I am posting this to its own thread. I had posted it in my goose thread but thought others might like it. This is a chinese dish out of one of my older chinese cookbooks. Enjoy
Almond Duck
A. 4 lb duck
B. 1 tsp salt
C. 5 slices of ginger chopped
D. 3 scallions
E. 2 Tbls Sherry
F. 2 Tbls light soy sauce
G. dash of anise pepper
H. dash of black pepper
I. 4 oz green peas
J. 2 oz ham choppped
K. 4 oz almonds
L. 4 oz water chestnuts sliced
M. 4 eggs
N. 2 Tbls cornstarch
1. clean wash and remove fat from A
2. Mix B,C,D,E,F,G,H in shallow bowl. Rub misture on A, let stand 2 hours.
3. Place bowl in steamer and steam A for 30 min or until done.
4. Allow A to cool. Bone A. Separate skin from meat.
5. Cook I in bolling water 3 mins.
6. Mix J,K,L,M,N. Make sandwhich of J-N mixture between meat(bottom layer) and skin( top layer).
7.Place duck sandwhichs in pan and cook in preheated oven 350 for 30 mins.
I use a plum sauce on this but one can use hisin sauce also. Enjoy.
Almond Duck
A. 4 lb duck
B. 1 tsp salt
C. 5 slices of ginger chopped
D. 3 scallions
E. 2 Tbls Sherry
F. 2 Tbls light soy sauce
G. dash of anise pepper
H. dash of black pepper
I. 4 oz green peas
J. 2 oz ham choppped
K. 4 oz almonds
L. 4 oz water chestnuts sliced
M. 4 eggs
N. 2 Tbls cornstarch
1. clean wash and remove fat from A
2. Mix B,C,D,E,F,G,H in shallow bowl. Rub misture on A, let stand 2 hours.
3. Place bowl in steamer and steam A for 30 min or until done.
4. Allow A to cool. Bone A. Separate skin from meat.
5. Cook I in bolling water 3 mins.
6. Mix J,K,L,M,N. Make sandwhich of J-N mixture between meat(bottom layer) and skin( top layer).
7.Place duck sandwhichs in pan and cook in preheated oven 350 for 30 mins.
I use a plum sauce on this but one can use hisin sauce also. Enjoy.
