| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | Duck; 3 to 4 pounds | |
| 2 | Eggs | |
| 3/4 | c | Flour |
| 2 | tb | Water |
| 1/2 | ts | Salt |
| Oil for deep-frying |
INSTRUCTIONS
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 <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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