King Wah’s Pressed Almond Duck

This imaginative Western adaptation of the Cantonese classic pressed duck dish was one of the most popular offerings in my uncle’s restaurant. The Chinese themselves prefer either a roast duck or Peking duck. Our American patrons loved this version because it is delicious, and also perhaps because, after preparation, although it is clearly duck, it does not require any skill in carving: convenience food, not fast food. And I am sure that an added appeal was that it was fried and had a crisp