Ingredients Jump to Instructions ↓

  1. 3 to 4 pounds young wild duck - cut into 1/2" cubes, With skin left on

  2. 2 Eggs - lightly beaten

  3. 3/4 cup 46g / 1.6oz Flour

  4. 2 tablespoons 30ml Water

  5. 1/2 teaspoon 2 1/2ml Salt Fat - for deep frying

  6. 3/4 cup 177ml Boiling water

  7. 1/2 cup 118ml Cider vinegar

  8. 1/2 cup 99g / 3 1/2oz Sugar

  9. 1 tablespoon 15ml Cornstarch

  10. 1 tablespoon 15ml Soy sauce

  11. 1/4 cup 59ml Cold water

  12. 1/2 cup 118ml Pickled ginger root - sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make a frying batter of eggs, flour, water, and salt. Stir until smooth. Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350 to 365 degrees, until golden brown. Drain on paper towels; put into a warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar, and stir until dissolved. Make a smooth mixture of the cornstarch and soy sauce with cold water, and stir into the vinegar-sugar mixture. Cook, stirring, over low heat until thickened. Add the ginger root, stir well, heat, and pour over fried duck. This recipe yields 6 servings.


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