| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | 4-lb duck | |
| 1 | c | Strong soy sauce |
| 2 | tb | Cooking oil |
| 1/2 | c | Thinly sliced carrot |
| 3/4 | c | Coarsely diced red bell pepper |
| 3/4 | c | Coarsely chopped broccoli |
| 1 | c | Coarsely diced onion |
| 1 1/2 | c | Sweet & sour sauce |
| 2 | tb | Cornstarch |
| 1/4 | c | Cold water |
| Thinly sliced green onions; for garnish | ||
| 1 | c | Sugar |
| 2 | c | White vinegar |
| 1/2 | c | Pineapple juice |
| 1/2 | cn | (4-oz) pineapple pieces; with juice |
| 1 | tb | Ketchup |
INSTRUCTIONS
SWEET AND SOUR SAUCE Preheat oven to 350. Score duck all over w/ sharp knife. Brush w/ or dip in soy sauce. Place wire rack over roasting pan. Set duck on rack & cook in oven for 2 hrs. Remove & set aside to cool. Remove rib cage & cut duck into 8 pieces (2 each breasts, wings, thighs, & legs). Preheat wok over high heat w/ 2 tbs. oil. Add carrot & stir-fry 1 min. Add pepper & broccoli, stir-fry 1 min. Add onion & duck; stir-fry 1-2 min. Stir in Sweet & Sour Sauce & bring to fast boil. Combine cornstarch & water to make smooth paste. Add to mixture, stirring constantly until thickened & translucent. Garnish w/ sliced green onions. SWEET & SOUR SAUCE: Combine sugar & vinegar in small saucepan over medium heat. Add juice & pineapple pieces,stirring well. Stir in ketchup & simmer 7 min. ORIENT EXPRESS KETCHUM; SUN VALLEY BEVERAGE:TSINGTAO BEER From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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