Food tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Pressed Duck with Sweet and Sour Plum Sauce

	Category	Duck Recipes
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Ingredients And Procedures

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. From Bon Appetit's "Oriental Favorites."

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<h1>Pressed Duck with Sweet and Sour Plum Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 lb Long Island duck, cleaned <P>1 tb Chinese five-spice powder <P>1 ts Salt <P>1 c Water chestnut powder <P>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. <P>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. From Bon Appetit's "Oriental Favorites." <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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