Using soya sauce on the skin is very important. Ive done it many times without soya sauce and the outside tasted very bland. Ive tried 2 tablespoons soya sauce, 1 tablespoon maltose, 1 tablespoon vinegar and 1/4 teaspoon red colouring (looks too much but trust me, its needed for that red hue after roasting), brush EVERYTHING on the duck and it turned out so so so tasty, better than any roast duck Ive bought. Use soya sauce!!!!!
Spent last night preparing the duck, woke up this morning to a beautiful tropical morning in Surfers Paradise, Australia. Fired up the oven opened a bottle of Marlborough Sauvignon Blanc, couple of hours later enjoying the best Duck ever...........better than any Chinese Duck restaraunt I've tasted, and I eat duck at least once a week. Thanks so much for the recipe, definitely a winner. It is worth the effort.
This is a great video! Truly it is, loved the way she talk through the steps. Although there is many steps for this dish, the way is explained it's easy to make. Thank you. Well done
Hi, I’ve copied this recipe to the letter a while ago and it was better than perfect 🤩 I lost the ingredients list though and I can’t copy and paste your list from UA-cam? I can’t see it in your blog either? Is there somewhere I can copy and paste it from plz? Thanks.
Wow! Love this video! Even though this is still a process, this is the easiest version for me so far! I am gonna plan for this so it can come out right! Love your video!
Thank you very much for this duck recipe, and easy to following. I have all the ingredients on hand, except some fresh aromatics -- but, those are easy enough to get on my next market outing. I'll rehearse this recipe once or twice, then make adjustments in time for holiday tables. My thanks again to you!
I get my duck from Thai Unlimited in Sherman Oaks, California. I really want to learn to make it at home, but I can't seem to find a recipe. Have you heard of it?
I followed pretty much but used an air compressor to inject air. I would use a fan over night , while it's still winter and hung over a pot on my porch where it's cold. Needs to get nice and dry. Everything else I followed and it came out divine. Will use this recipe from now on as the flavor was delicious. (In the summer I will hang in front of AC vent to help dry the skin)
how much did the duck cost you ? also won't the duck get old being out in the open for 24 hours when you do the brushing on the glaze or can u refrigerate it ?
The duck cost 6.35 EURO. I took a relatively small one (2.2kg). It's definitely cheaper to make at home though. Don't leave your duck in the fridge. It needs to be dried at a room temperature below 20-degree Celsius (preferably around 16 degree Celsius) with great ventilation. Some people would use a fan when there is no natural wind.
I'll make this dish this weekend. It's so easy for real. I have all the ingredients in my kitchen. Being a Chef myself is Fantastic ahhah. Thanks a lot.
She is saying "card", like a title card. When she says this, look in the top right corner of the video. There should be an "i" symbol with a pop-up that contains a link to another video or webpage.
I'm going to be using a freshly killed duck I've raised for this for Easter dinner. I've been watching a lot of duck butchering and cooking videos, I've noticed a lot of people use air compressors to make the skin cook crispier and i've noticed a problem with this. Unless you know for a fact that some oil or some other contaminants won't come out of the air compressor tank, dont use it. The method you've used with your hands is much better, or use a big food safe syringe, the kind they sell with marinades. Air compressors used for machine shops are assembled with a small amount of machine oil on some of the parts.
Look really good for home cooking. When I cook, I don’t put anything in the cavity to save the hassle. I don’t think it will add much of flavor to the meat. Also, as Peking goes with pancakes, you don’t cut it like KFC chick. You got to slice it.
I followed all your instruction's including the troublesome separation of the duck;s skin without the use of an air-pump and my experience today was a bit downbeat, the duck flew away before i could place it in the oven...you should have advised the bird must first be caught and processed for beginners like me in cooking ;)
Eva Flowers .. it’s a wash.. is easier if you have a large pot, I’d put duck in a sieve /drainer in the sink pour hot water into it whole duck under for 5 seconds then dip the duck into the pot and remove after 3 seconds twice.. that water will be use as stock broth soup base later.
cut Depending on the temperature at the moment, I prefer cooking this dish in winter when there are temperatures below 16°C and no flies standing on my duck, or you can put it in the fridge for 24 to 36 hours uncovered to dry the skin out, works the same :)
It's going to cook at 220C so no worries. I keep chicken in the fridge until it has a slightly "off" smell and then cook it in the usual way. Tastes way better than absolutely fresh.
