Chinese Pressed Duck Recipe From the late 1940’s to the early 70’s many Chinese Restaurants featured a dish on their menu called “Pressed Duck” or Wor Shu Op. I remember The Chinese Restaurant at the VFW Post #1 at Ninth Avenue and Speer Blvd in Denver eating Pressed Duck in the early 1960’s. You may have had this Duck entree and wondered how was it made. What is the recipe for Chinese Pressed Duck? Where did The Duck come from was it canned, pressed fresh, or was it even Duck at all? At best it was some kind of mystery meat that was famous and now no one knows how it was made at all. My First thought who came up with this recipe for Chinese Pressed Duck? Was this Chinese Duck Cantonese, Mandarin, or Peking style cooking. The truth is this is Cantonese Chinese Duck that first came to America in the 1940’s, was not cooked in Chinia but made by Chinese Chefs in America. Well The Bald Chef has found the real way and recipe to cook Cantonese Chinese Pressed Duck.

Ingredients For Chinese Pressed Duck

These are the ingredients you will need to make Pressed Duck:



Cooking Instructions For Chinese Pressed Duck

This is The Bald Chef’s recipe Chinese Pressed Duck. The first step is to marinade the 1 2 1/2 Pound Fresh Duck in Soy Sauce, Ginger, Garlic, and Chinese Rice Wine. The Duck is then steamed for 20 minutes on a plate and then deboned. Steaming the Duck will make the fat in the Duck easy to be removed. When the skin the Duck is fat free it is ready to be pressed. When the seasoned Duck Meat is free of bones it is pressed into 1″ thick patties. Coat the Pressed Duck Patties with Corn Starch. Fry the Pressed Duck Patties in 1 Cup of Cooking Oil until the Duck is cooked and crispy. Remove the Duck from the oil and drain. In a Wok 1 Tabelspoon Cooking Oil and Fresh Ginger, add 1/4 Cup Duck Stock and thicken with 2 Tablespoons Corn Starch to create a Brown Sause. Top the Pressed Duck with the Brown Sause and finish with a tease of Crushed Almonds. Serve the Pressed Duck with White Rice.


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