500g of Shredded Duck
Eggs – 2, beaten
Salt – 1/2 teaspoon
Cornflour – 4-5 tablespoons
Oil for deep-frying
For the sauce:
Carrots – 2 medium, finely shredded
Spring onions – 2, thinly shredded
Garlic – 1-2 cloves, finely chopped
Fresh red or green chilies – 2, seeded and thinly shredded
Caster sugar – 4 tablespoons
Rice vinegar – 3 tablespoons
Light soy sauce – 2 tablespoons
To prepare the shredded duck, remove from packet and gently massage the duck (Product must be defrosted).
In a bowl make a batter mixing eggs, salt and cornflour.
Coat the shredded Duck with this batter mixing well.
In a deep fry pan deep-fry the duck in hot oil (190°C/375°F) for 4-5 minutes, stirring to separate the pieces, remove and drain.
Then deep-fry the carrots for 1 1/2 minutes, pouring off excess oil, leaving about 1 tablespoon in the wok or pan.
Add the spring onions, garlic and chili and stir-fry for about 1 minute.
Add the sugar, vinegar and soy sauce with the duck and blend well so that each duck shred is coated with the sauce.
