Serves: 4
Total Calories: 55

1 duck (3 to 4 pounds)
2 tablespoons soy sauce
oil for deep-frying
4 cups water
1 teaspoon salt
2 teaspoons sugar
1/2 cup soy sauce
flour
2 cups duck liquid
1 tablespoon cornstarch
3 tablespoons water

1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce.

2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling.

3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil then simmer, covered, 30 minutes.

4. Drain, reserving liquid. Let bird cool then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat.

5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm.

6. Skim and discard fat from reserved duck liquid then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Arrange duck squares on a serving platter, pour sauce over and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 55
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
Aromatic Roast Duck
Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
Braised Duck With Potatoes
Braised Duck With Sweet Potatoes
Braised Duck with Onions
Braised Duck, Boned
Braised Duck, In Parts
Cold Roast Duck With Fresh Pineapple
Cold Roast Duck With Pineapple Sauce
Cold Roast Duck with Pickled Vegetables
Deep-Fried Marinated Duck Stuffed With Glutinous Rice
Deep-Fried Steamed Duck Stuffed With Lotus Seeds
Deep-Fried Steamed Duck With Mushrooms And Bamboo Shoots
Deep-Fried Steamed Duck With Taro Root
Deep-Fried Steamed Eight Precious Duck
Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
Drunken Duck II
Eight Precious Duck
Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
Liquid-Filled Roast Duck: Filling Mixture H
Nanking Salt Duck
Pan-Fried Duck
Red-Cooked Duck With Five Spices
Red-Cooked Duck With Pork And Chestnuts
Red-Cooked Duck With Tangerine Peel
Red-Cooked On-and-Off Duck
Red-Cooked Shanghai Duck
Red-Simmered Duck With Glutinous Rice
Red-Simmered Duck With Pineapple
Roast Honey Duck I
Roast Honey Duck II
Roast Honey Duck III
Roast Orange Duck
Simmered Deep-Fried Duck
Simmered Roast Duck I
Simmered Roast Duck II
Simple Roast Duck
Steamed Deep-Fried Duck With Tangerine Peel
Steamed Deep-Fried Pressed Duck
Steamed Duck Stuffed With Chinese Lettuce
Steamed Duck With Bamboo Shoots
Steamed Duck With Five Kinds of Sauce
Steamed Duck With Ham And Leeks
Steamed Duck With Pineapple And Preserved Ginger
Steamed Duck With Sherry I
Steamed Duck With Sherry II
Steamed Duck With Two Kinds of Mushrooms
Steamed Duck, Boned And Stuffed
Steamed Tangerine Duck
Stir-Fried Cooked Duck With Bamboo Shoots
Stir-Fried Cooked Duck with Bean Sprouts
Stir-Fried Duck And Vegetables
Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
Stir-Fried Roast Duck With Lichee Fruit I
Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
White-Simmered Duck With Wine
White-Simmered Duck in Soup
White-Simmered Roast Duck
White-Simmered Roast Duck With Tangerine Peel