| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck; 3 to 4 pounds | |
| 2 | tb | Soy sauce |
| Oil for deep-frying | ||
| 4 | c | Water |
| 1 | ts | Salt |
| 2 | ts | Sugar |
| 1/2 | c | Soy sauce |
| Flour | ||
| 2 | c | Duck liquid |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce. 2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling. 3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil; then simmer, covered, 30 minutes. 4. Drain, reserving liquid. Let bird cool; then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat. 5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm. 6. Skim and discard fat from reserved duck liquid; then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Arrange duck squares on a serving platter, pour sauce over and serve. 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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