CANTONESE PRESSED DUCK
Steps:
- 1. Place the duck in a large pot; add water to cover. To the water, add the star anise, green onions, ginger root, soy sauces, salt. Cover, turn to high heat. Bring to boil; reduce heat to medium, cook duck for 2 hours or until tender. Remove the duck; cool. Skin, debone, shred the duck meat.(Madame Wu adds as an aside here: "If, like many Chinese, you enjoy the skin, leave some of it on as it will produce a crisper texture when deep-fried.") 2. Pack the shredded duck into a square cooking pan to a 3/4 inch thickness. Sprinkle cornstarch generously over one side, then turn it over and do the same on the other side until completely coated. Heat water to boiling in the bottom of a steamer. Place the duck in the top section, cover, steam 30 minutes. Remove, cool; refrigerate overnight. 3. The next day, take the duck out of the refrigerator, cut into 4 quarters and drain on paper toweling so there will be no moisture to splatter. In a deep-fryer, heat the 2 quarts of vegetable oil to 350 degrees. Add the duck quarters, deep-fry for 10 minutes, then remove with slotted spoon. Drain on paper towels. Cut into 1-inch squares, place on a serving platter. 4. While the duck is deep-frying, prepare the sweet and sour sauce. Mix together the vinegar, ketchup, brown sugar, red food coloring. Pour into a skillet; bring to a boil. Add the cornstarch and water blend, cook until the syrup thickens to the desired consistency. Pour the sauce over the duck, sprinkle with crushed almonds, serve immediately.
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Muhammad Asghar
asghar-muhammad33@yahoo.comThe duck was delicious, but the hoisin sauce was a bit too sweet for my taste. I'll try making my own sauce next time.
Aytul Nobi
a-nobi5@yahoo.comI'm not a big fan of duck, but this recipe changed my mind. The duck was crispy and flavorful, and the hoisin sauce was the perfect complement.
Dhameys Ali
dhameys-ali18@gmail.comThis recipe was a bit too complicated for me, but the duck turned out great. I'll definitely try it again when I have more time.
Farooque Channa Official
f-official63@aol.comThe duck was a bit too fatty for my taste, but the flavor was good. I think I'll try a different recipe next time.
FORT Rimix
fort@yahoo.comThis recipe was easy to follow and the duck turned out great. The crispy skin and tender meat were a perfect combination.
Guljar Hussain
hussain-guljar@hotmail.comThe duck was amazing! The meat was tender and juicy, and the skin was crispy and flavorful. The hoisin sauce was also delicious.
Amin Islam
islam_a84@aol.comThis recipe is a keeper! The duck was crispy and juicy, and the hoisin sauce was delicious. I'll definitely be making this again.
Mdanikalam
mdanikalam@hotmail.comThe duck was a bit dry, but the flavor was good. I think I'll try cooking it for a shorter amount of time next time.
Md.moskedul Khan
khan@hotmail.frI'm not a big fan of duck, but this recipe changed my mind. The duck was crispy and flavorful, and the hoisin sauce was the perfect complement.
gingy
gingy90@yahoo.comThe duck was amazing! The crispy skin and tender meat were cooked to perfection. The hoisin sauce was also delicious.
Robyn Hill
hillr@hotmail.comThis recipe was a bit too complicated for me, but the duck turned out great. I'll definitely try it again when I have more time.
Sujath Madusanka
s53@gmail.comThe duck was delicious, but the hoisin sauce was a bit too sweet for my taste. I'll try making my own sauce next time.
Redha Bouhali
redha-b@hotmail.comI love this recipe! The duck is always crispy and flavorful, and the hoisin sauce is the perfect dipping sauce. I highly recommend this recipe.
Sunaina Khan
ksunaina@aol.comThe duck was a bit too fatty for my taste, but the flavor was good. I think I'll try a different recipe next time.
navin sukdeo
sn@gmail.comI've made this recipe several times and it's always a crowd-pleaser. The duck is always crispy and juicy, and the hoisin sauce is the perfect accompaniment.
Suraj Shah
s_s36@yahoo.comThis recipe was easy to follow and the duck turned out amazing. The crispy skin and tender meat were a perfect combination.
Mushaid Mumtaz
m_m78@aol.comThe duck was a bit dry for my taste, but the hoisin sauce was delicious. I'll try cooking it for a shorter amount of time next time.
Shehroz Soomro
shehroz.soomro@aol.comI followed the recipe exactly and the duck turned out perfectly. The meat was tender and juicy, and the skin was crispy and flavorful. My family loved it!
Sm. Imtiaz
s_i@hotmail.comThis Cantonese Pressed Duck recipe was a hit at my dinner party! The duck was crispy and flavorful, and the hoisin sauce added a perfect balance of sweet and savory. I'll definitely be making this again.