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Deep-fried Sweet-and-pungent Duck

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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 T Water
1/2 t Salt
Oil for deep-frying

INSTRUCTIONS

Prepare a sweet-and-pungent sauce (see recipes). Cut duck meat in
1-1/2-inch cubes, each with some skin. Beat eggs lightly and blend to
a smooth batter with flour, water and salt. Dip duck cubes in batter
to coat. Heat oil to boiling. Add duck cubes a few at a time and
deep-fry until golden. Drain on paper toweling. 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 113.4mg
Sodium: 339.5mg
Potassium: 59.7mg
Carbohydrates: 18.1g
Fiber: <1g
Sugar: <1g
Protein: 9.2g


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