I'm glad this recipe uses standard kitchen equipment. I always have my air compressor handy on the counter.

@dubbzy969

4 жыл бұрын

AHAHAHAHAH

@billymanwailei6167

3 жыл бұрын

Use basketball pump still work 👍

@nerineri7083

3 жыл бұрын

🤭😆

@improvisewitme

3 жыл бұрын

You could always just go to the gas station and use that air pump that's what I would do

@Elfangorlanzhou

3 жыл бұрын

Same dude 😄🤩

"Is this duck poached, smoked, roasted, fried, or air compressed?" "Yes."

Day 53: I am still cooking the Peking duck, my guests have already perished. I can't keep doing this any longer.

@lockjaw5161

3 жыл бұрын

🤣🤣🤣🤣🤣🤣

@Chefthesage

3 ай бұрын

😂😂😂😂😂

@timstravellingwok

Ай бұрын

This guy obviously doesnt know what he is doing, when it comes to Peking duck. The usual process is very simple and the results are amazing, unlike this crappy video.

2024: meal's ready 🍴!

@rajah4585

3 жыл бұрын

Hahahahah

@namenezes

3 жыл бұрын

Probably trained by Heston

@SuperAdobeFlash

3 жыл бұрын

😂😂😂😂

@aishfuller3878

3 жыл бұрын

In 3 years from now people will be eating

@ladboii2901

3 жыл бұрын

@@namenezes ay i got that reference

As a local from Beijing, we don't use ducks that are lean. The ducks selected for the dish are called 填鸭（tianya). They are basically fed 24/7 to keep them fat so that the meat can be rich and tender when cooked. And we normally use only 甜面酱(tianmianjiang), a kind of bean sauce, as dipping sauce. Complemented with fine slices of green onion and cucumber, wrapped in paper-thin 荷叶饼(lotus pancake), every single bite is a fusion of flavors. Basically, cool video and great adaptation of Peking duck with some changes, but you cannot do this properly at home.

@Dinckelburg

3 жыл бұрын

I'm glad some said it

@SwimmerPrince

2 жыл бұрын

@Heonjun Park one whole duck can be quite pricey esp. in fancy restaurants... in my family store we sell them about $25 to 40 per whole duck depending on the size (we are not in Beijing so the price varies from city to city) Most people would buy half a duck unless they are having a banquet at home

@hokkiengospel

2 жыл бұрын

This is Americans stealing and misappropriating traditions and culture from other countries again (US Hegemony Alert!! Neo-colonialism !!) . I am sure it is not the same, just as Japanese curry is not the same as the REAL AUTHENTIC curry from INDIA. But the merchants in USA and JAPAN are trying to profit from the cultures of other countries and keeping profits and riding on free publicity. Totally not the same thing as Peking Duck of China I am sure !! American ducks are paler fairer taller some have blonde hairs and they are different in taste than the Peking Duck in China. Even if American ducks are used to make Peking Duck... it will taste like American Ducks in Peking Duck style but it will not taste the same as Peking Ducks from Peking made in the Imperial Peking Duck style... They are all different. This is American Faux-Peking Duck.... It's like Italian-American cuisine - Spaghetti in Alfredo sauce? Cannot find it in Italy !! Eat real Chinese Peking Duck in USA here !!! kzread.info/dash/bejne/hX2npbScp7bZoLQ.html

@hokkiengospel

2 жыл бұрын

American Pekin Duck (call it American Aryan Faux-Pekin Duck) en.wikipedia.org/wiki/American_Pekin China-type Peking Duck (some call it Mandarin Duck - the REAL Peking Duck) en.wikipedia.org/wiki/Mandarin_duck When buying products and goods, especially a traditional cuisine, go for the REAL AUTHENTIC one, it's ALWAYS BETTER !! - Indian Curry - taste much more flavorful than Japanese (Faux-Indian) Curry or Thai (Faux-Indian) Curry..... Japanese Sushi... tastes better than US New York Faux- Japanese Sushi......Ratatouille of France.... tastes better than the British Ratatouille of Gordon Ramsay or American Ratatouille of US TV Cooks... when trying PEKING DUCK this Christmas, go for the REAL PEKING DUCK !! Not the fake Aryan pekin duck !! daydaynews.cc/en/history/279512.html They TASTE completely different !!!

