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GINGERED DUCK




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


Recipe



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.