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Chinese Pressed Duck Recipe

Chinese Pressed Duck Recipe

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. 
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Prep Time: 25 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 45 minutes
Course: dinner
Cuisine: Chinese
Keyword: Chinese Pressed Duck Recipe
Servings: 16 Servings
Calories: 410kcal
Author: Bex Smith

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

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.

Nutrition

Calories: 410kcal
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