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.

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Water2 Tablespoon
 Fresh root ginger piece12 1⁄2 Gram, peeled and grated (2.5 Centimeter Piece)
 Spring onions3 , finely chopped
 Salt1 Teaspoon
 Boneless duck breasts500 Gram, cut into finger sized pieces
 Eggs2 , well beaten
 Corn flour125 Gram
 Peanut oil750 Milliliter
 Sesame oil1 Teaspoon
 Chicken stock375 Milliliter
 Rice wine3 Tablespoon
 Lemon juice4 Tablespoon
 Brown sugar1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 9232 Calories from Fat 8082

% Daily Value*

Total Fat 911 g1402.3%

Saturated Fat 131.8 g659%

Trans Fat 0 g

Cholesterol 434.2 mg

Sodium 2635.7 mg109.8%

Total Carbohydrates 146 g48.7%

Dietary Fiber 2.8 g11.1%

Sugars 14.4 g

Protein 119 g237.7%

Vitamin A 19.2% Vitamin C 62.4%

Calcium 10.9% Iron 23.6%

*Based on a 2000 Calorie diet

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.
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