INGREDIENTS

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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