"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Heya folks,
I have been going to my local Asian/everythingelse market, and they
have fresh whole ducks there. With the head and feet on them. A
reasonable price too...$7:95 for a good sized duck.
They are calling to me...although I have never really cooked a great
duck dish yet, or even roasted a great duck.
With the NM cook-in coming up in two weeks, I am thinking of duck
stock, for some odd reason, plus duck fat..... Mostly the duck
fat....😉
I am not sure what I am asking here..but if I get one of these I want
to know how to cook it. I have tried recipes before, but haven't been
the most sucessful at cooking these... Do any of you have tried and
true recipes...that will yield a good amount of duck fat..and maybe
even yield duck stock from the carcass..... Plus it has to be
delicious....😉
Google wor shu op. It is a fabulous dish in which the duck is deep fried to
a crsip after being braised in duck stock. It is just delightful when done
right.
Here is the best I could do for the recipe. It seems like what I remember
eating at an outstanding restaurant where I was a regular patron. In fact I
loved it so much they used to ask me if I wanted it every time I went in. I
never said no.
Pressed Duck with Sweet and Sour Plum Sauce (Wor Shu Op)
Servings: 6 servings (1 if you like it as much as I do)
Ingredients:
5 lb. Long Island duck, cleaned
1 tbsp. Chinese five-spice powder
1 tsp. salt
1 cup water chestnut powder
Sweet and sour plum sauce
Oil for deep frying
Crushed toasted almonds
Directions:
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 (where I had it they kept the skin
on). Pour chestnut powder into small baking pan. Press meat into powder,
keep rolling it to get a heavy coating. Cover and steam 30 minutes in a
bamboo steamer, 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. (note: here is where you may want to use two oil fryers to
be sure you do not cool the oil too much. The magic of this dish is the
incredible crispness of the duck skin and the almost creamy meat.
Slice chilled duck into bite-size chunks and deep 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 warm sweet
and sour plum sauce topped with nuts.
I would do a dry run of this dish before serving it to guests. Get two
ducks. The neat thing is when you are done you have duck broth which you
can toss the bones and some veggies into to make stock. And of course all
that precious duck fat which is a whole new world of cooking.
Quoted message said:Do the duck feet yield anything? The neck? I would have to cut the
head and feet off....
They eat duck's feet in Asia. Can't be much as far as flavor goes. Neck,
feet and head into the stock pot. Roast a bit first.
Good luck - you'll love this dish.
Paul
