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That great Cantonese dish, Pressed Duck

Ron Rosenbaum | Oct 28, 200208:04 PM

Is anyone around here besides myself old enough to remember the Cantonese specialty, Pressed Duck? I don't remember seeing it on a menu since probably sometime in the seventies.

Every once in a while, I'll pick up my copy of Barbara Tropp's "Mastering the Art of Chinese Cooking", and read over her recipe. After marinating the duck, it is steamed and then cooled. The meat is then pulled, formed/compressed into a cake with water chestnut flour, I think, and chilled. I believe it is then steamed a second time. It is again cooled, then coated with a brittle, crispy type coating, and deep fried. I remember it served with a sweet, fruity sauce. Why is it that I never seem to muster up the energy to do this dish?

Not the type of dish you want to eat every other day, but it was fun to have once in a while. Anybody seen this classic dish on a menu recently?

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