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1/2 Cantonese roast duck
2 Tablespoons sugar
2 Tablespoons catsup
2 Tablespoons cider vinegar
1/2 cup lychee juice (reserved from canned lychees)
2 teaspoons cornstarch
2 teaspoon light soy sauce
20 ounce can of lychees, drained
2 sprigs cilantro
1. Bone the duck and cut it into small serving-size pieces.
2. Put the sugar, catsup, vinegar, lychee juice, cornstarch, and soy sauce in a small pot, bring to the boil and stir until thickened, then turn off the heat and add the duck pieces and the drained lychees and mix well.
3. Put the duck on a platter or in a bowl and serve.