Whipped Taro Root And Taro Chips Recipe

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place the duck legs on the duck

2 4- pound Long Island ducks

1 1/2 cup julienned scallions, or more

Recipe courtesy of Susan Regis, Executive Chef

2 pounds of taro root

Salt and pepper to taste


3 tablespoons ginger

1 cup of sherry

Duck Jus, recipe follows

Preheat oven to 350 degrees.

1 quart Kikkoman soy sauce

Whipped Taro Root and Taro Chips (see previous recipe)

2 tablespoons of sesame oil

Check periodically to make sure the

in a roasting pan and roast for 1

6 cloves of garlic

Using the carcasses of the duck,

carcass. Place legs and carcasses

hour and 45 minutes to 2 hours.

6 tablespoons unsalted butter

2 cups of peanut or grapeseed oil

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

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