Ø 1 tblsp fermented black beans
Ø 1 clove garlic
Ø 2 kg duck
Ø 1 tblsp hoisin sauce
Ø 1 tblsp sherry
Ø ½ tsp. chilli sauce
Ø ½ tblsp corn flour
Ø 250 g fresh or canned bitter melon
Ø 4 tblsps oil
Ø 1 cup chicken stock (250ml)
Extra
2 tsps corn flour
2 tblsps water
Soak black beans in water for 10 minutes. Drain and mash beans with garlic. Cut duck meat from breast and legs and reserve carcass for making stock. Cut meat across the groin in to 1 cm thick slices.
Mix hoisin sauce, sherry, chilli sauce and corn flour. Add duck slices and mix well. Marinate for 2 minutes.
If using fresh bitter melon, wash and drain. Remove stalks, halve bitter melon lengthways and remove seedy centre. Cut into thin slices. Bring plenty of salted water to boil, add bitter melon and parboil for 4 minutes.
Rinse under cold running water until completely cooled; drain. If using canned bitter melon, drain liquid, rinse under cold running water, drain and slice.
Heat half the oil in a wok. Add black bean mixture and fry for 30 seconds. Add duck slices and fry until lightly coloured. Remove and keep warm. Add remaining oil, heat and fry the bitter melon for 1-1 ½ minutes. Add stock and bring to a boil. Return duck slices to wok, reduce flame and simmer until heated through. Blend corn flour with water and add to wok; cook until sauce is thickened. Serve 4 -6.
