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Email to Master Chef Don F. Easley Jr.      

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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.

 

 

 


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