3 duck legs & thighs, 6 pcs.
1 portion shrimp/chicken marinade
2 tbl. fermented black beans
1 green pepper
1 red pepper
1 scallion
4 tbl. green peas
1/2 c. broth
SAUCE:
1 tbl. Szechwan bean paste
1 tsp. hoisin sauce
2 tbl. dark soy
1 tbl. chili oil
1 tbl. sesame oil
- Cut duck parts in 2-3 pieces each. Put on platter and sprinkle with chicken marinade and back beans. Steam 20 minutes. Cool and set aside.
- Assemble sauce ingredients and set aside. Cut up peppers and mix with 1 tbl. chili oil. Mix well and set aside.
- Fry cooled duck until brown. Then add peppers and scallions. Mix well, then add sauce mixture. Cook covered 3 minutes. Thicken if necessary.