Oriental Gingered Duck Recipe - Cooking Index
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 / 1.6oz | Flour |
2 tablespoons | 30ml | Water |
1/2 teaspoon | 2.5ml | Salt |
Fat - for deep frying | ||
3/4 cup | 177ml | Boiling water |
1/2 cup | 118ml | Cider vinegar |
1/2 cup | 99g / 3.5oz | Sugar |
1 tablespoon | 15ml | Cornstarch |
1 tablespoon | 15ml | Soy sauce |
1/4 cup | 59ml | Cold water |
1/2 cup | 118ml | Pickled ginger root - sliced |
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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