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Pressed Duck with Sweet and Sour Sauce

 

44

Yield

6

servings

Prep

40

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

5 pounds duck
cleaned
1 tablespoon chinese five spice powder
*
1 teaspoon salt
1 cup water chestnut flour
*
1 x water
boiling
*
1 x sweet and sour sauce
*
1 x vegetable oil
for deep frying
*
1 x almonds
crushed, toasted
*

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

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 76050% of calories 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?

 

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