| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | -(up to) | |
| 2 | lb | Roast duck |
| 1 | Green pepper | |
| 1 | cn | (small) lichee fruit |
| 1 | cn | (small) pineapple chunks |
| 1/4 | c | Maraschino cherries |
| 1/4 | c | Lichee juice |
| 1/4 | c | Pineapple juice |
| 1/3 | c | Duck juice |
| 1/4 | c | Brown sugar (up to) |
| 3 | tb | Oil |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Bone roast duck and cut in 1- by 2-inch strips. Dice green pepper. 2. Drain canned lichees, pineapple chunks and maraschino cherries. Combine lichee and pineapple juices with duck juice and brown sugar. 3. Heat oil. Add diced pepper and stir-fry a few times. Add lichee fruit, pineapple chunks and cherries, stirring in gently to heat. 4. Gently stir in roast duck strips and fruit juice mixture. Cook, covered, to heat through slowly (3-5 minutes). Transfer duck and fruit to a serving dish. Keep warm. 5. Reheat liquids in pan. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck and fruit. Serve at once. NOTE: When purchasing ready-cooked roast duck in Chinese groceries, ask for the duck juice in a separate container. 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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