| 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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