l duck
1 tbsp tai chong (a type of pastry prepared from dark brown beans)
2 slices ginger
1 oz | 28g mushrooms
1 oz | 28g lirio (dried lilies)
½ taro
2 spring onions, tied in a knot
1 tbsp lard

Wash the mushrooms, soak in a little hot water and discard the stems. Process the lirio in the same way.

Heat lard and fry the ginger for 1 minute then add tai chiong and fry for a little while. Put the duck in whole or cut in pieces and fry for about 5 to 10 minutes. Add 1 to 1½ cups water, and when it comes to the boil, add the mushrooms, lirio, and spring onions, reduce the heat and simmer.

The taro can covered in water and boiled until tender (or cut into pieces and simmered with the meat, in which case more water should be added to the fried duck).

When ready bring out the taro cut in halves lengthwise then in slices 1″ | 2.5cm thick and put neatly on the serving dish. Cut up the duck and lay over the taro. Pour the gravy and the rest of the ingredients over the duck and serve.