Pressed duck is a Cantonese specialty that has been enjoyed for generations. If you’re looking to take your home cooking up to the next level, this pressed duck is sure to impress!
This article will guide you through all the easy-to-follow steps required to make a delicious Cantonese-style pressed duck.
From prepping the duckling to assembling the finished dish, this guide is sure to help you create an impressive and flavorful meal that your family and friends are sure to love. With just a few simple ingredients, you can have this classic Chinese dish on your dinner table in no time!
What is a Chinese Pressed Duck?
This Pressed Duck is a classic Chinese dish that has been served for centuries. It’s an elegant and flavorful meal with a unique presentation that looks stunning on any dinner table.
The main ingredient, duckling, is cooked in a flavorful broth and then stuffed and fried until it’s golden brown and crisp. The filling includes pork, vegetables, and spices for a flavorful combination.
Once fried, it’s topped with a delicious almond-based sauce that ties all the flavors together. This is sure to be a hit at any dinner party or special occasion!
With just a few simple steps, you can create this classic dish in the comfort of your own home. Serve it up for your family and guests, and enjoy a delicious Pressed Duck meal!
What does it taste like?
Pressed Duck has a unique flavor that is both savory and sweet. The duckling is fried to perfection, creating a crisp, golden-brown crust with a juicy center.
The filling adds crunchy texture and bold flavors from the pork, vegetables, and spices. To top it off, the almond-based sauce gives an additional sweetness that ties all the flavors together.
The combination creates a delicious balance of flavors that is sure to have your guests coming back for seconds! The Pressed Duck dish is sure to be a hit with everyone who tries it — from those who enjoy the bold flavors to those looking for something more subtle. It’s sure to please all palates!
How did I first get introduced to the Chinese Pressed Duck?
I first got introduced to the Chinese Pressed Duck while visiting my extended family in China for a holiday. We were invited to have dinner at a restaurant that served some of the best Chinese cuisines I had ever tasted and Pressed Duck was one of the dishes that truly stood out.
The dish we sampled was cooked and presented beautifully, with layers of crisp and golden-brown duckling filled with a flavorful pork and vegetable mixture.
The almond-based sauce added an additional sweetness that complemented the savory flavors of the dish, creating a memorable dining experience for us all. Since then, I have been making Pressed Duck at home whenever I want to impress my family or friends with something special.
With just a few simple steps and ingredients, I am able to create an elegant and flavorful dish that never fails to impress! Pressed Duck is now a favorite in my household, and I hope yours will enjoy it just as much!
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How to make Chinese Pressed Duck?
Making Chinese Pressed Duck is easier than you think! With just a few simple steps, you can make this classic dish right in the comfort of your own kitchen. Follow along with these instructions and you’ll have a delicious and impressive meal on the table in no time!
Ingredients
- Duckling: This is the main ingredient for this pressed duck recipe.
- Water: Used to make the broth for the duckling.
- Soy Sauce: Adds a delicious salty and savory flavor.
- Ginger Root: Enhances the flavors of the dish without adding too much heat or spice.
- Garlic: Adds an earthy aroma and enhances overall flavor.
- Salt: Enhances the flavor of the dish and helps to tenderize the meat.
- Five Spice Powder: This spice blend adds a unique flavor and aroma that is often associated with Chinese cooking.
- Canned Bamboo Shoots: These are an important ingredient in this recipe, as they help to give it its signature texture and crunch.
- Boneless Pork: Used to add additional substance and flavor to the dish.
- Green Onions: Adds a subtle onion-like flavor that helps to enhance the other flavors in the recipe.
- Water Chestnut Flour: This flour helps to bind the ingredients together, giving it a unique texture.
- Cornstarch: Used as a thickening agent in the sauce.
- Egg Whites: Used to add a light and fluffy texture to the frying batter.
- Vegetable Oil: The oil is used for frying the duckling until it is golden brown and crisp.
- Blanched Almonds: Gives added crunch and visual appeal to the dish.
- Chicken Broth: Used to make the sauce for the dish.
- Oyster Liquor: Adds a delicious flavor to the sauce.
- Cornstarch and cold Water: This combination is used as a thickening agent in the sauce.
Step-by-step instructions
Step 1
Prepare the Duckling
- Rinse the duckling with cold water and pat dry.
- Place the duckling in a large pot and cover it with 2 quarts of water.
- Add soy sauce, ginger root, garlic, salt, and five-spice powder to the pot.
- Bring the mixture to a boil and then reduce the heat to low.
- Simmer for 1 ½ hours, or until the duckling is tender.
Step 2
Prepare the Filling
- In a bowl, combine boneless pork, green onions, water chestnut flour, cornstarch, salt, egg whites, and bamboo shoots.
- Mix until all ingredients are evenly incorporated.
Step 3
Assemble the Duckling
- Carefully remove the duckling from the pot and place it onto a cutting board.
- Cut the duckling into 4 or 5 pieces, depending on your preference.
- Stuff each piece of duck with the filling that you prepared in Step 2.
- Place the stuffed duck pieces into a large skillet and cover them with vegetable oil.
Step 4
Fry the Duckling
- Heat the skillet over medium heat, and fry each side of the duck for 10 minutes, or until it is golden brown and crispy.
- Transfer the fried duck to a plate lined with paper towels to absorb any excess oil.
