Greetings from a New Member with High Hopes


I came across Recipe Secrets a few minutes ago while looking for the recipe for a certain Chinese dish that has eluded me so far. I thought I’d register here and post this thread asking for help in my quest.

In the early '80s down in Norfolk, Virginia, there was a Chinese restaurant in Military Circle Mall called the China Garden. At that time, it was one of the better Chinese dining establishments in the Tidewater area. On their menu was a dish that remains the best tasting food I have ever put in my mouth, Chinese or otherwise. It was called Fire Duck. The name implies a hot, spicy dish, but that was not at all the case. I believe it got its name from the finely julienned carrot garnish served on top, which loosely resembled flames. It was some sort of minced pork mixture layered between thin slices of duck meat, cut in bite-sized pieces, served with snow peas, mushrooms and other vegetables in an exquisite brown sauce. I mean, this stuff was to die for!

I’m a half-way decent cook and I am pretty good at improvising. But I know I couldn’t do this dish justice without the recipe. If Chinese Fire Duck sounds familiar to anyone out there who could lead me to the recipe, I sure would be a happy dude!



I see that there is still a China Garden Restaurant in Norfolk. Why not call them and ask if they will give you the recipe?


That’s the first thing I did when I started looking for the recipe, but they’re not the same folks that had it way back then, and they don’t have Fire Duck on the menu anymore, sadly.

Kithen Witch,

Thanks. I actually came across all three of these on the internet during my search for Fire Duck, and I downloaded them. I think I might attempt the Eight Treasures Duck. I’d bet it’s delicious, if done right. I’ll let you know.


I’m back, and I have news. I researched Chinese duck recipes on the web again today and came across a plethora of recipe links and restaurant links for something called pressed duck. One recipe in particular caught my attention. It was the only one calling for pork as an ingredient. Except for the carrot garnish, it seems like it might be close to the Fire Duck I’ve been unable to find. Just in case anyone is interested, I am pasting it in this post. Now, if I can find a duck somewhere around here, I’m going to give this recipe a try. It looks pretty labor intensive, but I love to cook, so no worries. I will post again to this thread with the results. Wish me luck.

Live Well, Love Much, Laugh Often


Pressed Duck

4 1/2 to 5 pound duckling
1 pound boneless pork loin or leg
1/2 cup sliced canned bamboo shoots
2 green onions (with tops)
2 quarts water
1/2 cup soy sauce
4 thin slices ginger root
3 cloves garlic crushed
2 teaspoons salt
1 teaspoon five-spice powder
1/3 cup sifted water chestnuts flour
1/3 cup cornstarch
1/2 teaspoon salt
2 egg whites slightly beaten
Vegetable oil
1/2 cup blanched almonds
1 cup chicken broth (see Soups: Chicken Broth)
1/4 cup oyster liquor
3 tablespoons cornstarch
3 tablespoons cold water

Cut ducklings lengthwise into halves. Trim fat from pork. Cut bamboo shoots lengthwise into thin strips. Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips.

Heat 2 quarts water, the soy sauce, gingerroot, garlic, 2 teaspoons salt and the five-spice powder to boiling in Dutch oven; add duckling and pork. Heat to boiling; reduce heat. Cover and simmer 1 1 /2 hours. Remove duckling and pork; cool. Skim fat from broth. Reserve and refrigerate 1 cup broth. Remove bones from duckling, keeping meat and skin as intact as possible. Shred pork and any small pieces of remaining duckling meat from boning.

Mix water chestnut flour, 1/3 cup cornstarch and 1/2 teaspoon salt. Stir half of the flour mixture into shredded meat. Brush both sides of duckling halves with half of the egg whites. Sprinkle both sides of duckling with half of the remaining flour mixture. Place duckling halves, skin sides down, in greased square pan, 9 x 9 x 2 inches. Press shredded meat firmly and evenly on duckling halves. Brush with remaining egg whites; sprinkle with remaining flour mixture. Place pan on rack in steamer; cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Remove duckling from steamer; cover and refrigerate 1 hour or until cold.

Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry almonds 1 minute or until light brown. Remove almonds from wok; drain on paper towels. Chop almonds finely. Fry 1 duckling half at a time 5 minutes or until golden brown, turning once; drain on paper towels. Cut each lengthwise into halves; cut halves into 1/2-inch slices. Arrange on heated platter.

Heat reserved broth, the chicken broth, bamboo shoots and oyster sauce to boiling. Mix 3 tablespoons cornstarch and 3 tablespoons water; stir into broth mixture. Cook and stir until thickened; pour over duckling. Sprinkle with almonds; garnish with green onions.

8 servings

**Pressed Duck can be prepared in advance. After steaming, cover duck and reserved stock separately and refrigerate no longer than 24 hours. Just before serving, continue as directed above.

This sounds like a recipe to make when you have lots of time. I will give it a try.

Well it’s a great guide step by step. Sounds delicious. I’ll try it soon. Thanks for sharing

Thanks for sharing. This site’s so cute. I have always wanted to make something for my family and boyfriend. I’m so gonna try my most favorite recipe on this site :slight_smile: Thanks a lots everyone!!! :smiley: