Twice Cooked Duck

• Canola oil to cook
• 2 tablespoons minced garlic
• 2 tablespoon minced ginger
• 1 tablespoon fermented black beans
• 1/4 cup chopped scallions
• 1/2 cup hoisin sauce
• 1 cup red wine
• 1 cup dark soy sauce
• 1/2 cup sugar
• 1 whole roasted duck*

1. In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft.
2. Add hoisin and stir for 2 minutes.
3. Add red wine, soy sauce and sugar.
4. Check for seasoning.
5. Bring sauce to a boil then add roasted duck.
6. Turn duck frequently to completely coat with sauce.
7. Braise in sauce for 15 minutes then remove duck.
8. Keep sauce on a low simmer.
9. When duck is cool enough to touch, break down duck to small pieces.
10. Add pieces back to the sauce, completely coat and serve immediately.
11. *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.
12. The water will not only prevent duck fat from splattering everywhere, but will also help keep the duck moist.

canola oil, garlic, ginger, black beans, scallions, hoisin sauce, red wine, soy sauce, sugar

Taken from www.foodnetwork.com/recipes/twice-cooked-duck-recipe.html (may not work)