Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Lychee Duck

Poultry

Lychee Duck
Ingredients:
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
Preparation:
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.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720