CRISP DUCK WITH WHIPPED TARO ROOT AND TARO CHIPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 21
Steps:
- 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 one third 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 sautepan 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.
- 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.
- In a heavy bottom sauce pan, heat oil. Add chopped duck body, leek, celery and carrot pieces and cook until vegetables are golden. Add white wine and chicken stock and reduce by half. Add soy marinade, cooking an additional few minutes. Skim off any fat and strain.
TARO CRISP
Make and share this Taro Crisp recipe from Food.com.
Provided by kiwidutch
Categories Dessert
Time 50m
Yield 45 serving(s)
Number Of Ingredients 10
Steps:
- Sift together dry ingredients.
- Cut in butter and mix in oil.
- Add sweet mixture.
- Roll out to 1/4 inch thick and cut into 2 inch circles.
- Place filling in center.
- Bake at 350°F for 20 minutes until puffed up.
Nutrition Facts : Calories 63.5, Fat 1, SaturatedFat 0.3, Cholesterol 17.6, Sodium 45.7, Carbohydrate 12.2, Fiber 0.6, Sugar 4.4, Protein 1.5
TARO CHIPS
Provided by Valerie Bertinelli
Time 35m
Yield 8 cups of chips
Number Of Ingredients 0
Steps:
- Peel 2 medium taro roots and slice 1/8 inch thick with a mandoline. (You want them to be thin but sturdy.) Arrange in a single layer on 2 foil-lined baking sheets coated with cooking spray. Bake at 375 degrees F until browned in spots and crispy, 15 to 25 minutes. Season with salt. Let cool.
WHIPPED TARO ROOT AND TARO CHIPS
Provided by Food Network
Categories appetizer
Time 35m
Yield garnish for 4 servings
Number Of Ingredients 21
Steps:
- 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.
- For the duck: 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 one-third 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.
- 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.
BAKED TARO CHIPS
Paleo. Beats potato chips.
Provided by Chris Denzer
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 40m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
- Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 1 g, Fat 6.8 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 581.9 mg
TARO CHIPS (LIKE POTATO CHIPS)
The taro root, avilable in most supermarkets, is cultivated in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. It is a starchy tuber vegetable that looks like, and can be used similar to, a potato but has a nuttier flavor. Deep fried, they cook faster and taste better.
Provided by Dugyb
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place oil in a deep fryer and heat to 350°F.
- Slice Taro Roots thinly (perhaps a bit thicker than a potato chip).
- Fry the sliced Taro in small batches until lightly golden (about 2 minutes).
- Drain on paper towels and salt lightly.
- Eat as they are or use as dippers.
Nutrition Facts : Calories 722.7, Fat 81.8, SaturatedFat 10.6
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- May Help Control Blood Sugar. Although taro root is a starchy vegetable, it contains two types of carbohydrates that are beneficial for blood sugar management: fiber and resistant starch.
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- Taro fries. We didn't think that fries could get any better—until we saw these purple-speckled shoestrings! Impress your dinner guests by slicing the root into fries and popping them in the oven with a touch of your favorite oil for a fiber-packed and aesthetically-pleasing side dish!
- Taro bubble tea. Taro's nutty flavor with a hint of sweetness has made it a hit among bubble tea lovers. The once-in-awhile treat is made with taro root powder and blended with milk before being topped off with the famous tapioca pearls.
- Curried taro. In Southern India—where taro is very common—the root is often curried, giving the root an entirely different spicy flair. Next time you visit an Indian restaurant, keep an eye out for "Arvi Curry" on the menu!
- Taro chips. Sliced thinly and then baked, taro also makes a great alternative to your average potato chips. With more fiber and far fewer calories than whatever you'd get in a bag, taro chips are a great choice for a snack that the whole family will love.
- Poi (mashed taro root) This traditional Hawaiian dish is as simple as eating taro gets—simply peel and steam the root and then mash it, gradually adding water until it's smooth and sticky.
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