Free Recipe Deep-Fried Sweet-And-Pungent Duck
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Deep-Fried Sweet-And-Pungent Duck Recipe
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
Deep-Fried Sweet-And-Pungent Duck Preparation
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, .
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