|1||Duck; 3 to 4 pounds|
|2 tablespoons||Soy sauce|
|Oil for deep-frying|
|½ cup||Soy sauce|
|2 cups||Duck liquid|
1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce.
2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling.
3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil; then simmer, covered, 30 minutes.
4. Drain, reserving liquid. Let bird cool; then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat.
5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm.
6. Skim and discard fat from reserved duck liquid; then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken.
Arrange duck squares on a serving platter, pour sauce over and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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