ORIENTAL GINGERED DUCK RECIPE

3-4 lbs. meat from young ducks cut into 1 1/2" cubes, skin on
3/4 cup boiling water
1/2 cup cider vinegar
2 eggs, lightly beaten
1/2 cup sugar
3/4 cup flour
1 tbsp. cornstarch
2 tbsp. water
1 tbsp. soy sauce
1/2 tsp. salt
1/4 cup cold water
1/2 cup pickled ginger root - sliced
Fat for deep-frying

Make a frying batter of eggs, flour, 2 tbsp. water, and salt. Stir until smooth. Dip duck cubes into batter and fry, a few at a time, in deep fat heated to 350-360 degrees, until golden brown. Drain on paper towels; put into a warm dish. Make a hot sauce with boiling water, cider vinegar, and sugar; stir until sugar is dissolved. Make a smooth mixture of cornstarch and soy sauce with 1/4 cup cold water; stir into vinegar-sugar mixture. Cook, stirring, over low heat until thickened. Add the ginger root, stir well, heat, and pour over fried duck.

This recipe is from our wild game recipes duck collection