Braised Taro with Duck

Blanch the duck by placing the duck pieces in a large pot of cold water. Bring to a rolling boil and cook for 5 minutes, skimming off any scum. Drain the duck pieces thoroughly and rinse under cold water.

Heat 30g of cooking oil in a wok or large pot over medium-high heat. Add the taro chunks and fry until lightly golden on all sides, about 5-7 minutes. Remove the taro chunks and set aside.

Add the remaining 20g of cooking oil to the same wok. Add the ginger slices, scallion whites, and smashed garlic. Stir-fry until fragrant, about 1 minute.