Serves: 8
Total Calories: 275

4 1/2 pounds to 5 pounds duckling
1 pound boneless pork loin or leg
1/2 cup sliced canned bamboo shoots
2 green onions, (with tops)
2 quarts water
1/2 cup soy sauce
4 thin slices ginger root
3 cloves garlic crushed
2 teaspoons salt
1 teaspoon five-spice powder
1/3 cup sifted water chestnut flour
1/3 cup cornstarch
1/2 teaspoon salt
2 egg whites slightly beaten
vegetable oil
1/2 cup blanched almonds
1 cup chicken broth (see Soups: Chicken Broth)
1/4 cup oyster liquor
3 tablespoons cornstarch
3 tablespoons cold water

Cut ducklings lengthwise into halves. Trim fat from pork. Cut bamboo shoots lengthwise into thin strips. Cut green onions into 2-inch pieces cut pieces lengthwise into thin strips.

Heat 2 quarts water, the soy sauce, gingerroot, garlic, 2 teaspoons salt and the five-spice powder to boiling in Dutch oven add duckling and pork. Heat to boiling reduce heat. Cover and simmer 1 1 /2 hours. Remove duckling and pork cool. Skim fat from broth. Reserve and refrigerate 1 cup broth. Remove bones from duckling, keeping meat and skin as intact as possible. Shred pork and any small pieces of remaining duckling meat from boning.

Mix water chestnut flour, 1/3 cup cornstarch and 1/2 teaspoon salt. Stir half of the flour mixture into shredded meat. Brush both sides of duckling halves with half of the egg whites. Sprinkle both sides of duckling with half of the remaining flour mixture. Place duckling halves, skin sides down, in greased square pan, 9 x 9 x 2 inches. Press shredded meat firmly and evenly on duckling halves. Brush with remaining egg whites sprinkle with remaining flour mixture. Place pan on rack in steamer cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Remove duckling from steamer cover and refrigerate 1 hour or until cold.

Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry almonds 1 minute or until light brown. Remove almonds from wok drain on paper towels. Chop almonds finely. Fry 1 duckling half at a time 5 minutes or until golden brown, turning once drain on paper towels. Cut each lengthwise into halves cut halves into 1/2-inch slices. Arrange on heated platter.

Heat reserved broth, the chicken broth, bamboo shoots and oyster sauce to boiling. Mix 3 tablespoons cornstarch and 3 tablespoons water stir into broth mixture. Cook and stir until thickened pour over duckling. Sprinkle with almonds garnish with green onions.

8 servings

**Pressed Duck can be prepared in advance. After steaming, cover duck and reserved stock separately and refrigerate no longer than 24 hours. Just before serving, continue as directed above.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 275
Calories from Fat: 66

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Bird of Paradise Chicken
Chicken Almond Ding
Chicken with Oysters
Chicken with Pickled Ginger Sauce
Coconut Chicken
Cornish Hens with Soy Sauce
Cubed Chicken in Brown Bean Sauce
Green Onion Flowers
Lemon Chicken
Pressed Duck
Sesame Chicken with Fun See
Shredded Chicken with Bean Sprouts and Pea Pods
Sichuan Chicken with Cashews
Soy Sauce Chicken
Spicy Chicken with Broccoli
Spicy Chicken with Cabbage
Spicy Chicken with Celery
Stir-Fried Chicken Livers and Vegetables
Stir-Fried Chicken with Cucumbers
Walnut Chicken