Roasted Duck in Fermented Bean Curd

Luke Nguyen
Luke Nguyen

” 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.” – Luke Nguyen


SERVES 4-6, as part of a shared meal

1 small duck, cleaned
vegetable oil, or brushing
2 spring onions (scallions),
finely shredded
1 long red chilli, julienned

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 (1 ¼ inch) knob of fresh ginger, peeled and pounded to a paste using a mortar and pestle (you need 2 tablespoons pounded ginger)
2 teaspoons sesame oil

Combine all the marinade ingredients in a bowl and mix until well combined.

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.

Roast and rotisserie the duck over charcoal over medium heat for 30 minutes or roast in a preheated 180⁰C (350⁰F) oven for 1 ½ hours, basting occasionally with a little extra oil.

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.

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 (¾ inch) pieces.

Serve garnished with the spring onion and chilli.

This article is also available in: Chinese traditional

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