Title: Pressed duck with sweet & sour plum sauce
 Categories: Poultry
      Yield: 6 Servings
 
      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
           Oil for deep frying
           Crushed toasted almonds
 
      Place duck in large kettle or Dutch oven with enough boiling
  water to cover.  Add spices and salt and simmer covered until tender,
  about 1 to 1 1/4 hours. Remove duck from liquid and let cool.
      Remove meat from bones and discard skin.  Pour chestnut powder
  into small baking pan (an 8-inch aluminum pan works well; powder
  should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and
  steam 30 minutes, or until powder has gelatinized into thick, heavy
  crust. Remove from steamer and let cool.
    Cover and chill until ready to complete.      About 30 minutes
  before serving time, prepare sweet and sour plum sauce; set aside and
  keep warm. Warm a serving platter in low oven. Preheat oil in deep
  fryer to 375 F. Slice duck into bite-size chunks and fry quickly in
  batches until crisp and browned.  Remove with slotted spoon and drain
  on paper towels. Repeat until cooking is completed. Serve immediately
  with sweet and sour plum sauce topped with nuts.