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Pressed Duck With Walnuts


Pressed Duck With Walnuts
1 purchased pressed Nanjing duck, skin removed and kept whole; meat removed from the bones and mince, bones discarded
½ teaspoon coarse salt
1/4 teaspoon ground white pepper
½ cup chopped walnuts
½ cup drained canned water chestnuts, minced
21 scallion, minced
3 slices fresh ginger, minced
1 egg white
3 Tablespoons cornstarch
1 Tablespoon Chinese rice wine
1 cup vegetable oil
1 lettuce leaf

1. Put duck skin on a flat surface, wipe its inner side with a damp cloth, then dry it with paper towels. Brush it with the egg white on its under side, then sprinkle on the salt and pepper.
2, Mix duck meat with the walnuts, water chestnuts, rice wine, scallions and ginger, and then mix this with the cornstarch mixture. Spread over the main portion of the duck skin, then fold in the edges and flatten this skin-filled packet. Set it aside to dry somewhat for half an hor.
3. Heat the oil in a large fry pan, then slide the stuffed duck packet into the hot oil. Fry it until tan on one side then on the other side, and then remove it to paper towels. Cut it into two-inch cubes, and put them on a lettuce-leaf-lined platter, and serve.

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