Step 5
Make the sauce
- In a saucepan, combine blanched almonds, chicken broth, oyster liquor, cornstarch, and cold water.
- Cook over medium heat until the sauce begins to thicken.
- Remove from heat and let cool.
Step 6
Final Assembly
- Place the fried duck on a serving platter and pour the sauce over it.
- Garnish with extra blanched almonds, if desired.
- Serve hot!
Tips and Tricks
- To ensure that your duck is cooked evenly, turn it over every few minutes while frying.
- If you don’t have oyster liquor on hand, a blend of fish sauce and sherry will make a great substitute.
- For an extra crunchy texture, try adding some crushed peanuts or cashews to the filling.
- If you don’t have a skillet, you can also bake the duck in the oven at 375°F for 25 minutes.
- To make this dish gluten-free, use tamari soy sauce instead of regular soy sauce.
Nutrition Information
What to serve with Chinese Pressed Duck?
Here are some delicious sides that pair well with Chinese Pressed Duck:
- White Rice: A delicious and nutritious accompaniment to this dish.
- Stir-Fried Vegetables: Add some extra color and nutrients to your meal.
- Egg Fried Rice: This simple yet flavorful side dish is sure to be a hit!
- Spring Rolls: Crunchy and delicious, these are the perfect appetizer.
- Noodles: For a heartier meal, serve this dish with some noodles!
How to store leftover Chinese Pressed Duck?
Leftover Chinese Pressed Duck should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck on a baking sheet and bake at 375°F for 10-15 minutes, or until heated through.
The sauce can also be reheated separately if desired. For best results, it is recommended that you make this dish fresh and enjoy it as soon as possible.
If you have any extra sauce, it can be stored in the refrigerator for up to 4 days. To reheat, place it in a saucepan over low heat until warmed through. It is also great for making other dishes, such as stir-fries or marinades!
Can pregnant women eat this?
Yes, pregnant women can enjoy Chinese Pressed Duck as long as the ingredients are cooked to the appropriate temperature and stored properly.
The duck should be cooked until it is golden brown and crispy on the outside with no pink in the center. It is important to make sure that all of the ingredients used are fresh and not past their expiration date.
Chinese Pressed Duck Recipe
Equipment
- bowl
- pot
- large skillet
Ingredients
- 10 lbs duckling
- 8 thin slices of ginger root
- 1 cup Dark soy sauce
- 4 quarts water
- 3 tsp salt
- 2 tsp five spice powder
- 7 cloves Garlic (minced)
- 1 cup canned bamboo shoots sliced
- 5 thinly sliced green onions
- 5 tbsp cold water
- 2 lb boneless pork
- 1/2 cup cornflour (cornstarch)
- 1/2 cup sifted water chestnut flour
- 4 egg whites slightly beaten
- 1 cup whole-blanched almonds
- Vegetable oil for frying as needed
- 1/2 cup oyster liquor
- 2 cups low-sodium chicken broth
Instructions
- Begin by rinsing the duckling with cold water and patting it dry. Transfer it to a large pot and cover it with 2 quarts of water. Add soy sauce, ginger root, garlic, salt, and five-spice powder. Bring the mixture to a boil before decreasing the heat to low. Simmer for 1 ½ hours or until the duckling is tender.
- In a separate bowl, mix together boneless pork, green onions, water chestnut flour, cornstarch, salt, egg whites, and bamboo shoots. Blend all of the ingredients together until combined.
- Carefully remove the duckling from the pot and place it onto a cutting board. Cut into 4 or 5 pieces, depending on preference. Stuff each piece with the filling mixture created in Step 2. Put them in a skillet and add vegetable oil to cover.
- Heat the skillet over medium heat and fry each side of the duck for 10 minutes or until golden brown and crispy. Move the fried duck to a plate lined with paper towels to absorb any excess oil.
- In a saucepan, combine blanched almonds, chicken broth, oyster liquor, cornstarch, and cold water. Cook over medium heat until the sauce thickens. Once done cooking, remove it from the heat and let it cool.
- Arrange the fried duck on a serving platter and pour the sauce over it. Garnish with extra blanched almonds, if desired. Serve hot!
Notes
- To ensure that your duck is cooked evenly, turn it over every few minutes while frying.
- If you don’t have oyster liquor on hand, a blend of fish sauce and sherry will make a great substitute.
- For an extra crunchy texture, try adding some crushed peanuts or cashews to the filling.
- If you don’t have a skillet, you can also bake the duck in the oven at 375°F for 25 minutes.
- To make this dish gluten-free, use tamari soy sauce instead of regular soy sauce.
FAQs
Is this dish gluten-free?
Yes, this dish can be made gluten-free by substituting the soy sauce for tamari. Be sure to check the labels of other ingredients to make sure that they are also gluten-free.
Can I use chicken instead of duck?
Yes, you can substitute chicken for the duck in this recipe. However, the cooking time may need to be adjusted accordingly.
Is this dish vegetarian-friendly?
No, this dish is not suitable for vegetarians due to the presence of pork in the filling. Vegetarian versions of this recipe may be available, but the ingredients and cooking instructions may differ.
Wrapping Up
Thank you for reading this article. We hope you enjoyed learning how to make Chinese Pressed Duck! This dish is sure to be a hit at your next dinner party or gathering.
If you have any questions, leave them in the comments section below and we will do our best to answer them! Feel free to share this article with friends and family who may be interested in trying out this dish.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.