Crispy-Pressed Duck with Mandarin Sauce

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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 certainly know a thing or two about cooking duck.