Twice Cooked Duck
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Garlic (minced)2 tbsp
Ginger (minced)1 tbsp
Fermented Black Bean1 cup
Scallions (chopped)1 cup
Hoisin Sauce1 cup
Red Wine1 cup
Dark Soy Sauce1 cup
SugarDirections:
1
In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft
2
Add hoisin and stir for 2 minutes
3
Add red wine, soy sauce and sugar
4
Check for seasoning
5
Bring sauce to a boil then add roasted duck
6
Turn duck frequently to completely coat with sauce
7
Braise in sauce for 15 minutes then remove duck
8
Keep sauce on a low simmer
9
When duck is cool enough to touch, break down duck to small pieces
10
Add pieces back to the sauce, completely coat and serve immediately
11
*Either purchase a roasted duck from a Chinese store or follow these easy roasting instructions: In a 350 degree oven, using a rack over a hotel pan of water, roast an unseasoned duck for 1 hour, 30 minutes on each side
12
The water will not only prevent duck fat from splattering everywhere, but will also help keep the duck moist