@gemrouf

2 жыл бұрын

@@hokkiengospel At first, Its hard to say whether you are serious, or if you are mocking political correctness. Too bad, it seems the former. Are the American Ducks racist because the ducks are " paler fairer taller some have blonde hairs"?? Even the chef in this video had blonde hair! Scary. LOL.

"a recipe you can do at home, and every time its incredible" *whips out air compressor* ohwell, maybe i can try using my bike pump

@ddr80

5 жыл бұрын

you can use hand/chopstick to get underneath the skin and separate the skin from the meat carefully without tearing the skin.

@masterc8294

5 жыл бұрын

you can simply blow into it 4:43 kzread.info/dash/bejne/Y2Fms6SSe6yefLg.html

@zarapico

5 жыл бұрын

🤣

@txman9000

5 жыл бұрын

Exactly!!!!

@joshuaalmeida3284

5 жыл бұрын

😂😂😂

This is by far the most methodical video for cooking Peking Duck. Great job!

A lovely understatement - "It's looking good". No, it's looking absolutely amazing!

Selecting a duck: 0:43s Preparing the duck: 1:13s Skin Separation: 2:36s Poaching: 3:33s Making the glaze: 4:20s Drying: 5:29s Smoking: 5:58s Roasting: 6:46s Frying: 8:15s Carving: 8:49s

@JcRomer0

6 жыл бұрын

Awkward 10:08

@Manuel-ys4kb

5 жыл бұрын

J C 😂😂😂😂😂

@vibin7693

5 жыл бұрын

s? S?!?! Seconds???????

@baqikenny

5 жыл бұрын

@@JcRomer0 Haha, succeeded being the cook, failed being the customer

@yetusthatfetus8427

5 жыл бұрын

how do you dry it? What do you use

I love peking duck but to be honest, there are just some things I'll leave to the professionals and this is one of them.

@KenChiwo

7 жыл бұрын

Do it for the Snap or Instagram.

@AndyMangele

6 жыл бұрын

Same here - one is aware of one's limitations! :)

@alecsalazar859

6 жыл бұрын

lmao so true

@cheindah928

6 жыл бұрын

+William Jones i wished there's a simplified version of this that would taste similarly close to the original recipe 😢

@catlluminati5645

5 жыл бұрын

Babi Guling for pansies.

Love how it says duck for list of things you need. Nice to see they're looking out for those of us that aren't as... Perceptive.

this was so easy to follow! It's quite a gift to be both a great chef and a great pedagogue.

I'm Chinese and I approve this method . Good job.

@lewisbeattie6791

8 жыл бұрын

+Alex Cheong nobody said it was... but its a decent modern substitute for those who don't have the available utensils and ewuipment to do it authentically

@aeszapt7631

8 жыл бұрын

+Alex Cheong Not to offend you, but this guy's family name looks more Mainland Chinese than yours, since the duck originated from Beijing, mainland China. And I don't really understand the word "authentic"; being in China the same dish is cooked differently by different chef/restaurant, as long as it comes out great and tastes good, what's the matter?

@aeszapt7631

8 жыл бұрын

***** Yes, it is true that his so-called user name sounds more mainland chinese to me. And, being picky to good food doesn't equal to being ultra-sensitive to the word "authentic", how authentic you were expecting from this video? Using the same mouth-blowing method as how those Beijing old guys do at their own restaurants?

@diegowong9916

7 жыл бұрын

+Aesza Pt I agree 👍

@evloh

7 жыл бұрын

Yes, Chinese people have the MOST discerning pallets and they only got to GOOD restaurants, hence all Chinese restaurants are good. What a bunch of BS u pretentious twat. Typical 2nd generation arrogance. This is a great home recipe for people who aren't making 50 ducks a week and don't have the time or tools to do it traditionally.

This is not an authentic most-straightforward Pecking duck recipe, but quite EXCELLENT! Thank you very much! (Since all cultures evolve, recipes evolve too, as in "food culture".) This is a combination of 3 most famous Chinese recipes for duck: the original Pecking duck 北京烤鴨 (preparation, marinade technique, air compression, blanching, hang dry in cold for at least 1 day, roasting, etc.), the Sichuan smoked duck 樟茶鴨 (flavoring, smoking, and final deep frying), and the Yanzi-River cuisine crispy duck 香酥鴨 (malt glaze on skin, and deep frying).

