Recipe detail

Name: Braised Duck with fermented Tofu
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.0000 kg; 180.0000 g; 500.0000 g; 100.0000 g; 30.0000 g; 30.0000 g; 1.0000 l; 10.0000 g; 30.0000 g; 30.0000 ml; 10.0000 g

Poultry Braised Duck with fermented Tofu

10. 5. 2025

Author: Myat Ko ko

Food category: Poultry

Cuisine: South-East Asian

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Program steps

Preheating:
200 °C

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Combination

50 %

Termination by time

00:30 hh:mm

200 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
Clean Duck	1	kg
Fermented tofu	180	g
Taro	500	g
Straw mushrooms	100	g
Lemongrass stalks	30	g
Chopped garlic	30	g
Coconut juice	1	l
Salt	10	g
Brown sugar	30	g
Cooking oil	30	ml
Chopped red chilli	10	g

Directions

Wash Duck, cut into big pieces. Marinate with fermented bean curd, sugar, salt and chopped chilli.
Peel and wash taro and marinade with oil and salt. Sear until golden brown.
Add chopped garlic to duck sear it for 3 minutes, add coconut juice lemongrass stalks and braised 20 minutes. Add taro, fried tofu and straw mushrooms and cook for another 7 minutes.

Recommended accessories

GN container Stainless steel full