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Roast Duck in Fermented DoufuDuck
| Roast Duck in Fermented Doufu |
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Ingredients:
ΒΌ pound soft white bean curd, mashed
1 Tablespoon granulated sugar
2 squares fermented red bean curd, mashed
2 Tablespoons liquid from jar of red bean curd
2 Tablespoons minced fresh ginger
1 Tablespoon sesame oil
1 four to five pound fresh duck, innards discarded
Preparation:
1. Mix all ingredients except the duck tossing them well,
and then cover them with plastic wrap and refrigerate
overnight or for at least four hours.
2. Before removing them from the refrigerator, prepare
a charcoal grill with a rotating spit allowing the coals to
turn white.
3. Remove the duck from the refrigerator, discard the
plastic wrap, pierce the duck skin with a fork on all
sides, then set the duck on a rotating spit so it will turn
for thirty-five minutes. Watch for flare-ups and douse
as needed with a little water. Add more charcoal as
needed.
3. Remove the duck from the spit, and cut into the duck
breast to see if it is cooked through. When it is, remove
it from the spit and chop it into two-inch pieces. Put the
duck pieces on a pre-heated platter, and serve.
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