My dad used to run a Cantonese style BBQ shop, and I remember eating this very well when I was a kid any time of year. He also skipped the pressurized air for separating the skin, and it was always fantastic. Happy Lunar New Year!
@ usually reddish brown, might be darker at the ends of the drums and wings. He cooked them in a large gas stove hung next to the roast pig and other cuts of pork
Liz your channel is a hidden jem. Production value and atmosphere is always top notch! I hope you reach 1 million subscribers this year. happy new year!
It's been a while, so glad you're back. I love duck, and I remember a school trip to Chinatown in Chicago and seeing the ducks hanging in the windows. I always wanted to try them. Thanks so much for the assurance that you can do this to a duck without its neck attached. Would one have to truss that opening as well? And let me tell you, I saw that neck and that backbone (as well as all that fatty skin around the tail as well) and I'd be gnawing at those. When my mother did roast duck, us kids always gnawed on the carcass to get every last bit of meat and skin off the bones. I still do that and then save the bones for stock.
Im saving the bones for stock and anything leftover (doubt there be any) for a duck curry. Yes i has been a while but xmas is the busiest time of the year for me at the restaurant! Glad to be back!
Gei ho Auntie Liz! Siu gnap looks like the ones I would find in SF Chinatown when I was growing up! I can almost taste the sauce that comes with the duck!
That looks phenomenal.. you should start a restaurant or something! 😂😂😂 Seriously though, I completely didn't know about letting it dry so long. Great video.
Thanks for sharing ur, I am not sure about china, but they normally serve with plum sauce in Hong Kong back in the day. Maybe u can try it next time. Happy Lunar New Year!
Hi Liz, Cantonese don’t traditionally have duck for Chinese New Years, is know as long lipped which translates to crying to begin year. Is chicken that takes center stage as is presented on dining table overnight and morning of the new year. Thank you though for comprehensive recipe. Happy new years !!! Btw, I love duck and also my puppy. Usually I’ll dust with salt and 5 spice powder -breast and deboned leg and pan fry in bbq, and coat with Chinese bean sauce after cooked.
Chef! Show us how you prep your take on that ginger/spring onion oil. It's a condiment I just discovered very recently and I adore it Please and thank you!
Would you also recommend adding a sprig of spring onion, some ginger and maybe half an onion together in the cavity with wet rub before stitching up the duck?
Awesome. I noticed after roasting you drained the hanging duck - but didn't see you USE the juices. I'm not positive but the accompanying sauce that I recall tasted like duck just was incorporated. Is that a thing? Ps you inspired me to make this as one of the dishes at my next shindig. Along with braised crab e-fu noodles. (Finding yi mian that's not a fortune is HARD).
I love Peking duck with pancakes & always order it at Chinese joints. That said, I'm sure I'll never attempt to make it, but it was great watching Liz make it from scratch. Happy New Year! 🎆
Just on the off chance I don’t have any meat hooks what do you suggest? Also, if you made this up to but before the roasting and sold it like that you’d make a killing! Waitrose customers will be salivating at the thought of it.
@ thanks Auntie Liz, when I pluck up the courage to make this and take a few days off work I will try making this. If I don’t find an S hook I think I can convert an old metal coat hanger
Yeah I had a look how to make it and thought it's easier to buy it instead.... I can do char sui and sui yuk at home but Roast duck takes so much longer in prep and cooking.
@@AuntieLiz It is.... for non pros like myself if it can be bought easily I wouldn't stress myself making it. I can do 2 out of 3 Chinese roast ... I'm happy!
Beijing Duck originated from Nanjing. During Ming Dynasty, an Emperor decided to re-locate the Capital from Nanjing to Beijing and took the dish roast duck with him. Nan = South. Bei = North. Jing = City or Capital City.
Rubber Duck? 😃 I´d like to try this, but other than the bay leaves, none of the ingredients can be sourced locally where i live. Ordering them would lead to shipping costs exceeding the value of the merchandise by far!
Maybe it’s a “wow” in the UK but in Asia…..Great that it works for you. Also suggest you use a chef’s knife and a pair of scissors. No point using a cleaver if you are not familiar/proficient. Dangerous and ineffective.
