1. Rinse the duck and cut into convenient pieces. Stir-fry in the preheated dry wok for a while, remove and keep aside. Cut the young ginger into slices, blanch them into boiling water for about 15 minutes. Remove and drain well. Leave aside.
2. Heat up 3 tbsp oil in the hot wok to fragrant the chopped garlic and fermented salted black beans. Pour in water and seasoning, bring to a boil. Place in ginger slices and duck pieces, stir-fry until boiling.
3. Covered. Braise over a low heat for approximately 50 minutes until the flavour has been absorbed and the duck meat are tender, Remove from heat. Serve hot.