Braised Duck with Fermented Bean Curd (腐乳焖鸭)

腐乳焖鸭 (Braised Duck with Fermented Bean Curd) is a classic dish from Jiangxi Cuisine, known for its rich flavors and tender, succulent duck meat. The fermented bean curd adds a unique umami depth to the dish, making it a favorite among food enthusiasts.

Non Vegetarian Main Course Jiangxi Chinese Cuisine Braised Duck Fermented Bean Curd
Braised Duck with Fermented Bean Curd (腐乳焖鸭)

Ingredients

  • 1 whole duck, about 4 lbs, chopped into pieces
  • 3 pieces of fermented bean curd
  • 3 slices of ginger
  • 3 cloves of garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 4 cups water
  • 2 stalks of green onions, chopped

Instructions

  1. Rinse the duck pieces and pat them dry with paper towels.
  2. Marinate the duck with soy sauce, Shaoxing wine, and sugar for 15 minutes.
  3. Heat a pot over medium heat and add the ginger, garlic, and fermented bean curd. Stir-fry until fragrant.
  4. Add the marinated duck pieces and cook until they are slightly browned.
  5. Pour in the water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1.5 hours.
  6. Uncover the pot, turn up the heat, and cook until the sauce thickens.
  7. Garnish with chopped green onions before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Chopping board Knife Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Braised Duck with Fermented Bean Curd with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For an extra flavorful twist, marinate the duck overnight for a more intense taste.

Cost

$20