Poultry Recipes - Deep Fried Duck in Lychee Sauce

  
 

Poultry Recipes - Deep Fried Duck In Lychee Sauce

Ingredients

  • 3 1/2 - 4 1/2 lb (1.5-2kg) fresh duck

  • 2 eggs

  • 3/4 cup (185ml) all-purpose flour

  • 3 tbsp (45ml) ginger wine

  • 1/2 tsp (2.5ml) salt

  • 1 1/2 cups (375ml) vegetable oil, fro deep-frying

LYCHEE SAUCE

  • 1 tbsp (15ml) vegetable oil

  • 1/2 tsp (2.5ml) chopped garlic

  • 1/2 red pepper, cut in 3/4 inch (2cm) cubes

  • 1/2 green pepper, cut in 3/4 inch (2cm) cubes

  • 7 oz (200g) canned lychee fruit

  • 1/2 cup (125ml) lychee juice

  • 1/4 cup (60ml) water

  • 1/2 cup (125ml) white vinegar

  • 1/3 cup (85ml) sugar

  • 1 tbsp (15ml) catsup

  • 1 1/2 tbsp (20ml) cornstarch blended with 3 tbsp (45ml) water

Method:

  1. Cut duck meat into 1 inch (2.5cm) pieces, leaving skin on. Beat eggs, blend in flour, wine and salt to form a batter. Add duck pieces and stir to coat.

  2. Heat oil, add duck in batter six pieces at a time. Cook until golden. Drain well and keep warm on a serving platter. To make sauce, heat oil in a wok. Add garlic, green and red peppers and lychees. Stir-fry 1 minute. Remove from pan.

  3. Stir in lychee juice, water, vinegar, sugar and catsup. Bring to a boil. Stir in combined cornstarch and water. When boiling, return vegetables and lychee fruit to reheat. Spoon over duck cubes.