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| Deep-Fried Sweet-And-Pungent Duck Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
1 sweet-and-pungent sauce
1 duck; 3 to 4 pounds
2 eggs
3/4 cup flour
2 tablespoon water
1/2 teaspoon salt
1 oil for deep-frying
Cooking Directions:
1. Prepare a sweet-and-pungent sauce (see recipes).
2. Cut duck meat in 1-1/2-inch cubes, each with some skin.
3. Beat eggs lightly and blend to a smooth batter with flour, water and salt. Dip duck cubes in batter to coat.
4. Heat oil to boiling. Add duck cubes a few at a time and deep-fry until golden. Drain on paper toweling.
5. Meanwhile reheat sweet-and-pungent sauce. Pour over duck and serve.
VARIATION: Leave duck whole and bone it, keeping its shape and skin intact (see "HOW-TO SECTION"). Brush with 1 egg, beaten; then coat with fine bread crumbs. Repeat. Deep-fry as above, then cut in bite-size pieces. Serve with the sweet-and-pungent sauce.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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