Sweet bean sauce (Pecking Duck) 380g

Season duck breasts with the ground pepper. Then heat a wok or a fry pan, add the oil, and fry the breasts three minutes per side. Then remove them to paper towels. Next, slice them thinly and arrange them on a pre-heated platter. 2, Discard the oil. Dry the wok or fry pan, add the rest of the oil, and stir-fry the garlic and ginger for one.. Step 4. Dip: Put a small pan on medium heat and add dash of groundnut oil. Fry garlic until tender, but not colouring. Add 3 tablespoons black bean sauce, vinegar, 1 tablespoon soy and honey. Mix well and cook over low heat for 3-4 minutes (so it is warmed through). Adjust flavours to suit. Transfer to dipping bowls.

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Sweet bean sauce (Pecking Duck) 380g

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Blend together the orange zest and juice, honey, black bean sauce, Chinese mix Five-spice powder, and vegetable oil. Brush marinade on all sides of the legs with a cooking brush. Place skin side down in a large baking dish. Place it in a cold oven. Heat the oven to 180°C / 355°F . Turn the legs over after 30 minutes. Brush with marinade.. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500°F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over.