I have prepared this recipe from the Frugal Gourmet’s “Cooking Three Ancient Cuisines” for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don’t have too many stir fry dishes to prepare at the same time.
Prepare everything ahead of time. Found this recipe on Wolfgang Puck’s web site and it is very good. It is pretty time consuming but so worth the effort!
This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up.
I needed Cantonese sauce for a recipe I was making and couldn’t get to the store, so I decided I could just make it. This recipe looked like the best with only a few minor changes. The best thing,homemade is always better!
Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.
