Sweet and Sour Duck

Name: Sweet and Sour Duck
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 Whole duck (500g, cleaned and gutted); 150 g Oil; 75 g Arrowroot starch (dry arrowroot for coating, wet arrowroot for thickening); 1 Duck egg (beaten); 225 g White vinegar; 150 g Sugar; 75 g Tomato sauce; 1 Garlic (minced); to taste Salt; to taste Caramel coloring

Hakka-style sweet-and-sour duck is prepared through boiling, braising, and frying, giving it a crisp exterior and tender interior.

1h 30m

Easy

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Ingredients

Whole duck (500g, cleaned and gutted) 1

Oil 150 g

Arrowroot starch (dry arrowroot for coating, wet arrowroot for thickening) 75 g

Duck egg (beaten) 1

White vinegar 225 g

Sugar 150 g

Tomato sauce 75 g

Garlic (minced) 1

Salt to taste

Caramel coloring to taste

Instructions

Preparing the Duck

Clean the duck, remove the innards, split it open along the back, pound the back bone loose with the back of a knife, then soak in boiling water for 5–6 minutes. Remove and coat with caramel coloring.

Cooking and Deboning

Heat oil in a wok, place the duck in and fry until golden brown. Remove, place in a clay pot with salt, braise until tender, and remove the bones.

Double-Frying and Coating with Sauce

Lay the duck meat flat, brush with the beaten duck egg, coat with dry arrowroot starch, and deep-fry until crispy. Remove and cut into long pieces. When serving, mix the vinegar, sugar, tomato sauce, and minced garlic together with wet arrowroot starch to thicken and pour over.