Mandarin Pressed Almond Duck
From elgourmand 14 years ago
- 120 minutes to make
- Serves 8
I raise ducks. I love duck. Ducks are a serious pain in the backside to pluck and dress. I usually get one of the village boys to pluck the buggers, and I know the boiling water trick, but there are still the pinfeathers, etc. Read more After all that messin about I like to do something special with the critter. This is a modification of a recipe by Charles Leong, who says he got most of it from Johnny Kan, xie xie (thanks) guys. 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. 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 active, vigorous steam, don’t be shy. This is a not too difficult but time consuming recipe that should maybe be done in cool weather. 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 you might want to think twice. xiang shou (enjoy) RJ See less
Ingredients
- 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.
People Who Like This Dish 4
- RevPhil Nowhere, Us
- impssweetp Nowhere, Us
- quaziefly ALL POINTS
- mjcmcook Beach City, CA
- elgourmand Apia, WS
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The Rating
Reviewed by 2 people-
~HELLO~
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~!
~*~mj~*~
~Photo~FLAGGED!!!!!
mjcmcook
in Beach City loved it
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" It was excellent "