Fresh Orange Pan-Fried Tender Duck

Name: Fresh Orange Pan-Fried Tender Duck
Cuisine: Chinese
Ingredients: 200g Duck meat (split into two pieces, pound evenly with the back of a knife); 2 Fresh oranges (peel, remove the flesh and discard the seeds); 2 Eggs (beaten into egg liquid); 0.5 tbsp Shaoxing wine; 0.5 tbsp Tomato sauce; 0.5 tbsp Wet cornstarch; 3 tsp Fine salt; 3 tsp Sugar; 1 tbsp MSG; 1 tbsp Stock (second broth); 1 tsp Sesame oil; 2 tbsp Vegetable oil

Marinated duck is coated in egg and pan-fried, served with fresh orange segments for a savory, lightly tangy flavor.

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Ingredients

Duck meat (split into two pieces, pound evenly with the back of a knife) 200g

Fresh oranges (peel, remove the flesh and discard the seeds) 2

Eggs (beaten into egg liquid) 2

Shaoxing wine 0.5 tbsp

Tomato sauce 0.5 tbsp

Wet cornstarch 0.5 tbsp

Fine salt 3 tsp

Sugar 3 tsp

MSG 1 tbsp

Stock (second broth) 1 tbsp

Sesame oil 1 tsp

Vegetable oil 2 tbsp

Instructions

Preparation

Peel the oranges until the flesh is exposed, then use a knife to carefully lift out the flesh piece by piece and remove the seeds, arranging them around the edge of a plate; crack the eggs into a bowl and beat into egg liquid.

Marinating and Frying

Split the duck meat into two pieces with a knife and pound evenly with the back of a knife. Mix with Shaoxing wine and fine salt, and marinate for an appropriate time. Coat with the egg liquid. Heat oil in a pan, place the coated duck meat flat in the pan, and pan-fry until both sides are golden brown. Add more oil and use the half-frying method to cook through. Remove with a strainer.