1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce. 2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling. 3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil; then simmer, covered, 30 minutes. 4. Drain, reserving liquid. Let bird cool; then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat. 5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm. 6. Skim and discard fat from reserved duck liquid; then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Arrange duck squares on a serving platter, pour sauce over and serve. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.