@lymh4850

8 жыл бұрын

+angelica amoure Yup. I am surprised to see someone else points this out. GJ

@diegowong9916

7 жыл бұрын

I agree 👍

@jaimedelgado7529

6 жыл бұрын

Will you mary me?

@13939014402

6 жыл бұрын

北京烤鸭应该用果木烤，自带烟熏效果，这里用烤箱，没有烟熏味道，所以多加一步烟熏。油炸是因为他这种把鸭子放烤盘的方法做不出来挂烤的脆皮，油炸加脆。用麦芽糖刷皮是传统北京烤鸭的做法，百度搜一下，很常见的，不是借鉴其他菜系。

@irfanrivai5367

5 жыл бұрын

That is kitchen or auto workshop

I tell you, the chef is not Chinese but the recipe is legitimate. The fact he uses maltose instead of sugar, tells me how authentic this is. I made this tonight and it blew my mind. I air dried it for 3 day and it’s totally worth the wait. I followed every step of it. It came out soooooo good. Thank you for sharing. -some random Chinese lady who lives in the US and misses Chinese food.

@jiaminqian7450

3 жыл бұрын

The only part I have problem with is the wrapper. We use a much thinner wrapper for Peking duck. Not the buns shown in his video

@timstravellingwok

Ай бұрын

you obviously know very little about Peking duck, when you say that this recipe is legitimate, just because he used maltose syrup. The entire process in this video is totally wrong.

I'm not a cook and i was fascinated with this vid. impressed me no end.

All you people judging the authenticity of this dish/method when none of you have even tried making Peking duck through your perception of authenticity. I showed my uncle this (he owns some of the biggest restaurants in Shanghai and Bejing that serves Peking duck), and he said their method was interesting and nice to watch. Authenticity is just a base for cooking, and should not be the goal.

@manicbidder

7 жыл бұрын

Your Uncle is Chef Dong? I do think that their technique would yield a pretty delicious duck even though it's not the traditional Beijing technique, but I don't think there's anything wrong with people pointing out that this actually uses other cooking techniques to achieve it.

@jrmint2

7 жыл бұрын

Its the Ultimate guide to Peking Duck....a world famous classic, of course its going to be open to comments about authenticity. Its not a criticism, its the sharing of opinions. And yes, many years ago I did make peking duck, mandarin pancakes and all, it was awesome....but mad work. Agree that this IS an interesting watch though and I'm certain its delicious. But this video is more like "Fine Cooking" magazine than "Saveur".

@mang3279

7 жыл бұрын

Chef Dong's restaurant is not that good. I had a meal at one of his oldest location (Tuanjiehu). I ordered a duck and three side dishes. I give their duck 1/5 and 2/5 for side dishes. However, for this one, I can not even give a 1/5 if the chef call it a Peking duck, because it's not.

@onelovetao6732

7 жыл бұрын

I HIHGLY agree with you

@RickeyMoore

7 жыл бұрын

I have eaten a LOT of Peking Duck in DC and NY, I have never seen it served rare and doubt I would eat raw-ish duck meat unless it was certified by a microbiologist. Hell no. Make it moist AND well done takes skill and time.

The people at Chef Steps are the most devoted people i have ever seen. The way this duck was prepared. I'd pay 50 for it. This is where it's at, none of this rushed bullshit, this is what you want to eat, this is why i respect these guys so much. Juicy pink interior, perfectly crisped skin. Nice light apple smoked flavour. The best on You Tube.

@ljph5647

8 жыл бұрын

Love your name, profile pic And comment.

@billycheng6729

7 жыл бұрын

it costs minimum 50 dollars..its considered luxurious high end food

@mparthur144

7 жыл бұрын

I would charge $100 using Chef Steps' method.

@simontja

6 жыл бұрын

doubt you could get the duck raw for $50.

@MaPee1982

5 жыл бұрын

Stop giving them ideas. Locally, the cost of a basic whole roasted duck is already high as they can be ($37)

Probably one of the juiciest peking duck i've seen. I've had peking ducks all over china, this method looks absolutely delicious. And a ginger chef is making it right! Good stuff man!

Wow this is amazing, I see a lot of cooking tricks that even Asian guys like me don't know or forget how to use them! You are the top chef, 😁👍👍👍👍👍

I'm so happy that in the midst of all these mediocre "cooking" channels on KZread, there is this channel. We really appreciate you taking your time and effort researching and making food the best way possible. Thanks for inspiring and teaching us.

