Stir-fried Duck and Bitter Melon Recipe

Ingredients:

1 tbsp/ 15 ml
1 clove
4 1/2 lb/ 2 kg
1 tbsp/ 15 ml
1 tbsp/ 15 ml
1/2 tsp/ 2.5 ml
1 tbsp/ 15 ml
1/2 lb / 225 g
5 tbsp/ 75 ml
1 cup/ 250 ml
extra 2 tsp/ 10 ml
3 tbsp/ 45 ml

fermented black beans
garlic
duck
hoisin sauce
sherry
chili pepper sauce
cornstarch
fresh or canned bitter melon
oil
chicken stock
cornstarch
water

Method:

1. 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 grain into 1/2 inch/ 1 cm thick slices.

2. Mix hoisin sauce, sherry, chili pepper sauce and cornstarch. Add duck slices and mix well. Marinade for 20 minutes.

3. If using fresh bitter melon, wash and drain. Remove stalks, halve bitter melon lengthwise and remove seedy center. Cut into thin slices. Bring plenty of salted water to boil, add bitter melon and parboil 4 minutes. Rinse under cold running water until completely cooled; drain.

4. If using canned bitter melon, drain liquid, rinse under cold running water, drain and slice.

5. Heat half the oil in a wok. Add black bean mixture and stir-fry for 30 seconds. Add duck slices and stir-fry until lightly colored. Remove and keep warm.

6. Add remaining oil, heat and stir-fry the bitter melon for 1 - 1 1/2 minutes. Add stock and bring to a boil. Return duck slices to wok, reduce heat, cover and simmer until heated through. Blend cornstarch with water and add to wok; cook until sauce is thickened.

Serves 4-6

 

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