| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 3 to 4 pounds |
| 1 |
|
Scallion stalk |
| 3 |
sl |
Fresh ginger root |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 2 |
|
Eggs |
| 4 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Water (up to) |
| 6 |
tb |
Oil |
INSTRUCTIONS
1. Score duck along its breast bone and remove meat in two sections. Bone
legs, leaving them whole.
2. Mince scallion and ginger root, then combine with soy sauce and sherry.
Add to duck and let stand 30 minutes, turning occasionally. Drain,
discarding marinade.
3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt
and cold water. Coat duck generously with batter.
4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on
each side over high heat. Reduce heat to medium and cook, uncovered,
turning duck occasionally until its skin is crisp and golden (15 to 20
minutes).
5. Cut in 1/2-inch slices. Serve hot, with a pepper-salt mix (see recipe).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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