Ive made the duck. It was a two weeks process because i first had to order the spices and sauces. I also ordered a whole duck from amazon. I let mine dry overnight, from evening until midday next day. I also used my George Foreman rotisserie to roasted. The end result was delicious. Next time i need a bigger duck, my kids are little piggies. Thank you for sharing your recipe.
I'm making this for Thanksgiving this year. I'm making 3 ducks. It's our Vietnamese turkey. I have 2 1/2 days so I'll let the duck dry out well before cooking. Thanks so much for you & your channel. You're amazing. It's lovely to see Vietnamese people shine in the world. I've lived in the US since 1981 but deeply connected to my roots. I returned in 2018 for one year to teach English. What an amazing country!
I am saying this with utmost appreciation. I followed your method, to exact detail. And by far, this is the best home made duck I've ever had. I will go actually as far to say this is the best duck I've ever had. Thank you for this. Friends and family really enjoyed it. And I did make 6 ducks at 2kg each following this method. Thank you again. People please follow this recipe. A godsend. Birmingham, UK
Well I don't know about everyone else, but as soon as I read duck in the title you can count me in, thanks for sharing your recipe! It truely sounds amazing!
As a postscript to your recipe, here's what I do with a leftover roast duck, especially the backbone, head, wingtips, leftover meat and bits and pieces left after devouring all the prime yummy parts. Don't throw away those bits, it'll make a delicious soup that's perfect to serve with everyday meals. Add to the duck bones double the quantity of finely sliced Chinese bitter mustard leaves (called "gai choi" in Cantonese, "kuak chye" in Hokkien etc.). The slight bitterness in the veg will balance the richness and oiliness of the duck and it won't be cloying and overly fatty. Add also 2-3 slices (to taste) of "asam gelugor" (bot: garcinia atroviridis, or mis-named "tamarind slices"). It's a souring agent, related to the mangosteen fruit, that once again, helps temper the oiliness of rich and fatty foods and adds this elusive, sour tang that brightens the taste. Simmer the bones, mustard greens and "asam gelugor" for 15 minutes or so until the vegetable becomes really quite soft. Add a cut up tomato in the last few minutes to soften up. Taste and adjust seasoning. Serve the soup hot, with hot green chillies broken up into the soup, as well as a dash of brandy for those who like it! Keen foodies might notice that this is my family's simplified mash-up of a couple of local Malaysian dishes, "item tim" (Nyonya duck soup with preserved mustard greens) and "chai boey" (Chinese New Year's "stew" made with all the leftovers for the lunar new year festival). It's a quick and easy thing to throw together... I save any leftover roast duck bits ready to make this when I get to the market and see that special bitter mustard on sale.
This might be the most complex and most glorious duck recipe i've ever seen. you have inspired me a great bit. I make duck as a family tradition. My Father always made it as a new years meal. unfortunately i live with people who don't care for duck. But that does not stop me. Thank you again. Loved your video! :)
Dear Helen, It's been years since I found your duck video. I am so thankful there's such a thing as an "easy way" to cook a duck. Every Thanksgiving my husband would insist that we prepare roasted duck instead of the traditional turkey :) I cannot thank you enough. After several years of following this recipe I am confident to say I have become a duck expert hahaha With kind regards, Jordan Droxford Missouri, USA
Based on the sub below in Vietnamese, Helen meant for you to put the 4th sauce in the microwave for 15 seconds, NOT 15 minutes!! She just misspoke so I thought I’d clarify for those of you who have a chance to follow this recipe. Good job once again em gai Helen!
Thanh Nguyen Thanks. As a designer, details are a must for me. I’m proud of Helen as she works extremely hard to bring quality contents for all to view on a regular basis. Thank you Helen!
Truly speaking,Roast ducks look yummy ,and the guide is so charming...... (Thật tình mà nói,Vịt quay trông ngon lắm,và người hướng dẩn quá duyên dáng.....)
Helen, thank you for your roast duck recipe. Yours was the best I found and my duck came out so delicious, i wish i could leave you a picture but I don't know how. Thanks gain, you are very likable love your smile...and of course your recipe
Save the part when you mentioned "15 minutes in microwave" for the 3rd mix (to rub the bird skin), which in fact was 15 seconds when displayed in vietnamese, the rest of the content of this vidéo is clear, concise, well illustrated and very easy to follow. I particularly like your add-in of vietnamese/Chinese terms alongside the English description. Carry on the good work !
