Sweet & Sour Duck



1 tablespoon dry sherry
2 teaspoons soy sauce
1/4 teaspoon salt
1 boneless skinless whole wild duck
   breast (8 to 12 oz.) cut into 1 inch
1/4 cup chicken broth 
1/4 cup cider vinegar
1/4 cup packed brown sugar
3 tablespoons catsup
1 teaspoon grated lemon peel
1 can (8 oz.) pineapple chunks in juice,
   drained (reserve 1 tablespoon juice)
2 eggs
1 can (8 oz.) pineapple chunks in juice,
   drained (reserve 1 tablespoon juice)
1 cup all purpose flour, divided
1/2 teaspoon baking powder
1/3 cup vegetable oil
1 clove garlic, minced
1 teaspoon minced fresh ginger root
2 cups red and green pepper chunks
   (1 inch chunks)
1/2 small onion, cut into 1 inch chunks
2 teaspoons cornstarch mixed with 1
   tablespoon cold water



In medium mixing bowl, combine sherry, soy sauce and salt. Add duck pieces. Stir to coat. Cover with plastic wrap. Chill 30 minutes. In small mixing bowl, combine broth, vinegar, sugar, catsup, lemon peel and reserved pineapple juice. Set sauce aside. In shallow dish, lightly beat eggs. Place 1/2 cup flour on sheet of wax paper. On second sheet of wax paper, combine remaining 1/2 cup flour and the baking powder. Dredge duck pieces first in plain flour, then dip in eggs, and then dredge in flour mixture to coat. Arrange duck pieces in single layer on wax paper lined baking sheet. IN 12 inch nonstick skillet or wok, heat oil over medium high heat. Add duck pieces. Cook for 3 or 4 minutes, or until meat is lightly browned, stirring frequently. Drain duck pieces on paper towel lined plate. Cover to keep warm. Set aside. In same skillet, cook garlic and ginger root over medium heat for 30 seconds, stirring constantly. Add sauce, pineapple chunks, pepper and onions. Cook for 2 to 3 minutes, or until vegetables are tender crisp, stirring constantly. Stir in cornstarch mixture. Cook for 1 to 2 minutes, or until sauce is thickened and translucent, stirring constantly. Remove from heat. Return duck pieces to skillet. Serve with hot cooked rice, if desired.


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