Mandarin Pressed Almond Duck
From elgourmand2 8 years ago
- 3 Hrs. to make
- Serves 8
I wound up with three recipes for this. I liked parts of each one so I combined them and stuck in my own stuff, like the sweet and sour sauce. The result is a truly delicious pressed duck. Deboning the duck after you steam it makes that task a lot easier but you want to end up with the biggest pieces of duck you can get so try to ease the bones away from the meat rather than ripping the meat off the bone. Read more For this recipe I say wok, wok and wok. Most of us have a decent size wok but if you don’t, a big pot will do. Steam means vigorous steam, don’t be shy. This is a not too difficult but time consuming recipe that should maybe be done in cool weather, on a Sunday. All but the second steaming and the deep frying can be done the night before and left in the fridge. The steaming gets a lot of the fat out but this ain’t health food; it is great food. If you’ve recently had a triple bypass operation you might want to think twice. See less
Ingredients
- The Duck: shopping list
- • 4-4½ lb. 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. shopping list
- The Marinade: shopping list
- • ¼ tsp. Chinese five spice. shopping list
- • ½ cup dark soy sauce. shopping list
- • ½ cup water. shopping list
- • 1 tsp. raw sugar. shopping list
- Sweet and Sour Sauce: shopping list
- • 1 cup pineapple juice, can sub mandarin orange juice. shopping list
- • 1⁄3 cup water. shopping list
- • 3 Tbs. rice vinegar. shopping list
- • 1 Tbs. light soy sauce. shopping list
- • 1⁄2 cup raw sugar, can sub packed brown sugar. shopping list
- • 3 Tbs. cornstarch. shopping list
How to make it
- To marinate:
- 1. Cut off head, neck and feet and remove the giblets, set aside for another use.
- 2. Put the duck in a resealable plastic bag.
- 3. Combine marinade ingredients and pour over duck, remove as much air as possible and make sure duck is covered.
- 4. Marinate at least 1 hour, agitating occasionally.
- For the Sweet Sour Sauce:
- 5. Combine all ingredients in a sauce pan.
- 6. Cook over medium heat until thick, stirring constantly. Set aside.
- For the duck:
- 7. 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 hours. Be sure to check the water now and then.
- 8. Remove duck and let cool, remove the bacon (makes a great BLT sandi) then de-bone: Once cooled a bit, 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. Don’t worry too much about the wings.
- 9. 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.
- 10. Prepare wok for steaming again.
- 11. Sprinkle duck generously on both sides with cornstarch. Gently return duck to steamer rack. Cover and steam 30 minutes. Remove to a platter.
- 12. Heat oil in a pot or wok for deep-frying.
- 13. Cut duck into quarters. Deep-fry until golden brown. Remove from oil; let drain. Cut into 1-1/2 inch pieces. Remove to a serving platter.
- 14. Brush the sweet sour sauce over duck pieces. Sprinkle with nuts. Serves eight.
- Save any leftover sweet sour sauce in the fridge. It keeps well.
- Served with steamed or fried rice and pickled veggies.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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