How one of New York’s Best Peking Ducks is Made - Prime Time
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- Опубліковано 25 вер 2024
- On this episode of Prime Time, the Meat Hook butcher Ben Turley and Brent Young visit Decoy in New York City, where chef Joe Ng shows them how to make Peking Duck.
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What a generous man. Unlike most , the chef actually revealed almost all his secrets in making the perfect peking duck, even going into detail. Really educational.
Yeah, very delicious looking duck recipe. but who would make it at home anyway.
@@auliaali5197 Lots of food enthusiasts. Especially if they wanted to start their own restaurant/ stall.
@@cheshirecatc4887 didn't think about that on you comment. Yes, I guess you're right
It's one thing to show the steps, but there's decades of experience and technique that can't be copied.
I think this is just because peking duck is very common so there is no secret to make "the peking duck"
As I eat my Hot Pocket while watching the Peking Duck, I now know what my dog feels when he eats his food while watching me eat my hot pocket.
Ahhahah mate I'm dead you're cheeky asf 😂
Stephen Webb lmfao
I like this.
It’s a vicious circle.
Hahahhhh you made me laugh
Had Peking duck in Beijing, I was in the non tourist part of the city and found small place doing only duck... I ended up eating duck for 4 times in one week... one of the best things I have ever eaten... Thanx for sharing this video
I'm curious how that compares to a big well known place Da Dong or Siji Minfu. I ate at siji minfu and it was crazy good but I'm sure there are small mom and pop places that are just as good or better for a small fraction of the price
Props to the first guy who experimented with blowing air into the carcass.
they used to use they're hands to loosen the skin
He was caught doing something he shouldn’t have to a duck carcass and BOOM! Peking Duk
@Tired AF Wanted part time/full time duck blower. Please send resume and videos of ducks you have blown in the past
Yeah back in the day there was a duck blower he was a fat dude sitting in the corner of the kitchen on the ground his job was to take a duck and blow into the neck
Same guy eventually went on to develop the Macy's Thanksgiving Day parade....! 😉
What a genuine chef! The spirit, the food appreciation, the dedication to every step. Anything a chef like Joe Ng makes will be great. Peking duck is a world class dish, but the way he approaches the dish is even better. Thank you chef Joe Ng!
I watch alot of these later at night when i want to relax before bed. I think this guy not only giving you all the details but even educating you on why he is doing all of it is amazing. Its to me seems like a true professional that is proud of what he does and wants to continue it. I also very much enjoy the fact that he seems super nice and instead of showing you how to make the "taco/egg roll" at the end he made it like he would and then offered you the first bite and then i believe made another so that both of you got something very similliar before he made one for himself.
I would go here if i was ever in NYC just because of the hospitality of the chef. if he is this nice i can only hope that his workers/resturant is the same thing and that i can get behind.
No secrets, all the way to time and temp! That’s amazing.
What a cool chef
Nobody would do it anyway because its hard work, maube just one or two
The secret is in the 'salt', which has been already spiced up beforehand with 5 Spice Powder (gazillion variations and even if you had the exact ingredients right the ratio is crucial) and most probably 13 Spice Powder (another type of spice mix used by many chefs in china).
Had a friend was a athlete and he went to Beijing in 2008, the unlimited Peking duck that was provided for everyone stayed in that Olympic hotel, was one of the best time he had.
That's excactly what commies do ! They always please the westerner ,treat them good ,then you won't be able to notice that Chinese people is struggling for life everyday.
Point out a mistake in the videos. Peking Duck comes from Beijing, which in the old days called Peking. However, this dish initially comes from Nanjing, which is the south part of China. Nanjing used to be the capital of china 600 years ago, the emperor at that time decide to move the money to Beijing. The emperor at that time loves this type of duck dish, So when he moved to the capital, he brought a group of ducks. Also he bring this dish to Beijing, from then on, it is called piking duck.
In China, it is now called Beijing Duck. Duck in China are far superior to any other country.
