Sweet and sour duck

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
2 (250g) duck breasts
Sea salt and ground white pepper
1 tsp Shaohsing rice wine or dry sherry
2 tbsp potato flour or cornflour
200ml groundnut oil, plus 1 tbsp groundnut oil
2.5cm piece of fresh root ginger, peeled and finely sliced
1 red pepper, deseeded and cut into 1cm chunks
Juice of 2 small oranges
Juice of 1 lime
1 tbsp light soy sauce
A few fresh orange segments to garnish
Egg-fried rice to serve
1) Remove the skin from the duck breasts and cut the duck into thin slices. Put the slices into a bowl with some salt, white pepper, the rice wine or sherry and the potato flour or cornflour and mix well.

2) Heat a wok over a high heat and add 200ml groundnut oil. Heat the oil to 180°C or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. Using a spider or slotted spoon, add the duck and shallow-fry for about 2 minutes until crispy on the outside.

3) Take the wok off the heat, remove the duck from the wok and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container and save to use later.

4) Return 1 tbsp oil to the wok and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir-fry for a few seconds, then add the red pepper and stir-fry for 1 minute. Return the duck to the wok, season with the orange juice, lime juice and soy sauce and toss well.

5) Garnish with orange segments and serve immediately with Yangzhou Fried Rice.

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