Photograph of the finished Duck Grilled with Fermented Tofu

Vietnam · Vịt nướng chao

Duck Grilled with Fermented Tofu

50 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck thighs Duck thighs 1.7 kg
  • Photograph of White tofu White tofu 240 g
  • Photograph of Lemongrass Lemongrass 120 g
  • Photograph of Sugar Sugar 72 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Ginger Ginger 100 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 2
  • Photograph of Herbs Herbs 120 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Mash the white fermented tofu with its liquid until it forms a thick paste, then mix it with lemongrass, garlic, and sugar.
  2. 2 The fermented tofu is already salty, so don't add any salt or fish sauce to the marinade.
  3. 3 Make two incisions down to the bone on the duck's thigh and marinate for 4 hours in the refrigerator.
  4. 4 Bake at 190 degrees for 25 minutes, flip once and brush with more marinade at minute 15.
  5. 5 Increase the temperature to 220 degrees and bake for another 8 minutes until the surface of the tofu is dry and slightly browned.
  6. 6 Squeeze some lime juice on top when serving and eat with fresh herbs and fermented soybean paste with chili peppers.

With an appliance

  • Air fryer 45 min

    Replace steps 4 and 5: steam in a hot pot at 180 degrees for 22 minutes, then at 200 degrees for 6 minutes, flip at minute 12.

  • Charcoal grill 45 min

    Grill over charcoal, keeping the grill 18 cm above the grate, for 20 minutes, flipping every 5 minutes as the tofu burns easily.

Start cooking