Duck In Lemon Juice
|Fresh root ginger piece||12 1⁄2 Gram, peeled and grated (2.5 Centimeter Piece)|
|Spring onions||3 , finely chopped|
|Boneless duck breasts||500 Gram, cut into finger sized pieces|
|Eggs||2 , well beaten|
|Corn flour||125 Gram|
|Peanut oil||750 Milliliter|
|Sesame oil||1 Teaspoon|
|Chicken stock||375 Milliliter|
|Rice wine||3 Tablespoon|
|Lemon juice||4 Tablespoon|
|Brown sugar||1 Teaspoon|
In a bowl mix together, water, rice wine or dry sherry, ginger, spring onions and salt.
Stir in duck to coat evenly then leave for 2 hours.
Lift duck from bowl then dip each piece in beaten egg, allowing excess to drain off.
Roll duck pieces in cornflour (cornstarch) to coat lightly and evenly.
In a wok, heat peanut oil to smoking point, add duck and deep fry for 3 minutes until golden.
Using a slotted spoon remove duck from oil and drain on absorbent kitchen paper.
Place duck in a flameproof casserole.
In a small bowl, mix together sauce ingredients; stir into casserole.
Bring to the boil, stirring constantly, then simmer for 10-15 minutes until duck is tender and sauce very thick.