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
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 4|
|Calories from Fat: 1190 (81%)|
|Amt Per Serving||% DV|
|Total Fat 132.2g||176 %|
|Saturated Fat 44.4g||222 %|
|Monounsaturated Fat 62.8g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 255.4mg||79 %|
|Sodium 844.6mg||29 %|
|Potassium 746.7mg||20 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 27g|
|Protein 40g||57 %|
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Calories per serving: 1469
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