place the two whole duck legs and the four duck breasts in the marinade.
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23
Remove the duck breasts after one hour.
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24
The legs should continue to marinate for an additional half an hour, and then be removed.
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25
For the breasts:
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26
Heat a large, 12 inch saute pan to medium high.
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27
(You can cook two duck breasts in one pan or cook one at a time in a smaller, 10 inch pan.)
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28
Add two breasts, skin side down to start rendering the fat.
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29
Cook over medium high heat for a couple of minutes.
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30
(You will need to remove the rendered fat as you go.
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31
Hold duck breast still with a pair of tongs and pour fat into a stainless bowl or other container.
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32
Return to heat).
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33
After the first couple of minutes on medium high heat, turn burner down to medium, so not to burn the duck.
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34
The duck should be a rich amber color.
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35
Continue cooking until the fat is almost completely rendered.
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36
You can check this by looking at the incisions of the fat.
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37
When there is only a thin, crisp skin, the duck is ready to be flipped.
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38
Turn duck over.
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39
Shut heat off and leave the breast to sit in the pan for about three to four minutes.
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40
Remove from pan and allow to rest for five minutes.
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41
Meanwhile, place the duck legs in a medium to medium small saute pan, skin side down and pan covered to heat and finish any additional rendering of fat, approximately five minutes.
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42
Slice duck breast into fairly thing slices, keeping the nice shape of the breast.
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43
With a spatula, pick up breast and fan it out onto the plate.
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44
Place duck legs on an angle near the top of the slices.
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45
Serve with Whipped Taro Root, Taro Chips, lots of julienned scallions, and a little Duck Jus.
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46
DUCK JUS
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47
In a heavy-bottomed sauce pan, heat 2 tablespoons of oil.
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48
Add one chopped, roasted duck body, 1 leek, roughly chopped, one stalk of celery and one carrot cut into half-inch pieces.
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49
Cook until vegetables are golden.
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50
Add a cup of white wine and two cups of chicken stock and reduce by half.
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51
Add one half cup of soy marinade, cooking an additional few minutes.
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52
Skim off any fat and strain.
