Braised Duck with Fermented Bean Curd and Lotus Root

Braised duck with fermented bean curd and lotus root is an autumn home-style dish. For 3 to 4 servings, use 800g duck pieces, 400g lotus root, and seasonings including 2 cubes of fermented bean curd. Marinate the duck pieces for about 15 minutes, then pan-fry skin-side down until golden. Return to the wok, add the lotus root and about 600ml hot water or light chicken stock, cover and braise over medium-low heat for about 40 minutes; for a softer texture, braise for 50 minutes. Finally, reduce the sauce over medium heat and serve. A tip: for a crunchier lotus root, add it only after the duck has braised for about 20 minutes. Use only a small piece of dried tangerine peel, as too much bitterness can overpower the aroma of the fermented bean curd.