Recipe - Deep-Fried Simmered Deep-Fried Duck

1 Duck; 3 to 4 pounds
2 tablespoon Soy sauce
Oil for deepfrying
4 cup Water
1 teaspoon Salt
2 teaspoon Sugar
One half cup Soy sauce
Flour
2 cup Duck liquid
1 tablespoon Cornstarch
3 tablespoon 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 longhandled Chinese
strainer, add duck, one half at a time, and deepfry, 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 1inch
squares, each with some skin. Dredge lightly in flour to coat.

5. Reheat deepfrying oil to boiling. Add duck squares a few at a time and
deepfry 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.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.