Yield: 1 servings
|\N \N||Canola oil; for cooking|
|2 tablespoons||Minced garlic|
|2 tablespoons||Minced ginger|
|1 tablespoon||Fermented black beans|
|¼ cup||Chopped scallions|
|½ cup||Hoisin sauce|
|1 cup||Red wine|
|1 cup||Dark soy sauce|
|1 \N||Whole roasted duck; see * Note|
* Note: Either purchase a roasted duck from a Chinese store or follow these easy roasting instructions: In a 350 degree oven, using a rack over a hotel pan of water, roast an unseasoned duck for 1 hour, 30 minutes on each side.
The water will not only prevent duck fat from splattering everywhere, but will also help keep the duck moist.
In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes.
Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer.
When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.
This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B20) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 880 Calories (kcal); 4g Total Fat; (5% calories from fat); 6g Protein; 169g Carbohydrate; 4mg Cholesterol; 2230mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 10½ Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.