Pan-fried duck

Yield: 4 Servings

Measure Ingredient
1 Duck; 3 to 4 pounds
1 Scallion stalk
3 slices Fresh ginger root
2 tablespoons Soy sauce
1 tablespoon Sherry
2 Eggs
4 tablespoons Cornstarch
½ teaspoon Salt
4 tablespoons Water (up to)
6 tablespoons Oil

1. Score duck along its breast bone and remove meat in two sections. Bone legs, leaving them whole.

2. Mince scallion and ginger root, then combine with soy sauce and sherry.

Add to duck and let stand 30 minutes, turning occasionally. Drain, discarding marinade.

3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt and cold water. Coat duck generously with batter.

4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on each side over high heat. Reduce heat to medium and cook, uncovered, turning duck occasionally until its skin is crisp and golden (15 to 20 minutes).

5. Cut in ½-inch slices. Serve hot, with a pepper-salt mix (see recipe).

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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