Mandarin Pressed Almond DuckFrom elgourmand 5 years ago
- The Duck: shopping list
- • 4-1/2 pound whole duck shopping list
- • 1 cup cornstarch shopping list
- • vegetable oil, for frying shopping list
- • 2 or 3 strips of smoked bacon. shopping list
- • 1 cup chopped almonds or walnuts, peanuts are sorta bland for this. shopping list
- marinade shopping list
- • 1 teaspoon salt shopping list
- Small pinch of Chinese five spice. shopping list
- • 1/2 cup light soy sauce shopping list
- • 1 teaspoon raw sugar shopping list
- Sweet and Sour Sauce: shopping list
- • 1 cup rice wine vinegar or sake shopping list
- • 1 tablespoon ketchup shopping list
- • 1 teaspoon light soy sauce shopping list
- • 1 cup raw sugar shopping list
- • salt and fresh ground pepper to taste, remember the soy sauce is salty shopping list
- • 5 drops hot sauce shopping list
- • 1 teaspoon cornstarch, dissolved in water shopping list
How to make it
- 1. Cut off head, neck and feet and remove the giblets, set aside for another use (such as soup or gravy).
- 2. Put the duck in a large bowl or pot.
- 3. Combine marinade ingredients and pour over duck, be sure duck is covered.
- 4. Marinate at least 1 hour, agitating occasionally.
- 5. Fill a wok about 1/3 full of water and bring to a simmer. Place a rack above simmering water and place duck on rack. lay the bacon strips across the duck, cover and steam 2-1/2 hours. Be sure to check the water now and then.
- 6. Remove duck and let cool, remove the bacon (makes a great BLT sandi) then de-bone: Place duck, breast-side down, on a cutting board. Make a cut along the backbone. Push the meat aside and lift the backbone and rib cage out. Wiggle the thigh and wing bones out.
- 7. Place duck pieces on a large cutting board, breast-side down. Take a second board and cover duck completely. Gently press down until meat is uniformly compressed, about 3/4 inches thick. You will get some juice running so watch out for that.
- 8. Prepare wok for steaming again.
- 9. Sprinkle duck generously on both sides with cornstarch. Gently return duck to steamer rack. Cover and steam 30 minutes.
- 10. Heat oil in a pot or wok for deep-frying.
- 11. Cut duck into quarters. Deep-fry until golden brown. Remove from oil; let drain. Cut into 1-1/2 inch pieces.
- 12. For the sweet and sour sauce; bring ingredients to a simmer and stir to dissolve sugar. Stir in cornstarch mixture to thicken. Brush sauce over duck pieces. Sprinkle with nuts. Serves eight.
- Served with steamed or fried rice and pickled veggies.
The Cookelgourmand Apia, WS
The Rating2 people
I really do like this "5"FORK!!!!! recipe~
However~~~~~I would prefer to 'watch' another
chef prepare it and then'we' could enjoy
eating it together~!
~Photo~FLAGGED!!!!!mjcmcook in Beach City loved it