From the Cantonese region of China, this is a lovely home-style dish which is easy to make, deliciously fruity and ready in minutes. Serve with egg fried rice or plain rice.
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- 1Remove the skin from the duck breasts and cut the duck into thin slices. Put the duck slices in a bowl with a pinch of salt, the white pepper, rice wine or dry sherry and the cornstarch. Mix well.
- 2Heat a wok over a high heat and pour in the peanut oil. Heat the oil to 350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
- 3Shallow fry the duck in the oil for about 2 mins, stirring now and again, until golden and crispy on the outside.
- 4Take the wok off the heat, remove the duck with a slotted spoon and drain on absorbent kitchen paper. Pour the oil from the wok through a fine seive into a bowl.
- 5Return 1 tbs of the oil to the wok (you can discard the rest) 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.
- 6Return the fried duck slices to the wok. Next add the orange juice, lime juice and soy sauce and toss together until well combined.
- 7Serve immediately.
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Nutritional Facts for Sweet and Sour Duck
Serving Size: 1 (541 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1427.2
- Calories from Fat 1088
- Total Fat 120.9 g
- Saturated Fat 23.0 g
- Cholesterol 326.4 mg
- Sodium 706.9 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 4.5 g
- Sugars 12.1 g
- Protein 61.5 g
The following items or measurements are not included: