|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $79.95 
Betty Crocker Cookbook on CD $29.95
CONTACT US
• Contact Info
|
      |
|
 |
Pressed Duck |
|
Serves: 8 Print this Recipe4 1/2 pounds to 5 pounds duckling 1 pound boneless pork loin or leg 1/2 cup sliced canned bamboo shoots 2 green onions (with tops) 2 quarts water 1/2 cup soy sauce 4 thin slices ginger root 3 cloves garlic crushed 2 teaspoons salt 1 teaspoon five-spice powder 1/3 cup sifted water chestnuts flour 1/3 cup cornstarch 1/2 teaspoon salt 2 egg whites slightly beaten Vegetable oil 1/2 cup blanched almonds 1 cup chicken broth (see Soups: Chicken Broth) 1/4 cup oyster liquor 3 tablespoons cornstarch 3 tablespoons cold water Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Cut ducklings lengthwise into halves. Trim fat from pork. Cut bamboo shoots lengthwise into thin strips. Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Heat 2 quarts water, the soy sauce, gingerroot, garlic, 2 teaspoons salt and the five-spice powder to boiling in Dutch oven; add duckling and pork. Heat to boiling; reduce heat. Cover and simmer 1 1 /2 hours. Remove duckling and pork; cool. Skim fat from broth. Reserve and refrigerate 1 cup broth. Remove bones from duckling, keeping meat and skin as intact as possible. Shred pork and any small pieces of remaining duckling meat from boning. Mix water chestnut flour, 1/3 cup cornstarch and 1/2 teaspoon salt. Stir half of the flour mixture into shredded meat. Brush both sides of duckling halves with half of the egg whites. Sprinkle both sides of duckling with half of the remaining flour mixture. Place duckling halves, skin sides down, in greased square pan, 9 x 9 x 2 inches. Press shredded meat firmly and evenly on duckling halves. Brush with remaining egg whites; sprinkle with remaining flour mixture. Place pan on rack in steamer; cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Remove duckling from steamer; cover and refrigerate 1 hour or until cold. Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry almonds 1 minute or until light brown. Remove almonds from wok; drain on paper towels. Chop almonds finely. Fry 1 duckling half at a time 5 minutes or until golden brown, turning once; drain on paper towels. Cut each lengthwise into halves; cut halves into 1/2-inch slices. Arrange on heated platter. Heat reserved broth, the chicken broth, bamboo shoots and oyster sauce to boiling. Mix 3 tablespoons cornstarch and 3 tablespoons water; stir into broth mixture. Cook and stir until thickened; pour over duckling. Sprinkle with almonds; garnish with green onions. 8 servings **Pressed Duck can be prepared in advance. After steaming, cover duck and reserved stock separately and refrigerate no longer than 24 hours. Just before serving, continue as directed above. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Pressed Duck is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken Almond Ding Walnut Chicken Spicy Chicken with Celery Sichuan Chicken with Cashews Shredded Chicken with Bean Sprouts and Pea Pods Cubed Chicken in Brown Bean Sauce Lemon Chicken Sesame Chicken with Fun See Bird of Paradise Chicken Coconut Chicken Chicken with Pickled Ginger Sauce Stir-Fried Chicken with Cucumbers Spicy Chicken with Cabbage Chicken with Oysters Cornish Hens with Soy Sauce Stir-Fried Chicken Livers and Vegetables Pressed Duck Green Onion Flowers Soy Sauce Chicken |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
