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By Neil Perry
Published 2008
This dish was on the menu at Rockpool for the first 10 years and I still cook it at home. It’s a classic multi-cooking method that’s used by the Chinese to create great flavour and texture. The marinating imparts flavour, the steaming is done to remove the bones and create a parcel of duck that the pressing tenderises. The coating that gets steamed onto the duck creates a super crispy crust when fried. There you have it in just a few steps — one of the best duck dishes ever. The Chinese cer