Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6858503 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Duck Breast With Black Bean Sauce

Duck Breast With Black Bean Sauce
Ingredients:
1 whole boneless duck breast
½ teaspoon ground black pepper
4 teaspoons vegetable oil, divided
2 cloves fresh garlic, peeled and minced
3 slices fresh ginger, minced
2 Tablespoons mashed fermented black beans
1/4 cup Chinese rice wine
1 teaspoon granulated sugar
1 teaspoon dark soy sauce
1 teaspoon sa cha sauce

Preparation:
1. Season duck breasts with the ground pepper. Then heat a wok or a fry pan, add the oil, and fry the breasts three minutes per side. Then remove them to paper towels. Next, slice them thinly and arrange them on a pre-heated platter.
2, Discard the oil. Dry the wok or fry pan, add the rest of the oil, and stir-fry the garlic and ginger for one minute before adding the mashed black beans, wine, sugar and soy sauce. Stir one minute, then add the siracha sauce, stir and pour over the duck slices. Now serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720