I'm chinese and this guy has my respect.

@CharlizeRed

7 жыл бұрын

+1

@hvuu1628

7 жыл бұрын

Ironmantis25 when a gwai lo have your respect for your own heritage arts it also mean you have been disgraces because you let an outsider up you on your own game turf. sad sad sad...... this why chinese culture is dying.

@rinitravichandran7022

6 жыл бұрын

hvuu1628 he respects him cuz he isn't even Chinese but can cook good Peking duck

@hvuu1628

6 жыл бұрын

Pepe TheFrog everything is wrong when you show respect when not need to. That means you just suck beyond words can describe.

@hvuu1628

6 жыл бұрын

Rindran The Blaze Builder but the dude will never cook a real or good peking duck. There is no need for respecting a mockery.

Thank you for posting this. You made a very intricate process seem manageable for a novice home cook like myself to accomplish at home. I will be trying this. Looks fantastic.

That looks freaking awesome. Knowledge and tools create beautiful things.

"Paint me like one of you're pekin ducks" -that duck

Peking Duck is one of those things where I question why you'd want to make it at home, but then again I live in an urban area with access to chinese restaurants that serve it. Just one of those things like croissaints where it seems difficult to justify making at a small home scale.

@ptsnorthern

8 жыл бұрын

+Tim Yes, living in urban and suburban areas, we are kind of spoiled with how much access we have to so many different things. Before living in the City I grew up in the Country, ethnic foods just don't exist out there. We would have to drive 4 hours to the closest restaurant to get Peking Duck, and it's not even the good kind.

I started this recipe five years ago. Today It was finally ready! Yeah baby!

I'm making this for New Year's! Thanks man, wonderful recipe! Very practical for a Peking duck!

I'll take a long video any day! You guys rock!

Perfect tutorial.. no hidden, no cuts, no edits.

The people that dislike either a vegetarian or a chicken lover . What a special treat to see such a unique way of roasted a duck . Look so delicious .

holy hell, that rub is insanity! making that asap. Thanks for putting in the time for such a complex and unreal recipe. It aint easy to find this shit on the internet and you just broke it down like a boss!

@chefsteps

8 жыл бұрын

+Brothers Green Eats Thanks Brothers Green! If you have any crazy ideas on what we could add to it, or throw on the side, let us know!

@Tamoltion

8 жыл бұрын

+ChefSteps +Brothers Green Eats Crossover? :D

@DK2ez

8 жыл бұрын

I love you guys!

@ProHomeCooks

8 жыл бұрын

+Tamoltion waiting for that glorious day to happen! Could you imagine the possibilities? That's top on the list once we make it to Seattle

@Sherky59

6 жыл бұрын

Brothers Green Eats If Prince Harry and Carson Wentz had a baby, this will be their son 🤣🤣😂😂😱😱

This is Vegan, right?

@chefsteps

8 жыл бұрын

+Linus Tuttle media.giphy.com/media/js3SsYYvMiWLC/giphy.gif

@Kanal7Indonesia

6 жыл бұрын

yse

@marquislouis-josephdemontc1518

5 жыл бұрын

No this is Patrick.

@JudahMaccabee_

5 жыл бұрын

yep

@user-gv2ud6yu5s

5 жыл бұрын

Yeah the head makesmit vegan

Thanks. Followed it mostly. I made oven rack lower on one side, duck fat ran to one end ,kept saving the fat and used that to fry with. Sooooo tasty.

Thank you for the recipe. I will attempt this tonight. And hopefully have it done by next week

We realize this is a longer video, so we wanted to give you a quicker way to navigate between steps. Have fun, and get cooking! Selecting a duck: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm43s Preparing the duck: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm13s Skin Separation: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm36s Poaching: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm33s Making the glaze: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm20s Drying: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm29s Smoking: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm58s Roasting: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm46s Frying: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm15s Carving: kzread.info/dash/bejne/maWMzKV_fruceLQ.htmlm49s

@subplantant

8 жыл бұрын

+ChefSteps The longer the better!

@chefsteps

8 жыл бұрын

+ipoundstuff We will keep that in mind!

@23CrazyAsian

8 жыл бұрын

+ChefSteps honestly when you guys have longer vids with this quality, i would watch it for hours.

