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Braised Duck Cantonese
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Reviews
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By:
Adrian A. Day
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Braised Duck Cantonese simmers duck in water until done, debones duck and alternatively coats with egg and water mixture and flour and cooks in oil until brown. Served with sauce of duck broth, soy sauce, sherry and cinnamon.
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INGREDIENTS
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1 duck (6 to 7 lbs.)
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1 t salt
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1 egg
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1 T water
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1 C flour
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2 Cups salad oil
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1 T minced green onion
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Diced duck giblets
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1 C duck broth
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2 T cornstarch
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1/4 C water
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1 T soy sauce
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1 T sherry
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1/2 t cinnamon
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DIRECTIONS
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1:
Disjoint duck. Remove fat. Cover with cold water and bring to boil. Cover and simmer 45 minutes or until tender. Remove from broth and cool. Remove bones and skin; cut meat into pieces about 2 inches by 1/2 inch. Sprinkle with salt.
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2:
Beat egg slightly ad add 1 T water. Dip duck first in flour, then in egg, then in flour again. Heat oil in deep frying pan or Dutch oven. Add duck and cook over medium heat until golden brown, about 10 minutes. Drain.
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3:
Place on serving platter and sprinkle with green onion.
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4:
Meanwhile cook diced giblets in broth for about 10 minutes. Blend cornstarch and 1/4 C water; add to broth with remaining ingredients. Cook, stirring until thickened. Pour over duck. Serve with boiled rice. Serves 4.
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