Deep Fried Duck In Lychee Sauce
|Fresh duck||4 1⁄2 Pound (2 Kilogram)|
|All purpose flour||185 Milliliter (3/4 Cup)|
|Ginger wine||45 Milliliter (3 Tablespoon)|
|Vegetable oil||375 Milliliter (For Deep Frying, 1 1/2 Cup)|
|Lychee||1⁄4 Cup (4 tbs)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Chopped garlic||1⁄2 Teaspoon|
|Red peppers||1⁄2 , cut into 3/4 inch cubes|
|Green pepper||1⁄2 , cut into 3/4 inch cubes|
|Canned lychee||7 Ounce (200 Grams)|
|Lychee juice||125 Milliliter (1/2 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|White vinegar||125 Milliliter (1/2 Cup)|
|Sugar||85 Milliliter (1/3 Cup)|
|Catsup||15 Milliliter (1 Tablespoon)|
|Cornstarch||20 Milliliter, blended with 3 tablespoon water (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.