Deep-Fried Duck In Lychee Sauce Recipe
Ingredients
3 1/2 -4 1/2 lb (1.5-2 kg) fresh duck
2 eggs
3/4 cup (185 ml) all-purpose flour
3 tbsp (45 ml) ginger wine
1/2 tsp (2.5 ml) salt
1 1/2 cups (375 ml) vegetable oil, for deep-frying
Lychee Sauce
1 tbsp (15 ml) vegetable oil
1/2 tsp (2.5 ml) chopped garlic
1/2 red pepper, cut in 3/4 inch (2 cm) cubes
1/2 green pepper, cut in 3/4 inch (2 cm) cubes
7 oz (200 g) canned lychee fruit
1/2 cup (125 ml) lychee juice
1 /4 cup (60 ml) water
1/2 cup (125 ml) white vinegar
1/3 cup (85 ml) sugar
1 tbsp (15 ml) catsup
1 1/2 tbsp (20 ml) cornstarch blended with 3 tbsp (45 ml) water
Directions
1 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.
2 Heat oil, add duck in batter six pieces at a time. Cook until golden. Drain well and keep warm on a serving platter. To make sauce, heat oil in a wok. Add garlic, green and red peppers and lychees. Stir-fry 1 minute. Remove from pan.
3 Stir in lychee juice, water, vinegar, sugar and catsup. Bring to a boil. Stir in combined cornstarch and water. When boiling, return vegetables and lychee fruit to reheat. Spoon over duck cubes.
2 Heat oil, add duck in batter six pieces at a time. Cook until golden. Drain well and keep warm on a serving platter. To make sauce, heat oil in a wok. Add garlic, green and red peppers and lychees. Stir-fry 1 minute. Remove from pan.
3 Stir in lychee juice, water, vinegar, sugar and catsup. Bring to a boil. Stir in combined cornstarch and water. When boiling, return vegetables and lychee fruit to reheat. Spoon over duck cubes.
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