@_CoasterNinja

8 жыл бұрын

+ChefSteps I know you guys like to make sauces. Could you guys make Hoisin in the future?

@shashikaru

8 жыл бұрын

+ChefSteps Nah it was good! it wasn't long at all. I've always wanted to know how a good peking duck could be done at home

If you're worried about not having an air compressor, use a bicycle pump.

@chefsteps

8 жыл бұрын

+Franzapanz totally works, as well as an isi whipping siphon.

@rtkjzs1542

5 жыл бұрын

LOL 😂😂

@mfakhri1205

5 жыл бұрын

@J G wtf 😂😂

I'm always curious of clever ways to do this at home. Thank you Soo much

Thank you Cheff fo sharing this wonderful way of making Peking Duck. Will definitely try it. Cheers.

Impressive! That's exactly how we made it and without a modern motor, chefs used to "blow" the duck with mouths so hygiene was the problem. The only diff is the pastry at the end, we do steamed sheets. Your bread is more Taiwanese twist.

LIST OF EQUIPMENT REQUIRED: *sees air compressor*... ok I'll just make something else

@aznsketcher

5 жыл бұрын

hahaha....my thought exactly!

@Got_some_free_time

5 жыл бұрын

Can’t help someone who is incapable of improvising!

@Qubnomil

5 жыл бұрын

Just perform CPR on the duck.

@gamer7916

4 жыл бұрын

You could just blow directly into the duck with your mouth. That’s traditionally how it’s down

@jlrodjr

4 жыл бұрын

Unless you have a dental/ medical grade oilless air compressor with the correct water separator, particulate filter, coalescing filter (which is very expensive compared to the cheap ones you can get at home depot and lowes) I would not use air from an air compressor on any thing I plan to put into my body. Most home improvement and mechanic type air compressors have steel tanks that rust inside them and have all kinds of oils, bacteria, and particles that can be harmful to us in the air supply from it sucking everything from the outside air around the pump inlet and non oilless compressors also have a lot of oil from the oil put in for the compressors pump and motor that gets into the air supply and in the tank.

Thank you for sharing the whole detailed steps!

WOW!! NICE VIDEO!! Thanks for taking time to show how it's dobe step by step 👍👍

Absolutely amazing.

This is probably the best Peking duck video on KZread. Great job!

Very interesting way to prepare it. I remember back in the day when my parents gave me and my sister each a straw and we would blow into the duck to separate the skin. We had a lot of fun doing it. But now I know that my parents tricked us into doing the hard part. Lol I think Angelica is right when she says you’ve combined 3 different Chinese duck recipes but still looks amazing and I’d love to try it!

@rcaleb8903

28 күн бұрын

You were the two air compressors

Didn't knew Haaland was such a talented chef, amazing kid!

@psychic_plays

2 жыл бұрын

Or Kevin De Bruyne

That skin! YUMMO

OMG 5 days...I can't just imagine Me : Mom what are we having (Monday) Mom : Peking Duck Me : Yayyyy Mom: Come back on Friday ....

@iamf6641

4 жыл бұрын

5 days but still raw

@iamf6641

4 жыл бұрын

ive been to china hongkong taiwan never seen a raw pecking duck

@foodisgood7607

4 жыл бұрын

Edgy Teen its not raw dumb ass Thats myoglobin not blood

@thetipsycookery8268

4 жыл бұрын

LMAO!!! Not really a home recipe

@SweeetSpice

3 жыл бұрын

I think people who want to do it at home can skip the 5 days wait and the air compressor thing. Leave it to dry for 1 or 2 days. It’s not going to be authentic but it will still taste good.

Great recipe and very effective camera angles. I can actually see what’s happening. On a completely unrelated note, your tattoos are beautiful.

Neer seen this type of professionalism.. You are too good at this.

Fantastic as usual. I would love to see you guys tackle more Mexican food, especially tamales. Been wondering if sous vide tamales would work.

