Where could one find great almond duck in S,F?.
re: Melanie Wong
I hate to keep butting in, but there is much confusion over "pressed duck" and what is often called "almond duck". I think what these posters seek is almond duck, largely out of style except in the older traditional places. Actually, it is not pressed. It is indeed duck. It is easy to make. An old friend who was head cook at Hang Ah (long dead) told me how. Mix water chesnut flour into a thick paste and spread on pieces of duck on a plate (usually left over roast duck). Steam until the mixture hardens, cool, cut into squares and deep fry. Serve with swee/sour or plum sauce and chopped toasted almonds. Some spread the chopped almonds on the paste before steaming and frying.