1 whole duck, broken down into 8 equal parts (drumsticks, wings, breasts)
2 cups cornstarch
1 bunch scallions, sliced
1 cup cranberries, minced
1 cup hoisin
1/2 cup ponzu
2 tablespoons honey
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
In a wok, pre-heat about 2 inches of canola oil in a wok to 350 degrees. Season duck with salt and pepper and toss in cornstarch. Shallow fry until golden, brown and delicious, set aside. Carefully dump out oil into heat-safe container and, in same wok, stir-fry scallions and cranberries. Add hoisin and stir for 30 seconds to get the raw flavor out. Deglaze with ponzu and add honey. Check for flavor and season if necessary. Add back the duck and toss well to coat. Serve immediately!
Remy Pannier ChinonFresh, elegant and refined, with soft, fruity, pleasing notes of raspberries and spice AROMA: Distinct perfume of violets -- Serve slightly chilled
-- Delicious with white meat, grilled red meat, game and a range of mildly flavored, hard cheeses.
-- The ancient town of Chinon dates back to Roman times
-- 100% Cabernet Franc