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Oriental Gingered Duck

Serves: 6 people

Recipe Ingredients

  Meat from 3 to 4 pounds young wild duck - cut into 1/2" cubes,
  With skin left on
2   Eggs - lightly beaten
3/4 cup 46g / 1.6ozFlour
2 tablespoons 30mlWater
1/2 teaspoon 2.5mlSalt
  Fat - for deep frying
3/4 cup 177mlBoiling water
1/2 cup 118mlCider vinegar
1/2 cup 99g / 3.5ozSugar
1 tablespoon 15mlCornstarch
1 tablespoon 15mlSoy sauce
1/4 cup 59mlCold water
1/2 cup 118mlPickled ginger root - sliced

Recipe Instructions

Make a frying batter of eggs, flour, water, and salt. Stir until smooth. Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350 to 365 degrees, until golden brown. Drain on paper towels; put into a warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar, and stir until dissolved. Make a smooth mixture of the cornstarch and soy sauce with cold water, and stir into the vinegar-sugar mixture. Cook, stirring, over low heat until thickened. Add the ginger root, stir well, heat, and pour over fried duck.

This recipe yields 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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