Red Cooked Duck With Pressed Bean Curd Recipes

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.

Steps:

• Make white and red miso toppings: Put 3/4 cup white miso in top of a double boiler; put 3 tablespoon white miso and red miso in top of a separate double boiler. Add half of yolks, sake, mirin and sugar to each and blend well. Place both tops over simmering water and gradually blend half of dashi into each miso mixture, stirring until thick. Add choice of one of the fragrant seasonings to each topping. Cool toppings to room temperature.
• Wrap tofu cakes in towels, weight with a dinner plate and let stand 1 hour to press out water. Prepare a charcoal fire, or alternatively heat a stovetop grill or broiler. Cut cakes into 3/8 by 3/4 by 2-inch pieces. Cut green pepper into same size strips. Skewer each piece of tofu on double-pronged "pine needle" skewers, or use 2 bamboo skewers. Skewer green pepper the same way. Grill tofu and pepper skewers for 3 minutes per side.
• Spread one side of green pepper with white miso topping and sprinkle with choice of garnish. Spread tofu with red miso topping and sprinkle with choice of garnish. Return skewers to grill, miso-topped side down, and grill for 1 to 2 minutes, until heated through. Skewers can also be made with choice of other vegetables, meat or fish, such as eggplant, large mushrooms,

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.