Twice Cooked Duck
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 323
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 48
- Sodium
- 876
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
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.
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.