Entree: New Caledonia – Northern Culinary Region – Braised Duck with Taro (Slow-braised duck cooked with taro in a savory coconut-scented sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 whole duck, approx. 4 lb (1.8 kg)
- 1 lb (450 g) taro root, peeled and cut into 1–1.5-inch (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 4 shallots, thinly sliced, about 4 oz (115 g)
- 4 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, peeled and sliced
- 1 cup (240 ml) full-fat coconut milk
- 1 cup (240 ml) chicken or duck stock
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice, plus wedges to serve
- 1 tbsp (15 g) brown sugar
- 2 bay leaves
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 2 scallions, thinly sliced, about 1 oz (30 g)
- Fresh cilantro or parsley for garnish (to taste)

Instructions

1. Pat the duck dry, trim excess fat, and score the skin in a crosshatch; season the cavity and skin lightly with salt and pepper.
2. In a large heavy-bottomed pot or Dutch oven over medium-high heat, add the oil. Place the duck breast-side down and brown on all sides until deep golden, about 8–10 minutes; transfer the duck to a plate.
3. Reduce heat to medium, add butter, then sauté shallots, garlic, and ginger until softened and fragrant, about 3–4 minutes.
4. Add taro pieces and stir to coat in the aromatics; cook 2–3 minutes to lightly brown the taro.
5. Pour in coconut milk and stock, stir in fish sauce, brown sugar, bay leaves, and black pepper. Return the duck to the pot, breast-side up, so the liquid comes about halfway up the bird; bring to a gentle simmer.
6. Cover and braise over low heat for 1 to 1 1/4 hours, or until duck is tender and taro is soft when pierced with a fork. Alternatively, braise in a 325°F (165°C) oven for 1 to 1 1/4 hours.
7. Remove the duck and taro to a serving platter. Increase the pot heat and reduce the braising liquid uncovered to thicken slightly, about 5–10 minutes; adjust seasoning with salt, pepper, and lime juice.
8. Carve the duck into portions, spoon sauce and taro over the meat, scatter scallions and cilantro, and serve immediately with lime wedges.