Duck Breasts with Spicy Black Bean Sauce

This is a fail-safe recipe for tender, delicious duck. The duck meat is first browned and then simmered until soft. The recipe is good for folks who just can’t handle medium-rare ducks. It’s also a great way to use up divers and snow geese. Play around with the ingredients until it tastes good to you. I normally adjust with a little extra rice vinegar, soy sauce and/or plum preserves.

Duck Breasts with Spicy Black Bean Sauce


  • 1 quart duck breasts cut into 2-inch pieces
  • Lawry’s Seasoned Pepper
  • 3 tablespoons vegetable oil
  • 1 quart beef broth
  • 1 yellow onion roughly chopped
  • 6 garlic cloves minced
  • 3 cups cooked black beans canned OK
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons plum preserves
  • 1-2 tablespoons pickled or fresh ginger minced
  • 6-8 cups warm cooked rice


  • Season meat with pepper. Heat oil in a stock pot over medium-high heat, add meat and brown evenly. Add onions and garlic and cook for 5 minutes. Add beef broth to pot and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Check the meat for doneness by squeezing gently. Continue cooking until meat is soft, but not mushy. The meat should break apart with your fingers with moderate pressure. Add additional liquid and simmer longer, if necessary. Stir in black beans and remaining ingredients except rice. Simmer for 10 minutes over medium heat, uncovered, to blend flavors. Adjust seasonings if desired. Serve over rice.

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