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Duck Skin with Chestnuts


Duck Skin with Chestnuts
12 fresh chestnuts, peeled, their skins discarded
1 pound (about 20) duck neck skins or skins from any other poultry
1/4 pound fresh shrimp, peeled and minced
2 Tablespoons rendered then solidified duck fat
2 egg whites
2 large sprigs fresh coriander, minced
1/4 teaspoon salt and pepper, mixed
1 teaspoon minced fresh ginger
1 teaspoon Chinese rice wine
1 Tablespoon cornstarch
1 cup vegetable oil
1. Soak chestnuts in two cups water for half hour, then discard the water and remove any husk and any thin peel still in their cracks.
2. Bring two cups water to the boil, and simmer the chestnuts for half an hour or until tender, then remove them from the water, peel, and chop them coarsely.
3. Cut each neck skin open, and cut so that each one lies flat. Discard any pieces of fat under the skin, and then roast them skin side down on a cookie sheet until the skin starts to tan.
4. Stir shrimp, duck fat, chestnuts, egg whites, and minced coriander with the salt and pepper mixture, minced ginger, rice wine, and cornstarch until mixed well and sticky.
5. Wet hands and place a scant two tablespoons of this mixture down the center inside of one skin. Roll this cigar-shaped, and have a baking sheet with sides ready. Put them seam side down. Be sure the shrimp mixture does not extend beyond the ends of the duck skin. Repeat until all are rolled and on the cookie sheet. Allow them to rest for fifteen minutes.
6. Heat oil in a wok or a deep pot, and slowly slide half the duck skin rolls into the fat, frying them until crisp. Remove and drain them on paper towels, and repeat with the rest of the rolls. Then serve them on a platter.

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