Hakka Braised Duck in Red Bean Curd

HAKKA BRAISED DUCK IN RED BEAN CURD

2 Kg whole duck, cleaned 

Marinade:

2 pcs red bean curd + 1 tbspn sauce

3 tbsp light soya sauce

4 shallots, minced

4 cloves garlic,minced

200 ml Lee Kum Kee Premium Oyster Sauce
1/2 tspn 5-spice powder

1.5 tbspn thick dark soya sauce

3 tbspn sugar

2 whole star anise

2-3 cups water

Oil for deep frying

Coriander leaves for garnishing

Method:

1.  Wash and pat dry duck inside out. Reserve the feet, gizzard, liver and heart.

2.  Mash and mix marinade ingredients in a small bowl and rub in the marinade onto duck's skin, the inside of the cavity and the gizzard, liver and heart.  Leave to marinade in fridge for about 3 hours.

 3.  Heat enough oil in a wok to cover at least half the duck for deep frying and browning. 

4.  Drain the duck of the marinade and reserve the marinade. Deep fry the duck until skin is golden brown.  Remove duck from oil and drain.

5.  Leave about 3 tbsp of cooking oil in the same wok and fry minced shallots, garlic and star anise until onions and garlic are brown.  Stir in reserve marinade, oyster sauce, 5-spice powder, dark soya sauce, sugar and water. Bring to boil and add in the duck and the fried innards.

6.  Reduce fire to a minimum and leave to braise duck until just tender, about 45 minutes. Test by poking a blunt chopstick into the thickest part of the duck. If it goes in easily, the duck is ready.

7.  Remove duck and innards from the wok. Bring fire to a maximum and continue to boil sauce to reduce to a thick and glossy sauce. Check taste and adjust to your preference.

8.  Cool duck before chopping into bite size pieces, arranged decoratively on a serving platter. Top with sauce just before serving and garnish with coriander leaves.