Can but i dont want to splash too much everywhere! Also i didnt have enough to completely submerge the duck + it wouldnt get the little nooks i need. I dont want to blanch/cook the duck too much
@ - I’ve only ever been served duck with crispy skin on in Germany of all places and that was over 15 years ago. Just seems really difficult to get the skin to crisp up while it’s on the duck - I’ve tried basting and all sorts. No need to try and convince me that it was tasty though - I could see that no problem! 😉
"should have asked the duck for a date first" 😂😂😂😂😂😂😂😂🙌🙌 Awesome!!
😁
i was hoping someone caught that.
Absolutely lovely. This should absolutely be the front and center of special occasions' dinner table.
I totally agree!
My dad used to run a Cantonese style BBQ shop, and I remember eating this very well when I was a kid any time of year. He also skipped the pressurized air for separating the skin, and it was always fantastic.
Happy Lunar New Year!
Thanks for sharing
was his duck burnt/ black like this or was it more on the reddish/orange side.?
@ usually reddish brown, might be darker at the ends of the drums and wings. He cooked them in a large gas stove hung next to the roast pig and other cuts of pork
So the fat and the skin not separated? How is the crispy glassy skin achieved?
@@NOWHERESQdid you watch the first part of the video regarding the differences between peking and Cantonese duck? 🤔🤦🏼♀️
Liz your channel is a hidden jem. Production value and atmosphere is always top notch! I hope you reach 1 million subscribers this year. happy new year!
Cantonese Roasted Duck is perfectly matched with Sour Plum Sauce/ Ice Plum Sauce.
Yesss
Auntie is back at work! 🎉
Yes we are
Can't wait to try and make this masterpiece of a duck!
I like when a restaurant gives you a Cantonese duck with tortillas, and calls it a Peking duck.
Not something an amateur is doing at home.
No its not! But i hope i made it easier to understand
@@AuntieLiz Auntie, I'll just buy it from your restaurant, and appreciate it more.
Hung Hei Fat Choi Auntie Liz from Canada. That duck looks amazing. You can almost taste it from here …almost :)
One of the most satisfying meat dishes you'll ever have. Yum!
You got that right!
Looks delicious! I love Mei Mei, unfortunately I live too far away to be a regular. Waiting for the Cornish branch to open!! 😉
It's been a while, so glad you're back. I love duck, and I remember a school trip to Chinatown in Chicago and seeing the ducks hanging in the windows. I always wanted to try them. Thanks so much for the assurance that you can do this to a duck without its neck attached. Would one have to truss that opening as well? And let me tell you, I saw that neck and that backbone (as well as all that fatty skin around the tail as well) and I'd be gnawing at those. When my mother did roast duck, us kids always gnawed on the carcass to get every last bit of meat and skin off the bones. I still do that and then save the bones for stock.
Im saving the bones for stock and anything leftover (doubt there be any) for a duck curry. Yes i has been a while but xmas is the busiest time of the year for me at the restaurant!
Glad to be back!
Blow their socks off!! Thanks for sharing this recipe. Now to see if I can find gluten-free versions of the various soy sauces.
Sounds great!
Dang.. that looked really good. Thanks for the video auntie Liz
Omg... yum!!! Happy Chinese New Year!!!
you have to love auntie elizabeth-Dave in canada
Gei ho Auntie Liz! Siu gnap looks like the ones I would find in SF Chinatown when I was growing up! I can almost taste the sauce that comes with the duck!
You served me this today at mei mei and it was delicious 😊
Thanks for visiting
Fine!!! I'll watch your video about making a delicious roast duck!!! I don't know why I'm complaining!!!
Auntie Liz rocks.. Aside from that what a well presented, interesting and delicious dish that looks to be 👍👍👍
Thank you
2:32 Auntie Liz does all her own stunts, fuiyoh! 🤩
First! Sundays are happy! 🎉
The prettiest chef on UA-cam
charismatic! Loved your video
Glad you enjoyed it!
"You want to give this bird a good old studying and rubbing. Literally every nook and cranny-"
Dammit Liz! There goes my coffee all over the place 😂🤣😆
That looks phenomenal.. you should start a restaurant or something!
😂😂😂
Seriously though, I completely didn't know about letting it dry so long. Great video.
Right?!
