Stewed Duck with Mini Taro
Approx. 45 min
Fermented Red Bean Curd
Chu Hou Paste
Dark Soy Sauce
Cut the spring onions into sections. Slice the ginger. Dilute the fermented red bean curd with water.
Peel and dice the mini taro.
Chop the duck into pieces and marinate.
Put the duck pieces into the IH Pressure Rice Cooker. Keep the lid open. Saute using the "Grill" function so that the oil is taken out. Set aside.
Saute the shallots, spring onions, garlic and ginger with the seasonings in the Rice Cooker.
Put the duck back in.
Add mini taro and water. Close and lock the lid. Select the "Meat" function. Reduce the sauce and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference