Whenever my mum cooked this when I was a child, I would thank my lucky stars. This must be the dish I look forward to the most. But alas! You can’t eat such fatty food everyday.
I’ve searched through stalls and restaurants, and despite the plethora of cuisines and food you can find in Singapore, you cannot find this dish served anywhere.
So, here’s my version of it. My husband loves it and I have never seen him eat more than when this dish is served. Choose yam carefully, and make sure it is not rubbery. You can see that it is fresh from the clarity and separation of colors where they harvest the root
Duck and Yam Stew
Ingredients
- 1 Duck wings, thighs and back, chop into 10 pieces (save the breast for another dish)
- 1/2 kg Taro skinned and chop into 3cm x 3 cm pieces
- 2 Tbsp Vegetable Oil
Sauce
- 2 portions of my Oriental Sauce
- 1/2 cup Stock
- 1 thumb size ginger
Instructions
- Heat up a pressure cooker with the oil.
- Render the fat from the duck neck and back.
- Caramelized the rest of the duck pieces, but don't cook the duck completely. Remove and set aside.
- Fry the yam pieces till brown and set aside.
- Remove the oil save 2 tablespoons.
- Return the duck pieces and the yam pieces to the pressure pot.
- Add all the sauce ingredients to the pot.
- Cover and cook under pressure for 20 minutes.
- Serve hot with steamed rice and a stir fried greens. Serves 6.
