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Ingredientes
- Sweet-and-pungent sauce
- 1 x Duck, 3 to 4 pounds
- 2 x Large eggs
- 3/4 c. Flour
- 2 Tbsp. Water
- 1/2 tsp Salt Oil for deep-frying
Direcciones
- 1. Prepare a sweet-and-pungent sauce (see recipes).
- 2. Cut duck meat in 1-1/2-inch cubes, each with some skin.
- 3. Beat Large eggs lightly and blend to a smooth batter with flour, water and salt. Dip duck cubes in batter to coat.
- 4. Heat oil to boiling. Add in duck cubes a few at a time and deep-fry till golden brown. Drain on paper toweling.
- 5. Meanwhile reheat sweet-and-pungent sauce. Pour over duck and serve.
- VARIATION: Leave duck whole and bone it, keeping its shape and skin intact
- (see "HOW-TO SECTION"). Brush with 1 egg, beaten; then coat with fine bread crumbs. Repeat. Deep-fry as above, then cut in bite-size pcs. Serve with the sweet-and-pungent sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 209 | 63% |
| Total Fat 23.18g | 29% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 68mg | 3% |
| Potassium 168mg | 5% |
| Total Carbs 18.16g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.26g | 0% |
| Protein 11.53g | 18% |
