• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lichee Duck

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 -(up to)
  • 3 tb Peanut oil
  • 10 oz Barbecued duck (see recipe)
  • 1/4 c Sliced bamboo shoots
  • 2 oz Snow peas
  • 4 Mushrooms; sliced
  • 4 sl Fresh gingerroot
  • 5 3/4" pieces green onion
  • 1 cn (16-oz) lichee nuts
  • 1/4 -(up to)
  • 1/2 c Light rice wine
  • 1/2 ts Garlic paste
  • 1/3 ts Salt
  • 1/3 c Basic stock (see seafood
  • -soup w/ bean curd recipe)
  • 1 pn White pepper
  • 1 ts Cornstarch dissolved in
  • 1/4 c Cold water
  • 1/4 ts Sugar


5 c Basic stock
1 Lemon peel
1 Orange peel
1 sm Onion
1 c Vinegar
1/3 c Brown sugar
1 tb Sherry
2 tb Tomato paste
2 tb Cornstarch

Add the peanut oil to a heated wok and heat until nearly smoking. Add the
duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine,
Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic
sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved
cornstarch and stir over high heat until sauce thickens and all ingredients
are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce:
Bring the stock to a boil. Add the lemon peel, orange peel, and onion.
Return to a boil and add all the remaining ingredients except the
cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the
mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3
minutes until the sauce thickens.




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