Very interesting. I'm cooking a rotisserie duck for Christmas Eve, Want that super crispy skin without a thick layer of fat, so I've been pricking it with a fork (just the skin, not puncturing into meat) and scored the skin. Completely different style, but this recipe looks delicious too.
Thankyou so much my friends I love all your video cooking do wonderful, next video could you try to do ( soi char siu & ga char siu ) it’s very favorited in Vietnam Cho Ba chieu ( soi ga va char siu )
Nice recipe.I do normally fry in the hot oil to keep the duck skin crunchy after marinade.After that cooked in the oven.Anyways thanks for your sharing.Good job.
Oh how I hate this video Helen 😂.. I've just finished dinner and thoughts to browse the net for some Chinese cuisine recipes. duck being the order of the day as, it is my favourite white meat. only to land on this mouth watering recipe. as much as this is making me more hungrier I can't help myself but to continue watching this video to the end. Now, trying to see what the Time is so I can run out the back door and see if the Chinese restaurant up the road is still open... And absolutely fantastic recipe's. a must try.... Thank you 😊
I LOVE it!! I was hoping for more duck recipes the other day and you delivered! Your duck looks amazingly delicious. I loved the color when you first brushed on that sauce. BTW, I love the new graphics you are using when you list the ingredients on the screen. It looks professional now! And you look really pretty in that shade of red. :)
Cảm ơn Helen đã chia sẻ món vịt quay nhìn hấp dẫn quá ,mình sẽ thực hiện ngay món này vào dįp giáng sinh này, mình phải làm hai con vįt mới đủ cho gia đình mình 😁,góp ý một chút là mình có tháy trong 1 video khác, hö để một cái khay đựng nước dưới ngăn dưới cùng thì mở vịt sẽ chãy xuống đó và không bắn tứ tung, chứ Helen thề không làm nữa thì lấy ai chỉ cho tụi này làm những món ngon đây hìhì. Và Helen mua ở đâu được cái đồ tỉa hành ngon quá. Mến chúc Helen và Quý Quyến một mùa Giáng Sinh an bình ,mạnh khỏe ,hạnh phúc nhé.
![[cc] Cách làm vịt quay Bắc Kinh da giòn, chuẩn vị của người Hoa/How to make a perfect roasted duck.](http://i.ytimg.com/vi/1TwnKWziYR0/mqdefault.jpg)
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
Ive made the duck. It was a two weeks process because i first had to order the spices and sauces. I also ordered a whole duck from amazon. I let mine dry overnight, from evening until midday next day. I also used my George Foreman rotisserie to roasted. The end result was delicious. Next time i need a bigger duck, my kids are little piggies. Thank you for sharing your recipe.
I'm making this for Thanksgiving this year. I'm making 3 ducks. It's our Vietnamese turkey. I have 2 1/2 days so I'll let the duck dry out well before cooking. Thanks so much for you & your channel. You're amazing. It's lovely to see Vietnamese people shine in the world. I've lived in the US since 1981 but deeply connected to my roots. I returned in 2018 for one year to teach English. What an amazing country!
I am saying this with utmost appreciation. I followed your method, to exact detail. And by far, this is the best home made duck I've ever had. I will go actually as far to say this is the best duck I've ever had. Thank you for this. Friends and family really enjoyed it. And I did make 6 ducks at 2kg each following this method. Thank you again. People please follow this recipe. A godsend.
Birmingham, UK
WOW! 6 ducks can feed an army :) I am so glad it came out great! Cheers!
Sukh Capital S l
Let me go faint due to the deliciousness of your roasted duck. GREAT JOB HELEN !!
Well I don't know about everyone else, but as soon as I read duck in the title you can count me in, thanks for sharing your recipe! It truely sounds amazing!
Love your videos. Thanks you so much . Pls need beef Drunken Noodle recipe and pepper steak recipe thank you so much.
As a postscript to your recipe, here's what I do with a leftover roast duck, especially the backbone, head, wingtips, leftover meat and bits and pieces left after devouring all the prime yummy parts. Don't throw away those bits, it'll make a delicious soup that's perfect to serve with everyday meals.
