Title: PRESSED DUCK WITH SWEET AND SOUR PLUM SAUCE
Categories: Poultry
Yield: 6 servings
5 lb Long Island duck, cleaned
1 tb Chinese five-spice powder
1 ts Salt
1 c 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. From Bon Appetit's
"Oriental Favorites."
