Deep Fried Duck In Lychee Sauce Recipe
Ingredients
| Duck | 4 1/2 Pound | |
| Eggs | 2 | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Ginger | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 1 1/2 Cup (16 tbs) (For frying) | |
| Lychee Sauce | ||
| Vegetable oil | 1 Tablespoon | |
| Garlic | 1/2 Teaspoon, chopped | |
| Pepper red | 1/2 To taste, cut into cubes | |
| Green pepper | 1/2 To taste, cut into cubes | |
| Lychee | 7 Ounce, canned | |
| 1/2i cup (125 mL) lychee juice | ||
| Water | 1/4 Cup (16 tbs) | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Catsup | 1 Tablespoon | |
| Cornstarch | 1 1/2 Tablespoon, blended | |
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.
Chef
