Braised nom yu and taro duck from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 1.5 hours to overnight.

  • chawkins on September 30, 2012

    Made this for the mid autumn festival. Replaced part of the nom yu (fermented red bean curd) with a mixture of bean paste, hoisin and sesame paste because I was trying to duplicate my mom's version. I just use the recipe to gauge the amount of seasoning. All nom yu would have been okay too because I make a potato and chicken stew with all nom yu that is always tasty. The amount of taro used was way too much for the two of us. Would have been fine if I were making several other dishes to feed more mouths.

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