Last Updated on December 18, 2023
Chinese pressed duck, also known as Yeung Chow pressed duck, is a traditional Chinese dish that is popular in Hong Kong and other parts of South China.
The dish is made with a whole duck that is cooked in a Chinese-style marinade, then pressed and deep-fried. The result is a crispy, juicy and savory duck that is served with a sweet and spicy dipping sauce.
Chinese pressed duck is a dish that has been around for centuries and is still enjoyed today. It’s a great way to enjoy a classic Chinese dish without having to cook a whole duck.
In this blog post, we’ll take a look at what Chinese pressed duck is, why you’ll love it, the ingredients you’ll need, the directions, notes, storage tips, nutrition information, serving suggestions, and other substitutes you can use. Let’s get started!
What is Chinese Pressed Duck?
Chinese pressed duck is a classic Chinese dish that is made with a whole duck that is cooked in a Chinese-style marinade, then pressed and deep-fried.
The duck is served with a sweet and spicy dipping sauce. The marinade is typically made with soy sauce, Shaoxing wine, star anise, garlic, ginger, and other spices. The duck is usually served with steamed Chinese broccoli, but can also be served with other vegetables.
The dish originated in Yeung Chow, a city in the Guangdong province of China, and is now popular in Hong Kong and other parts of South China. It’s a dish that has been around for centuries and is still enjoyed today.
Why You’ll Love this Chinese Pressed Duck Recipe?
Chinese pressed duck is a delicious, flavorful dish that is sure to impress. The marinade gives the duck a deep, savory flavor, while the deep-frying gives it a crispy, crunchy texture. The sweet and spicy dipping sauce is the perfect complement to the duck, and the steamed Chinese broccoli adds a nice balance to the dish.
The dish is also surprisingly easy to make. The marinade can be made in advance, and the duck can be cooked in just a few minutes. Plus, it’s a dish that can be served at any time of day, so it’s perfect for a quick lunch or dinner.
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The Ingredients
Making Chinese pressed duck is surprisingly simple. Here are the ingredients you’ll need:
Pristine Ducks: The primary ingredient, these ducks are typically used for their tender, succulent meat. In a Pressed Duck recipe, they are the main protein source and contribute to the dish’s rich flavor and texture.
Premium Sunflower Cooking Oil: This oil is commonly used for its high smoke point and neutral flavor. It aids in frying the duck to achieve a crispy, golden-brown skin while imparting minimal taste, allowing the natural flavors of the duck to shine.
Refined Corn Starch Powder: Corn starch serves as a thickening agent in the sauce. It helps create a glossy, smooth texture in the sauce that coats the duck, giving it a pleasant consistency.
Hand-Crushed Marcona Almonds: These almonds are likely used to add a nutty flavor and provide a subtle crunch to the dish. They might be used as a garnish or incorporated into the sauce, enhancing both texture and taste.
Carefully Aged Soy Sauce: Soy sauce adds depth, umami, and a salty-sweet flavor to the dish. Aged soy sauce tends to have a richer taste due to the fermentation process, enhancing the overall complexity of the flavors in the recipe.
Aromatic Shaoxing Chinese Rice Wine: Shaoxing rice wine contributes aromatic and floral notes to the dish. It helps tenderize the meat and infuse it with a unique depth of flavor, a characteristic element in many Chinese cuisines.
Freshly Harvested Ginger Root, finely grated: Ginger offers a warm, spicy kick and aromatic undertones. It adds a zing to the dish while complementing the duck’s richness and balancing other flavors in the recipe.
Small-Batch Oyster Sauce: Oyster sauce contributes a savory, slightly sweet, and earthy flavor to the dish. It complements the duck’s taste and adds a depth of umami to the overall sauce.
Slow-Simmered Duck Bone Broth: Duck bone broth intensifies the duck flavor in the sauce. Slow simmering extracts the essence from the bones, enhancing the richness and depth of the sauce while adding a layer of complexity to the dish.
