DUCK COOKED IN
FERMENTED BEAN CURD

Duck, red fermented bean curd and coconut milk come together to spike the tongue
with a series of forward flavours.

Peel yam with a sharp
cleaver. Yams tend to have
hard skins

To save some time, prepare
dipping sauce while waiting
for yam pieces to cook and
soften.

When ready to serve,
transfer soup to a steamboat
(right) or an electric hot pot
to sustain at the boil at the
table.

INGREDIENTS

Duck
Rice wine
Ginger

Coconut milk
Water
Yam (taro)

Salt
Chicken seasoning powder
Steamed rice
Water convolvulus

MARINADE (COMBINED)

Ground black pepper
Salt
Oyster sauce
Red fermented bean curd
Sugar
Chopped garlic

DIPPING SAUCE

Red fermented bean curd
Sugar
Coarsely chopped garlic

1, whole, 1.5–2 kg (3 lb 4½ oz–4 lb 6 oz)
2 Tbsp
1 large knob, about 50 g (2 oz), peeled and
pounded until fine
about 400 ml (12½ fl oz)
500 ml (16 fl oz / 2 cups)
500 g (1 lb 1½ oz), peeled and cut to
bite-size pieces
1 pinch or to taste
½ tsp or to taste
1 kg (2 lb 3 oz), or fresh rice vermicelli
500 g (1 lb 1½ oz), leaves separated and
stems cut into 4-cm (2-in) lengths

½ tsp
1 tsp
1 tsp
50 g (1⅔ oz)
1 Tbsp
1 Tbsp, fried until golden brown

50 g (1⅔ oz)
3 tsp
1 Tbsp, fried until golden brown

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