I don't think she in the USA where the food is CRAP , manufactured in unsanitary/ unregulated factories , after The Jungle the USA made changes but politically we've abandoned any government control . AKA we'll eat trash if it's cheap !!!!
I have never had a real Thanksgiving. Hopefully, someday someone will invite us. We won't even celebrate Christmas this year since our trip to Thailand.
What a process! So many steps and procedures! Good job
Using soya sauce on the skin is very important. Ive done it many times without soya sauce and the outside tasted very bland. Ive tried 2 tablespoons soya sauce, 1 tablespoon maltose, 1 tablespoon vinegar and 1/4 teaspoon red colouring (looks too much but trust me, its needed for that red hue after roasting), brush EVERYTHING on the duck and it turned out so so so tasty, better than any roast duck Ive bought. Use soya sauce!!!!!
You are a fantastic instructor thank you!
Spent last night preparing the duck, woke up this morning to a beautiful tropical morning in Surfers Paradise, Australia. Fired up the oven opened a bottle of Marlborough Sauvignon Blanc, couple of hours later enjoying the best Duck ever...........better than any Chinese Duck restaraunt I've tasted, and I eat duck at least once a week. Thanks so much for the recipe, definitely a winner. It is worth the effort.
This is a great video! Truly it is, loved the way she talk through the steps. Although there is many steps for this dish, the way is explained it's easy to make. Thank you. Well done
Used this recipe and made duck for Thanksgiving dinner today. Best duck they had ever eaten! Thank you!
Thanks for giving it a try! Ducks taste better than turkeys in my opinion. :)
WOW
Its look good and delicious !
I will try myself next time , thanks ur recipe .
+SHIN LI Thanks! You're more than welcome. :)
I lived in China and missed beijing duck. Thanks for sharing this!
Thank you for the video: one of the best I have watched: most clearly present😊
Thank you for the recipe. My family all gave it a thumbs up. The duck was so tasty!!!!
Hi, I’ve copied this recipe to the letter a while ago and it was better than perfect 🤩 I lost the ingredients list though and I can’t copy and paste your list from UA-cam? I can’t see it in your blog either? Is there somewhere I can copy and paste it from plz? Thanks.
Wow! Love this video! Even though this is still a process, this is the easiest version for me so far! I am gonna plan for this so it can come out right! Love your video!
I can’t find the recipes card! Can you show me where I can find these? Thank you!
Thank you for sharing this recipe! When leaving the duck overnight, do you put it in a fridge or leave it out on the counter?
It depends on the weather. If it’s warm temperatures you should leave it in the fridge.
What if I have an ant problem?
Ok, the fridge. Sorry.
@@Mysticpanacea 🚦《☆》I'm thinking spoiled duck meat if it's not either cooked right away or refrigerated. Just saying😎🎱☮🔊✌👍
@@bdogjr7779 true that!
Thank you very much for this duck recipe, and easy to following. I have all the ingredients on hand, except some fresh aromatics -- but, those are easy enough to get on my next market outing. I'll rehearse this recipe once or twice, then make adjustments in time for holiday tables. My thanks again to you!
Can you use potato instead of apple?! Would that change anything
Love this video
I'll try it this week. Very clear instruction. Thanks for the video
This is great. Much easier method than that chef's "ultimate peking duck method" pretty much same thing. Thanks!
looks delicious
Thanks so much for this, just made 2 ducks for Christmas dinner, turned out perfect!!
Awww I love your video.
Enak ... terima kasih
thank you nice receipe from singapore
I get my duck from Thai Unlimited in Sherman Oaks, California. I really want to learn to make it at home, but I can't seem to find a recipe. Have you heard of it?
Good attempt , great English !
The duck looked good, but you look yummy.
Can i freeze cooked Pekin duck?
