Duck with Black Beans |
Serves : 3
Preparation time :
8 minutes
Cooking time : 6 minutes
Ingredients :
4 tablespoons roast duck
Salt, sugar and Ve-Tsin
1 teaspoon ginger sherry
Few drops sesame oil 1 teaspoon soy sauce
Pinch cornflour
2-3 thin slice fresh ginger
1 clove garlic
1 tablespoon canned black beans
Peanuts oil
1 small onion, chopped
1 small ladle hot chicken stock
1 level teaspoon cornflour
1 dessertspoon water
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Method :
- 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 paste mixture and cook for a further minute. Add the duck with a little extra oil, if necessary, and toss it about 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 11/2 minutes.
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