Sweet and Sour Duck:
1 Egg Beaten
3 Tblsp Corn Starch
1 Tblsp Vegetable Oil
1 tsp Soy Sauce
¼tsp White Pepper
2 boneless skinless duck breasts cut into 3/4" pieces
Vegetable Oil to fry in
1/3 cup all purpose flour
1/3 cup water
½tsp baking soda
½ cup packed brown sugar
1/3 cup white vinegar
3 Tblsp Corn Starch
2 tsp soy sauce
1 can (8¼ ounce) Pineapple chunks, Drained (save liquid)
1 Cup trimmed fresh snow pea pods
¼ cup sliced green onions
In medium mixing bowl combine egg, 2 tblsp cornstarch, 1 tblsp Oil, 1tsp Soy, ½tsp salt and pepper. Add duck pieces, stirring to coat. Cover with plastic wrap, refrigerate 30 minutes (at minimum) stirring occasionally.
Pour Oil into wok (or small fry pan) about an inch deep, heat oil to 350 over medium heat, in medium mixing bowl combine flour mixture ingredients. Stir duck pieces into flour mixture until well coated. Fry coated duck pieces until golden brown outside and done inside, place on paper towel lined plate to drain set aside, covered to keep warm.
In medium sauce pan combine all sauce ingredients along with pineapple juice (and water if needed to make 1 cup), cook over medium/high heat for 3 to 5 minutes or until mixture is thickened and bubbly, stirring constantly. Stir in pineapple chunck and pea pods, cook for 1 minute stirring constantly.
in serving bowl combine cooked duck pieces and sauce mixture sprinkle onions over top. serve over rice.
We added a red bell pepper, cut into ¼"x½" chunks (for color and flavor) when we put the snow peas and pineapple in.
Duck Spring Rolls:
1 cup chopped uncooked duck meat
1 cup chopped fresh mushrooms
1½ tsp. salt, divided
1 tsp. cornstarch
½ tsp. soy sauce (found it to be a little light on the soy sauce)
4 cups water
8 cups shredded green cabbage
1 Tblsp. sesame oil
½ cup sliced green onions
1 tsp. five spice powder (found it in the oriental aisle at our supermarket)
1 package eggroll skins (7 inch squares)
1¼ cups vegetable oil
Sweet and sour souce (optional)
Hot mustard (optional)
In small mixing bowl, combine duck meat, mushrooms, ½ tsp. salt, the cornstarch and soy sauce. Mix well. Cover with plastic wrap and refrigerate 30 minutes, stirring occassionally.
In 3 quart saucepan, bring water to a boil over high heat. Add cabbage and cook for 3 or 4 minutes or until cabbage is tender-crisp. Rinse cabbage under cold water until cool. Drain well, squeezing cabbage to remove excess moisture. Place cabbage in large mixing bowl and set aside.
In 12 inch skillet, heat sesame oil over medium high heat, add duck mixture. Cook for 3 to 5 minutes, or until duck is no longer pink, stirring frequently. Add duck mixture, onions, five spice powder, and remaining 1 tsp salt to cabbage, Stir to combine (make sure it is mixed well, that spice is hard to mix in).
Spoon filling onto egg roll wrappers (about 2 tablespoons) across diagonally take on of the corners and fold over filling, rolling slightly, wet the 3 other corners with water (will help them stick) fold in the 2 corners at the end of filling line, roll onto last corner. Once all are stuffed and rolled, fry them in a wok with about an inch of oil (we used the same oil we fried the duck in for the sweet and sour duck) turning once and making sure they are golden brown, place on a paper towel lined plate to drain any excess oil. They are best served with a touch of hot mustard to dip in, the sweet and sour sauce also makes a good dip, enjoy!
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