Wineshark Cooking Class - Pan-fried Lemon Duck 檸檬煎軟鴨

Ingredients (for 4):

• Duck breast - 400 g
• Oil - 2 tbsp
• Egg - 1
• Water - 1 tbsp
• Soy sauce - 2 tsp
• Lemon - 1
• Shallot - 3
• Sugar - 1/4 cup
• Chicken broth - 1 cup
• Corn starch - 1/2 cup
• White pepper powder - dashes
• Sesame oil - 1 tsp
• Tapioca starch - 1 tsp
• Water - 1 tbsp

Procedures:

1. Remove the skin of the duck breast and then cut into small pieces. Add the water in and soak for 20 minutes. Then add 2 tsp of soy sauce and 1 tbsp of egg white to marinate.

2. Add the remaining whisked egg and mix well. Then put into fridge.

3. Get the lemon shavings, and cut out a few slices as decoration. Squeeze the lemon juice for later use.

4. Put the duck pieces in the corn starch, then dust off the excess starch.

5. Heat the wok on medium-low level, then add 1 tbsp of oil. Put in the duck breast to pan-fry until golden.

6. Flip the duck pieces over and continue to pan-fry until golden as well. Then remove.

7. Cut the shallot into slices.

8. Add the shallot in, and stir-fry until the shallot turns transparent.

9. Add the chicken broth, lemon juice and sugar in to cook until the sauce boils.

10. Add the duck pieces in to simmer until the flavors are absorbed in.

11. Add the lemon shavings, white pepper powder and then pour in the tapioca starch and water mixture to thicken the sauce. 

12. Mix with sesame oil and then serve.