Sunday, December 23, 2012,9:11 PM by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut duck meat into 2.5 cm pieces, leaving skin intact. Beat eggs; blend in flour, wine and salt to form a batter.
  • Add duck pieces and stir to coat.
  • Heat oil; add duck in batter six at a time. Cook until golden. Drain well and keep warm on a serving platter.
  • To make sauce, heat oil in a wok. Add garlic, capsicums and lychees, and stir-fry 1 minute. Remove from pan.
  • Stir in lychee juice, water, vinegar, and sugar and tomato sauce. Bring to the boil. Stir in blended corn flour and water.
  • When boiling, return vegetables and lychee fruit to reheat.
  • Spoon over duck cubes.


  • 2½ kg fresh duck
  • 4 eggs
  • 250 grams plain flour
  • 4 tablespoons ginger wine
  • 1 teaspoon salt
  • 500 ml Cooking oil for deep frying

Lychee sauce

  • 2 tablespoons Cooking oil
  • 1 teaspoon chopped garlic
  • 1 red capsicum cut in 2 cm dice
  • 1 green capsicum cut in 2 cm dice
  • 300 gram lychee fruit
  • 250 ml lychee juice
  • 100 ml water
  • 250 ml white vinegar
  • 150 grams sugar
  • 2 tablespoons tomato sauce
  • 2 tablespoons corn flour blended with
  • 4 tablespoons water

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