I followed pretty much but used an air compressor to inject air. I would use a fan over night , while it's still winter and hung over a pot on my porch where it's cold. Needs to get nice and dry. Everything else I followed and it came out divine. Will use this recipe from now on as the flavor was delicious. (In the summer I will hang in front of AC vent to help dry the skin)
Wowwwwwwwww ✅✅😲❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ love it
What kind of duck? Or no matter?
Thank you for your recipe. Duck is one of my family's favourite.
+setteenee Thanks for watching! Duck is also one of my favorites and I'm from a city which is famous for duck dishes.
Well done I have to try ✅✅✅✅✅✅✅✅✨
Just found your channel. Thank you so much. The duck looks so yummy..
THIS IS NOT PEKING DUCK --- this is roast duck
exactly. and the skin is not crispy. crispy skin, meat and vegetable slices with hoisin sauce in a pancake is the right recipe.
great job, nice video. thank you!
Wow it looks so good!
Thanks :) It's definitely worth the effort.
Thanks for sharing such a nice recipe. Like #14.
You are amazing!!!! Love this!!
太棒了！
how much did the duck cost you ? also won't the duck get old being out in the open for 24 hours when you do the brushing on the glaze or can u refrigerate it ?
The duck cost 6.35 EURO. I took a relatively small one (2.2kg). It's definitely cheaper to make at home though. Don't leave your duck in the fridge. It needs to be dried at a room temperature below 20-degree Celsius (preferably around 16 degree Celsius) with great ventilation. Some people would use a fan when there is no natural wind.
It will be just a day older. Even in 'duck years' It's not a big deal. Or try to buy the duck one day earlier ;)
woo, beautiful! Looks better than from the shop
Vịt quay theo cách bạn làm ngon nhanh lẹ nè. Mong được làm bạn với bạn
Looks delicious
Done all my dear
I'll make this dish this weekend. It's so easy for real. I have all the ingredients in my kitchen. Being a Chef myself is Fantastic ahhah. Thanks a lot.
"being a leader of men is fantastic" is a weird thing for a leader of men to say, 'chef'.
Does the duck really stay out of the refrigerator for 24 hours uncooked?
Very good video. You keep referring to a detailed recipe located at the "???" (Cart??) Can't understand.
She is saying "card", like a title card. When she says this, look in the top right corner of the video. There should be an "i" symbol with a pop-up that contains a link to another video or webpage.
I've try this and it was so delicious my hubby love it and always saying very tasty. Thanks
Just make sure he thinks it's your family recipe....secret of long marriage ;)
This is the same duck that i bought in Edeka (Junge Ente). Regards from Germany too :)
+ceritajuni You'r right! I bought mine from EDEKA.
I'm going to be using a freshly killed duck I've raised for this for Easter dinner. I've been watching a lot of duck butchering and cooking videos, I've noticed a lot of people use air compressors to make the skin cook crispier and i've noticed a problem with this. Unless you know for a fact that some oil or some other contaminants won't come out of the air compressor tank, dont use it. The method you've used with your hands is much better, or use a big food safe syringe, the kind they sell with marinades. Air compressors used for machine shops are assembled with a small amount of machine oil on some of the parts.
Making this for thanksgiving this year as I dont need to make a big turkey!
Considering to do this for Christmas. Btw, Are you in Cologne??? 😱
Delicious 😍
You are the best!!!!
does it dry overnite sitting out on the counter or in the refrigerator
On the counter where has a good ventilation. :)
vqfive you can use a fan, i do
Beautiful thank you
New sub...Cheers Jeff
Beautiful work! But I will probably buy, too much work lol
Fantastic!!!!! Thank You so very much!!!!!
will the duck spoiled due to 24hours lefted outside?
for an average size duck taken out of the freezer and left at room temp, I would guess it will still be cold after 24 hours, so no, it will not spoil
Same question here, Where I live it’s around 20-25 degrees Celsius
sehr gut
Beautifully done! Looking forward to replicating tomorrow for our non traditional Xmas Dinner :) question what Wusthof knife was that, looks epic?
hy i love you from Pakistan
i like your simplified peking duck recipe. Im trying to master the chinese way of cooking.