Carmine Robert Allocca idk, personally I like my duck with a side of freedom and safety.
@@Remag1234 Oregon has far superior ducks my friend
Peinan duck
But now Nanjing duck and Beijing duck are two things....
They said duck so much it didn’t sound like a word at the end
7:25 He even said puck
Semantic saturation
he said "park" instead "part"
Look how humble he is.
Very rare nowadays.
Respect CHEF.👍
This Eater editing is nice. When Nixon went to China they served him Peking duck. Anthony Bourdain checked out the best Peking duck and it took him to the southern suburb of the capital. Apparently, the type and quality of duck mattered too.
"This is plain water" "So this is plain water. Any Seasoning?" No... Thanks Brent. LOL
Hahahaha. 😂
Thanks Brent !
Not water from an aeroplane? Iv been doing it wrong, I wondered why it tasted all altitudey
In the restaurant that Ive worked in, there's a few more extra steps. Especially at the finishing touch which is to hold the duck over a wok filled with hot oil then using a ladel to pour the oil over it.
"Make crispy"- in Chinese accent of course.
The purpose of inflating the duck skin is to have the pressure force the fat through the skin when hanging. Its amazing how effective it is. It’s crucial not to pierce the skin anywhere, so as not to have leaks. Thin skin areas are tricky. I once actually used a bicycle pump to inflate. Now that was a two person job! I hung it overnight in our shower - I know, so much for food safety guidelines! But results were great!
I'm trying to learn myself how to do it. I bought a small handheld bike pump off amazon it works better than the big ones. I have the duck hanging in my mini fridge so we'll see how it goes
I'm taking my self out on a date to enjoy this magic.
Oh ,now you are talking dirty to me !
🤣😂
This guy just made duck tacos with pico de gallo, this would sell like cocaine in mexico.
cgr88m Am from Mexicano myself and your right fully This would sell like cocanine
@@joeattwood2816 yeah man I'm from tamaulipas
@@buckee3178 How old are you
Duck is typically pretty expensive. Otherwise it would be more readily available.
@@metalheadblues yeah man I've had duck confit tacos and theyre delicious, i think duck is expensive because they aren't mass bread like chickens are.
This is the type of chef that sticks with you after youve worked with him.
Tells you what to do and exactly why, and a positive attitude about it the whole time
Chef did an absolutely fantastic job explaining what he was doing and why.
Damn this boss is actually a great person, he has a great personality and is really straightforward and cool. He also shows pretty much EVERYTHING that goes into making it which not a lot of chefs are willing to share, great man peking duck is also one of the world's finest foods absolutely incredible stuff 👌🙌💪💪👌
How do you feel about it not being overcooked?
Where’s the recipe???
"That's the most John Carpenter thing we've ever done" brilliant and I have to agree
My friend Jake accidentally called this “lurking duck” once and it was officially one of the funniest thoughts ever
nick "my friend Jake" yaeger
Always watching.
Untitled Goose Game
I’m loving all these prime time episodes
This restaurant was featured on Worth It's Peking Duck episode.
Why is there so much raw duck hanging next to and touching hanging cooked duck?
@@firehawk12164 Duck is not a germ bomb like chicken is that's why you can eat it slightly pink. Also that chicken wasn't done it's drying too, to be made as crispy chicken.
@@firehawk12164 if it truly was a health hazard, the place would've been shutdown ages ago lmao
@@invertedcrayon indeed! hence my question. Makes sense as they are semi-sterilized on the outside, just thought it was odd
It wasnt
Those ducks are eerily, smiling...now I know what the dad in A Christmas Story was talking about
Folks, when the chef says "sugar," he means Maltodextrin Syrup. You can find it in any Asian grocery store. This combination of Maltodextrin, red vinegar, and water (or water and rose wine) is ladled over the duck repeatedly every half hour or so during roasting. Also, he didn't show the day-long drying process between scalding and basting-roasting; you can see some ducks drying behind the oven around 5:28.
