Deep-fried, simmered, deep-fried duck

Yield: 4 Servings

Measure Ingredient
1 Duck; 3 to 4 pounds
2 tablespoons Soy sauce
Oil for deep-frying
4 cups Water
1 teaspoon Salt
2 teaspoons Sugar
½ cup Soy sauce
2 cups Duck liquid
1 tablespoon Cornstarch
3 tablespoons Water

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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