• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep-Fried Sweet-And-Pungent Duck

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Sweet-and-pungent sauce
  • 1 Duck; 3 to 4 pounds
  • 2 Eggs
  • 3/4 c Flour
  • 2 tb Water
  • 1/2 ts Salt
  • Oil for deep-frying


1. Prepare a sweet-and-pungent sauce (see recipes).

2. Cut duck meat in 1-1/2-inch cubes, each with some skin.

3. Beat eggs lightly and blend to a smooth batter with flour, water and
salt. Dip duck cubes in batter to coat.

4. Heat oil to boiling. Add duck cubes a few at a time and deep-fry until
golden. Drain on paper toweling.

5. Meanwhile reheat sweet-and-pungent sauce. Pour over duck and serve.

VARIATION: Leave duck whole and bone it, keeping its shape and skin intact
(see "HOW-TO SECTION"). Brush with 1 egg, beaten; then coat with fine bread
crumbs. Repeat. Deep-fry as above, then cut in bite-size pieces. Serve with
the sweet-and-pungent sauce.

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