Roast duck, the chinese version is the only way to cook. The chinese has perfected it
Yes Chef! Looks amazing! 🙂😋😋😋😋❤
Thank you 😋
So simple.
Auntie Liz!!!!
Fuiyoh!!!
I am going to make this he he he thank you for the video
Oh my! Looks challenging but I'm certain it will be worth it. Happy new year.
Happy new year!
Happy New Year Chef 🎉
Happy new year
Looks incredible and definitely possible to achieve in a domestic kitchen, albeit pricey
Thanks for sharing ur, I am not sure about china, but they normally serve with plum sauce in Hong Kong back in the day. Maybe u can try it next time. Happy Lunar New Year!
Looking great Liz
Ty
Hi Liz, Cantonese don’t traditionally have duck for Chinese New Years, is know as long lipped which translates to crying to begin year. Is chicken that takes center stage as is presented on dining table overnight and morning of the new year. Thank you though for comprehensive recipe. Happy new years !!! Btw, I love duck and also my puppy. Usually I’ll dust with salt and 5 spice powder -breast and deboned leg and pan fry in bbq, and coat with Chinese bean sauce after cooked.
Fascinating thank you, i have usually had it around this time of year with friends but yes we also have my whole poached chicken too.
No duck for CNY😮😮😮
Terrific 😀
Look yummy!!! Happy CNY love from SG!
Happy new year
If you can’t find it TRY HARDER😂😂😂😂😂 YES CHEF
International District in Seattle has some great places for this!
Add to list to visit
@@AuntieLiz Kau Kau or Harbor City are the two places that come to mind.
Happy new year aunty liz. Fuiyoh
Happy new year
Happy Sunday to you. 😋
✌️Peace, ❤ Love & 😊 Happiness. 😎🇬🇧
Have a nice day
that snigger 5:44 hahah i love it
Wow! I had no idea it was SO elaborate! No wonder they all buy it in restaurants…
Right?!
"If you can't findt it, try harder". LOL
now i need to drive 2 hours to get some duck. this Chinese restaurant makes Peking duck tacos mmmm
I don‘t cook any meat on bone cos I am squeamish but will I watch you cook this duck??? YES I WILL❤
Auntie Liz: "Let's rub the duck".
Me: ha ha! Oh. Wait. That's not actually a euphemism....
Or was it
good try ，message from Canton
Xie xie
🔥🔥🔥
I make your red chili pepper sauce a bunch!
I have chopper envy, wish mine was bigger😉
5:42 Sorry Children !!
Yeah, no doubt!
Auntie Liz, make Braised Ducks next!
God i love braised ducks
But i think im ducked out
damn! she's just gorgeous!
❤ *Yummy* ❤
Chef! Show us how you prep your take on that ginger/spring onion oil. It's a condiment I just discovered very recently and I adore it
Please and thank you!
Will do
Would you also recommend adding a sprig of spring onion, some ginger and maybe half an onion together in the cavity with wet rub before stitching up the duck?
Already is in the wet marinade so not sure if needed?
Beautiful dish and a beautiful lady, love your content
Thank you so much
18:45, it's clearly burnt. I enjoyed this video up until you ruined the duck. You turned the burnt part away, but not fast enough that I didn't see.
She looks like Florence Pugh in her latest movie
Whats that?
@AuntieLiz ♥️
@AuntieLiz We live in time
@AuntieLiz a very nice movie too
Fuuuyoooooh!
It's not lunar new year it's Chinese New year.
🍿👀👀
That’s racist it’s not only for chinese …
Just trying to be inclusive as in singapore many dont descent from Chinese but celebrate 🥳
Am I the only one who feels like they could smell the finished duck ?
It’s the same in Australia, ducks are horrendously expensive!!
happy new year Antie Liz nice recipe did you cut your hair shorter?
Yes I did
Awesome. I noticed after roasting you drained the hanging duck - but didn't see you USE the juices. I'm not positive but the accompanying sauce that I recall tasted like duck just was incorporated. Is that a thing?
Ps you inspired me to make this as one of the dishes at my next shindig. Along with braised crab e-fu noodles. (Finding yi mian that's not a fortune is HARD).
This is a lot of work. But I'm going to try this!
You can do it!
