I used to go to a restaurant that did peaking duck every new year. I remember the 1st time i had it , it was made by a older chef at the restaurant and tasted phenomenal. I went a few weeks later while they still had it on the menu and the guy cooking it was a younger guy like myself and it came out horrible , skin was chewy with not a lot of flavor. Peaking Duck is definitely a dish that takes skill however yours looked really good lol.
Hey Max I have watched your videos for a long time and find them very entertaining u have made my life happier u have also encouraged me to learn how to cook so thank u a lot God bless you man
if you haven't already, you should check out Hank Shaw's blog. He's a hunter himself and writes about basically everyway to prepare duck (and other wild game) ranging from a simple roast wild duck to the French Laundry's Duck Roulade. His website is dedicated to help people get the most of wild game, fish, and foraged plants/mushrooms. I've gotten some really great recipes and ideas from him.
Dry-aging (if possible) will make it significantly more tender as wild duck is a lot chewier. Trim the dark meat and roast the breast meat as Max did with level 2. You can use whatever glaze you want. I'd recommend braising or confit the legs.
Guys the deepest and darkest secret is that max actually used to work for the italian mafia and he had to fight his way out but he injured his hip. 😭🙏🏼
Duck is my number one protein and Peking Duck is easily my favorite meal when it comes to eating for a special occasion, cool to see you took on the challenge!
My mom is from Tiawon she said u should try hanging it I the oven to roast but they would use an outdoor cooking device however u should get better results hanging it in oven with a drop pan. Idk I have yet to attempt to try this. It's alot of work. I'll take my roasted duck any day lol.
Im still watching Max lol. Ive always loved Peking Duck. Got lucky and found a place where I was stationed in Georgia that made it after a fellow soldier told me it was worth ordering. We're talking 1999 and 20 bucks for the whole duck. Totally worth it. Awesome video. Keep up the dope ass work my dude.
Dish 1 was finished in one day, dish 2 took, lets say, 14 days and dish 3 took 6 more days. So you ate dish 1 after 20 days??? Without tasting it I agree that dish 3 tastes the best.🤣
bro everythime i watch you with my mom she says : "leave a message for him to come cook for us... he might answer" the same thing when we watch bayashi and albert
Yippie more content for us, your foodie-related starved subs. Thanks all the Greb-Clan for all your contributions. Max I am beyond happy that you covered onw of my fave avian meats today. Could you pls also consider to include Mr. Tibbs on some of the vids just to make him the official mascot. Keep with your continued great work. Btw I so enjoyed your last vid with Guga as well...lol
This is a great video and i am excited to eventually give it a try. In the meantime, you should ask Guga if he's considered dry aging steak in oyster sauce.
I was going to say Max learning not to eat before the taste test, but he must know he was going to be allowed to eat during the sponsorship. I'm surprised his sister still didn't come and slap it out of his hand 😂😂😂
@blenderbanana It’s cooking, not rocket science. You don’t need to have every piece of equipment he does, it’ll still be delicious if you’re good at cooking. You just have to be creative.
00:01 Testing if simplicity reigns supreme in duck cooking 01:40 Achieving a perfectly crispy duck breast 03:16 Using the made in griddle enhances the cooking process. 04:58 Preparing the spice blend and seasoning the duck 06:54 Using compressed air to separate duck skin for crispiness 09:01 Painting the duck with maltose syrup for added flavor and color 10:47 Incredibly crispy duck after a 7-day process 12:33 Comparison of three duck levels Crafted by Merlin AI.
Oh man, Peking Duck is on my bucket list for foods to try, but I can't seem to find any place that serves it. Also, 7:05 I can't believe you actually admitted to that. Does your family know?
For those that don't read lips, at 7:05 Max asks us to like and subscribe before going on to explain how in China he once knocked out an old woman and stole her kidney for some extra cash.
Checkout the Carbon Steel Collection and Made In's other cookware! 10% off discount on your first order over $100 using my link - madein.cc/0624-max
YESSIR
good video
Congrats on hard work.
5:23 eyebrow plucking place? You mean a beauty salon?😂
I Love your videos and channel
11:28 Tibby can give The 9 Lives cat food cat a run for its money with that pose
He's such a great cat, seriously.
I used to go to a restaurant that did peaking duck every new year. I remember the 1st time i had it , it was made by a older chef at the restaurant and tasted phenomenal. I went a few weeks later while they still had it on the menu and the guy cooking it was a younger guy like myself and it came out horrible , skin was chewy with not a lot of flavor. Peaking Duck is definitely a dish that takes skill however yours looked really good lol.
