How to make REAL TAKE AWAY crispy aromatic duck part 1
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- Опубліковано 9 лют 2025
- Crispy aromatic duck is a classic Chinese appetizer; the ducks are split in half and cooked by boiling in water with condiments and many different type of spices in medium heat for long period of time to absorbed the flavor and softness.
Once cooked the ducks are cooled down before being deep fry over high heat to make it crispy. The bones are then removed and before shredding the aromatic duck into small pieces and served with hoi sin sauce and salad wrapped in duck pancake.
Aromatic duck recipe
2 whole duck (2.8kg)
Handful of star aniseed
Few cinnamon stick
Few dried orange peel
Handful of bay leaf
A piece of ginger (about 120g)
Half medium size onion
Handful fennel seed
1 table spoon Sichuan pepper corn
Condiments
2 tablespoon salt
2 tablespoon MSG
2 tablespoon sugar
30ml light soy sauce
30ml dark soy sauce
Method
Cut duck into half from the middle; if you do not have a pot big enough to place half a duck inside, cut them into quarters.
Use a mesh bag or some cotton cloth and wrap the spices inside; place it in a pot along with all the condiments.
Place the duck inside the pot and submerge it under about 1 inch of water and place something heavy on top to prevent the duck from floating up.
Boil the duck in high heat.
Once the duck boils, maintain high heat and boil it for around 1 hour and 40 minutes (please note from when it boil, then time it for 1:40 minutes NOT from beginning).
Check from time to time to ensure there are plenty of water in the pot to prevent the duck from burning.
Turn heat off and leave it to cool for about an hour or so.
#aromaticduck #takeawayaromaticduck #aromaticduckrecipe
Retrieve the duck from the duck (you may want to wear some gloves) and remove the bones.
Wait for it to cool and deep fry at high temperature (180-190C) for about 5 minutes.
#crispyaromaticduck #aromaticduckrecipe
Made this a few times was lovely thanks for the recipe
Hey khoan!!! Been watching you for probably 10years now, since i was 15!!! I am pro chef now working in all kinds of award winning restaurants!! I started practicing with your videos, especially the chow meins ;)… always came out great, your methods are so good!!! So thank you so much, for the duck, how can i cook it and keep it for when i get an order from a customer? Can i keep in the fridge then flash it the oven or something when have order?
yes
Good man Khoan you have red my wish :) this is what i needed to know how you prepare duck before deepfrying because crispy duck in kung pao sauce is my favorite duck dish thanks a lot
+Richard Batla Glad to be of help :)
Brilliant video Khoan. One of my favourite feeds, aromatic duck. I've never tried the infusion bag method. Looking forward to cooking this. Thank you for such informative videos.
+Robert Jackson You will love it Robert, it's very nice.
+Khoan Vong I've got one in the pot right now:)
+Robert Jackson love have your feedback on it Robert😊
It went down a treat Khoan. In fact I never got any. The kids ate most of it, I had the bones left:) I'm buying another duck tomorrow just for myself. The infusion bag worked well. Less mess than the method we've been using. Your 1 hour 40 minutes was perfect timing. I always forget it's on the boil and she gives me into bother when I over cook it! Used a timer and the duck was perfectly cooked before frying. Nice.
+Robert Jackson wel did better than you, i got one bite .😊
yeah, thats why i said best to make as much as you pot would take... because its really nice.
Thank you for being so generous of sharing your ideas. My mom prepare it the other way she let it simmer with coke or 7-up with condiments. I was impressed by you. We will definitely try it. We do have duck in the backyard my brother raised some.
+Angel Tucker Wow! free range duck!
You will love this dish, it's very tasty.
Thank you for making these videos, you are very helpful!
Hi, those are Indian bay leaves you're using right, not the Mediterranean kind?
+Matt Wilson Not so sure Matt. It just says bay leaf on the package.
Khoan Vong No worries, I'm pretty sure there'll be the Indian/Asian type. They have more of a cinnamon taste.
4:15 LOL !!
I love it - the arse - a famous Chinese expression
Half an aromatick duck is NOT a starter. How come every chinese takeaway has it placed in the starter menu? It usually costs 16 euro which is double the price of most of the main courses. This is clearly incorrect. How can something so obviously wrong be so widespread? Edit 16 February: I got a chinese takeaway today and the quarter duck was 10 euro and the half was 18 euro but the duck main courses are all 8.50 euro. WHAT THE HELL????????????????????????? HOW CAN SOMETHING THAT COSTS MORE THAN DOUBLE THE MOST EXPENSIVE MAIN COURSE BE A STARTER????????????? THIS IS MADNESS!!!!!!!!!!!!!!!!!!!!! I surely cannot be the only person who thinks this is bizarre.
Since when did it have anything to do with price? Quantity and content is what decides it.
we have a chinese restaurant here in Portugal - Albufeira, and we have the same pricing, half aromatic duck is priced at 16, thats because main course ducks are roasted ducks and each portion is served with only 1/4 of the duck, but in the meantime, a half crispy aromatic duck costs 16 which is totally correct and 1/4 of crispy duck should cost about 10 euros.
Please note that crispy aromatic duck is much more time consuming to cook it.
Hey khoan!!! Been watching you for probably 10years now, since i was 15!!! I am pro chef now working in all kinds of award winning restaurants!! I started practicing with your videos, especially the chow meins ;)… always came out great, your methods are so good!!! So thank you so much, for the duck, how can i cook it and keep it for when i get an order from a customer? Can i keep in the fridge then flash it the oven or something when have order?
yes.