sesame duck

I love me some subsistence foods, but I won't lie, duck is not my fave.  That being said, my fella sure does like the waterfowl hunting, so in spite of my best efforts to persuade him otherwise, our freezer is very full of quackers. I am a firm believer in making the best of what you have, and not letting anything go to waste, so I am always looking for new and tasty ways to cook duck.  This one is good.  It is a recipe designed for chicken--but it was very delish with waterfowl.  Let's just say there were no leftovers.

Sesame Duck- Adapted from Doreen P's Perfect Sesame Chicken:

Ingredients

• 2 tablespoons all-purpose flour (I used coconut flour)
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons water
• 1 teaspoon vegetable oil
• 1 dash sesame oil
• three wild ducks (about 1.5 lbs) cut off the bone in small pieces. 
•  
• sauce
• 1 cup chicken broth (I boiled the duck carcasses and used duck stock)
• 1/2 cup brown sugar
• 3 tablespoons distilled white vinegar
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chile paste (I used the rooster sauce)
• 1 clove garlic, minced
• 1/4 cup cornstarch
• 1/2 cup water
•  
• 1 quart olive oil for frying (peanut oil is fine--I can't afford to fry in a quart of olive oil!)
• 2 tablespoons toasted sesame seeds 

Directions

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

 Enjoy!