He explains everything so well!
'the jowl is more expensive than the meat'
*Smiles in whole animal butcher*
Pork Jowl is great
@@S0liD4CE pork jowls is the fattiest part and more glands. Make sure you remove them before cooking.
Me doing this at home, blows air Into the duck :
"Moooooooooooom the duck exploodeedd"
"WHAT YOU MEAN THE DUCK EXPLODED"
8:22 He got the first rolled and just stared at his partner while eating it! Savage! 🤣🤣
Great video, Aussie Chefs showed interest, respect and class!
They're not Aussie? 🤔
Hey Ben, I am Vince from the old Second Stop Cafe!!! Love the channel my friend!!!
Is it me or the hanging ducks expression just like " Heeeyyyyyyyy"
I like the chef's no nonsense attitude.
Looks amazing. It's been a good while since I've had Peking duck.
Traditional Peking Duck has crispy skin, and is served with fresh green onion.
哈！北京烤鴨是開爐掛烤，這是南京式的閉爐掛烤，接近廣東香港的燒雞燒鴉烤法。
不過就一般餐廳而言，除非專賣烤鴨，不然閉爐比開爐容易也較方便，尤其是外國。
鄧運霖 焖炉烤鸭在北京也是比卦炉历史更早的
這個華裔廚子層次非常低，不懂，裝懂，就胡亂說。這種層次低的視頻傳播不入流的錯誤解說及資訊，總是把本來直截了當、簡簡單單的好事兒搞得顛倒敗壞。
这也太垃圾
About the oven, there's regulation of the city. It's really depends on that.
The way of roasting, Hong kong/cantonese ways hv more procedures to make the skin crispy, decades ago,上糖/ 麥芽糖調整成份比例也各有特色。
I'm here because tomorrow is Thanksgiving 2019. We are a small family of only 3, but those other two losers want ham. So Daddy is making Daddy a pair of ducks! Yes I realize we just cut turnkey out of the equation altogether, but there you have it. So, Happy Ducksgiving, everyone!
A man form beijing tell you that，this is not the traditional and even good peking duck. There should not have any wrinkles, the skin need to be so crispy and have the crispy noise, and need to and have to be cut into exactly 108 thin slides in front of the customer.
GIVE US MORE PRIME TIME! GET BEN AND BRENT ON MORE EATER SHOWS! MORE BEN!!! MORE BRENT!!!
Chef: Smell.
He: Sniff through duck's dead ass and say oh! That smells so good.lol
They all look so happy - the ducks I mean!
I remember ordering this from the chinese resturent every once in a while at my dorm, best food I ever has besides my moms enchiladas and sushi
Im drooling. Definitely having Peking duck for dinner tonight.
Joe Ng is a master of the craft. It's cool to see him on the show!
The appearance of the product isn’t that great and it does not show that crispy. This is really overrated if you a fan of Peking duck. Not being judge mental just an opinion
@@FamousAnonymous888
Your opinion is judgemental despite the disclaimer.
Dude with the white hair is so into it I love it
Quote of the episode: "thats the first time I've pumped air into the carcass of a duck" what other carcasses have they pumped full of air? 😂😂😂
It's pretty much common to pump air right beneath the skin of carcasses, it helps to separate it from the body. I've done it once to a deer and I know several people doing it to pigs.
I panfry slices of Serrano peppers in peanut oil and use those for garnish in the pancakes myself.
Don't mind me, I'm just PEKING on in here!
Passion for food I’m gonna duck out of here
I was glad to see that that the flesh of the duck was retained with the skin for consumption inside the pancake. With one exception, the Peking duck dishes I've had in the last 30 years have always been served and carved as skin minus the flesh, the latter cooked later as a second course, often not that enjoyable. The exception was in the mid-90s when I had a Peking duck at Ken Lo's Memories of China in London (chef But) where it was served skin and flesh together as the filling for the pancake, Hoisan sauce, scallion, etc. I was with a friend from Peking and she declared Chef But's Peking duck better than any she had ever had back in China.
yes I had that too. you have to ask for it that way. you can also get the carcass made into a soup. in China we paid 120 yuan for a entire duck. which is about $20. was considered quite a bit for a meal. considering a bowl of noodles was only 10yuan. back in 2009.
