Best Red Cooked Duck With Pressed Bean Curd Recipes

Red-Cooked Duck image

Provided by Craig Claiborne And Pierre Franey

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.

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.

Satsuma Curd image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 6

1/4 cup sugar
1 tablespoon cornstarch
2 teaspoons Satsuma mandarin zest plus 3/4 cup juice (from about 8 Satsumas; see Cook's Note)
1/2 teaspoon kosher salt
3 large egg yolks
1 tablespoon unsalted butter

Steps:

In a small, heavy-bottomed pot off the stovetop, combine the sugar, cornstarch, Satsuma zest and juice, salt and egg yolks. Whisk together very well until the cornstarch is fully dissolved in the mixture and no lumps remain. Turn the heat to medium and cook, whisking continuously, until the mixture reaches a simmer and begins to thicken, 4 to 5 minutes. Cook another 1 minute, still whisking, then turn off the heat and whisk in the butter until it melts.
Strain the mixture through a fine-mesh sieve, then cover and refrigerate until cooled and set, at least an hour. Refrigerate in an airtight container up to 2 weeks or freeze up to 2 months. Spoon the curd over yogurt or oatmeal, or spread over toast or pound cake.