Duck is one of my favourite meats.

Black bean sauce goes very well with Duck, although you can use other meat or fish - prawns are also especially good.

1. Finely chop 1 large onion, and place in a wok with 1 about tablespoon of oil (add more oil later if the food starts to stick or burn).
2. Crush and finely chop 1 clove of garlic, add to the wok, and begin frying on a fairly high heat.
3. Take the skin off of 6 ounces of duck breast, slice the meat into pieces about 1 inch long, about ¼ inch thick, and add to the wok. Stir the wok regularly.
4. Wash & thinly slice 4 medium sized mushrooms. Once the duck is browned all over, add the mushrooms to the wok.
5. Add about 2 tablespoons of dark soy sauce, and 1 level teaspoon of sugar (brown sugar is better - it has more flavour).
6. Add about 3 heaped teaspoons of black bean sauce (if you have black bean with garlic, then don't add the garlic in step 2). Stir in thoroughly.
7. Optionally, if you like your food a little spicy add up to ¼ of a level teaspoon of sambal oelek. If you are unsure, then add a very little at a time, stir it in, and taste it.
8. If the sauce is too thick for your taste, add some sherry, plum wine, red wine, more soy sauce, or water. If the sauce is too runny, add a little more black bean sauce - this sauce is thickened only by the black bean sauce.
9. Serve with rice or noodles.