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Roast Duck in Fermented Doufu


Roast Duck in Fermented Doufu
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

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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