This looks delicious man gotta hit the west side for this one 🤙😋
“Employee’s benefit, go home”
Gold
You can really find everything in New York.
It's an amazing place 😭❤️💪🏾
yeah pretty much u can find any types of drug
@@Ollymin and weed
You can find properly made Peking Duck in almost any decently sized city though.
The thing is tho NYC doesnt have anything. It all has to get shipped and trucked in. So the best place to be would be at the duck farm in canada.
My favorite dish with the cold noodles as a side dish. Only at Peking Duck on Mott Street in New York. No, I'm not an employee, just a very happy customer of there's. Been eating there for over 40 years. It was better however before they modernized it. Their prices went up when they did. But the ducks and noodles are the same. Just more expensive.
A tip from an experienced Peking duck patron. DON"T let them take the frame of the duck back into the kitchen and strip the meat from it for some of their other dishes. Insist that they chop up the frame AND LEAVE THE MEAT ON IT and bring it to the table. Check the duck out carefully in front of the server so that he knows that YOU know where the meat is. You paid good money for the duck, get the whole duck. Great eating from the frame as well.
Also, only use the hoisin sauce, cucumber and scallions. The hot pepper will only ruin the actual taste of the combination.
Tip, the authentic Beijing duck do not use hoysin sauce, it is originally the sweet flour sauce.
@@ricotheman8139
Thanks for the tip Rico.
Lol he said duck jaw and they were like ah yes, duck zhao
I'm pretty sure they said duck jowl.
Best Duck Restaurant name ever!
That looks DUCKING amazing!!!
seen this many times... everytime, is like WOW!
Apart from me , who else got hungry for watching this !! And wants to eat duck ??
(Typing this on Friday, 12/30/2022). Freakin’ AWESOME! I was salivating to be sure! But this being the holiday time of year (when I’m first seeing this), I was expecting one of those guys to suggest / start singing, “Deck the Halls…”
when stuffing it why do you have to be careful not to get the seasoning on the outside when going to wash it in boiling water anyway?
I would guess it's because they're washing multiple birds per day and if they're not careful during the seasoning part then you end up with boiling saltwater effecting every dish.
The only way to avoid that would be to spend time switching and reheating new batches of water constantly.
To me Peking duck is 3 dishes. the skin is used to wrap with the buns. the meat is use to stir fry with veggie to make another dish and the carcass is used to make a soup.
Biff looks like he's wearing a one piece women's bathing suit.
Same thought 😂
Was about to comment this as well 🤣
😂 😂 😂
he got boobies
Bunny suite came to mind XD.
This Chef is so Enthusiastic...... Very much appreciated 👍😇😊
Pico-de-Pato --- I've never seen such a thing!
I'm so late but guys he for sure said duck JAW, not xiao or whatever they thought he was saying. they need that immigrant parent accent education lmaooo. they repeated it like they knew too ahhaha. it's ok guys
I went to this restaurant last month. I'm still dreaming about it now. Amazing!
I've never had Peking duck. I dont even know if I like duck. But it looks soooo good!
这不像北京烤鸭, 而更像广州鸭.
Jalapeño, a nice twist yet stay true to original taste.
It might be good but honestly it cannot compare to the way Peking duck are made in traditional way along with sugarcane husk for smoky flavor.
Knowing how to hunt ducks is one thing,roasting them delicious is another.....😁
6:05 Imagine how amazing the Duck Fat Drippings mix with the spices, red vinegar/sugar sauce would must taste.
I'd pay good money to have that served alongside my Peking Duck as a dipping sauce. I bet it's incredible. God I'd just pour it over my rice.
