Cantonese Roast Duck isn't the same as Peking Duck! | The best we've ever eaten! | The Woks of Life
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- Опубліковано 26 чер 2024
- This Chinese Roast Duck is the mother of all recipes-one of the most delicious and satisfying recipes we’ve EVER developed. It’s a Cantonese-style Roast Duck if we’re being technical (not Peking Duck, which we talk about in the video!). i.e., Those iconic roast ducks glistening suspended in Chinatown windows across the globe.
They’re a culinary masterpiece-admittedly an intimidating one to pull off at home. As you can imagine, we’ve gotten so many questions over the years-“do we have a Cantonese roast duck recipe?” As of last fall, when our cookbook came out, the answer has been a resounding YES!
The question is, is anyone out there brave enough to make it! We know many of you have earmarked this recipe for a rainy day, and now comes the video tutorial to make sure that you make a beautiful, glistening roast duck at home!
Full recipe is available now in our cookbook - find it from your favorite bookseller, or check your local library!
thewoksoflife.com/the-woks-of...
And as a bonus it’s on our blog too!
thewoksoflife.com/chinese-roa...
Check out similar air pump options here: amzn.to/3tVN86a
And metal skewers here: amzn.to/41ZWEBL
[Disclaimer: these are affiliate links.]
0:00 Intro
1:18 Peking Duck vs. Cantonese Roast Duck
2:20 Special eqiupment
3:03 Day 1 prep
3:20 How to prep the duck
5:20 Marinating the duck - Dry rub
7:17 Marinating the duck - Wet marinade
10:38 Sealing the duck - how to stitch the cavity
15:11 What the sealed duck should look like
15:24 Inflating the duck
17:45 Can you skip inflating the Chinese roast duck? (Slackers, take note!)
21:50 Hot water bath
24:08 Red vinegar bath
28:31 Day 2 prep
29:08 Roasting rack setup
31:18 Roasting instructions
35:17 How to cut a Chinese roast duck
43:49 Finished dish!
44:23 Taste test!
45:35 Bloopers :)
Thanks for watching!
- Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
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Music: Some/Hara Noda/epidemicsound.com - Навчання та стиль
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OMG this is a master piece! 🤤
Cantonese roast duck is one of my fav Chinese dishes and I’ve always wanted to replicate it at home! I enjoyed every second of your video recipe. Thanks a million for sharing ❤
Scrumptious, real deal, worth the effort.
WOW! YUMMMMMMMMMM! LOVE the family interaction! Just purchased my first at home cook Duck! Got to try this!
Loved this video, I can’t wait to try this on the next special occasion. Thank you!
🥳Yes!!!
Looks great and appetising…just like that. 😊👍
Your instruction is clear and informational! Thank you very much. I will make it on Valentine's Day. Mom (Barbara)
omg, I've been looking for a way to do this for YEARS!
I’m going to have to try this
I enjoy these ducks as often that I can buy them, making the trip to Ming's in Doraviil, GA...
Grew up eating this a lot! Love the recipe in your book. People forget that the skin needs pumping!
My sister does a Peking duck. It’s great to watch a pro at work. Thanks Chef.
Thank you, Alicia! 🙂
@@Thewoksoflife1 I just wanna know when your parents are being put up for adoption! Lol 😂
Wow u did a great job on the video
thank you so much! 😄
Well done, chef.
Great cameraperson & with little editing.
You are so wrong. What a tease.... 🤤🤤🤤🤤🤤 Looks so good.
oh yes this is a good recipe; this is the way! maltose is key, though honey can work okay. unfortunately, I followed a misguided recipe for Chinese roast duck earlier in 2023 that had me roasting my poor little duck dry with NO sealing, NO baths -- just a little dry rub on slightly scored skin -- for THREE entire hours (you just can't trust even reputable youtuber recipes sometimes -- almost anything could be different when you're cooking). I took it out after less than 2 hours, of course, but it was still SO dry. I managed to save it with broth but THIS is the right way to cook it; thank you!!! can't wait to do another one and do it right, like I have in the past.
Yikes!!! yes, this recipe has no dry meat in sight!
Great breakdown and the results look spot on. I've been longing for the goose version which is traditional in Hong Kong and China. Please make that one!
BTW I've been living under a rock and stumbled across your channel. Sub'd. 😂
hahah thank you! Ahhh a goose! Much harder to find stateside but if you followed this recipe and did the same steps just using a goose, we'd wager it would taste pretty great! We had delicious roast goose in Hong Kong and the flavors were much the same as with this duck. We'd probably need to do more research, that's not a bad place to start.
