| 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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