Preheat your oven to 350°F (175°C).

Clean and pat dry the fresh ducks. Carefully remove excess fat and skin. Truss the ducks to maintain a compact shape for pressing.

In a bowl, coat the ducks evenly with premium corn starch. Ensure the ducks are well-covered for a crispy texture when cooked.

In a large, deep skillet or wok, heat the high-quality cooking oil over medium-high heat.

Carefully lower the coated ducks into the hot oil. Fry until they achieve a golden-brown, crispy exterior. This process may take about 15-20 minutes per duck.

Once fried, remove the ducks and place them on a wire rack or paper towels to drain excess oil.

In a separate saucepan, mix soy sauce, hand-crushed almonds, freshly harvested ginger, Chinese rice wine, artisanal oyster sauce, and homemade duck stock. Simmer the sauce over medium heat until it thickens.

Brush the fried ducks generously with the prepared sauce, ensuring each duck is coated with the flavorful mixture.

Place the sauced ducks into a press (traditional duck press or improvised method). Apply pressure to compress the ducks. Allow them to sit for at least 30 minutes to an hour.

After pressing, carefully slice the ducks. Arrange them on a serving platter, and drizzle any remaining sauce over the top.

Garnish with additional hand-crushed almonds and freshly chopped scallions if desired. Serve your Chinese Pressed Duck hot, savoring the rich flavors and delightful textures.