Oriental Gingered Duck

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 / 1.6oz	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

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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