Red-cooked Duck With Pressed Bean Curd

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Taste3	1	Servings

INGREDIENTS

4	c	Water
1/2	c	Dark soy sauce
4	t	Five-spice powder
4		Cakes extra-firm or firm
		bean curd 4 ounces each
2		5 to 6-pound ducks, cut in
		16 large
		pieces
4		Clov garlic, minced
3/4	c	Shao Hsing, Chinese rice
		wine
		available in Asian
		liquor stores or
		dry sherry
2	t	Sugar
1/4	c	Peanut oil
1		24 1/4 inch fresh ginger
8		Scallions, halved lengthwise
6		Dried red chili peppers
6		Whole star anise
3	T	Cornstarch

INSTRUCTIONS

Prepare bean curd: In a saucepan combine water, 1/4 cup of the soy
sauce and five-spice powder. Add bean curd and bring to a boil over
high heat. Reduce heat to low and simmer 10 minutes. Remove saucepan
from heat and let bean curd marinate in liquid, 1 hour. Using a
slotted spoon, place bean curd in one layer on a plate lined with
paper towels. Reserve cooking liquid. Cover bean curd with more
towels, then weight with 5-pound weight. Bean curd must be pressed
under weight at least 5 hours, or refrigerated with weight up to 24
hours.  Prepare duck: In a nonreactive bowl mix duck with garlic, the
remaining 1/4 cup soy sauce, 1/4 cup of the Shao Hsing and sugar.
Marinate overnight.  Heat oil in a large heavy-bottomed sautJ pan over
medium-high heat.  Add duck, skin-side down, and cook 5 minutes, or
until well-browned.  Turn and cook 2 minutes more. Remove duck to a
plate and discard  rendered fat. Place pan over high heat, and add
remaining 1/2 cup  Shao Hsing and reserved bean curd cooking liquid,
stirring to scrape  up any browned bits. Add ginger, scallions, chili
peppers and star  anise and bring to a boil. Place duck pieces in a
sand pot (or an  enamelware or cast iron pot) skin-side up. Using a
slotted spoon,  transfer ginger, scallions and spices to pot and
scatter over duck  pieces. Pour cooking liquid over duck to barely
cover. You may not  need to use all liquid. Bring to a boil over medium
heat and simmer,  basting occasionally, 1 hour. (If you use a sand pot,
read  instructions carefully. Be sure to use a flame tamer to prevent
pot  from cracking.)  Just before serving slice pressed bean curd into
1/4-inch thick  slices. Add bean curd to pot and simmer 1 minute to
heat through. In  a cup, dissolve cornstarch in water to consistency of
heavy cream.  Using a slotted spoon, divide duck, bean curd and
aromatics among 6  plates. Bring cooking liquid to a boil and add
cornstarch mixture,  stirring well until thickened. Taste for
seasoning, then spoon sauce  over duck.  Yield: 6 servings  Converted
by MC_Buster.  Recipe by: TASTE SHOW #TS4592  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1786 Calories From Fat: 507 Total Fat: 57.9g Cholesterol: 0mg Sodium: 4543.2mg Potassium: 1318.5mg Carbohydrates: 165.2g Fiber: 7.9g Sugar: 70.1g Protein: 11.7g