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Pressed Duck With Sweet & Sour Plum Sauce

Pressed Duck With Sweet & Sour Plum Sauce recipe image
This Chinese main features Long Island duck, cleaned, Chinese five-spice powder, Salt, Water chestnut powder. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 2099.8
Dietary: Gluten-free
Description
This Chinese main features Long Island duck, cleaned, Chinese five-spice powder, Salt, Water chestnut powder. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 5 pound Long Island duck, cleaned
  • 1 tablespoon Chinese five-spice powder
  • 1 teaspoon Salt
  • 1 cup Water chestnut powder
Directions
  1. 1
    Boiling water Sweet and sour plum sauce Oil for deep frying Crushed toasted almonds
  2. 2
    Place duck in large kettle or Dutch oven with enough boiling water to
  3. 3
    cover .
  4. 4
    Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours.
  5. 5
    Remove duck from liquid and let cool.
  6. 6
    Remove meat from bones and discard skin.
  7. 7
    Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well; powder should be 1/2 to 1/4 inch deep).
  8. 8
    Press meat into powder.
  9. 9
    Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust.
  10. 10
    Remove from steamer and let cool.
  11. 11
    Cover and chill until ready to complete.
  12. 12
    About 30 minutes before serving time, prepare sweet and sour plum sauce; set aside and keep warm.
  13. 13
    Warm a serving platter in low oven.
  14. 14
    Preheat oil in deep fryer to 375 F (191&# 194;°C).
  15. 15
    Slice duck into bite-size chunks and fry quickly in batches until crisp and browned.
  16. 16
    Remove with slotted spoon and drain on paper towels.
  17. 17
    Repeat until cooking is completed.
  18. 18
    Serve immediately with sweet and sour plum sauce topped with nuts.
  19. 19
    From Bon Appetit's "Oriental Favorites."

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2099.8kcal
% Daily Value *
Total Fat 227.0g350%
Saturated Fat 36.9g185%
Cholesterol 28.4mg10%
Sodium 8524.0mg356%
Total Carbohydrate 42.6g15%
Dietary Fiber 0.6g3%
Sugars 42.6g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, boiling, chestnut, chicken, chinese, cleaned, duck, fivespice, frying, island, long, main, plum, plums, powder, pressed, salt, sauce, simmering
Read it online: https://www.chefs-mate.com/recipe/pressed-duck-with-sweet-sour-plum-sauce/