How to cook Whipped Taro Root and Taro Chips
Taro chips recipe Ingredients
• 2 pounds of taro root
• 6 tablespoons unsalted butter
• Salt and pepper to taste
• 2 cups of peanut or grapeseed oil
Peel taro root. First, for the chips, take your peeler and peel approximately
one cup of long taro shreds. Reserve for frying.
Take the remaining taro and cut it up into rough 2 inch chunks. Place
in a sauce pan, covering with cold water. Boil root until tender.
Strain into a colander, reserving cup of the liquid. In a food processor,
pulse taro, adding little dabs of butter as you go, along with some
of the cooking liquid to make a smooth consistency. Remove and season
with salt and pepper.
For the chips:
Heat a couple of cups of peanut or grapeseed oil to 350 degrees. Drops
shreds into oil in small batches. Remove when crisp (the chips should
still be light in color) and salt
• CRISP DUCK WITH WHIPPED TARO AND TARO CHIPS
• Recipe courtesy of Susan Regis, Executive Chef
• 2 4- pound Long Island ducks
• 3 tablespoons ginger
• 6 cloves of garlic
• 1 quart Kikkoman soy sauce
• 1 cup of sherry
• 2 tablespoons of sesame oil
• 1 1/2 cup julienned scallions, or more
• Whipped Taro Root and Taro Chips (see previous recipe)
• Duck Jus, recipe follows
Separate legs from the breast by cutting where the breast and carcass
end and legs begin, or have your butcher cut it for you. Using a sharp
boning knife, follow right along the breast bone on either side and
remove both breasts. Trim fat along outside of the breast allowing
approximately onethird of an inch of fat overlap. Score fat on breast
by making a diagonal cut, making sure not to cut the breast meat.
About four strokes is sufficient.
In a food processor, dice unpeeled ginger and garlic until coarsely
chopped. Place in a stainless steel bowl. Add remaining ingredients.
Place the two whole duck legs and the four duck breasts in the marinade.
Remove the duck breasts after one hour. The legs should continue to
marinate for an additional half an hour, and then be removed.
• Preheat oven to 350 degrees.
• Using the carcasses of the duck,
• place the duck legs on the duck
• carcass. Place legs and carcasses
• in a roasting pan and roast for 1
• hour and 45 minutes to 2 hours.
• Check periodically to make sure the
• ducks are not getting too dark. They are ready when the leg wiggles
freely to your touch, and they are a nice deep amber color. The skin
should look crisp and rendered of fat. Cool. Once cooled, take your
boning knife and cut through the skin right in the middle of the legs.
Using your hands, separate duck legs. (Use your thumb to get under
the oyster and gently pull leg from the bones.) Gently use your fingers
to pull out the thigh bone. Trim legs a little to keep a nice triangular
shape.
For the breasts:
Heat a large, 12 inch saute pan to medium high. (You can cook two
duck breasts in one pan or cook one at a time in a smaller, 10 inch
pan.) Add two breasts, skin side down to start rendering the fat.
Cook over medium high heat for a couple of minutes. (You will need
to remove the rendered fat as you go. Hold duck breast still with
a pair of tongs and pour fat into a stainless bowl or other container.
Return to heat). After the first couple of minutes on medium high
heat, turn burner down to medium, so not to burn the duck. The duck
should be a rich amber color. Continue cooking until the fat is almost
completely rendered. You can check this by looking at the incisions
of the fat. When there is only a thin, crisp skin, the duck is ready
to be flipped. Turn duck over. Shut heat off and leave the breast
to sit in the pan for about three to four minutes. Remove from pan
and allow to rest for five minutes.
Meanwhile, place the duck legs in a medium to medium small saute pan,
skin side down and pan covered to heat and finish any additional rendering
of fat, approximately five minutes.
Slice duck breast into fairly thing slices, keeping the nice shape
of the breast. With a spatula, pick up breast and fan it out onto
the plate. Place duck legs on an angle near the top of the slices.
Serve with Whipped Taro Root, Taro Chips, lots of julienned scallions,
and a little Duck Jus.
Yield: 4 servings.
DUCK JUS
In a heavy-bottomed sauce pan, heat 2 tablespoons of oil. Add one
chopped, roasted duck body, 1 leek, roughly chopped, one stalk of
celery and one carrot cut into half-inch pieces. Cook until vegetables
are golden. Add a cup of white wine and two cups of chicken stock
and reduce by half. Add one half cup of soy marinade, cooking an additional
few minutes. Skim off any fat and strain.
Yield: enough for 4 servings of duck
Your Taro chips recipe is ready now
Other taro recipes
taro drink recipe
taro tea recipe
taro tapioca recipe
taro bubble tea recipes
taro milk tea recipe
taro bubble tea recipes ,will be added shortly
Search Google
More taro recipes given below