Duck In Hot And Sour Sauce

• 4 duck breasts, with the skin, cut into thin slices diagonally
• 1/2 teaspoon salt
• 4 shallots, chopped
• 2 garlic cloves, chopped
• 2 teaspoons fresh ginger, peeled and chopped
• 1 teaspoon ground coriander
• 3 red chili peppers, deseeded and chopped
• 1/2 teaspoon ground turmeric
• 6 blanched almonds, chopped
• 2 tablespoons hot water
• 1/2 cup vegetable oil

1. Put the duck slices in a bowl and rub well with the salt. Chill for 20 minutes.
2. Meanwhile, put the shallots, garlic, ginger, coriander, chilis, turmeric, almonds and hot water into a food processor and blend until smooth.
3. In a wok or large saucepan, heat the oil and fry the duck slices in batches for 3 minutes each time. Take out with a slotted spoon and put on absorbent paper to drain.
4. Discard the remaining oil, except for about 2 tablespoons. In this, fry the paste from the blender, stirring continuously, for 5 minutes. Add the meat and keep on stirring for 2 minutes.
5. Taste and add seasoning if necessary. Serve hot with rice or pasta.

duck breasts, salt, shallots, garlic, fresh ginger, ground coriander, red chili peppers, ground turmeric, blanched almonds, water, vegetable oil

Taken from www.food.com/recipe/duck-in-hot-and-sour-sauce-357829 (may not work)