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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
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.