| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck, 3 to 4 pounds | |
| 2 | T | Soy sauce |
| Oil for deep-frying | ||
| 4 | c | Water |
| 1 | t | Salt |
| 2 | t | Sugar |
| 1/2 | c | Soy sauce |
| Flour | ||
| 2 | c | Duck liquid |
| 1 | T | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce. 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. 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. Drain, reserving liquid. Let bird cool; then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 20.4mg
Sodium: 1932.2mg
Potassium: 158.1mg
Carbohydrates: 66.9g
Fiber: 2.4g
Sugar: 3g
Protein: 13.8g