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Braised Duck With Red Bean Squares


Braised Duck With Red Bean Squares
2 Tablespoons vegetable oil, divided
1 duck, about five pounds, cut in quarters
5 cloves fresh garlic, peeled and sliced
2 shallots, peeled and sliced
2 Tablespoons fresh ginger, minced
1 square red fermented tofu
3 Tablespoons liquid from jar of fermented red tofu
1 Tablespoon sesame paste
2 Tablespoons Shao Xing wine
1 Tablespoon each, dark and thin soy sauce
1 cup canned bamboo shoots, drained and sliced
1 cup chicken stock
1 Tablespoon granulated sugar several sprigs fresh cilantro, for garnish

1. Heat a wok or fry pan, add half the oil, and fry the duck pieces, two at a time on each side until tan. Then remove them to a plate and fry the other two pieces the same way.
2. Chop the fried duck into two-inch pieces.
3. Add the rest of the oil to the wok or pan, and stir-fry the garlic, shallots, and the tofu and tofu juice. After one minute, add the sesame paste, wine, soy sauces, and the bamboo shoots and stir well before adding the duck pieces, and the chicken stock. Simmer for one hour, then remove the liquid to a freezer-safe bowl.
4. Put it in the freezer for half an hour or until the fat congeals, then remove and discard the solid fat.
5. Return the duck, bamboo shoots, and the liquid to the wok or pan, and reheat it. When hot, serve in a bowl garnished with the cilantro.

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