Taro Duck (whole) Recipe

Prep the duck

Pat the whole duck dry inside and out with paper towels. Trim any excess fat from the cavity and neck. Prick the skin all over with a sharp fork or skewer (being careful not to pierce the meat) to help render fat and crisp the skin.

Combine 2 tbs kosher salt, 1 tsp black pepper, and 1 tsp five-spice powder. Rub half of this seasoning mixture evenly inside the cavity and all over the outside of the duck. Reserve the rest for later use.

Stuff the cavity with minced garlic, sliced ginger, and the three scallions. Tie the legs together with kitchen twine and tuck the wings under the body to keep the stuffing in place.

In a small bowl, whisk together 3 tbs soy sauce, 2 tbs rice wine, 2 tbs honey and 1 tsp sesame oil. Brush about half of this mixture over the duck skin (reserve the rest for basting/glaze during roasting).

Cook the taro

Place the peeled, cubed taro in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer until taro is tender when pierced with a fork, about 10–12 minutes. Drain well and let steam-dry for 2–3 minutes.

While taro is still warm, heat 2 tbs vegetable oil in a skillet over medium heat. Add minced shallot and 2 cloves garlic; sauté until fragrant and translucent, about 1–2 minutes.

Add cooked taro to the skillet and lightly mash with a potato masher or the back of a spoon, keeping some texture (not a puree). Stir in 1 tbs light soy sauce, 1 tbs oyster sauce, 1/2 tsp white pepper, 1 tsp cornstarch (dissolved in 1–2 tbs water) and 1/2 cup chicken stock. Cook, stirring gently, until the mixture binds and is slightly saucy, 2–3 minutes. Stir in 2 sliced scallions and adjust salt to about 1/2 tsp if needed. Remove from heat and allow to cool slightly.

Option: For a crispier topping, spread the mashed taro on a lightly oiled baking sheet and bake at 400°F (200°C) for 10–12 minutes, turning once, until edges golden. Then return warmed taro to use as stuffing/topping.

Spoon the taro mixture into the duck cavity and press some onto the skin over the breast if desired (this creates a taro-topped presentation). Do not overstuff; leave room so the stuffing doesn't push out during roasting.

Roast the duck

Preheat oven to 375°F (190°C). Place the stuffed duck breast-side up on a rack in a roasting pan. Pour 1/2 cup water into the bottom of the pan to keep drippings from burning. Brush the duck with a thin layer of the reserved soy-honey glaze and place in the oven.

Roast for 45 minutes, then baste with melted butter or duck fat. Increase oven temperature to 425°F (220°C) and continue roasting for another 20–30 minutes, basting once more with glaze halfway through, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total roasting time will be approximately 1 hour 10 minutes to 1 hour 25 minutes depending on duck size.

If the taro topping is browning too quickly, tent loosely with foil. If the skin needs extra crisping, turn on the oven broiler for 2–4 minutes at the end, watching closely to avoid burning.

When done, remove the duck from the oven and transfer to a cutting board. Let rest 15–20 minutes to allow juices to redistribute and the taro to set.

While the duck rests, skim fat from the roasting pan and reserve drippings for a pan sauce if desired. Warm the remaining soy-honey glaze and brush over the duck for a glossy finish.

Carve the duck: remove legs and wings, then slice the breast meat. Serve with scoops of the taro stuffing from the cavity and additional taro on the side if you reserved extra. Spoon any pan sauce or reserved drippings (skimmed and seasoned) over the meat.

Garnish with chopped cilantro or parsley and thinly sliced scallions. Serve immediately with steamed rice and simple sautéed greens.