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    Duck: Asian Gingered Duck


    Source of Recipe


    fooddownunder.com

    List of Ingredients




        Meat from 3 to 4 pounds young wild duck cut into 1/2" cubes, with skin left on
    2 Eggs lightly beaten
    3/4 cup Flour
    2 tbl Water
    1/2 tsp Salt for deep frying
    3/4 cup Boiling water
    1/2 cup Cider vinegar
    1/2 cup Sugar
    1 tbl Cornstarch
    1 tbl Soy sauce
    1/4 cup Cold water
    1/2 cup Pickled ginger root sliced

    Recipe



    * 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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