Add to the duck bones double the quantity of finely sliced Chinese bitter mustard leaves (called "gai choi" in Cantonese, "kuak chye" in Hokkien etc.). The slight bitterness in the veg will balance the richness and oiliness of the duck and it won't be cloying and overly fatty.
Add also 2-3 slices (to taste) of "asam gelugor" (bot: garcinia atroviridis, or mis-named "tamarind slices"). It's a souring agent, related to the mangosteen fruit, that once again, helps temper the oiliness of rich and fatty foods and adds this elusive, sour tang that brightens the taste.
Simmer the bones, mustard greens and "asam gelugor" for 15 minutes or so until the vegetable becomes really quite soft. Add a cut up tomato in the last few minutes to soften up. Taste and adjust seasoning.
Serve the soup hot, with hot green chillies broken up into the soup, as well as a dash of brandy for those who like it!
Keen foodies might notice that this is my family's simplified mash-up of a couple of local Malaysian dishes, "item tim" (Nyonya duck soup with preserved mustard greens) and "chai boey" (Chinese New Year's "stew" made with all the leftovers for the lunar new year festival). It's a quick and easy thing to throw together... I save any leftover roast duck bits ready to make this when I get to the market and see that special bitter mustard on sale.
Throw them into a “Laab”. 🤭😉
Hey, thanks for the tip. I usually make rice congee soup with the left over
This might be the most complex and most glorious duck recipe i've ever seen. you have inspired me a great bit. I make duck as a family tradition. My Father always made it as a new years meal. unfortunately i live with people who don't care for duck. But that does not stop me. Thank you again. Loved your video! :)
I’m preparing this for Christmas dinner tomorrow and it’s already looking good
I might do this for Christmas. That's when I can find duck in the store. Thanks for the inspiration Helen! Keep making awesome videos!
+Tamara Tamtam Morris Yay! You can start with the wine now :)
Vậy là học được cách chế biếng vịt quay giòn từ bạn Helen
OMG I’m drooling chi Helen!! This looks so good. Thank you!!
Instablaster.
You got me at roast duck! Thank you for making roasting a duck less intimidating & doable to make in our own kitchen. Loving the videos!!!
Dear Helen,
It's been years since I found your duck video. I am so thankful there's such a thing as an "easy way" to cook a duck. Every Thanksgiving my husband would insist that we prepare roasted duck instead of the traditional turkey :)
I cannot thank you enough. After several years of following this recipe I am confident to say I have become a duck expert hahaha
With kind regards,
Jordan Droxford
Missouri, USA
You are so welcome! Thank you for this sincere support 😊
Based on the sub below in Vietnamese, Helen meant for you to put the 4th sauce in the microwave for 15 seconds, NOT 15 minutes!!
She just misspoke so I thought I’d clarify for those of you who have a chance to follow this recipe.
Good job once again em gai Helen!
+DeDarin Tran you are right. I did insert a text in the frame in English to correct it.
DeDarin Tran
Thanks bud. Your attention to detail is unparalleled.
Thanh Nguyen
Thanks. As a designer, details are a must for me. I’m proud of Helen as she works extremely hard to bring quality contents for all to view on a regular basis. Thank you Helen!
DeDarin Tran if ur attention to detail was so great you would have noticed that helen did insert a text saying she meant 15 seconds not 15 minutes.
Kim Le
I am dumb deaf and blind Kim.
Read what Helen wrote to me.
Smile!!!
Wonderful and thank you Helen.
This is excellent Helen. You have been "Upping your game" recently. It shows.
+MASH 4077 Thanks so much :)
normely i dont eat duck but u make my mouth watring yummiezzzz hats off for helen
helen i love your people and i love your lovely healthy food bless you
Truly speaking,Roast ducks look yummy ,and the guide is so charming......
(Thật tình mà nói,Vịt quay trông ngon lắm,và người hướng dẩn quá duyên dáng.....)
