Classic Duck With Black Beans
|Roast duck||4 Tablespoon|
|Ginger sherry||1 Teaspoon|
|Sesame oil||2 Drop|
|Soy sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Canned black beans||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Chicken stock||1 Cup (16 tbs)|
|Cornflour||1 Teaspoon (Leveled)|
Cut the duck into suitable mouth-sized pieces.
Turn them into a bowl.
Add a pinch salt, sugar, Ve-Tsin, 1/2 teaspoon ginger sherry, few drops sesame oil, 1/2 teaspoon soy sauce and pinch cornflour and work them well into the meat.
Chop the ginger and garlic very finely, add them to black beans, mash them together and work into a smooth paste.
Heat 1 tablespoon oil in a frying-pan and cook the onion in it for 1-2 minutes.
Add the black bean paste mixture and cook for a further minutei Add the duck with a little extra oil, if necessary, and toss it abou' while it heats through.
Add the hot stock and a further pinch salt, sugar, Ve-Tsin, remaining ginger sherry, few drops sesame oil and rest of the soy sauce.
Blend the cornflour with the water and stir it into the boiling mixture.
Cook for a further 1 1/2 minutes.