Red Cooked Duck With Pressed Bean Curd Recipes

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ROASTED DUCK IN FERMENTED BEAN CURD: VIT NUONG CHAO



Roasted Duck in Fermented Bean Curd: Vit Nuong Chao image

Provided by Food Network

Time 12h40m

Yield 4 servings

Number Of Ingredients 7

1 small duck
4 tablespoons white bean curd
3 tablespoons sugar
2 tablespoons red fermented bean curd
2 tablespoons pounded ginger
2 tablespoons bean curd water
2 teaspoons sesame oil

Steps:

  • For the marinade: Combine the white bean curd, sugar, red fermented bean curd, ginger, bean curd water, and oil and mix well. Coat the duck with marinade and marinate in the refrigerator for 2 hours or overnight. Heat a charcoal grill to medium heat. Roast and rotate the duck over charcoal for 20 minutes.

STIR-FRIED PORK WITH PRESSED BEAN CURD



Stir-Fried Pork With Pressed Bean Curd image

Number Of Ingredients 14

3 bean curd, cakes
4 to 6 black, dried mushrooms
1/2 pound lean pork
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sherry
1/2 cup bamboo shoots
2 green peppers
2 red chili peppers
1 clove garlic
2 to 3 tablespoons oils
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock
1/4 teaspoon sugar

Steps:

  • 1. Press bean curd (see HOW-TO, _Bean Curd: To press). Soak dried mushrooms. 2. Shred pork. Combine cornstarch, soy sauce and sherry then add to pork and toss to coat. Let stand 15 to 20 minutes, turning occasionally. 3. Shred bamboo shoots, green peppers, red chili peppers, soaked mushrooms and pressed bean curd. Crush garlic. 4. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (about 1 to 2 minutes). 5. Add bamboo shoots, green and chili peppers and mushrooms. Stir-fry to coat with oil (about 1/2 minute). 6. Stir in stock and heat quickly then cook, covered, over medium heat until nearly done (about 2 to 3 minutes). 7. Add sugar and bean curd. Stir-fry to heat through and blend flavors (about 1 minute more). Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

RED-COOKED DUCK



Red-Cooked Duck image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h45m

Yield Two to four servings

Number Of Ingredients 10

1 five-to-six-pound duck (cooked a day in advance, if desired)
1 tablespoon plus one-half cup dark soy sauce
1/4 cup light soy sauce
4 cups cold water
1/4 cup shaoxing or dry Sherry
2 ounces (about one-quarter cup when cracked) Chinese rock sugar
2 slices fresh ginger
2 whole scallions, left whole
1 whole star anise
1 piece dried tangerine or orange peel

Steps:

  • Preheat oven to 400 degrees.
  • Cut away and discard the peripheral fat and skin from the duck. That is to say, the fat from the cavity, the excess skin around the neck and cavity opening and so on.
  • Brush the duck all over with one tablespoon of the dark soy sauce. Place on a rack, breast side up, and roast for 30 minutes.
  • Meanwhile, combine in a kettle the remaining dark soy sauce, the light soy sauce, cold water, shaoxing or dry Sherry, rock sugar, ginger, scallions, star anise and tangerine or orange peel. Set aside.
  • Remove the duck from the roasting pan and add it, breast side down, to the sauce. Bring the sauce to the boil, cover, lower the heat and simmer 30 minutes.
  • Turn the duck in the sauce. Cover and return to the boil. Let simmer 30 minutes. The duck may be eaten at this point, hot or cold. If you are using it to make the many-flavor duck salad, see the recipe.

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