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Duck In Ginger Sauce

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HistoricFoodie View Drop Down
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    Posted: 19 November 2017 at 12:18

As per Margi's request:

4 tsp kosher salt DUCK IN GINGER SAUCE

In a saucepan bring ¾ cup water to a boil. Add ½ cup sugar, stirring until it is dissolved, and ½ cup cider vinegar.

In a bowl make a smooth mixture of 1 tablespoon each of cornstarch and soy sauce and ¼ cut water. Stir it into the vinegar mixture and cook the sauce over low heat, stirring constantly, until it is thickened. Add ½ cup pickled ginger, sliced, or ½ cup pickles, shredded. Set the sauce aside.

Cut the meat of an uncooked 3-4 pound duck into 1 ½ inch cubes, leaving some skin attached to each cube. In a bowl beat 2 eggs lightly and stir in ¾ cup flour, 3 tablespoons water, and ½ teaspoon salt, stirring the batter until it is smooth. Dip the duck cubes in the batter and fry them, a few at a time, in hot deep fat (350-365F) until they are golden brown. Drain the cubes on paper towels and put them in a heated serving dish. Reheat the sauce and pour it over the fried duck. Serve immediately.

Notes: I generally use arrowroot, rather than cornstarch, for dishes like this. If the duckling is particularly fatty, you might want to forego leaving the skin on, and scrape off much of the fat. Pickled ginger is available in Asian markets (it’s the stuff that goes with sushi), or you can make our own.

PICKLED GINGER

10 oz fresh gingerroot
Boiling water
1 1/3 cup rice vinegar
3 tbls cider vinegar
2 tbls white vinegar
½ cup plus 1 tbls sugar

Peel ginger. Slice crosswise, against the grain, into paper thin coins (this is where a mandolin really shines). Place in a heatproof bowl and cover with boiling water. Let stand two or three minutes. Drain well.

Combine remaining ingredients in a nonreactive saucepan. Stir over moderate heat until sugar and salt dissolve and the liquid is neat steaming. Put ginger in a clean glass jar and pour in the hot liquid. Let stand until cool, then cover and refrigerate.

Obviously, this works best if you let the ginger stand for a few days to absorb the pickling brine.
If you want that pink color typical of pickled ginger, add a little beet juice to the brine as it cooks.
But we hae meat and we can eat
And sae the Lord be thanket
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