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- Deep-Fried Duck in Lychee Sauce
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PrintDEEP-FRIED DUCK IN LYCHEE SAUCE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cut duck meat into 2.5 cm pieces, leaving skin intact. Beat eggs; blend in flour, wine and salt to form a batter.
- Add duck pieces and stir to coat.
- Heat oil; add duck in batter six 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, capsicums and lychees, and stir-fry 1 minute. Remove from pan.
- Stir in lychee juice, water, vinegar, and sugar and tomato sauce. Bring to the boil. Stir in blended corn flour and water.
- When boiling, return vegetables and lychee fruit to reheat.
- Spoon over duck cubes.
INGREDIENTS
- 2½ kg fresh duck
- 4 eggs
- 250 grams plain flour
- 4 tablespoons ginger wine
- 1 teaspoon salt
- 500 ml Cooking oil for deep frying
Lychee sauce
- 2 tablespoons Cooking oil
- 1 teaspoon chopped garlic
- 1 red capsicum cut in 2 cm dice
- 1 green capsicum cut in 2 cm dice
- 300 gram lychee fruit
- 250 ml lychee juice
- 100 ml water
- 250 ml white vinegar
- 150 grams sugar
- 2 tablespoons tomato sauce
- 2 tablespoons corn flour blended with
- 4 tablespoons water
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