Pressed Duck with Sweet and Sour Plum Sauce

Directions

1. 1

   5 lb Long Island duck, cleaned 1 tb Chinese five-spice powder 1 ts Salt 1 c Water chestnut powder Boiling water Sweet and sour plum sauce Oi

2. 2

   Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours

3. 3

   Remove duck from liquid and let cool

4. 4

   Remove meat from bones and discard skin

5. 5

   Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well

6. 6

   powder should be 1/2 to 1/4 inch deep)

7. 7

   Press meat into powder

8. 8

   Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust