Peel the taro and shred it into thin strips. Fry the taro strips to form a nest-shaped basket.
Soak the dried yellow fungus in water until soft. Cook the yellow fungus in boiling water until fully cooked and drain.
Prepare the seasoning mix for quail eggs. Cook and bring it to a boil. Put in the quail eggs and simmer for 15 minutes.
Marinate the duck breast for 10 minutes using the marinade.
Heat the wok over medium-high heat to 356°F, par-fry the duck breast until medium-well and drain out the excess oil. Heat the wok again and fry the king oyster mushroom until golden brown, then drain.