Almond Pressed Duck: Difference between revisions
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'''Almond Pressed Duck''', or '''Mandarin Pressed Duck''', (in Chinese ''Wor-Shu Chun Op'') was a popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the middle of the 20th century. Crispy and boneless, it is deep-fried and served in either medium-sized pieces of uniform shape or as an entire duck. It is generally served with a sauce poured over it, either a brown one or sweet and sour. Crushed or powdered almonds are frequently sprinkled over it just before eating, hence one of its names. Its preparation can be lengthy process involving a number of steps over a period of several days, making this relatively simple-appearing dish a labor-intensive process. This may explain its virtual disappearance from present-day restaurants: today there are only a handful of restaurants that feature it on their regular menus. | |||
==References== | ==References== | ||
Revision as of 22:18, 7 August 2007
Almond Pressed Duck, or Mandarin Pressed Duck, (in Chinese Wor-Shu Chun Op) was a popular Cantonese dish in Chinese and Polynesian-themed restaurants in the United States in the middle of the 20th century. Crispy and boneless, it is deep-fried and served in either medium-sized pieces of uniform shape or as an entire duck. It is generally served with a sauce poured over it, either a brown one or sweet and sour. Crushed or powdered almonds are frequently sprinkled over it just before eating, hence one of its names. Its preparation can be lengthy process involving a number of steps over a period of several days, making this relatively simple-appearing dish a labor-intensive process. This may explain its virtual disappearance from present-day restaurants: today there are only a handful of restaurants that feature it on their regular menus.
References
Sources
The Key to Chinese Cooking, Irene Kuo, Alfred A. Knopf, New York, 1980 — the Chinese equivalent of Julia Child's Mastering the Art of French Cooking, by the same publisher