- Wash and dry the duck with a kitchen towel. Brush entire duck with dark soy sauce and let it dry for 30 mins.
- Heat up oil in a large wok. Once it starts to smoke, slide duck in gently and fry for 10 mins. Then turn duck over and fry for 10 mins.
- Repeat for 2 more times until duck is evenly cooked on both sides. Drain and set duck aside.
- Remove oil from wok and leave about 3 tbsp in. Sauté the spring onions, ginger, garlic and shallots for 2 mins.
- Pour in glutinous rice wine around and let it sizzle.
- Add in water, the rest of the dark soy sauce, light soy sauce and rock sugar. Let it come to a boil.
- Slide duck in. Once it starts boiling again, switch to low heat and braise duck for 1.5 – 2 hours turning the duck every 20 mins.
- In a separate frying pan, heat up some oil and pan fry the taro pieces until both sides turn golden brown. Set aside.
- Once duck is well braised, remove from wok. Let it cool a little before chopping into smaller pieces.
- Slide in the fried taro pieces into wok with the braising liquid and let them braise for 10-30 mins depending on the type of taro. Some taro may cook faster.
- Place braised taro piece on serving plate and topped with chopped duck. Garnish with spring onions.