Mandarin Pressed Almond Duck Recipe

To marinate: 1. Cut off head, neck and feet and remove the giblets, set aside for another use. 2. Put the duck in a resealable plastic bag. 3. Combine marinade ingredients and pour over duck, remove as much air as possible and make sure duck is covered. 4. Marinate at least 1 hour, agitating occasionally. For the Sweet Sour Sauce: 5. Combine all ingredients in a sauce pan. 6. Cook over medium heat until thick, stirring constantly. Set aside. For the duck: 7. Fill a wok about 1/3 full of water and bring to a simmer. Place a rack above simmering water and place duck on rack. lay the bacon strips across the duck, cover and steam 2 hours. Be sure to check the water now and then. 8. Remove duck and let cool, remove the bacon (makes a great BLT sandi) then de-bone: Once cooled a bit, place duck, breast-side down, on a cutting board. Make a cut along the backbone. Push the meat aside and lift the backbone and rib cage out. Wiggle the thigh and wing bones out. Don’t worry too much about the wings. 9. Place duck pieces on a large cutting board, breast-side down. Take a second board and cover duck completely. Gently press down until meat is uniformly compressed, about 3/4 inches thick. You will get some juice running so watch out for that. 10. Prepare wok for steaming again. 11. Sprinkle duck generously on both sides with cornstarch. Gently return duck to steamer rack. Cover and steam 30 minutes. Remove to a platter. 12. Heat oil in a pot or wok for deep-frying. 13. Cut duck into quarters. Deep-fry until golden brown. Remove from oil; let drain. Cut into 1-1/2 inch pieces. Remove to a serving platter. 14. Brush the sweet sour sauce over duck pieces. Sprinkle with nuts. Serves eight. Save any leftover sweet sour sauce in the fridge. It keeps well. Served with steamed or fried rice and pickled veggies.