Pan-Fried Duck
By: Anonymous
Published: Monday, November 30, 2009 - 3:31pm

Ingredients




1 Duck, 3 to 4 pounds
1 Scallion stalk
3 slc Fresh ginger root
2 tablespoons Soy sauce
1 tablespoon Sherry
2 Eggs
4 tablespoons Cornstarch
1/2 teaspoon Salt
4 tablespoons Water
5 -(up to)
6 tablespoons Oil

Preparation

1 1. Score duck along its breast bone and remove meat in two sections. Bone legs, leaving them whole. 2 2. Mince scallion and ginger root, then combine with soy sauce and sherry. 3 Add to duck and let stand 30 minutes, turning occasionally. Drain, discarding marinade. 4 3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt and cold water. Coat duck generously with batter. 5 4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on each side over high heat. Reduce heat to medium and cook, uncovered, turning duck occasionally until its skin is crisp and golden (15 to 20 minutes). 6 5. Cut in 1/2-inch slices. Serve hot, with a pepper-salt mix (see recipe).