Beggar's Duck™

English

Serves 10

Ingredients
Duck (whole) – 1 each

Marinating
Fermented bean curd – 20 cubes
White Vinegar – 5 table spoons

Steps

1. Marinate the Duck with Fermented bean curds, and put into the fridge for 48 hours;
2. Remove duck from fridge, apply a thin layer of white vinegar on the skin, hang the duck and air for 24 hours;
3. Heat up oven at 180 degrees for 10 minutes;
4. Turn up to 230 degrees (with fan), put duck into oven and roast for 20 minutes before turning down to 180 degrees (with fan) and roast for another 30-45 minutes till cooked;
5. Chop roast duck into bite size;
6. Dap roast duck meat with some mashed Fermented Bean Curd, goes well with boiled rice, or even with red wine or beer.