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Print this Recipe    Pressed Duck

Pressed Duck with Sweet and Sour Plum Sauce
Yield: 6 servings

5 pound Long Island duck, cleaned
1 tablespoon Chinese five-spice powder
1 teaspoon salt
1 cup water chestnut powder
boiling water
sweet and sour plum sauce
oil for deep frying
crushed toasted almonds

Place duck in large kettle or Dutch oven with enough boiling water
to cover. Add spices and salt and simmer covered until tender,
about 1 to 1 1/4 hours. Remove duck from liquid and let cool.

Remove meat from bones and discard skin. Pour chestnut powder into
small baking pan (an 8-inch aluminum pan works well; powder should
be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam
30 minutes, or until powder has gelatinized into thick, heavy crust.
Remove from steamer and let cool. Cover and chill until ready to
complete.

About 30 minutes before serving time, prepare sweet and sour plum
sauce; set aside and keep warm. Warm a serving platter in low oven.
Preheat oil in deep fryer to 375 F. Slice duck into bite-size chunks
and fry quickly in batches until crisp and browned. Remove with
slotted spoon and drain on paper towels. Repeat until cooking is
completed. Serve immediately with sweet and sour plum sauce topped
with nuts.

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