“Peking Duck is a dish from Beijing (Peking) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ”
It sounds difficult to make this dish at home, but we succeeded. The key is to separate the duck skin from meat by inflating the duck, then coating coating with boiling water and Rice Syrup water, air dry for 2~3 days. Roast the skin crispy at high temperature 450F for 15 mins, and then lower the temperature to 350F and roast for another 40 to 60 minutes, which successfully restores the golden brown crispy skin of Peking Duck.
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Prepare the duck 2~3 days in advance, take 40~60 mins. You may need
– a fresh whole duck (3~4 lb)
– plastic straw
– Hand Pump for an inflatable mattress or boat,
– 1 cup of rice syrup (maltose) or honey
– two pointed bamboo stick
– a S-shaped metal hook or a metal ring
– two deep dutch oven
– a apple
– apple wood chip
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How to slice :
Peking duck slicing technique is unique, so please see the video: https://www.youtube.com/watch?v=MFcAl96NRjY
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Prepare the meal (Serve 4 people)
– Serve duck skin separately
– Serve duck meat with flour wrappers, sauce, fresh sliced scallion and cucumber (to reduce greasy)
– Mandarin Steamed flour wrapper (or small size flour tortilla)
– Hoisin sauce (or other your favorite bbq sauce with sweet and salty flavors, but no tomato sauce please)
– White part of the scallion or leek, cut into thin, long slices
– Cucumber, cut into thin, long slices
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How to eat:
– Eating the crispy piece of duck skin with dipping little sugar, magic flavor.
– Reheat flour tortilla with microwave for 15 sec to make it soft,
– Add duck meat, sauce, leek and cucumber, fold a wrap. Enjoy.
20 Comments
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提一些观感上的小建议:画面基本是近摄/特写,看多了会有丁点儿审美疲劳。建议拍摄时补充一些中景画面包含更多的环境因素。
那个,提个意见,如果固定机位看上去就没那么抖了。不知道相机的防抖开没开或者视频后期的时候处理防抖了么?
为啥冰箱放两天,不能直接吹干吗?
2:07 出现霍师傅真容哈哈哈
有一本 王鼎的烧卤书,还有《钟鸣鼎食》啥的,器具全的话也可以一撸
没有炉子院子 想试试看用烤箱 不知道差别多大
One of the best Peking duck videos I have seen and I have watched a lot of videos on this, thank you! I am going to buy a Masterbuilt kamado but thought it would do better with a rotisserie but your video has just showed me that it isn't necessary !
Beat looking home made duck I've ever seen. Bloody good job.
What part do you add salt?
厉害了,用kamado用的这么6
Wrong
太牛了兄弟 那个托烤鸭的架子在哪里可以买到啊
请问这么做出来会不会烟熏的问道太大了
make sure the internal temperature reaches 165F before you pull the duck off. I did 45 mins like the video stated but my duck came out kind of not fully cook
请问这个烤炉是24寸的吗
Hi!
I was wondering what racks you use for drying and grilling the duck?
Thanks in advance.
Amazing!!
谢谢分享,真不容易,看完觉得就还是欣赏一下你的手艺就够了😅
i had seen few other roast duck video, you made it very simple. i replay and stop the video when i want to write down the instruction. video is very well made and the final result looks great. i already have a duck ready for roasting. this will be my first try. thanks you so muck for sharing, bob
Pato salado