Deep-fried Duck in Lychee Sauce Recipe
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Ingredients:
4 1/2 / 2 kg
2
3/4 cup/ 185 ml
3 tbsp/ 45 ml
1/2 tsp/ 2.5 ml
1 1/2 cups/ 375 ml
Lychee Sauce:
1 tbsp/ 15 ml
1/2 tsp/ 2.5 ml
1/2
1/2
7 oz/ 200 g
1/2 cup/ 125 ml
1/4 cup/ 60 ml
1/2 cup/ 125 ml
1/3 cup/ 85 ml
1 tbsp/ 15 ml
1 1/2 tbsp/ 20 ml
3 tbsp/ 45 ml
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fresh duck
eggs
all-purpose flour
ginger wine
salt
vegetable oil, for deep-frying
vegetable oil
chopped garlic
red pepper, cut in 3/4 inch/ 2 cm cubes
green pepper, cut in 3/4 inch/ 2 cm cubes
canned lychee fruit
lychee juice
water
white vinegar
sugar
catsup
cornstarch
water
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Method:
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Cut duck meat into
1 inch/ 2.5 cm pieces, leaving skin on. Beat
eggs, blend in flour, wine and salt to form a
batter. Add duck pieces and stir to coat.
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Heat oil , add
duck in batter, cook until golden. Drain well
and keep warm on a serving platter.
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To make sauce:
Heat oil in a wok. Add garlic, green and red
peppers and lychee. Stir-fry 1 minute. Remove
from pan.
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Stir in lychee
juice, water, vinegar, sugar and catsup. Bring
to a boil. Stir in cornstarch blended with
water. When boiling, return vegetables and
lychee fruit to reheat. Spoon over duck cubes.
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Serve 6
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