Twice Cooked Duck

Ingredients

• Canola oil to cook
• 2 tablespoons minced garlic
• 2 tablespoon minced ginger
• 1 tablespoon fermented black beans
• 1/4 cup chopped scallions
• 1/2 cup hoisin sauce
• 1 cup red wine
• 1 cup dark soy sauce
• 1/2 cup sugar
• 1 whole roasted duck*

Directions

In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.

*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. The water will not only prevent duck fat from splattering everywhere, but will also help keep the duck moist.