Pressed Almond Duck
From annieamie 17 years ago
- 160 minutes to make
- Serves 6
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 breasts. Read more This is a very flavorful dish and one that might seem challenging even though, its fairly easy to put together. You can also find this recipe posted on Chowhound.com where its part of a group discussion and search for restaurants in my area that serve this dish. See less
Ingredients
- 4-1/2 pound whole duck (4-6 duck breasts) shopping list
- 1 cup cornstarch shopping list
- vegetable oil, for frying shopping list
- 1 cup chopped almonds or peanuts shopping list
- » marinade shopping list
- 1 teaspoon salt shopping list
- 1/2 cup soy sauce shopping list
- 1 teaspoon sugar shopping list
- » Sweet and Sour Sauce: shopping list
- 1 cup vinegar shopping list
- 1 tablespoon ketchup shopping list
- 1 teaspoon soy sauce shopping list
- 1 cup sugar shopping list
- Pinch salt shopping list
- 5 drops hot sauce shopping list
- 1 teaspoon cornstarch, dissolved in water shopping list
- AnnieAmie Mar 15, 2007 12:03PM shopping list
How to make it
- 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.
- Dim Sum Duck- Just cut the cooked duck into small cubes. Serve it on leaves of fresh lettuce with a little sauce on the side.
People Who Like This Dish 6
- weeds1 Nowhere, Us
- oliosfo Nowhere, Us
- nightkitchen Claremont, CA
- eclaires Chicago, IL
- maggiehc Detroit, MI
- mystic_river1 Bradenton, Florida
- annieamie Los Angeles, US
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
YES! This gives the techniques that make Mandarin duck what it is. Thanks for this great post.
nightkitchen
in Claremont loved it
-
wonderful recipe! thanks for post joymarie
mystic_river1
in Bradenton loved it
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