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