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Duck In Lemon Juice

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Duck In Lemon Juice is simply irresistible, to say the least! Try this Duck In Lemon Juice; I am sure you'll have a huge fan following for this one.
  Water 2 Tablespoon
  Fresh root ginger piece 12 1⁄2 Gram, peeled and grated (2.5 Centimeter Piece)
  Spring onions 3 , finely chopped
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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Duck In Lemon Juice Recipe