|
m uncategorized
|
→Sources: Wikilink
|
||
| (6 intermediate revisions by 4 users not shown) | |||
Line 1:
[[File:Mandarin Duck at Sun Hong in Palo Alto.jpg|left|150px|thumb|
[[File:Mandarin Duck at Trader Vic's in Emeryville.jpg|right|150px|thumb|
'''Almond
[[File:2019-05-15, Mandarin Pressed_Duck.jpg|right|150px|thumb|Homemade almond pressed duck with sweet and sour sauce]]
A Cantonese dish, one source says that it originated in the north of China and was brought south in the 17th century at the end of the Ming dynasty by the many people who fled the new Manchu rulers.<ref>Kuo, page 309</ref> There are at least three major variations in the method of preparing it, although both the taste and the general procedures remain fairly close. In all cases, a whole duck is seasoned and either steamed or simmered until tender. Its flesh is then flavored and coated with a batter or some form of flour. It may then be steamed a second time; eventually, just before serving, the meat is deep-fried until crispy. Before this final cooking, however, some recipes call for the duck meat (with its skin discarded) to be shredded and then molded into a patty or patties; other recipes have the various pieces of the boned duck pressed firmly together within an envelope of the reserved skin;<ref>Kuo, page 309</ref> a third method is to carefully bone the entire duck while preserving its appearance.<ref>Hong, page 163</ref> In the latter case, the whole duck is eventually deep-fried and presented to the table.
Line 12 ⟶ 14:
*''The Chinese Cook Book'', Wallace Yee Hong, Crown Publishes, New York, 1952—an early cookbook of mostly Cantonese recipes
*''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
{{Citizendium|title=Almond Pressed Duck}}
[[Category:Duck dishes]]
[[Category:Cantonese cuisine]]
| |||