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Duck Breasts with Hoisin sauce


Duck Breasts with Hoisin sauce
4 duck breasts, excess fat trimmed, the skin left on
3 scallions, cut into thin julienne strips
3 clove garlic, peeled and diced fine
1/4 cup hoisin sauce
2 Tablespoons malt vinegar
2 tablespoons Shao Xing wine
1 Tablespoon thin soy sauce
2 teaspoons granulated sugar
1 teaspoon five-spice powder
½ teaspoon sesame oil
½ teaspoon coarse salt
1 teaspoon vegetable fat
1. Cut duck breasts on the diagonal into half-inch slices.
2. Mix garlic, hoisin sauce, vinegar, wine, soy sauce, sugar, five-spice powder, sesame oil, and the salt and add the duck breast pieces. Mix, then cover and place them in the refrigerate for half an hour or more.
3. Heat the oil in a wok and add half the duck pieces, not the marinade, and stir-fry for one minute, then remove from the oil with a slotted spoon and set them on a plate.
4. Add the rest of the duck and the marinade. Stir-fry this mixture for one minute, add the set aside duck and any other liquid on its plate adding three tablespoons of cold water. Reduce the heat and simmer uncovered for two minutes, then transfer everything to a pre-heated bowl. Garnish with the scallion, and serve.

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