| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Duck, 6 to 7 pounds | |
| Water to cover | ||
| 1/2 | c | Almond meats |
| 1 | c | Canned mushrooms |
| 1 | Head Boston lettuce | |
| 2 | Eggs | |
| 4 | T | Cornstarch |
| 2 | T | Water |
| 1 | t | Salt |
| 1 | ds | Pepper |
| Oil for deep-frying | ||
| 2 | c | Duck broth |
| 1 | ds | Pepper |
| 1 | T | Cornstarch |
| 3 | T | Water |
| minutes. Meanwhile blanch, toast and sliver almonds. Drain |
INSTRUCTIONS
Wipe duck inside and out with a damp cloth. Disjoint and place in a heavy pan with cold water to cover. Bring to a boil and simmer, covered, canned mushrooms. Shred lettuce and arrange on a serving platter. Drain duck, reserving liquid. Let bird cool slightly; then bone and cut meat in 1/2-inch squares, each with some skin. Skim fat off duck liquid. Beat eggs lightly. Mix to a smooth batter with cornstarch, water, salt and pepper. Dip duck squares in batter to coat. Heat oil. Add coated duck squares, a few at a time, and deep-fry until golden. Drain on paper toweling. Arrange on lettuce bed. Reheat duck broth. Add canned mushrooms and remaining salt and pepper. Meanwhile blend remaining cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck squares and serve, garnished with almonds. VARIATION: Leave the duck whole. In step 1, add to pan 1/2 tablespoon salt; 3 tablespoons soy sauce; 1 scallion; 2 slices fresh ginger root; 1 garlic clove, crushed; and 2 cloves star anise. Simmer 1-1/2 hours. Drain and cool; then chop bird, bones and all, in 2-inch sections. Dry and deep-fry without batter. Serve hot with a pepper-salt dip (see recipe). 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: 50
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 74.8mg
Sodium: 318.5mg
Potassium: 117.2mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: <1g
Protein: 3.3g