Fried Duck in Ginger Sauce

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   When I was searching for some recipes for a wild game dinner, Historic Foodie passed this one on to me.  It is outstanding.  Thanks, Brook.

"Bring 3/4 cup water to boil.  Add 1/2 cup each of sugar and apple cider vinegar, stirring until the sugar dissolves.  Meanwhile combine a tablespoon of cornstarch with the same of soy sauce and a quarter cup of water.  Stir this into vinegar mixture and cook the sauce over low heat until it thickens.  Add 1/2 cup sliced pickled ginger to the sauce and set aside.

Cut the meat of an uncooked 3-4 pound duck into large cubes, leaving a bit of skin attached to each.

In a bowl stir together 2 lightly beaten eggs with 3/4 cup flour, 3 tablespoons of water, and 1/2 teaspoon salt until a smooth batter is formed.  Dip the duck cubes in the batter and fry them, a few at a time, in deep, hot oil (around 325 degrees) until they are golden brown.  .  Drain on paper towels, transfer to a warmed serving platter, and pour the sauce over the fried duck."

This sauce also works well with grilled waterfowl breasts, as well as grilled or fried dove breasts.

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oldpro Members Profile Send Private Message Find Members Posts Add to Buddy List Cook's Assistant Joined: 10 March 2012 Location: Sugar Land, Tex Status: Offline Points: 21	Post Options Post Reply Quote oldpro Report Post Thanks(0) Quote Reply Topic: Fried Duck in Ginger Sauce Posted: 18 March 2012 at 05:44
	When I was searching for some recipes for a wild game dinner, Historic Foodie passed this one on to me. It is outstanding. Thanks, Brook. "Bring 3/4 cup water to boil. Add 1/2 cup each of sugar and apple cider vinegar, stirring until the sugar dissolves. Meanwhile combine a tablespoon of cornstarch with the same of soy sauce and a quarter cup of water. Stir this into vinegar mixture and cook the sauce over low heat until it thickens. Add 1/2 cup sliced pickled ginger to the sauce and set aside. Cut the meat of an uncooked 3-4 pound duck into large cubes, leaving a bit of skin attached to each. In a bowl stir together 2 lightly beaten eggs with 3/4 cup flour, 3 tablespoons of water, and 1/2 teaspoon salt until a smooth batter is formed. Dip the duck cubes in the batter and fry them, a few at a time, in deep, hot oil (around 325 degrees) until they are golden brown. . Drain on paper towels, transfer to a warmed serving platter, and pour the sauce over the fried duck." This sauce also works well with grilled waterfowl breasts, as well as grilled or fried dove breasts.

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