Duck is a nutritious dish that can be prepared in many ways such as grilling, boiling, frying, stir-frying, roasting, salad, porridge, blood pudding, etc. The method for cooking duck with fermented bean curd (chao) is very simple. This delicious dish stands out thanks to the fragrant flavors of duck and chao blending together, creating a unique and appealing culinary experience.
Ingredients:

– 1 duck.

– 1 taro root.

– 1 bunch of water spinach.

– 1 medium jar of fermented bean curd (chao).

– 1 young coconut.

– 1 kg of fresh rice vermicelli.

– Ginger, garlic, chili…

Tips:

Choose a medium-sized duck. If the duck is too small, it may have a strong feather smell. When buying, squeeze the duck’s breast—if it feels large and firm, it means the duck is meaty and good. To be more careful, check the area behind the tail to make sure the duck’s anus is clean and not smeared with droppings, which indicates the duck is healthy. This way, you’ll have a perfect duck hot pot with fermented bean curd!

Both red and white fermented bean curd are delicious, but you should choose aged chao. The pieces that float on top are usually richer and creamier.

When choosing coconuts, do not pick those soaked in whitening chemicals, as they are not good for your health. Instead, choose natural coconuts that may look less attractive but are much safer.

Preparation:

Clean the duck thoroughly. Remember to remove the two odor glands near the duck’s tail. If you miss this step, the duck will smell very strong and be inedible.

Finely mince the ginger and mix it with a little white wine. Rub this mixture all over the duck skin to eliminate the duck’s characteristic odor.

Rinse the duck again. Chop it into bite-sized pieces, then place the duck meat into a bowl to marinate.

Add 3 teaspoons of fish sauce, 10 small pieces of fermented bean curd, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of MSG, 1 small minced ginger root, and some minced garlic. Wear gloves and mix well by hand, squeezing the meat so it absorbs the seasoning.

How to cook duck with fermented bean curd

Add 4 tablespoons of oil to a pot and heat it up. Add the garlic and fry until fragrant, then add the duck meat and stir-fry until the meat firms up. Pour in the coconut water until the meat is fully submerged. When the liquid reduces, add more water to ensure the meat remains covered. Once the duck is tender, add the taro. Let it boil for a while, then test the taro with chopsticks—if it’s soft, it’s done. Season again to suit your taste.

Besides this dish, you can also create variations such as duck cooked with bamboo shoots or duck cooked with pepper—both are equally delicious.

How to make the dipping sauce:

Put 4 pieces of fermented bean curd into a bowl, then squeeze in the juice of half a lime. Add 2 teaspoons of sugar and mix well until dissolved. Add minced garlic and chili (you can adjust the salty, sweet, sour, and spicy flavors to your liking).

Duck cooked with fermented bean curd should be enjoyed hot like a hot pot, so it’s best to keep it on a small stove. With the cool autumn weather like now, gathering the whole family around the stove is both joyful and heartwarming, isn’t it?

Source: eva.vn