Duck In Black Bean Sauce

• ·       1 lb duck breast, skinned
• ·       1 tbsp light soy sauce
• ·       1 tbsp Chinese rice wine or dry sherry
• ·       1 – inch piece fresh ginger
• ·       3 garlic cloves
• ·       2 green onions
• ·       2 tbsp black beans (drained)
• ·       1 tbsp peanut or vegetable oil
• ·       2/3 cup chicken stock
• ·       Chopped green onions to garnish
• ·       Freshly cooked noodles to serve

Slice the duck in bites size pieces and season with salt and pepper. Mix the soy sauce and sherry and pour over the duck. Marinate for 1 hour then drain and discard the marinade.

Peel ginger and chop finely. Peel garlic cloves and chop finely. Chop the green onion and the black beans.

Heat oil in skillet and ginger, garlic, green onions and black beans. Stir fry for 30 seconds and then add the drained duck and stir fry for 3 to 5 minutes.

Add the chicken stock to the duck mixture and bring to boil, then reduce heat and simmer for 5 minutes or until the duck is cooked and the sauce is reduced and thickened. Remove from heat.

Tip onto noodles and garnish with chopped green onions. Serve immediately