"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.