Archive for the ‘DUCK’ Category
DUCK IN LEMON JUICE
INGREDIENTS:
2 tablespoons water, 1tablespoon rice wine or dry sherry, 2.5 cm (1 in) piece fresh root ginger, peeled and grated and 3 spring onions, finely chopped, 1 teaspoon sea salt, 500 g (1 lb) boned duck breasts, cut into finger sized pieces, 2 eggs, well beaten and 125 g (4 oz/1 cup) cornstarch, 750 ml (24 fl oz/3 cups) peanut oil and 1 teaspoon sesame oil and sauces are 375 ml (12 fl oz/1 ½ cups) Chinese Chicken Stock, 3 tablespoons rice wine or dry sherry, 4 tablespoons lemon juice and 1 teaspoon brown sugar.
PREPARATION:
In a bowl mix together, water, rice wine or dry sherry, ginger, spring onions and salt. Stir in duck to coat evenly then leave for 2 hours. Lift duck from bowl then dip each piece in beaten egg, allowing excess to drain off. Roll duck pieces in cornstarch to coat lightly and evenly. In a wok, heat peanut oil to smoking point, add duck and deep fry for 3 minutes until golden. Using a slotted spoon remove duck from oil and drain on absorbent kitchen paper. Place duck in a flameproof casserole. In a small bowl, mix together sauce ingredients; stir into casserole. Bring to the boil, stirring constantly, and then simmer for 10-15 minutes until duck is tender and sauce very thick. Serve sprinkled with sesame oil.