Look really good for home cooking. When I cook, I don’t put anything in the cavity to save the hassle. I don’t think it will add much of flavor to the meat. Also, as Peking goes with pancakes, you don’t cut it like KFC chick. You got to slice it.
Is it safe to leave the duck out all day.
Yes, but make sure to tie it's leg to a rope and put muzzle on its beak....so it doesn't chew the rope off. And try to keep an eye on it just in case.
@@andriyshapovalov8886 lol
请问你在那个国家 我是专业北京烤鸭师傅
Great instructions. 👍👍👍
But the background music could use a better choice of just leave it out.
Ooh man, this is over the top! Thx Yi. *thumbs up*
Thank you for watching! It was a great challenge for me.
Fusion Food Blog Wonderful 👍
I gave it up as I cannot go to bed with a duck “standing” on my kitchen bench 😂
😁😁😁
Too bad, because after midnight, the duck begin to walk around the house.... wooooooooooo😱😱😱 😂😂😂
Good video. Thanks
Tian mian Jiang is the best
But when the chicken was standing up its looked spooky
开玩笑
집에서도 오리를 맛볼 수 있다니
넘 멋저여
Like your video
so yummy
Its very good 👍, but its look very long time to cook the duck until ready to serve
謝謝你的食譜!
good stundupper at last.. so cute.
where you from dear
Wonder full
me gusto mucho el video, una forma muy practica de hacerlo
Gracias!
Juan Hurtado y queda muy bueno
I followed all your instruction's including the troublesome separation of the duck;s skin without the use of an air-pump and my experience today was a bit downbeat, the duck flew away before i could place it in the oven...you should have advised the bird must first be caught and processed for beginners like me in cooking ;)
Did the bird woke up the neighborhood? Did the cops knock on you door?
If no, then your experience wasn't that bad.....;)
Isn't thawing poultry at room temperature overnight dangerous? Isn't thawing any meat at room temperature dangerous?
yes
big like great video.... subscribed and liked :)
Great job!
I tried watching it twice but I don't think you mentioned how long should I pour hot water over the duck. Btw this looks delicious.
Eva Flowers .. it’s a wash.. is easier if you have a large pot, I’d put duck in a sieve /drainer in the sink pour hot water into it whole duck under for 5 seconds then dip the duck into the pot and remove after 3 seconds twice.. that water will be use as stock broth soup base later.
I have one question. Is it okay to leave poultry at room temp for 24 hours?
cut , yes i use a fan and act quicker
cut Depending on the temperature at the moment, I prefer cooking this dish in winter when there are temperatures below 16°C and no flies standing on my duck, or you can put it in the fridge for 24 to 36 hours uncovered to dry the skin out, works the same :)
It's going to cook at 220C so no worries. I keep chicken in the fridge until it has a slightly "off" smell and then cook it in the usual way. Tastes way better than absolutely fresh.
absolutely not! Poultry should never be thawed at room temperature. Poultry left above 40 F after 2 hours you are producing a salmonella bomb.
I don't think she in the USA where the food is CRAP , manufactured in unsanitary/ unregulated factories , after The Jungle the USA made changes but politically we've abandoned any government control . AKA we'll eat trash if it's cheap !!!!
Whats the purpose of the bread inside of the duck? Never heard or seen it before. Please explain :) Great video!! Thanks
Proper stuffing can keep the bird moist and add flavour. :)
Thank you. I will give it a try. =)
wow, love it
You sound so cute speaking Chinese
Yummy taste like chicken 🐓
Everything perfect. Slightly over 🔥 duck
I think you need to sharpen your knives - they look very, very blunt.
Thanks but I'll be going to a restaurant for this dish.
Too much work !
How was it?
Yummy
Nice video.
Thank you
Will have a crack at it
I love making gravy from duck fat. It's my favorite.
I will try that next time. :)
Fusion Food Blog I do it every Thanksgiving here in America. I can't wait till Thursday! 👌👍✌
I have never had a real Thanksgiving. Hopefully, someday someone will invite us. We won't even celebrate Christmas this year since our trip to Thailand.
厉害👍
amazing