-
Parboil the duck in a pan
of boiling water for about 5 minutes, then drain.
-
Mix the ingredients for
the batter in a bowl until smooth.
-
Heat the cooking sauce in
a heavy pan.
-
Add the duck and simmer
gently for about 45 minutes.
-
Remove the duck and drain
thoroughly.
-
Allow the duck to cool for
30 minutes, then remove the meat from the bones, leaving the meat
in large pieces if possible.
-
Turn the meat in the
batter mixture until evenly coated.
-
Heat the oil in a wok or
deep-fryer.
-
When hot, fry the battered
duck for about 5 minutes. Drain.
-
Place the large duck
pieces on a chopping board, cutting each piece into 3-4 pieces,
and serve.