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Old 10-12-2006, 11:29 AM   #11
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Quote:
Originally Posted by buckytom
what was the duck pressed for? time? money? pleated pants?
Uh, the duck couldn't pay his Bill?
(Hey, since we're talking bad jokes ... )
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Old 10-12-2006, 11:36 AM   #12
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Sounds awesome! I've never heard of that before.
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Old 10-12-2006, 11:47 AM   #13
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If memory serves, Julia Child mentions pressed duck in her last book, My Life in France. With all the experimentation she put into Mastering the Art...., I'm pretty certain she had to have prepared it a number of times. Now there's a lady who had kitchen gadgets!!!
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Old 10-18-2006, 10:37 PM   #14
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Quote:
Originally Posted by YT2095
Spatchcock(sp?) is a similar way to what you saw, usualy held flat position with skewers.

maybe that was it?
From the American Heritage Dictionary:
spatch·cock (sp²ch"k¼k) n. 1. A dressed and split chicken for roasting or broiling on a spit. spatch·cock tr.v. spatch·cocked, spatch·cock·ing, spatch·cocks. 1. To prepare (a dressed chicken) for grilling by splitting open. 2. To introduce or interpose, especially in a labored or unsuitable manner: "Some excerpts from a Renaissance mass are spatchcocked into Gluck's pallid Don Juan music" (Alan Rich). [Perhaps alteration of spitchcock, a way of cooking an eel.]
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Old 10-18-2006, 11:04 PM   #15
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The Chinese Pressed Duck

Quote:
Originally Posted by Chopstix
Dunno YT. They were just flattened roasted ducks. Saw this in Hongkong. They looked very different from the normal Chinese roasted ducks. I'll try it next time I have a chance.
There are actually two types of "pressed" duck in the Chinese cuisine:

The 1st type is what you saw in restaurants/BBQ houses. It's called the "Pipa Ap (duck)" as pronounced in Cantonese. The "pipa" (pronounced as pee-pa) comes from the shape of the traditional Chinese musical instrument called the Pipa. When the duck is cut open, it is spread-eagled with Chopstix to the shape of a Pipa, minced garlic, Hoi-Sin & oyster sauce are then used to marinate the duck. The Pipa Ap is then sun-dried for 3 hours before roasting.

The 2th type is what's called the "Laap Ap (duck)", simply a salt preservation process with air-drying, before being sold to consumers. The "Laap Ap" has a very aromatic flavor, and is usually cut into small pieces, to be cooked in water & long grain rice, as they're being simmered into steamed rice. Both the Laap Ap, and the flavored rice, are favorites of mine.
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Old 10-19-2006, 12:28 AM   #16
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akwx, i've often heard that spatchcocking includes removing bones, not just splitting a bird open.
i've had spatchcocked quail and pheasant, aka semi-boneless, and the only bones left were in the legs and wing tips.
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Old 10-19-2006, 12:49 AM   #17
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Ayrton, you get the pink ribbon from me for mentioning mammograms in the month of October...duck ones or not!!

Can someone remember which restaurant pressed duck was first presented? I know it was in Paris, and I think it was Tour something.

Edited to add: Got it! Google is great. Tour d'Argent. Yeah.
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Old 10-19-2006, 01:05 AM   #18
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Quote:
Originally Posted by buckytom
akwx, i've often heard that spatchcocking includes removing bones, not just splitting a bird open.
i've had spatchcoked quail and pheasent, aka semi-boneless, and the only bones left were in the legs and wing tips.
If you're talking about eating Chinese BBQ Duck, pressed or otherwise, then you would be missing the best tasting part of the duck--the bones; wherefore is the seasoning?

I kno nothin' 'bout spatchcocking, or the likes. All's I kno's dat u needed a spell check.
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Old 10-19-2006, 01:44 AM   #19
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sorry akwx, it appeared you knew something about spatchcocking, having posted a definition.

ok, corrected for spelling. i hate ergonomic keyboards. i'm not in my office tonight.

btw, wouldn't it be the "two types of pressed duck", not ducks.

and steamed, not steam rice.

glass houses, you know...
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Old 10-19-2006, 02:16 AM   #20
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Now, now boys, stop being snitty ... I do believe on this site "it's the thought that counts" rather than flawless typing.
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