Cantonese Pressed Duck

Name: Cantonese Pressed Duck
Ingredients: 1 4- to 5-pound fresh duck; Water to cover; 2 pieces star anise; 2 green onions with stems tied around bulb; 1 1-inch piece ginger, crushed; 2 tablespoons dark Chinese soy sauce; 1 teaspoon light (regular) Chinese soy sauce; 1 teaspoon salt; 2 tablespoons cornstarch; 2 quarts vegetable oil; For the sauce:; 1/2 cup white vinegar; 3 tablespoons ketchup; 1/4 cup brown sugar; 2 drops red food coloring; 2 tablespoons cornstarch blended with 3 tablespoons water; 1/4 cup crushed almonds

17 ingredients

1 steps

Ingredients

1 4- to 5-pound fresh duck
Water to cover
2 pieces star anise
2 green onions with stems tied around bulb
1 1-inch piece ginger, crushed
2 tablespoons dark Chinese soy sauce
1 teaspoon light (regular) Chinese soy sauce
1 teaspoon salt
2 tablespoons cornstarch
2 quarts vegetable oil
For the sauce:
1/2 cup white vinegar
3 tablespoons ketchup
1/4 cup brown sugar
2 drops red food coloring
2 tablespoons cornstarch blended with 3 tablespoons water
1/4 cup crushed almonds

Directions

1

["1.\tPlace 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