Roasted duck in fermented bean curd

Roasted duck in fermented bean curd

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

When my family arrived in Australia as boat people in the late 1970s, we didn’t have any money. Many of our family dinners consisted of only a bowl of steamed rice and a cube of fermented bean curd. It wasn’t much, as we couldn’t afford much else, but due to its intense flavour, a cube of fermented bean curd went a long way — as it does here.

Ingredients

Quantity Ingredient
1 small duck, cleaned
vegetable oil, for brushing
2 spring onions, finely shredded
1 long red chilli, julienned

Marinade

Quantity Ingredient
2 tablespoons red fermented bean curd
4 tablespoons white fermented bean curd, plus 2 tablespoons of the bean curd water
3 tablespoons sugar
3 cm knob fresh ginger, peeled and pounded to a paste using a mortar and pestle
2 teaspoons sesame oil

Method

  1. Combine all the marinade ingredients in a bowl and mix until well combined.
  2. Coat the duck all over with the marinade. Cover and marinate in the refrigerator for 2 hours, or overnight for a better result. At the end of marinating, do not drain the duck or pat it dry.
  3. Roast and rotisserie the duck over charcoal over medium heat for 30 minutes, or roast in a preheated 180ºC oven for 1 1/2 hours, basting occasionally with a little extra oil.
  4. Slice the duck lengthways through the middle of the breast bone, then cut down one side of the backbone to cut the duck in half. Cut down the other side of the backbone and discard it. Remove the wingtips and neck.
  5. Cut each duck half between the breast and thigh to give you four pieces, then use a heavy knife or cleaver to chop the duck into 2 cm pieces.
  6. Serve garnished with the spring onion and chilli.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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