Twice Cooked Duck

  • Level: Easy
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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*


  1. 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.

Cook’s Note

*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.

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