Sweet and sour duck
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4-lb duck | |
| 1 | cup | Strong soy sauce |
| 2 | tablespoons | Cooking oil |
| ½ | cup | Thinly sliced carrot |
| ¾ | cup | Coarsely diced red bell pepper |
| ¾ | cup | Coarsely chopped broccoli |
| 1 | cup | Coarsely diced onion |
| 1½ | cup | Sweet & sour sauce |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Cold water |
| Thinly sliced green onions; for garnish | ||
| 1 | cup | Sugar |
| 2 | cups | White vinegar |
| ½ | cup | Pineapple juice |
| ½ | can | (4-oz) pineapple pieces; with juice |
| 1 | tablespoon | Ketchup |
Directions
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, .