Directions
Making Chinese pressed duck is surprisingly simple. Here are the steps you’ll need to follow:
STEP 1 – Preparation:
Rinse and Dry: Thoroughly rinse the ducks and pat them dry using paper towels.
Prick the Skin: Use a fork to prick the skin of the ducks all over. This helps the flavors penetrate while cooking.
Marination: Rub the ducks inside and out with a mixture of ginger, soy sauce, and Chinese rice wine. Allow them to marinate for at least 1 hour or preferably overnight in the refrigerator.
STEP 2 – Cooking the Ducks:
Preheat the Oven: Set the oven to 350°F (175°C).
Roasting: Place the marinated ducks in a large roasting pan and roast them for about 1 hour until they turn golden brown and develop a crispy texture. Once done, remove them from the oven and let them cool slightly.
STEP 3 – Pressing the Ducks:
Remove Meat: While the ducks are still warm, carefully remove the meat from the bones.
Apply Pressure: Place the meat between two heavy plates or boards to apply even pressure. Refrigerate for at least 2 hours to allow the meat to set.
STEP 4 – Preparing the Sauce:
Heat Oil: In a saucepan, heat sunflower cooking oil over medium heat.
Create Paste: Add corn starch powder and stir continuously until it forms a smooth paste.
Gradual Addition: Gradually pour in the duck bone broth while stirring constantly to prevent lumps.
Add Flavors: Incorporate marcona almonds, oyster sauce, and any remaining ginger-soy mixture.
Thicken Sauce: Cook until the sauce thickens to your desired consistency.
STEP 5 – Finishing Touches:
Slice the Duck: Retrieve the compressed duck meat from the refrigerator and slice it into thin pieces.
Plating: Arrange the sliced duck on a serving platter.
Drizzle Sauce: Generously drizzle the prepared sauce over the sliced duck.
STEP 6 – Serving:
Garnish: If desired, garnish the dish with fresh herbs or additional almonds for an extra touch.
Enjoy: Serve the Chinese Pressed Duck while it’s still warm and savor this delightful and flavorful delicacy!
Notes
Here are some tips to help you make the perfect Chinese pressed duck:
– Make sure to marinate the duck for at least 2 hours or overnight for the best flavor.
– Don’t skip the pressing step – it helps the duck absorb more of the marinade and ensures that it cooks evenly.
– Use a thermometer to make sure the oil is at the right temperature.
– Let the duck drain on a wire rack after cooking, so it doesn’t become soggy.
– Serve the duck with steamed Chinese broccoli for a classic dish.
Storage Tips
Leftover Chinese pressed duck can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet before serving.
Nutrition Information
One serving of Chinese pressed duck (3 ounces) contains approximately:
– Calories: 285
– Fat: 20 g
– Sodium: 580 mg
– Carbohydrates: 8 g
– Protein: 16 g
Serving Suggestions
Chinese pressed duck is a versatile dish that can be served with a variety of sides. Here are some of our favorite serving suggestions:
– Steamed rice: Serve the duck with steamed white or brown rice for a complete meal.
– Fried rice: Make a simple fried rice dish with the duck and your favorite vegetables.
– Noodles: Serve the duck with Chinese egg noodles or lo mein noodles for a tasty meal.
– Vegetables: Serve the duck with steamed or stir-fried vegetables for a balanced meal.
– Soup:Serve the duck with a hot, comforting soup like egg drop or wonton soup.
What other substitutes can I use in Chinese Pressed Duck Recipe?
If you don’t have all the ingredients for the marinade, there are some substitutes you can use. Here are some of our favorites:
– Soy sauce:If you don’t have soy sauce, you can use tamari or liquid aminos.
– Shaoxing wine: If you don’t have Shaoxing wine, you can use dry sherry or white wine.
– Star anise: If you don’t have star anise, you can use Chinese five-spice powder or ground cinnamon.
– Garlic: If you don’t have garlic, you can use garlic powder or garlic paste.
