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.