Duck Stewed in Fermented Tofu

Method

1. 1 Rub salt and ginger all over the duck meat, then rinse it to remove the gamey smell.
2. 2 Marinate the chopped duck pieces with fermented soybean paste and chopped lemongrass for 1 hour.
3. 3 Fry the taro for 5 minutes until the surface is slightly firm; this prevents the taro from disintegrating in the pan.
4. 4 Sauté the duck for 8 minutes, then add 700 ml of water and cook for 35 minutes until the meat is tender.
5. 5 Cook the taro for 15 minutes, then pour in the coconut milk and simmer for 5 minutes without boiling. Serve with rice noodles and spinach.

With an appliance

• Pressure cooker 1 hr

  Replace step 4: cook the sautéed duck with 700 ml of water under high pressure for 12 minutes, then release the pressure naturally for 10 minutes; open the lid and add the taro from step 5, cook for 15 minutes, and pour in the coconut milk during the last 5 minutes.