Helen, thank you for your roast duck recipe. Yours was the best I found and my duck came out so delicious, i wish i could leave you a picture but I don't know how. Thanks gain, you are very likable love your smile...and of course your recipe
It looks delicious,I will tray it as soon as a can!
i like your clips, short clips but enough to understand and follow .thanks
Thank you for this description and recipe...all the details you mention...This really is a project for x-mas!
Cám ơn Helene, nhìn vịt quay hấp dẫn quá 😀
Nếu mình có hai trái tim mình sẽ tặng cho Helen một 💜
Thank you Helen. Really enjoyed the video
Wow 😮 look so good. Thank you for for teaching . 👍👍👍👍👍
Save the part when you mentioned "15 minutes in microwave" for the 3rd mix (to rub the bird skin), which in fact was 15 seconds when displayed in vietnamese, the rest of the content of this vidéo is clear, concise, well illustrated and very easy to follow. I particularly like your add-in of vietnamese/Chinese terms alongside the English description. Carry on the good work !
Looks delicious! I want roast duck for thanksgiving instead of turkey now lol.
Nailed it Helen! Looks great, could almost smell it!
Just what I’m looking for. Thank you!!
thank you for sharing this now i will follow the instruction how to cooked the duck
Hope you enjoy!
Give me a thumb up if you guys have a same opinion with me that the qualities of recent Helen's videos is getting better and better
xem bang doi chiu
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AVIA - Flight Review
so glad you included the cutting part!!! I don't have my parent's kitchen so scissors work well instead of a butcher's knife :D
The best duck ever! Danke für das Video, liebe Helen!
I wish I could upload a photo - I found one from the famous birthday duck. It was soooo crispy!
Helen this is so good, thank you for these great teaching recipes!
YES YES YES YESSSS THANK YOU THANK YOU THANK YOU...... OH MY GOODNESS I CANNOT WAIT TO COOK THIS!!!
The best recipe.perfect cooked
You are adorable! Really easy to follow. Thank you!!
I'm literally drooling while watching this! Omg u're an expert ❤️🍗😍
Troi ui ! Sao ma thâ'y hâ'p dâñ qu'a !!! Ca'm on cô ga'i Viet duyên da'ng nhé
Duck lo mein yummy! Duck every thing YUM Many ways to do duck> i like it in orange juice or pine apple juice too AWESOME THANKS FOR SHARING CHEERS
My mouth is watering!!!!!!!!☺️☺️☺️☺️☺️☺️
I thought I heard DUCK PAN... lol, Beautiful vlog, beautiful recipe, drooling here all the way..
Helen very good roast duck thank you very much🤟💐🇻🇳
Very interesting. I'm cooking a rotisserie duck for Christmas Eve, Want that super crispy skin without a thick layer of fat, so I've been pricking it with a fork (just the skin, not puncturing into meat) and scored the skin. Completely different style, but this recipe looks delicious too.
Best roast duck recipe so far.....
POWERFUL🎈🎈🎈🎈🎈 AMAZING DUCK HELEN'S THANKS😊🐔 FOR YOUR TIME AND SHARING YOUR GIFT YUMMY. ● BROWN FAMILY DAPHNE COTTON. 💜
My god this is amazing! Also quite technical though..
Thanks for sharing Helen. I am making one right now. Love your cooking.
Love you Helen
Thankyou so much my friends
I love all your video cooking do wonderful, next video could you try to do ( soi char siu & ga char siu ) it’s very favorited in Vietnam
Cho Ba chieu ( soi ga va char siu )
Look how soft the duck is after being roasted yummy
Cute, intelligent, and brilliant .
the color looks so good
Thanhyou very much Hellen a duck look nice and yummy.I will do it.
Mouth watering goodness! Please do a video on how to debone chicken/duck.
Helen I have been a fan since your early days, and this video is now my favorite! Congrats and I wish you many more successful adventures in food!
Perfect!!!
Thank you Helen🙌
Hi Helen from San Francisco California. I love how you make it look so easy and give your fans like myself hope that we can cook it for our family.
Very informative cooking crispy duck. I wonder if you dip fry the whole duck instead using an oven. Love it.
Love it!!! Thank you for sharing!!
Nice recipe.I do normally fry in the hot oil to keep the duck skin crunchy after marinade.After that cooked in the oven.Anyways thanks for your sharing.Good job.
