Recipe

Pressed Almond Duck Recipe

Add Step-by-Step Photos	Annieamie / All my dishes 9 months, 1 week ago I was asked to submit my favorite recipe which is for Pressed Almond Duck. This is the recipe I use most often which originally came from Hawaii's Star Bulletin. The recipe calls for the use of a whole duck but I prefer to use four to six duck breast... More Prep:60m Cook:160m Servings:6	Annieamie
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Ingredients

4-1/2 pound whole duck (4-6 duck breasts)

1 cup cornstarch

Vegetable oil, for frying

1 cup chopped almonds or peanuts

» Marinade

1 teaspoon salt

1/2 cup soy sauce

1 teaspoon sugar

» Sweet and Sour Sauce:

1 cup vinegar

1 tablespoon ketchup

1 teaspoon soy sauce

1 cup sugar

Pinch salt

5 drops hot sauce

1 teaspoon cornstarch, dissolved in water

AnnieAmie Mar 15, 2007 12:03PM

Directions

Combine marinade ingredients and pour over duck.

Marinate 1 hour.

Fill a wok with water and bring to a simmer.

Place a rack above simmering water and place duck on rack.

Cover and steam 2-1/2 hours. OR STEAM DUCK BREASTS FOR ONE HOUR!

(If you don't have a wok, use a large pot or skillet that can accommodate a rack and can be covered.)

Remove duck and let cool, then debone:

Cut off head, neck and feet and set aside for another use (such as soup).

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.

IF YOU'RE USING BREASTS, DON'T CUT THEM AND FOLLOW THE NEXT DIRECTIONS TO PRESS THE MEAT.

Place duck 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.

Prepare wok again for steaming.

Sprinkle duck generously on both sides with cornstarch.

Gently return duck to steamer rack.

Cover and steam 30 minutes.

Heat oil in a pot or wok for deep-frying.

Cut duck into quarters. IF YOU'RE USING THE BREASTS, YOU CAN FRY THE WHOLE BREAST

Deep-fry until golden brown.

Remove from oil; let drain. Cut into 1-1/2 inch pieces.

To prepare 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 six to eight.

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Comments

mystic_river1 9 months, 1 week ago said:
Wonderful recipe! thanks for post joymarie

ahmed1 9 months, 1 week ago said:
I am a big fan of Duck...The pictures are great! :)

kukla 9 months, 1 week ago said:
Wow, does this ever look good!! My daughter is on a 'Duck" kick right now, and I know she will love this one! Thanks for sharing, AnnieAmie :)