Recipe Categories
Poultry 
Duck

Kat's Pressed Duck With Sweet & Sour Plum Sauce

5 lb Long Island duck, cleaned 
1 tbs Chinese five-spice powder 
Salt & pepper 
1 c Water chestnut powder 
Boiling water 
Sweet and sour plum sauce see below
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.

Sweet & Sour Plum Sauce

1/4 cup orange juice
• 1 cup plum jam
• 2 teaspoons cider vinegar
• 1 teaspoon light soy sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon grated orange rind

Combine all ingredients in a saucepan and cook over medium heat until smooth and bubbly. Serve warm.

Fear is the most devastating of all human emotions. Man has no trouble like the paralyzing effects of fear.

- Paul Parker