---------- Recipe via Meal-Master (tm) v8.02
  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. From Bon Appetit’s
   “Oriental Favorites.”