DEEP-FRIED, SIMMERED, DEEP-FRIED DUCK
Number Of Ingredients 11
Steps:
- 1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce. 2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling. 3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil then simmer, covered, 30 minutes. 4. Drain, reserving liquid. Let bird cool then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat. 5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm. 6. Skim and discard fat from reserved duck liquid then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Arrange duck squares on a serving platter, pour sauce over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love