I love Peking duck with pancakes & always order it at Chinese joints. That said, I'm sure I'll never attempt to make it, but it was great watching Liz make it from scratch. Happy New Year! 🎆
This is not Peking Duck video, she even says so in the video
@MedalionDS9 Whichever kind it was, I enjoyed watching her make it.
LMFAO that duck would be appreciative if you have asked for a date first
Just on the off chance I don’t have any meat hooks what do you suggest? Also, if you made this up to but before the roasting and sold it like that you’d make a killing! Waitrose customers will be salivating at the thought of it.
I do this at my restaurant, its very popular but so much work. Use a S hook or just use a wire rack over a tray is fine
@ thanks Auntie Liz, when I pluck up the courage to make this and take a few days off work I will try making this. If I don’t find an S hook I think I can convert an old metal coat hanger
The date first comment. I died!!! :D
蛇年快乐
Yeah I had a look how to make it and thought it's easier to buy it instead.... I can do char sui and sui yuk at home but Roast duck takes so much longer in prep and cooking.
Its hard work!!
@@AuntieLiz It is.... for non pros like myself if it can be bought easily I wouldn't stress myself making it. I can do 2 out of 3 Chinese roast ... I'm happy!
Beijing Duck originated from Nanjing.
During Ming Dynasty, an Emperor decided to re-locate the Capital from Nanjing to Beijing and took the dish roast duck with him.
Nan = South.
Bei = North.
Jing = City or Capital City.
looks delicious, can i have the drumstick please ?
Im fight you for it. My favourite bit
yessssss
Nice duck...lol.
However,
I'm quite interested in that big ole' cleaver you got there? What brand is it, and where can I get one??
Fragrant knives - is listed in the description - lovely story is my ex-head chef designed and makes them! So proud 😊
@AuntieLiz NICE!
Ty so much!
dry rub?
Rubber Duck? 😃 I´d like to try this, but other than the bay leaves, none of the ingredients can be sourced locally where i live. Ordering them would lead to shipping costs exceeding the value of the merchandise by far!
Oh no!
what are the charges? eating a meal? a succulent chinese meal?
I'm surprised you didn't sneeze like crazy roasting the peppers lol
Skillzzz
Do they have a machine that plucks the feathers?
tweezers?
I believe they cover the bird in wax and pull the feathers off that way, but i use tweezers to get the small finer pieces
Cantonese Roast Duck we have plum sauce with it... and not really a "BBQ" or Soy Sauce.
lol.. dont hang out Unk Roger to much... haha..
Feels weird seeing her full name, for me she will always be Auntie Liz
Il always be Auntie Liz
We don't call that roast duck, we call it bbq duck
i've always called it roast duck as i haven't used a bbq here.
Oklo
Maybe it’s a “wow” in the UK but in Asia…..Great that it works for you.
Also suggest you use a chef’s knife and a pair of scissors. No point using a cleaver if you are not familiar/proficient. Dangerous and ineffective.
4:23 Popeye.
Step one: go to Chinatown and buy a roast duck
Or mei mei; from tomorrow 😂
Please add cc
why can't it dipped in and taken out fast instead of pouring and basting it, that's faster and all part of duck would be basted in that way
Can but i dont want to splash too much everywhere! Also i didnt have enough to completely submerge the duck + it wouldnt get the little nooks i need. I dont want to blanch/cook the duck too much
Still looks beautiful, but where was the crispy skin?
It was crispy all over the legs and body, but as explained this wont be thr same crispy as peking duck, but the skin+meat is so tender and flavourful
@ - I’ve only ever been served duck with crispy skin on in Germany of all places and that was over 15 years ago. Just seems really difficult to get the skin to crisp up while it’s on the duck - I’ve tried basting and all sorts. No need to try and convince me that it was tasty though - I could see that no problem! 😉
Is Cantonese Chinese? Asking for a friend
What an amount o work that is 😬
Crazy right?!
@@AuntieLiz Out of interest: What would it cost if someone ordered a whole duck from you in a restaurant setting?
"Should ask the duck on a date first!" What does she mean by that?🤔,I am only 10 yrs old.Why is it funny??
Great recipe!!! 👍Can you use just duck breasts or legs?😁
Next video ;-)