23 December 2012,21:13 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • 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 cm thick slices.
  • Mix hoisin sauce, sherry, chili sauce and corn flour. Add duck slices and mix well. Marinade for 20 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 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 stir-fry for 30 seconds. Add duck slices and stir-fry until lightly colored.
  • Remove and keep warm. Add remaining oil, heat and stir-fry the bitter melon for 1 - 1½ minutes. Add stock and bring to the boil.
  • Return duck slices to heat through. Blend corn flour with water and add to wok; cook until sauce is thickened.


  • 2 tablespoons fermented black beans
  • 2 clove garlic
  • 3 kg duck
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sherry
  • 1 teaspoon chili sauce
  • 6 tablespoons corn flour
  • 500 gram fresh or canned bitter melon
  • 6 tablespoons Cooking oil
  • 500 ml chicken stock
  • 4 tablespoons water

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