Food and cooking tips

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Cook safely

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Pressed Duck with Sweet and Sour Plum Sauce Recipe

	Category	Duck Recipes
	Views	176
	Ratings	0

Ingredients And Procedures

5 lb Long Island duck, cleaned

1 tb Chinese five-spice powder

1 ts Salt

1 c Water chestnut powder

Boiling water Sweet and sour plum sauce 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. From Bon Appetit's "Oriental Favorites."

Rate this recipe!

Post this recipe to your site

<h1>Pressed Duck with Sweet and Sour Plum Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 lb Long Island duck, cleaned <P>1 tb Chinese five-spice powder <P>1 ts Salt <P>1 c Water chestnut powder <P>Boiling water Sweet and sour plum sauce 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. <P>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. From Bon Appetit's "Oriental Favorites." <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>