Twice Cooked Duck

Canola oil to cook
2 tablespoons minced garlic
2 tablespoons 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, see note below

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.

*Note: Either purchase a roasted duck from a Chinese store or follow these easy roasting instructions: In a 350F 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.