I have great patience I guess 12:10 😂 when Max said "is anybody still watching this?" I realised.
wrong time
Corrected @@AndrePersails
"great patience" watching a 14 min vid lmfao either ur cooked or need validation this badly
12:12
Faming for comments lol 12 mins aint that long
Mad respect to this guy for making genuinely good content and putting a lot of dedication to his work🙏🏻
properly made peking duck is worth it, just go to a restaurant and buy it. It's too much work to make it yourself.
I just wish I could. I've had peking duck in vegas and NYC as good as beijing but not where I live
Ah yes, just book a flight to china and buy one. Its really that simple.
@@defaultname0 there's over a dozen peking duck locations in my city, they're not that hard to find
@@austinli8891 ah yes, cause the peking duck not from china is authentic indeed.
@@defaultname0 certain cooking techniques are not region locked lol
Hey Max I have watched your videos for a long time and find them very entertaining u have made my life happier u have also encouraged me to learn how to cook so thank u a lot God bless you man
It's a real shame Max had to kill the 1000 year old duck.
Its not a 1000 year duck
Hahahahahaha
@@wwg1wga795someone didn’t get the joke
@@wwg1wga795r/whoosh
As a hunter in Minnesota I’d love to see some wild duck recipes
if you haven't already, you should check out Hank Shaw's blog. He's a hunter himself and writes about basically everyway to prepare duck (and other wild game) ranging from a simple roast wild duck to the French Laundry's Duck Roulade. His website is dedicated to help people get the most of wild game, fish, and foraged plants/mushrooms. I've gotten some really great recipes and ideas from him.
Dry-aging (if possible) will make it significantly more tender as wild duck is a lot chewier. Trim the dark meat and roast the breast meat as Max did with level 2. You can use whatever glaze you want. I'd recommend braising or confit the legs.
It took courage to share that secret with us. We all respect you for it.
Guys the deepest and darkest secret is that max actually used to work for the italian mafia and he had to fight his way out but he injured his hip. 😭🙏🏼
Bro-😭💀
Thanks
Bro
Duck is my number one protein and Peking Duck is easily my favorite meal when it comes to eating for a special occasion, cool to see you took on the challenge!
Max got the achievement" how did we get here? "💀
My man hot-boxed the duck lmfao
You definitely deserve more recognition for this!
bot
@@carg1948 bot 2, revenge of the bot.
starring: george bottington
steven botins
He only have 6 mil (meter) sub
Poor man need more sub
The amount of work that it's taking is wild
The duck became a jojo with the eight pack
that duck is NOT no bodybuilder
@@_Gam3r i aint so sure he was in the dry ager for 6 days i think he was working out
My mom is from Tiawon she said u should try hanging it I the oven to roast but they would use an outdoor cooking device however u should get better results hanging it in oven with a drop pan. Idk I have yet to attempt to try this. It's alot of work. I'll take my roasted duck any day lol.
that was the craziest darkest secret ive ever heard...
Im still watching Max lol. Ive always loved Peking Duck. Got lucky and found a place where I was stationed in Georgia that made it after a fellow soldier told me it was worth ordering. We're talking 1999 and 20 bucks for the whole duck. Totally worth it. Awesome video. Keep up the dope ass work my dude.
Dish 1 was finished in one day, dish 2 took, lets say, 14 days and dish 3 took 6 more days. So you ate dish 1 after 20 days??? Without tasting it I agree that dish 3 tastes the best.🤣
Y'know they dry aged dish 2 and dish 3 BEFORE making the first dish. It's just that it makes it look that way but no it isn't.
7:59 That duck watching from heaven be like 🦆
7:44 duck farted! 😂
The dedication is crazy
bro took over 20 years just to make this video, he has my respect
Stayed for the peking duck, it’s literally my favourite
Even though it was his first time, I believe Max did it enough justice.
That looked so damn delicious. Good try, Max!
I made duck for the first time a couple days ago. Love seeing this
I'm at 12:15 in the video. yes, I'm still watching and will finish watching this video it has been a fun video.
I Love Max The Meat Guy Vids 💜
Inflating the duck made it look like it was either the Hulk or Arnold Schwartzenducker.
bro everythime i watch you with my mom she says : "leave a message for him to come cook for us... he might answer" the same thing when we watch bayashi and albert
i love the work you put into your videos! great work man.
Yippie more content for us, your foodie-related starved subs. Thanks all the Greb-Clan for all your contributions. Max I am beyond happy that you covered onw of my fave avian meats today. Could you pls also consider to include Mr. Tibbs on some of the vids just to make him the official mascot. Keep with your continued great work. Btw I so enjoyed your last vid with Guga as well...lol
Wrinkle the duck got violated
Max always knowes what he's doing. I hope he will always keep going wiht his videios and will always stay the meatguy because he's the meatguy!
