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Deep-Fried Duck In Lychee Sauce

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  Fresh duck 4 1⁄2 Pound (1.5-2 Kilogram)
  Eggs 2
  All purpose flour 185 Milliliter (3/4 Cup)
  Ginger 45 Milliliter (3 Tablespoon)
  Salt 1⁄2 Teaspoon (2.5 Milliliters)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Garlic 1⁄2 Teaspoon, chopped (2.5 Milliliters)
  Pepper red 1⁄2 , cut in 3/4 inch, 2 cm cubes
  Green pepper 1⁄2 , cut in 3/4 inch, 2 cm cubes
  Canned lychee fruit 7 Ounce (200 Gram)
  Lychee 1⁄2 Cup (8 tbs) (125 Milliliters)
  White vinegar 125 Milliliter (1/2 Cup)
  Sugar 85 Milliliter (1/3 Cup)
  Catsup 15 Milliliter (1 Tablespoon)
  Cornstarch 20 Milliliter, blended (1 1/2 Tablespoon)
  Water 45 Milliliter (3 Tablespoon)

1 Cut duck meat into 1 inch (2.5 cm) pieces, leaving skin on. Beat eggs, blend in flour, wine and salt to form a batter. Add duck pieces and stir to coat.
2 Heat oil, add duck in batter six pieces at a time. Cook until golden. Drain well and keep warm on a serving platter. To make sauce, heat oil in a wok. Add garlic, green and red peppers and lychees. Stir-fry 1 minute. Remove from pan.
3 Stir in lychee juice, water, vinegar, sugar and catsup. Bring to a boil. Stir in combined cornstarch and water. When boiling, return vegetables and lychee fruit to reheat. Spoon over duck cubes.

Recipe Summary

Difficulty Level: 
Side Dish

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Deep-Fried Duck In Lychee Sauce Recipe