Tried it today... Had gummy Skin but the duck was cooked perfect... Things I did differently (or wrong i guess): 1. no air compressor, separated Skin by Hand.. 2. Didn't hang it. 3. Used Maple Syrup instead of Maltose.. 4. Didnt have a Long skewer to spread the Skin out.. 5. Stuck it in the oven upright on a beer can chicken tin... Will try again later this year :)

@shylaa1124

5 жыл бұрын

its been 2 yrs after ur post... did u try it again? .. this time by following the actual steps? :)

I'm Soo glad that I found this channel

Man this is some super pro stuff! Amazing work! Thank you for the video 👍🏻👍🏻👍🏻

Not the most traditional, but amazing nonetheless. Good job!

Super thank you very much

The chef making a statement! Respect.

As a duck hunter and somrone that enjoys cooking i gave this a watch. Great job! My problem is the size of the duck. As soon as i saw it i knew it was a pen raised bird. Its huge compared to a wild bird and all that fat! Wild birds have almost no fat and you could stuff a Mallard or Sprig inside that cavity for stuffing. Never the less youve given me a number of ideas for cooking the wild birds.

Oh please don't use those thick buns. You're suppose to use thin flour wraps so it doesn't just cover all the flavor you put so much hard work into.

@3503986

8 жыл бұрын

Yeah no... The buns they used are perfect

@LittleAmyHe

8 жыл бұрын

+3503986 Definitely not. Not traditional and like I said above, covers up a lot of flavor.

@homunculus7

8 жыл бұрын

Its called Bao its perfect for peking duck

@LittleAmyHe

8 жыл бұрын

+homunculus7 I know what it's called. But no, it's definitely not perfect. The only place I have ever seen them used with Peking Duck aside from America is Taiwan. Australia, Canada, and Mainland China (and even fricken Saipan chefs that came from mainland China) use the thin wraps so it doesn't just mask the flavor and crispiness. The buns are much better for thicker and juicier cuts of meat like pork or even thicker cuts of duck, but this just covers the flavor and texture of Peking Duck.

@kwanshawn

8 жыл бұрын

+Amy He I'm sure it tasted fine

Throughout my travels , I can conclude that Chinese cuisine is the hardest to learn and master. The amount of time and dedication it requires is second to none .

Who can hit dislike on this video? Someone who wouldn't come over with a 6er of beer and hope to get a little bit of this craft? This is art! Thanks for sharing. :)

Nice! I know he makes it look easier than it is but the end result in the oven is amazing! That skin looks perfect and the flesh is equally enticing! BTW who does not have a compressor in their garage? 30.00$ U.S. at Walmart!

You may brush some maltsugar-water on the skin, and air-dry the duck for a few hours before roasting it. In this way, the duck skin can be drier and more crispy, and the color will be better, too. That's the traditional method.

Thought youtube wasnt allowed to show porn

@AbsGodwin

7 жыл бұрын

Saekkestol lmaof you're crazy!

@edwardhuang8277

6 жыл бұрын

Saekkestol This is not porn it's literally a dead body on video

@Silverleaf4ever

6 жыл бұрын

True, but then I wouldn't be able to go back to the beginning and replay that almost orgasmic crispy sound.

@zosqi

6 жыл бұрын

Edward Huang you Chinese people don't get these jokes do you...

@lodsofemone5014

6 жыл бұрын

Lol

Love this video... keep them coming!

Dude! This is incredible stuff! Thank you!

If you guys are ever in Palo Alto, try Peking Duck Restaurant, it's quite good.

@apuat711

8 жыл бұрын

Great...now I HAVE to go! Thanks for the recommendation!

@MrEquusQuagga

8 жыл бұрын

Great...now I HAVE to go! Thanks for the recommendation!

I swear, I can smell that duck and sauce thru my screen...

You are the master of peking duck!

5 days for a Peking Duck!?? You deserves a Nobel Prize.. Sorry I can't wait that long.. I'm hungry right now..

That skin. Bravo.

Love your step by step "how-tos" to demystify this great dish. The frying part still looks​ awfully dangerous though...

@ericromano8078

2 жыл бұрын

Yeah that part scares me a little. I'm all in on using the food grade air compressor though.

Oh man i love a good o fashion chinese roasted duck but your version is a whole new set of a beast. You can control the level of doneness way better, and that cold smoke method is just nice. I gotta try it for myself

I've seen so many of this! But your is a masterpiece! like a art project and so far it's best one and I I wish I could have a bite of it! The Queen of England should have a bite of this and the French should take a look at your work can I get 3-star for it hahaha

"hey whatcha doin?" "paintin' birds"

@codylindeman9783

3 жыл бұрын

Such a good book.