Separately what's the difference between Peking Duck & BBQ Duck? Cause I've had both here in Australia and haven't noticed much difference if any.
If by BBQ duck you mean roast duck (火鸭), the chef mentioned it is a southern China staple (part of 火辣). It is, in my experience, a duck which has more meat and fat than the duck used for Peking duck, which is 琵琶鸭. Peking duck is known more for the skin than meat or fat.
@@yanied9646 Interesting thank you very much for the information.
The main difference, based on my experience, is that Peking duck go through the distinctive process of having the air pumped into the skin to separate the skin from the meat. Why? Because very often, when Peking duck is served, the skin is served separately from the meat; it wouldn't have been possible if the air-induced separation step wasn't taken? Why did they want to serve skin separately from the meat? Because the extra crispy skin has all the flavors. The meat can be served & eaten together w/ the skin. Or, as it's often done, the meat is cut up and stirred fried w/ pine nuts, which you would then scoop into a petal of raw lettuce with some hoisin sauce... The bone is then turned into soup, often with sauerkraut and oyster mushroom. The result is a white, milky, deep body rich full soup that is the ultimate comfort food.
In the Cantonese style roast duck, the duck is served chopped up in the way that the skin stays in tact with the meat. It hits your mouth this distinctive confluence of the crispiness and sweetness of the skin, the moist tenderness of the meat, and the decadent obscene flavors from the fat.
Consider yourself lucky when you can pick and choose which one you want, in the city you reside.
The duck master.
I'm gonna go ahead and request you guys do more episodes. Just saying.
i used to work in a chinese BBQ shop, his ducks are sub-par at best, there isnt enough crisp on the skin.
Is nobody going to talk about why bren wore a ladies apron.
Hes lbtqg
To progress in the entertainment industry a man must wear a dress or girls clothing .
@@georgewbushcenterforintell147 y'all so silly
i am from Beijing, and I can tell u this is not Peking duck, it's Kuangdong duck...
this made me search : where can i get Peking duck near me
Unfortunately now days you should use small stores. ORE CHINOS MARKET but life.
That thumbnail made me think gigantic poultry had been found for farming 😅😅
I eat meat and love pecking duck. But somehow I don’t know why I feel sad while watching this duck being cooked 😕
Probably because it still has the head on lol makes it seem more alive
I really liked this dude. He seemed so genuine. Not that the other videos aren't. But you can tell this dude is just super down to earth and real. He knows a lot about the dish that he prepares, where it comes from, the history behind it. He's passionate about it, and about sharing it with an audience and that's why I love Eater videos. Maybe I'm just high.
Actually we prefer roast goose over duck in the south, it's more tender and juicier 😋
Absolutely goose meat texture more juicy.
Agree. The target is different. They aim for the duck skin only. Southern China roast goose they aim for both skin and meat. This difference affect the cooking style and thus the end product.
👀I'm salivating👌("watching from Africa in Kenya🇰🇪 at Kilifi county")
“ oh quacks what have they did it to you !” - the pest
Much respect from everyone here at Vikingbags!
“Who’s chef joe?”
“Joe mama”
There is something so funny, cruel, yet fascinating about watching three grown men repeatedly pump air into a dead duck
The final duck roll is totally not authentic, but man it looks tasty
yeah hes using a unique type of pancake instead of Bao Buns and a few unorthodox ingredients like jalapeno but thats the magic!!!
Peking Duck.An offer i can never refuse........🤣😁
The moment i saw he put jalapeño into the pancake, I m done.
Watching these food shows the more and more it makes me miss the originals. “Dinner drive-ins and dives “
"There's a hole down here ben", would that be the bunghole?
Those 1,4k dislikes are vegans.
Nah I'm vegan but that's looks very good
I'm so happy I live in New York
I love duck tongues, I usually just buy a container of braised duck tongues and just eat it myself😋
Chef is an amazing teacher
as Jesse Lee says:
"AMAZING "
There are artists in every field imaginable.
Anyone else think the duck would explode when he filled it with air?