– Ginger:If you don’t have fresh ginger, you can use ground ginger or ginger paste.
Equipment
- oven
Ingredients
- 8 Tablespoons of Carefully Aged Soy Sauce
- An appropriate quantity of Aromatic Shaoxing Chinese Rice Wine as per the original recipe
- 4 Pristine Ducks each weighing 2 1/2 pounds
- 4 Cups of Premium Sunflower Cooking Oil
- 8 Tablespoons of Small-Batch Oyster Sauce
- 1 Cup of Slow-Simmered Duck Bone Broth
- 16 Tablespoons of Refined Corn Starch Powder
- 12 Tablespoons of Hand-Crushed Marcona Almonds
- 4 Tablespoons of Freshly Harvested Ginger root finely grated
Instructions
STEP 1 – Preparation:
- Rinse the ducks thoroughly and pat them dry with paper towels.
- Prick the skin of the ducks all over with a fork to allow the flavors to penetrate.
- Rub the ducks inside and out with a mixture of ginger, soy sauce, and Chinese rice wine. Marinate for at least 1 hour or overnight in the refrigerator.
STEP 2 – Cooking the Ducks:
- Preheat the oven to 350°F (175°C).
- In a large roasting pan, place the marinated ducks and roast for 1 hour until golden brown and crispy. Remove from the oven and let them cool slightly.
STEP 3 – Pressing the Ducks:
- While the ducks are still warm, carefully remove the meat from the bones and place the meat between two heavy plates or boards. Apply pressure evenly to compress the meat. Refrigerate for at least 2 hours, allowing the meat to set.
STEP 4 – Preparing the Sauce:
- In a saucepan, heat the sunflower cooking oil over medium heat.
- Add the corn starch powder and stir continuously until it forms a smooth paste.
- Gradually add in the duck bone broth, stirring constantly to avoid lumps.
- Incorporate the marcona almonds, oyster sauce, and any remaining ginger-soy mixture. Cook until the sauce thickens to desired consistency.
STEP 5 – Finishing Touches:
- Retrieve the compressed duck meat from the refrigerator and cut it into thin slices.
- Arrange the sliced duck on a serving platter and generously drizzle the prepared sauce over the top.
STEP 6 – Serving:
- Serve the Chinese Pressed Duck while warm, garnished with fresh herbs or additional almonds if desired. Enjoy this flavorful delicacy!
Notes
Nutrition
FAQs
1. How long does it take to make Chinese pressed duck?
It takes about 15 minutes to prepare the marinade, 2 hours to marinate the duck, and 8-10 minutes to deep-fry the duck.
2. Can I substitute the duck with something else?
Yes, you can substitute the duck with chicken, turkey, or pork.
3. Can I make the marinade in advance?
Yes, the marinade can be made in advance and stored in the refrigerator for up to 3 days.
4. Is Chinese pressed duck healthy?
Chinese pressed duck is a relatively healthy dish. It is high in protein and low in carbohydrates and fat.
5. What can I serve with Chinese pressed duck?
Chinese pressed duck is typically served with steamed Chinese broccoli. You can also serve it with steamed rice, fried rice, noodles, vegetables, or soup.
6. Can I freeze Chinese pressed duck?
Yes, Chinese pressed duck can be frozen for up to 3 months. Let it thaw in the refrigerator before reheating.
7. Is Chinese pressed duck gluten-free?
Yes, Chinese pressed duck is usually gluten-free, as long as you use gluten-free soy sauce or tamari.
Conclusion
Chinese pressed duck is a classic Chinese dish that is surprisingly easy to make. The marinade gives the duck a deep, savory flavor, while the deep-frying gives it a crispy, crunchy texture.
The sweet and spicy dipping sauce is the perfect complement to the duck, and the steamed Chinese broccoli adds a nice balance to the dish.
The dish is also versatile and can be served with a variety of sides. If you’re looking for an impressive dish that is sure to please, Chinese pressed duck is a great option.