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Name: Lichee Duck
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 4 sl Fresh gingerroot; 1/3 c Basic stock (see seafood; 3 tb Peanut oil; 10 oz Barbecued duck (see recipe); 1/4 -(up to); 1/3 ts Salt; 1 tb Sherry; 1/4 c Sliced bamboo shoots; 1 cn (16-oz) lichee nuts; 5 c Basic stock; 5 3/4" pieces green onion; 2 tb Tomato paste; 2 -(up to); 1/4 ts Sugar; 1 Lemon peel; 1/3 c Brown sugar; 2 tb Cornstarch; 4 Mushrooms; sliced; 1/2 ts Garlic paste; 1/4 c Cold water; 1 c Vinegar; 1 pn White pepper; 1 Orange peel; 1 sm Onion; 2 oz Snow peas; 1/2 c Light rice wine; 1 ts Cornstarch dissolved in

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INGREDIENTS

4 sl Fresh gingerroot
1/3 c Basic stock (see seafood
3 tb Peanut oil
10 oz Barbecued duck (see recipe)
1/4 -(up to)
1/3 ts Salt
1 tb Sherry
1/4 c Sliced bamboo shoots
1 cn (16-oz) lichee nuts
5 c Basic stock
5 3/4" pieces green onion
2 tb Tomato paste
2 -(up to)
1/4 ts Sugar
1 Lemon peel
1/3 c Brown sugar
2 tb Cornstarch
4 Mushrooms; sliced
1/2 ts Garlic paste
1/4 c Cold water
1 c Vinegar
1 pn White pepper
1 Orange peel
1 sm Onion
2 oz Snow peas
BASIC SWEET AND SOUR SAUCE
1/2 c Light rice wine
1 ts Cornstarch dissolved in

Servings

INSTRUCTIONS

Add the peanut oil to a heated wok and heat until nearly smoking. Add the duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine, Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved cornstarch and stir over high heat until sauce thickens and all ingredients are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce: Bring the stock to a boil. Add the lemon peel, orange peel, and onion. Return to a boil and add all the remaining ingredients except the cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3 minutes until the sauce thickens. GOLDEN PALACE 7TH STREET N.W., WASHINGTON,D.C. BEVERAGE: TSING TAO BEER From the . Downloaded from G Internet, G Internet.

NOTES

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Lichee Duck

4 sl Fresh gingerroot
1/3 c Basic stock (see seafood
3 tb Peanut oil
10 oz Barbecued duck (see recipe)
1/4 -(up to)
1/3 ts Salt
1 tb Sherry
1/4 c Sliced bamboo shoots
1 cn (16-oz) lichee nuts
5 c Basic stock
5 3/4" pieces green onion
2 tb Tomato paste
2 -(up to)
1/4 ts Sugar
1 Lemon peel
1/3 c Brown sugar
2 tb Cornstarch
4 Mushrooms; sliced
1/2 ts Garlic paste
1/4 c Cold water
1 c Vinegar
1 pn White pepper
1 Orange peel
1 sm Onion
2 oz Snow peas
 BASIC SWEET AND SOUR SAUCE
1/2 c Light rice wine
1 ts Cornstarch dissolved in

Add the peanut oil to a heated wok and heat until nearly smoking. Add the  duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine,  Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic  sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved  cornstarch and stir over high heat until sauce thickens and all ingredients  are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce:  Bring the stock to a boil. Add the lemon peel, orange peel, and onion.  Return to a boil and add all the remaining ingredients except the  cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the  mixture. Bring to a boil over medium-high heat, stirring constantly 2 to 3  minutes until the sauce thickens.    GOLDEN PALACE    7TH STREET N.W., WASHINGTON,D.C.    BEVERAGE: TSING TAO BEER    From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 6 Servings

Calories: 270
Calories from Fat: 124 (46%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 4.4g
Cholesterol 0mg		0 %
Sodium 267.4mg		9 %
Potassium 426.4mg		11 %
Total Carbohydrate 35.9g		11 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 34g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 270

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