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Cantonese Pressed Duck

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Home Cooking Cantonese

Cantonese Pressed Duck

j
JMF | | Feb 12, 2001 11:09 PM

I recall this lovely concoction of shredded duck and waterchestnut flour (deep fried) being served in many restaurants back in the (do I dare) 70s. Can't find it in Cantonese restaurants anymore. I tried a couple of recipes from the web and the results were pretty bad. Plus it takes a lot of time. Anyone out there with a good recipe? Thanks in advance.

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