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Home » Dishes » Savoury Dishes » Meat Dishes » Cantonese Pressed Duck

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 ¾ 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.

This page first published: May 2, 2011 · Updated: Jun 22, 2018.

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Tagged With: Chinese Food, Duck

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