1 duck, cut in 8 pcs.
1 recipe sweet & sour sauce
2 green peppers
1 can pineapple chunks
OPTIONAL BATTER:
2 c. flour
1/2 c. corn starch
1 egg
Water to pancake consistency
Place duck in bowl and sprinkle with garlic oil. Steam duck for 1 hour, drain well to remove all grease. Put pieces in plastic bag with corn starch and shake well. Place duck aside. Assemble sweet and sour sauce. If using batter, dip and deep fry until brown. If using plain corn starch, just fry in oil. Cut up peppers, drain pineapple and use pineapple juice in basic sweet and sour sauce. Fry peppers and pineapple, add duck then add sweet and sour sauce and cover.
(Make sweet and sour sauce in another pot and pour over duck and peppers and pineapple or you will have to re-season the wok.
NOTE: All meat with bones purchased in Chinatown must be steamed 1 hour before cooking in wok.