Mrs. Ho's Chinese Preserved Meat and Taro Pot

Ingredients
- 2 salted duck legs, deboned, defated and cut into small pieces
- 2 chinese sausages, sliced
- coconut milk (or cream of mushroom soup)
- mushrooms, sliced
- taro, peeled and sliced into pieces

Directions
1. Panfry taro root on both sides in oil, remove from pan
2. Add duck leg pieces and chinese sausages to the pain and add 1 cup of water, boil to soften the duck legs for 15 minutes mins
3. Add a cup of cream mushroom soup or coconut milk, then add the mushrooms and taro, cook until sauce thickened