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Pressed Duck with Sweet and Sour Plum Sauce Recipe

Pressed Duck with Sweet and Sour Plum Sauce recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pressed Duck with Sweet and Sour Plum Sauce recipe  PDF


5 lb Long Island duck, cleaned
1 tb Chinese five spice powder
1 ts Salt
1 c Water chestnut powder
Boiling water Sweet and sour plum sauce Oil for deep frying Crushed toasted almonds Place duck in large kettle or Dutch oven with enough boiling water to cover. Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours. Remove duck from liquid and let cool.
Remove meat from bones and discard skin. Pour chestnut powder into small baking pan (an 8 inch aluminum pan works well powder should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust. Remove from steamer and let cool. Cover and chill until ready to complete. About 30 minutes before serving time, prepare sweet and sour plum sauce set aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep fryer to 375 F. Slice duck into bite size chunks and fry quickly in batches until crisp and browned. Remove with slotted spoon and drain on paper towels. Repeat until cooking is completed. Serve immediately with sweet and sour plum sauce topped with nuts. From Bon Appetit's Oriental Favorites.

Pressed Duck with Sweet and Sour Plum Sauce recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
671 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Pressed Duck with Sweet and Sour Plum Sauce recipe  PDF   Cutch Oven recipes RSS   New

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