Cooking Time | 20 min

Duck Breast and Baby Taro Root with Chu Ho Sauce

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Ingredients

Frozen duck breasts
2 pcs
(220-250g each)
Baby taro root (peel) 
250g
Coriander 1 stalk

Sauce

Shallot (minced)  2 pcs 
Garlic (minced) 1 tsp
Ginger (minced)   2 tsp
Shao Hsing cooking wine  
1 tsp
Knorr® Chicken Broth Mix 1½ tsp
Water 125 ml (½ cup)
Cornstarch solution  1 tbsp cornstarch + 2 tbsp water

Seasoning

Chu Ho sauce 1 tbsp
Oyster sauce 1 tsp
Dark soy sauce  1 tsp
Rock sugar  12g

METHOD

Tips

Use a knife to score the duck skin, it helps to prevent the duck breast from curling.