Recipe - Steamed Deep-Fried Pressed Duck

One fourth cup Almond meats
1 Duck; 4 to 5 pounds
One half cup Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
2 Celery stalks
3 Scallions
Cornstarch
Oil for deepfrying
One half cup Sugar
One half cup Vinegar
1 tablespoon Catsup
3 dr Hot sauce; more or less
2 teaspoon Soy sauce
One fourth teaspoon Salt
1 tablespoon Cornstarch
2 tablespoon Water
One half Head lettuce

1. Blanch, toast and sliver almonds.

2. Wipe duck inside and out with a damp cloth. Combine soy sauce, salt and
sugar and rub over duck skin. Pour remainder into duck cavity, swishing it
around to coat the interior. Drain off excess and discard.

3. Put duck in a deep heatproof bowl. Cut celery in 3 or 4 Pieces; trim
off scallion roots and arrange over duck. Steam 2 hours by the
bowlinapot method (see "HOWTO SECTION").

4. Drain duck, reserving liquid for stock. Let bird cool slightly; then
bone, leaving skin and original shape intact (see "HOWTO SECTION").
Transfer duck to a large flat plate or cutting board.

5. With both hands, press down on duck, flattening it to a 3/4inch
thickness. Then sprinkle generously on both sides with cornstarch. Return
bird to heatproof bowl and steam 30 minutes more. Let cool, then cut in
quarters.

6. Heat oil to boiling. Add duck, one quarter at a time, and deepfry
until golden. Drain on paper toweling. Let cool slightly; then cut bird in
1One half inch squares, each with some skin. Keep warm.

7. In a saucepan, combine sugar, vinegar, catsup, hot sauce and remaining
soy sauce and salt. Bring to a boil, stirring. Meanwhile blend remaining
cornstarch and cold water to a paste, then stir in to thicken.

8. Shred lettuce and arrange on a serving platter with duck squares on
top. Pour sauce over and serve, garnished with toasted almonds.

NOTE: This dish is also known as Wor Shu Opp.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.