Duck In Lemon Juice Recipe
Duck In Lemon Juice is simply irresistible, to say the least! Try this Duck In Lemon Juice; I am sure you'll have a huge fan following for this one.
Ingredients
| Water | 2 Tablespoon | |
| 1 tablespoon rice wine or dry sherry | ||
| 2.5cm piece fresh root ginger, peeled and grated | ||
| Onions spring | 3 , finely chopped | |
| Salt | 1 Teaspoon | |
| 500g boned duck breasts, cut into finger sized pieces | ||
| Eggs | 2 , Well beaten | |
| Cornflour | 125 Gram | |
| Peanut oil | 750 Milliliter | |
| Sesame oil | 1 Teaspoon | |
| Chicken stock | 375 Milliliter (SAUCE:) | |
| Rice wine | 3 Tablespoon (SAUCE:) | |
| Lemon juice | 4 Tablespoon (SAUCE:) | |
| Brown sugar | 1 Teaspoon (SAUCE:) | |
Directions
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 cornflour (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, then simmer for 10-15 minutes until duck is tender and sauce very thick.
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 cornflour (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, then simmer for 10-15 minutes until duck is tender and sauce very thick.
Chef
