Bebek Peking Keladi (braised Duck With Taro)

Bebek Peking Keladi is a classic Indonesian Chinese dish that features tender braised duck with creamy taro, creating a rich and flavorful combination. This dish is perfect for a special occasion or a family gathering.

Non Vegetarian Main Course Indonesian Chinese Indonesian Chinese Braised Duck Taro
Bebek Peking Keladi (braised Duck With Taro)

Ingredients

  • 1 whole duck, cut into pieces
  • 500g taro, peeled and cubed
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 2-inch ginger, sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 4 cups chicken broth
  • Salt and pepper to taste

Instructions

  1. Heat a large pot over medium heat and brown the duck pieces for 5 minutes. Remove and set aside.
  2. In the same pot, sauté the garlic, onion, and ginger until fragrant.
  3. Add the duck back into the pot and pour in the soy sauce, oyster sauce, dark soy sauce, and sugar. Stir to combine.
  4. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours.
  5. Add the cubed taro and continue to simmer for another 30 minutes, or until the duck and taro are tender.
  6. Season with salt and pepper to taste.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
28g
Fat
15g

Supplies

Large pot Cutting board Knife Measuring spoons Measuring cups

Tools

Tongs Ladle Cooking spoon

Serving suggestions

Serve the Bebek Peking Keladi with steamed white rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For a deeper flavor, marinate the duck pieces with the soy sauce and ginger for 30 minutes before browning.

Cost

$25