By Co Ba of Quang Nam Home Kitchen
- Half a Muscovy duck 800g
- 1 taro
- 1 small jar of fermented tofu
- 500g fresh vermicelli
- 300g water spinach
- 300g mustard greens
- Ginger, shallots, garlic, chili pepper
- Salt, sugar
- 1 fresh coconut
- 1 cup white wine
1. Smash ginger with wine, apply to duck skin to remove odors, rinse well, and chop into pieces. Marinate the duck with a tablespoon of chopped shallots and garlic, 2 tablespoons of fermented tofu brine, 4 fermented tofu pieces, 2 tablespoons of sugar and ½ teaspoon of salt. Crush fermented tofu finely with your hands and mix well with spices and leave aside 60 minutes to absorb.
Peel taro and cut into square pieces the size of a matchbox. Soak in water and rinse, leave to dry, then briefly fry.
2. Deep fry shallots and garlic and stir fry the duck until the meat is firm. Add coconut juice to cover the meat, braise about 30 minutes and add taro and continue to cook until it softens. Gently stir 4 pieces of fermented tofu into the duck pot to accentuate the aroma of fermented tofu. Serve the mixture and adjust seasoning to taste.
3. Dipping sauce: 4 fermented pieces of tofu, 2 tablespoons of fermented tofu brine, and 1 tablespoon of sugar. Mix well, squeeze in some lemon juice and add finely ground garlic and chili pepper.
Put braised duck with fermented tofu in a hotpot, dip chopped water spinach and mustard greens and serve with fresh vermicelli.