Recipe: Delicious Duck In Black Bean Sauce (English Chinese Take Away Style – Idiots Guide)

  • 3 min read
  • Jul 22, 2021

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Recipe: Delicious Duck In Black Bean Sauce (English Chinese Take Away Style – Idiots Guide) Duck In Black Bean Sauce (English Chinese Take Away Style – Idiots Guide) step by step Preparation: Cut a piece of fresh ginger around half the size of your thumb and peel and dice into smallerr parts ready for squeezing through the mincer with your prepared clove of garlic. Squeeze both through your mincer into a convenient desert bowl. Duck In Black Bean Sauce (English Chinese Take Away Style – Idiots Guide) Hey everyone, I hope you are having an amazing day today. You can cook Duck In Black Bean Sauce (English Chinese Take Away Style – Idiots Guide) using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Duck In Black Bean Sauce (English Chinese Take Away Style – Idiots Guide)

  1. It’s of Optional.
  2. You need 2 small of Fresh Red Chilli.
  3. Prepare 2 tbsp of Salted Black Beans.
  4. It’s 1 tbsp of Fresh Minced Ginger.
  5. It’s 1 clove of Fresh Minced Garlic.
  6. You need 1 medium of Onion.
  7. You need 2 tbsp of Bamboo Shoots.
  8. You need 1 medium of Green Pepper.
  9. You need 1/2 tsp of Salt.
  10. You need 200 ml of Chicken Stock.
  11. It’s 2 medium of Duck Breast.
  12. Prepare 1 tsp of Dark Soy Sauce.

Today, we're going to make a special dish, duck in black bean sauce (english chinese take away style – idiots guide). This time, I'm gonna make it a bit unique. This is gonna smell and look delicious. Afterwards, add the light soy and spinach/ pak choi and stir fry for one more minute.

Duck In Black Bean Sauce (English Chinese Take Away Style – Idiots Guide) step by step

  1. Preparation: Cut a piece of fresh ginger around half the size of your thumb and peel and dice into smallerr parts ready for squeezing through the mincer with your prepared clove of garlic. Squeeze both through your mincer into a convenient desert bowl. Now add 2 level table spoons of Salted Black Beans. Add a splash of chicken stock and a splash of Dark Soy Sauce just to moisten the mixture. Use a wooden spoon or similar to crush the black bean a little, at this point don't worry if it looks wrong or weird..
  2. Prepare your green pepper and onions and put to one side..
  3. Prepare the Wok: Add a table spoon of Seasame Oil to the wok and heat it up, needs to be very hot, throw in your peppers and onions and stir fry for around 3 mins. Take out and put to one side when finished..
  4. Add two further table spoons of Seasame oil to your HOT wok and place the duck breasts skin side down, cook skin side down until the skin is a deep golden brown. Then flip over and cook the other side for a further couple of mins. Whilst this is cooking add 200ml of chicken stock to your Black Bean mixture..
  5. Stir your black bean mix thoroughly then reduce the heat on the wok a little and add the mixture to the duck. Mix around covering the duck thoroughly and also put in your peppers and onions from earlier, also now add your 2 table spoons of Bamboo Shoots..
  6. Get a cup and add around 1 tablespoon of Cornflower Starch, add a tiny splash of water, this needs to become a very firm paste after you mix in the water, add water as needed, also add Dark Soy Sauce to colour the paste to match the sauce in the wok, add this as required to thicken the sauce..
  7. Add either 1 or 2 small chopped red chilli to taste, no need to add this if you dislike chilli..
  8. Cook the mix in the wok for around 5 – 10 mins, this will vary slightly depending on how well cooked you like your duck..
  9. Now hopefully all will be ready for you to stand back and admire your awesome cooking prowess, enjoy..

Now put in the black bean sauce and bring up to heat until bubbling. Return the duck to the wok and cook for a further minute. This is a fail-safe recipe for tender, delicious duck. The duck meat is first browned and then simmered until soft. The recipe is good for folks who just can't handle medium-rare ducks.

source: cookpad.com

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