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Pressed Duck

(from The Key to Chinese Cooking by Irene Kuo)


List of Ingredients





The Duck
1 Duck, about 4.5 lbs
1 tbs salt
1 whole star anise, broken into points
2 slices peeled ginger
1 small green onion, cut in two
8 cups boiling water
2 egg whites, lightly beaten
1/2 cup water chestnut flour combined with 1/2 cup cornstarch
Use all cornstarch if you can t fine water chestnut flour

The Brown Sauce
1 cup strained duck stock
1 tbs dry sherry or rice wine
2 to 3 tsp light soy sauce
1 tbs cornstarch dissolved in 2 tbs water
2 tsp sesame oil

To Finish
1/4 to 1/2 cup finely chopped almonds
6 to 8 whole lettuce leaves
6 cups oil



Recipe



Discard the fat from the cavity, trim off the excess neck skin and
tail, and rinse the duck. Then split it in half lengthwise through
the breast, and rub the halves well with the salt on both sides. (I
find it easier to work with if you cut it into quarters) Place snugly
in a pot. Add the star anise points, ginger, and green onion and pour
in the 8 cups boiling water. Bring the water a boil again over high
heat; then turn heat very low, cover, and simmer gently for about 1
1/4 hours. Remove the duck to a plate to cool and reserve the stock
for the brown sauce. This can be done one or two days ahead. When
the duck is completely cool, remove all the bones from the inside,
keeping the meat and skin intact. Place the meat between two pieces
of waxed paper and press down lightly with the palms of your hands to
loosen the meat and squash the fat so that the texture is lighter and
crisper when deep fried. Dip the pieces of meat in the beaten egg
whites, then coat evenly with the starch mixture. Place them on a
heatproof plate and steam over medium heat for 20 minutes. Transfer
to a dry plate. This can be done 1 day ahead. Strain 1 cup of the
stock, making sure it is completely fat free. This is easiest if you
refrigerate the stock until the fat hardens and can be peeled off.
Just before you re ready to deep fry the duck bring the stock to a
simmer, season with sherry and soy to taste, stir in the cornstarch
and water, stir until smooth and slightly thickened, cover and turn
off the heat. Chop the almonds and set aside. Arrange the lettuce
leaves on a platter. Heat the oil in a wok or deep-fryer to 375 F,
190 C, add the duck and fry until golden brown, about 5 minutes.
Drain on paper towels and allow to cool slightly. Slice each piece
into 5 or 6 slices and mound in the center of the platter. Heat the
sauce for a moment or two and pour over the duck, sprinkle with the
almonds. Serve immediately. Great with stir fried green beans and
simmered cucumbers.