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Cantonese Pressed Duck



Cantonese Pressed Duck is a Chinese duck dish.

To make it, a duck carcass is seasoned and steamed, then deboned, then flattened out to about 3/4 inch (1.9 cm) thick, then steamed again, then deep fried just before serving.

The meat is either served hot and sliced with a sauce, or cold and shredded on salads.

The dish was very popular in North American Chinese restaurants in the mid 1900s, where it was often served hot in a sauce with crushed almonds sprinkled on top.



Language Notes

Cantonese Pressed Duck is often referred to as: Wor Shu Duck, Wor Shu Op, Steamed Deep-fried Pressed Duck, or Chinese Pressed Duck.

See also:

Meat Dishes

Agneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe

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Citation

Oulton, Randal. "Cantonese Pressed Duck." CooksInfo.com. Published 02 May 2011; revised 02 May 2011. Web. Accessed 11/22/2017. <http://www.cooksinfo.com/cantonese-pressed-duck>.

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