Sweet and sour duck

4 Servings

Ingredients

Quantity Ingredient
1 4-lb duck
1 cup Strong soy sauce
2 tablespoons Cooking oil
½ cup Thinly sliced carrot
¾ cup Coarsely diced red bell pepper
¾ cup Coarsely chopped broccoli
1 cup Coarsely diced onion
1½ cup Sweet & sour sauce
2 tablespoons Cornstarch
¼ cup Cold water
Thinly sliced green onions; for garnish
1 cup Sugar
2 cups White vinegar
½ cup Pineapple juice
½ can (4-oz) pineapple pieces; with juice
1 tablespoon Ketchup

Directions

SWEET AND SOUR SAUCE

Preheat oven to 350. Score duck all over w/ sharp knife. Brush w/ or dip in soy sauce. Place wire rack over roasting pan. Set duck on rack & cook in oven for 2 hrs. Remove & set aside to cool. Remove rib cage & cut duck into 8 pieces (2 each breasts, wings, thighs, & legs). Preheat wok over high heat w/ 2 tbs. oil. Add carrot & stir-fry 1 min. Add pepper & broccoli, stir-fry 1 min. Add onion & duck; stir-fry 1-2 min. Stir in Sweet & Sour Sauce & bring to fast boil. Combine cornstarch & water to make smooth paste. Add to mixture, stirring constantly until thickened & translucent.

Garnish w/ sliced green onions. SWEET & SOUR SAUCE: Combine sugar & vinegar in small saucepan over medium heat. Add juice & pineapple pieces,stirring well. Stir in ketchup & simmer 7 min.

ORIENT EXPRESS

KETCHUM; SUN VALLEY

BEVERAGE:TSINGTAO BEER

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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