Im watching this video..its like its so hard to prepare but i love to do it.... i will try this recipe...thank you
It''s not that hard actually. But it takes time :)
I will have a try today. Thank you so much❤
Hope you enjoy (^///^)
Great video, and you just seem like a amazing person, wonderful personality, thanks for sharing
Thanks for sharing Helen. I made one today. It's delicious. Love your cooking.
Great!
Oh how I hate this video Helen 😂..
I've just finished dinner and thoughts
to browse the net for some Chinese cuisine recipes. duck being the order of the day as, it is my favourite white meat. only to land on this mouth watering recipe. as much as this is making me more hungrier
I can't help myself but to continue watching this video to the end.
Now, trying to see what the Time is so I can run out the back door and see if the Chinese restaurant up the road is still open...
And absolutely fantastic recipe's.
a must try....
Thank you 😊
Helen: you are so beautiful in this video and adorable. I enjoyed watching the roast duck method and think you are GREAT!
Your smile is heartwarming.
Thank you so much :)
Wonderful duck Helen.... Thank you for sharing....Cheers Jeff
Ngon quá chị ơi! Cảm ơn chị đã chia sẽ!
cảm ơn cháu chia sẽ ❤🌹.
Helen cảm ơn nhiều ạ 🥰
Look so very good duck
This looks delish I will be trying this soon thank you
Looking yummy, and the duck looks nice too
Luvly the time and prep is worth it yum
Thank you for sharing. 🙏🏻😊
hey, i have the cookbook in the background! and i love it and the recipes and pictures!
+PinkeeLee High Five!!!
I'm from India I like your all videos
Rat tu hao ve em. Lop tre VN dang tin cay! Mong se co nhieu Helen trong moi linh vuc. Cam on rat nhieu
This looks amazing! I'm thinking about making this for my family on thanksgiving 😄
Wait Helen is the Mai Que Lo wine essential to the taste? And does it have to be over a month?
+Nancy Le It is nice to have but not a must :)
Hi Helen what's up,your roast duck is so yummy,my mouth is watering right now...
You are cute,.. and easy to follow the recipe and making process..
Wow incredible job once again.
+Wambert Thank you :)
woW amazing. thanks, for this, great recipe. i would, love to do this nad and enjoy eating.Godbless.
I love the way you slide duck
I LOVE it!! I was hoping for more duck recipes the other day and you delivered! Your duck looks amazingly delicious. I loved the color when you first brushed on that sauce. BTW, I love the new graphics you are using when you list the ingredients on the screen. It looks professional now! And you look really pretty in that shade of red. :)
+Doodah Gurl Thanks dear. Always nice to see your comment :)
Whoa!!!!!! Congrats! You are GREAT! Thank you!
Hello Helen. Thanks for the recipe. I was looking for a good Duck recipe. This is IT. End of this week i Will try to make this. Thanks again
Thanks a lot ,everyone has a closed ,family recipe.
Great video. Great information. GREAT RESULTS! I'm looking forward to ree more authentic food recipes . Love ya!
Chị Helen mà mở nhà hàng thì khỏi chê
WELL DONE, THANK YOU. YOU ARE THE BEST
Great duck
Cảm ơn Helen đã chia sẻ món vịt quay nhìn hấp dẫn quá ,mình sẽ thực hiện ngay món này vào dįp giáng sinh này, mình phải làm hai con vįt mới đủ cho gia đình mình 😁,góp ý một chút là mình có tháy trong 1 video khác, hö để một cái khay đựng nước dưới ngăn dưới cùng thì mở vịt sẽ chãy xuống đó và không bắn tứ tung, chứ Helen thề không làm nữa thì lấy ai chỉ cho tụi này làm những món ngon đây hìhì. Và Helen mua ở đâu được cái đồ tỉa hành ngon quá. Mến chúc Helen và Quý Quyến một mùa Giáng Sinh an bình ,mạnh khỏe ,hạnh phúc nhé.
Helen's 💐very good thanks👍🇻🇳
I don't see a Natalie anywhere. You disappoint us Natalie.
Why the duck meat still looks pink , seems like not done yet!!??? duck skin color is perfect. Thanks for sharing!
Well done Helen, my next try from your recipe will difinitely share. Happy new year.
Looks hell good