UUUUHM, only a minute in to the video, and i already need an air compressor... F me..

@billycheng6729

7 жыл бұрын

use ur mouth...thats how it was done in old days...make slit neck area n blow

@aidsjah

7 жыл бұрын

I'll let the miss do that... If you know what i mean?

Art of cooking to the perfection. 👍🏼

It's a tradition to come to this video once in a while for me

Wow! this method is pretty cool, I like the way he use the air compressor to separate the skin. However, there are some flaws to the process. You don't want to cut off the tail to release all those aromatic spices cooking in the duck as you won't get that deep flavor. Also you don't need to fry it again with hot oil to get the skin crispy. Instead of covering with foil at the 2nd cooking, all you have to do is set the oven to broil and cook for 5 minute each side until the skins all turns crispy.

fushion food blog has a simple peking duck recipe that you can ACTUALLY make at home

Wawwwwwwww 🤩🤩🤩 incredible techniques, very good job 💪

That is a long time process of cooking, but that crispy skin is so temptating

No sous vide? who are you and what have you done to the real chefstep team?

I was good up until "air compressor" not to mention I'd have trouble finding a duck let alone one with a head on

@morbo3000

4 жыл бұрын

Asian grocery stores sell them frozen year round.

@colehinueber68

4 жыл бұрын

y all so funny... just make a quesadilla and get off the channel ... y'all lazy donkeys

@mengjiali1157

4 жыл бұрын

As Chinese who is obsessed with pecking duck, I seriously make pecking duck at home, it will take days but I will use a electric air pump,which is much cheaper and will do the same job.

Hoping to try this dish someday!

I want to send my nephew to apprentice with you guys

Yes yes more more

Used this recipe. It was as good if not better than most Chinese restaurants.

Fantastic. Love it. Thank you!

A step-by-step guide to making the ultimate Peking Duck-complete with crispy, flavorful skin and tender breast meat-at home. Get the full recipe in ChefSteps Premium: chfstps.co/220mMKt

@sdelgado2187

8 жыл бұрын

what's the recipe for the red chili sauce, please?!!

what can you use instead of an industrial air compressor.

@chefsteps

8 жыл бұрын

+Zane Osuna There are three ways to do it (and probably more if you get creative). The first and easiest option is an air compressor (recommended); the second is an iSi whipping siphon; and the third is a bike pump. In each case, the goal is to insert the air-blowing portion of the contraption into the space where the duck has been eviscerated, typically in the neck somewhere, and blow the skin up and off the flesh of the duck, as if you’re blowing up a balloon. Again, having the head, feet, and wings on makes this step a lot easier. chfstps.co/220mMKt

@ryu1970206

8 жыл бұрын

+Zane Osuna any CLEAN tubing and BLOW!!!lol no seriously even a straw will work just as well,if you're cooking at home,unless you sell peking duck for a living in which case i presume you will have all necessary tools ^^

@chengli1633

8 жыл бұрын

+Zane Osuna This is a poor man soluion: Use a chopstick and insert it between the skin and the flesh. Do it on all sides of the duck. Here in the Netherlands the Asian stores only sell frozen duck, blowing air doesn't work because the skin is damaged and the head is chopped of.

@dewinmoonl

8 жыл бұрын

+Zane Osuna I wouldn't be surprised if you can blow on it with your mouth and make it work. I've heard in China back in the days we use to skin pig by blowing air between its skin, so if you can do it to a large beast duck should be doable.

@apuat711

8 жыл бұрын

Industrial? That's a bit of an exaggeration, don't you think?

Duck is delicious,I love it Thanks for sharing

哈哈哈哈 youtube上最好的在家做烤鸭的教程 居然是外国人做的

Who’s here because of Yakuza Like a Dragon?

Dat crunch 😿

well done!! looks super delicious...

This is such great help for every cook who has an air compressor at home??

What the heck! He did it better than my country lol.

02:43 Will it still work if I blow in the air with my mouth? I cant afford an air compressor right now..

@johnnybravo1825

4 жыл бұрын

Use a straw lol and yes it works if your can blow hard enough.

@saichung6246

4 жыл бұрын

That's what they did back in the day. Or you could get your friendly neighborhood saxophone player

@KochariAsgar

3 жыл бұрын

you can move your hand throught the under the skin.That works perfect