Top the duck with warm water and put it to boil on low heat with a little salt and black pepper until soft. Drain the boiled duck, cut into bites and allow it to dry.
Crumb each bite in a mixture made from the beaten eggs, flour, cognac, milled black pepper and 3 1/3 tbsp (50 ml) of oil and drop them to fry in hot oil in a large skillet.
You can also just roll them in flour and fry that way. In the same pan in which you still have a little oil left over, fry the crushed garlic and ginger briefly. Pour in the vinegar, let it evaporate until half is left. Add the ketchup and sugar / honey, stir and season with salt.
Put the duck back into the skillet, shake and remove from the heat once the bites are seasoned evenly. Put it in a wide plate and serve the duck with sweet and sour sauce with fresh vegetables.