Title: Sweet and Sour Duck
Categories: Poultry
Yield: 4 Servings

1 4-lb duck
1 c Strong soy sauce
2 tb Cooking oil
1/2 c Thinly sliced carrot
3/4 c Coarsely diced red bell
-pepper
3/4 c Coarsely chopped broccoli
1 c Coarsely diced onion
1 1/2 c Sweet & sour sauce
2 tb Cornstarch
1/4 c Cold water
Thinly sliced green onions;
-for garnish

----------------------------SWEET AND SOUR SAUCE----------------------------
1 c Sugar
2 c White vinegar
1/2 c Pineapple juice
1/2 cn (4-oz) pineapple pieces;
-with juice
1 tb Ketchup

Preheat oven to 350. Score duck all over w/ sharp knife. Brush w/ or dip in
soy sauce. Place wire rack over roasting pan. Set duck on rack & cook in
oven for 2 hrs. Remove & set aside to cool. Remove rib cage & cut duck into
8 pieces (2 each breasts, wings, thighs, & legs). Preheat wok over high
heat w/ 2 tbs. oil. Add carrot & stir-fry 1 min. Add pepper & broccoli,
stir-fry 1 min. Add onion & duck; stir-fry 1-2 min. Stir in Sweet & Sour
Sauce & bring to fast boil. Combine cornstarch & water to make smooth
paste. Add to mixture, stirring constantly until thickened & translucent.
Garnish w/ sliced green onions. SWEET & SOUR SAUCE: Combine sugar & vinegar
in small saucepan over medium heat. Add juice & pineapple pieces,stirring
well. Stir in ketchup & simmer 7 min.

ORIENT EXPRESS

KETCHUM; SUN VALLEY

BEVERAGE:TSINGTAO BEER

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.