Pressed Almond Duck Recipe

Combine marinade ingredients and pour over duck. Marinate 1 hour. Fill a wok with water and bring to a simmer. Place a rack above simmering water and place duck on rack. Cover and steam 2-1/2 hours. OR STEAM DUCK BREASTS FOR ONE HOUR! (If you don't have a wok, use a large pot or skillet that can accommodate a rack and can be covered.) Remove duck and let cool, then debone: Cut off head, neck and feet and set aside for another use (such as soup). 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. IF YOU'RE USING BREASTS, DON'T CUT THEM AND FOLLOW THE NEXT DIRECTIONS TO PRESS THE MEAT. Place duck 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. Prepare wok again for steaming. Sprinkle duck generously on both sides with cornstarch. Gently return duck to steamer rack. Cover and steam 30 minutes. Heat oil in a pot or wok for deep-frying. Cut duck into quarters. IF YOU'RE USING THE BREASTS, YOU CAN FRY THE WHOLE BREAST Deep-fry until golden brown. Remove from oil; let drain. Cut into 1-1/2 inch pieces. To prepare sauce: Bring ingredients to a simmer and stir to dissolve sugar. Stir in cornstarch mixture to thicken. Brush sauce over duck pieces. Sprinkle with nuts. Serves six to eight. Dim Sum Duck- Just cut the cooked duck into small cubes. Serve it on leaves of fresh lettuce with a little sauce on the side.