Still watching Max.
Max you should make a duck brisket’s like the tofu one that would be crazy
Im still watching Max:]
7:22 that was amazing
This is a great video and i am excited to eventually give it a try.
In the meantime, you should ask Guga if he's considered dry aging steak in oyster sauce.
Searched for a video like that on your channel yesterday and saw it today
12:12 yup still watching
Trust me max I wouldn't be as smart as cooking without your video of course I'm still watching
Yes im watching you 24/7
Whoever can read lips, we need you
???
??????????????????????????
What
Ohhhhh I see what u mean
Your duck is not peaking. Yet. 😊
Eating next to zuck is a crazy lore drop hahaha
Eating a duck next to zuck
At this point, at this point, I’m watching this guy so I can get free cooking classes/tutorials
This looks so good
Damn, bro is just flexing on us with those food
yes max, i am in fact, watching still
I love duck 🦆 😋 Thanks Max
Amazing vid man
I don't even know why I watch his content, but something about his content damn😊
Looks absolutely delicious.
This dude is so cool, glad i found his channel. Thanks guga!!
Looks tasty max
Still watching, definitely making that recipe tomorrow….in my dorm room xd
That secret was quite a shock 😱
Max you always make your videos so entertaining
12:25 bro that colour is fabulous 😍
Im really afraid of peking duck .. my Dad is like this is premium stuff .. im afraid of meat fat to an extreme 😂😂 Your videos deserve more views
great job
It takes ALL THIS to make one duck. It's seriously a steal then to buy it in restaurants.
I was going to say Max learning not to eat before the taste test, but he must know he was going to be allowed to eat during the sponsorship. I'm surprised his sister still didn't come and slap it out of his hand 😂😂😂
I love duck and I'm watching still max
Bro I watched till the end and u made me hungry at 2 am
im still watching max, love your vids and your name
building rockets takes less steps that making that duck😔
I sended this to my friend who loves ducks 😂
"the first time I had this was with Mark Zuckerberg!"
eh?
"well he was in the restaurant"
oh ok
Best video yet! Great job Max! 👍👏 Only 9999 more attempts to perfect the Peking Duck 😂 ⏳
That zesty ahh “snack” 2:48
Broooo I keep rewinding 😂😂😂😂
Chinese guy here and this look amazing
I gotta try this
That'a like 1K (at-least) of equipment alone.
@@blenderbanana I never said it was gonna be good
@blenderbanana It’s cooking, not rocket science. You don’t need to have every piece of equipment he does, it’ll still be delicious if you’re good at cooking. You just have to be creative.
@@Sniperboy5551 Sure. You can rig a duck,
But that is not a peking duck.
00:01 Testing if simplicity reigns supreme in duck cooking
01:40 Achieving a perfectly crispy duck breast
03:16 Using the made in griddle enhances the cooking process.
04:58 Preparing the spice blend and seasoning the duck
06:54 Using compressed air to separate duck skin for crispiness
09:01 Painting the duck with maltose syrup for added flavor and color
10:47 Incredibly crispy duck after a 7-day process
12:33 Comparison of three duck levels
Crafted by Merlin AI.
Peking pekin duck is top tier
Though a muscovy fillet, hot smoked, is amazing too
Watching two guys ducking was more funny then it should of been 😊
Awesome job Max don't worry I watched the whole thing
Trimmed, sown, blown, and then the only thing I haven't done to the duck.. had me quacking up! 😂
I love when Tibby makes a cameo. 😁
Bro said VRhhhhhhhhhhhhhhHhHhHhHhhHHHH
Oh man, Peking Duck is on my bucket list for foods to try, but I can't seem to find any place that serves it. Also, 7:05 I can't believe you actually admitted to that. Does your family know?
The amount of vine booms in this video 😭
Tis is autentic ❤
DamOneMan rly giving this shit a full blown critique
For those that don't read lips, at 7:05 Max asks us to like and subscribe before going on to explain how in China he once knocked out an old woman and stole her kidney for some extra cash.
Lol
Pyrocynical watched the inflation part and just got BRICKED. UP.
I came for Bonus Tibby, and was not disappointed. :)
12:13 I'm still watching mate 😊😊
I'm definitely still watching at this point, I must know how it ends!!
I support the duck content
heloo i love your vids keep up the good work
Yes I am still watching Max
At some point I forgot the other duck dishes wxisted 😂
I'm still watching! 12:38 😊
Blowing up the duck reminded me of the beginning of Weird Al's "Fat" video......
"Thats the cizzle that we are looking for"
me in the kitchen asking myself how he can see me cooking a steak
I watched the whole video max
Me too