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Pressed Duck with Sweet & Sour Sauce

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Submitted by fej1n1

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

YIELD

6 servings

PREP

40 min

COOK

2 hrs

READY

2 hrs

This is a multi-stage Chinese duck dish that rewards patience with an extraordinary contrast of textures. Tender, five spice-seasoned meat gets pressed into water chestnut flour, steamed until the flour forms a thick, gelatinous crust, then deep-fried in batches until shatteringly crisp on the outside.

The technique is what sets this apart. Simmering the whole duck first makes the meat fall-off-the-bone tender. Pressing it into water chestnut flour and steaming creates a starchy coating that fries up into something crunchier than breadcrumbs ever could. Water chestnut flour is the secret here. It stays crispy longer than wheat flour and has a lighter, cleaner crunch.

You can do most of the work ahead. After steaming, the pressed duck chills in the fridge until you’re ready to fry. That makes this a surprisingly practical dinner party dish despite its impressive presentation.

Chef Tips

  • Water chestnut flour is not optional. Regular flour or cornstarch won’t gelatinize the same way during steaming. Look for it at Asian grocery stores or order online.
  • Don’t rush the simmer. The duck needs a full hour (or slightly more) to become tender enough to shred off the bone cleanly. Undercooked duck won’t press well.
  • Fry in small batches. Overcrowding the fryer drops the oil temperature and makes the coating soggy instead of crisp.
  • Make the sweet and sour sauce while the duck chills. The sauce should be warm and ready when the fried pieces come out.

Variations

  • Air fryer method: After steaming and chilling, brush the pressed duck pieces with oil and air fry at high heat until golden. Less oil, still crispy.
  • Swap the sauce: Try a hoisin-based glaze or a spicy chili crisp dipping sauce for a different flavor profile.

Ingredients

5 2.3
POUNDS KG DUCK
cleaned
1 15
TABLESPOON ML CHINESE FIVE SPICE POWDER *
1 5
TEASPOON ML SALT
1 237
1
X WATER
boiling, to taste *
1
X SWEET AND SOUR SAUCE
to taste *
1
X VEGETABLE OIL
for deep frying, to taste *
1
X ALMONDS
crushed, toasted, to taste *

Directions

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 1¼ hours.

Remove duck from liquid and let cool.

Remove meat from bones and discard skin.

Pour chestnut flour into small baking pan. An 8-inch aluminum pan works well; powder should be ½ to ¼ 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℉ (190℃).

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 760 50% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 337mg 112%
Sodium 639mg 27%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 178g
Vitamin A 6% Vitamin C 0%
Calcium 5% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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