Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

Recipe Categories:


    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    3-4 lbs. meat from young ducks
    cut into 1 1/2 cubes, skin on
    3/4 cup boiling water
    1/2 cup cider vinegar
    2 eggs, lightly beaten
    1/2 cup sugar
    3/4 cup flour
    1 tbsp. cornstarch
    2 tbsp. water
    1 tbsp. soy sauce
    1/2 tsp. salt
    1/4 cup cold water
    1/2 cup pickled ginger root - sliced
    Fat for deep-frying


    Make a frying batter of eggs, flour, 2 tbsp. water, and salt.
    Stir until smooth.
    Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350-360 degrees, until golden brown. Drain on paper towels; put into a warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar;stir until sugar is dissolved.
    Make a smooth mixture of cornstarch and soy sauce with 1/4 cup cold water;stir into vinegar-sugar mixture. Cook, stirring, over low heat until thickened.
    Add the ginger root, stir well, heat, and pour over fried duck.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |