Pan-Fried Duck


Photo: flickr user www.theedinburghblog.co.uk
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Ingredients

1 Duck, 3 to 4 pounds
1 Scallion stalk
3 slc Fresh ginger root
2 tablespoons Soy sauce
1 tablespoon Sherry
2 Eggs
4 tablespoons Cornstarch
1/2 teaspoon Salt
4 tablespoons Water
5 -(up to)
6 tablespoons Oil

Preparation

1
1. Score duck along its breast bone and remove meat in two sections. Bone legs, leaving them whole.
2
2. Mince scallion and ginger root, then combine with soy sauce and sherry.
3
Add to duck and let stand 30 minutes, turning occasionally. Drain, discarding marinade.
4
3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt and cold water. Coat duck generously with batter.
5
4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on each side over high heat. Reduce heat to medium and cook, uncovered, turning duck occasionally until its skin is crisp and golden (15 to 20 minutes).
6
5. Cut in 1/2-inch slices. Serve hot, with a pepper-salt mix (see recipe).
.

Tags:

bird
condiment
Asian
oriental
chinese
meat
poultry

Yield:

4.0 servings

Added:

Monday, November 30, 2009 - 3:31pm

Creator:

Anonymous

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