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Duck with Fermented Black Beans


Duck with Fermented Black Beans
1 whole duck, rinsed inside and out and cut into eight to ten pieces
3 scallions, each cut into three-inch sections
1/2 pound Chinese blanched leeks, cut into three inch pieces, and knot them together in bunches of four to six with one or two scallion pieces in the center
1/4 cup fermented black beans, half of them smashed with side of a cleaver
4 slices peeled fresh ginger
3 star anise
1 teaspoon five-spice powder
1 teaspoon salt
1 Tablespoon thick soy, also called soy jam
1. Blanch duck in boiling water for two minutes, then drain, and put into a stove-top casserole.V 2. Put half the leek bunches, all fermented black beans, ginger, star anise, five-spice powder, salt, and thick soy together with the duck and cover with seven cups of boiling water.V 3. Bring contents of the casserole to the boil, reduce the heat so that it simmers, cover, and stew for one and a half hours.V 4. At this point, it is optional to remove duck and discard the bones or not; if so doing, then return the meat to the casserole.
5. Add the rest of the leek-scallion bunches, simmer for ten more minutes, then serve.

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