Pan-Fried Duck


Serves: 4
Total Calories: 241

Ingredients

1 duck (3 to 4 pounds)
1 stalk scallion
3 slices fresh ginger root
2 tablespoons soy sauce
1 tablespoon sherry
2 eggs
4 tablespoons cornstarch
1/2 teaspoon salt
4 tablespoons water
5 to 6 tablespoons oils

Directions:

1. Score duck along its breast bone and remove meat in two sections. Bone legs, leaving them whole.

2. Mince scallion and ginger root, then combine with soy sauce and sherry. Add to duck and let stand 30 minutes, turning occasionally. Drain, discarding marinade.

3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt and cold water. Coat duck generously with batter.

4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on each side over high heat. Reduce heat to medium and cook, uncovered, turning duck occasionally until its skin is crisp and golden (15 to 20 minutes).

5. Cut in 1/2-inch slices. Serve hot, with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix).

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 241
Calories from Fat: 182

This Pan-Fried Duck recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
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Aromatic Roast Duck
Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
Braised Duck With Potatoes
Braised Duck With Sweet Potatoes
Braised Duck with Onions
Braised Duck, Boned
Braised Duck, In Parts
Cold Roast Duck With Fresh Pineapple
Cold Roast Duck With Pineapple Sauce
Cold Roast Duck with Pickled Vegetables
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Deep-Fried Steamed Duck Stuffed With Lotus Seeds
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Deep-Fried Steamed Eight Precious Duck
Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
Drunken Duck II
Eight Precious Duck
Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
Liquid-Filled Roast Duck: Filling Mixture H
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Pan-Fried Duck
Red-Cooked Duck With Five Spices
Red-Cooked Duck With Pork And Chestnuts
Red-Cooked Duck With Tangerine Peel
Red-Cooked On-and-Off Duck
Red-Cooked Shanghai Duck
Red-Simmered Duck With Glutinous Rice
Red-Simmered Duck With Pineapple
Roast Honey Duck I
Roast Honey Duck II
Roast Honey Duck III
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Simmered Deep-Fried Duck
Simmered Roast Duck I
Simmered Roast Duck II
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Steamed Deep-Fried Duck With Tangerine Peel
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Steamed Duck Stuffed With Chinese Lettuce
Steamed Duck With Bamboo Shoots
Steamed Duck With Five Kinds of Sauce
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Steamed Duck With Sherry II
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Steamed Duck, Boned And Stuffed
Steamed Tangerine Duck
Stir-Fried Cooked Duck With Bamboo Shoots
Stir-Fried Cooked Duck with Bean Sprouts
Stir-Fried Duck And Vegetables
Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
Stir-Fried Roast Duck With Lichee Fruit I
Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
White-Simmered Duck With Wine
White-Simmered Duck in Soup
White-Simmered Roast Duck
White-Simmered Roast Duck With Tangerine Peel




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