150g large fresh folded Yuba skins (refrigerated soft bean curd sheets)
75ml vegan Peking ‘duck’ sauce
Duck-style stock
1 1/2 cups vegan chicken-style stock
1 1/2 teaspoon Maggi seasoning
3 teaspoons minced garlic
‘Duck’ flavour
ou will need
Serves 3
Duck Dinner
150g large fresh folded Yuba skins (refrigerated soft bean curd sheets)
75ml vegan Peking ‘duck’ sauce
Duck-style stock
1 1/2 cups vegan chicken-style stock
1 1/2 teaspoon Maggi seasoning
3 teaspoons minced garlic
‘Duck’ flavour
Duct Dinner
2 tablespoons coconut oil
1 tablespoon Shaoxing rice wine
2 teaspoons dried porcini powder
1 teaspoon minced garlic
1 teaspoon Chinese 5 spice
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground white pepper
Dipping sauce (optional)
2 tablespoons tian min jiang paste
1 teaspoon sesame oil
Recipe: Zacchary Bird