Hi Bill. Looks good but no duck around here AND i’m way too clumsy to do this. ❤️🐈⬛😎
Wish I was back in SF with its great Chinatown! I lived a couple of blocks away so I had my pick of fabulous food. My diet (and weight😉) were so much better.
Hahah well hopefully it was a fun video to watch. Sometimes we can all acknowledge our limits, drool a little, and then head over to our favorite Chinese restaurant 😅🤣
Duck's my favorite. It looks so moist and jucy, yum ! What was that very green veggie ?
that would be gai lan or chinese broccoli!
@@Thewoksoflife1 Nice conbo
We LOVE duck. I'm a Pitmaster (I'm from Texas ;-) & I have BBQed it as well as roasted it; but my husband is still more a fan of crispy skin on a bird. Still, this looks amazing & I heard a crunch when you were digging in at the end! lol. After all of this, could I just possibly toss his piece of duck in the oven on broil for a couple of minutes & maintain the overall deliciousness or will that ruin all of the hard work? It looks drool-worthy juicy!
Trust this recipe! Your husband will fall in love all over again with you after eating this…I promise 😅…used to have it every time I went to China town in Calgary….miss those days….orgasmic is all I can say! 😂
Thank you so much. I have never ate duck before. On Thursday I went to ALDIs and seen frozen duck and decided to buy and try it. Then I get on UA-cam and look for Duck recipes and this video was uploaded the same day I bought the duck. Just on time. Mine is in the fridge marinating till tomorrow. Can I cook it on convection setting instead of regular oven settings for better results? By the way this video propelled me to finally go buy your book. Been wanting to buy for at least 4 months now 🙏🏼
Wow, it was meant to be!!!! We hope it turned out great. So sorry we missed your comment. Convection is not needed, but let us know how it fared if you did use the convection setting. And thank you so much for grabbing a copy of the book! We think you'll love it 🥰
I prefer Cantonese roast duck. I find the skin to be very crispy so I don’t mind
Hi Woks of Life :) Can I make a (super friendly!) suggestion for your videos? Sometimes the dialogue is quite low compared to the interlude music. I turn up the volume to hear the speaking, but then the music comes in sometimes and it is very loud. Perhaps just a leveling-out of audio across the video. Just trying to help :) Absolutely love your stuff and wish I could [*edit] cook! along side you all!
Thank you so much! We're always trying to work on balancing the audio it can be tricky at times but we've been trying to max out the dialogue audio wherever we can on more recent videos as you're not the first to mention this. Boot strapping those video editing skills big time so appreciate this kind feedback!
What about using transglutinminase (meat glue) for the seal? It will add time, but cannot see getting an air tight seals with skewers. Thoughts?
We've never tried it-actually we'd not really heard of it until your comment, but that's a very interesting idea!
You have made me so hungry. I made a similar duck for Christmas, except for the inflation part. Where did that idea come from?
I grew up eating duck and my Grandfather never did that. But I have to say he did not oven roast his duck either.
I worked in a restaurant during college. The cooks just insert a drink straw beneath the duck skin and blew into it. I thought it was so unsanitary. Using the pump is a much better idea,
Not sure what chef was the originator of the idea, but it probably dates back pretty far as Peking duck is an old dish! It's thought to have originated as early as the 13th century! You can read more about it here: www.nationalgeographic.com/travel/article/peking-duck-complex-history-chinese-classic#:~:text=But%20for%20Peking%20duck%2C%20locals,capital%20of%20the%20Ming%20dynasty.
To paraphrase seinfeld - your cooking is making me HUNGRY! "
As a slacker, I will take note on not blowing up the duck, lol.
🤣😂🤣 we knew they were out there
Where can i get the air pump you are using to inflate the duck?
You can check out some of these similar options! The one we have is a bit old at this point: amzn.to/3tVN86a
I worked in a restaurant during college. The cooks just insert a drink straw beneath the duck skin and blew into it. I thought it was so unsanitary. Using the pump is a much better idea,
Any germs would cook off in the oven, but we understand the hesitation!
😮. The cook didn't pass out? 😂
Just tried the recipe and it was pretty good. The breasts are extremely flavourful, tender and juicy. The skin is caramelised nicely, too flavourful as well, but the fat didn’t render all the way through. the thighs were meh, The flavour didn’t get there so it was a bit disappointing I expected a treat but it was less flavourful than the breast. Would highly recommend trying it out! 9/10