How To Make Crispy Roast Duck | Peking Duck Recipe | 脆皮北京烤鸭的做法
Read the full recipe:
Music:
ES_A Summer Breeze (Instrumental Version) - Sebastian Forslund
Epidemic Sound
©Yummy treats from Josephine's Recipes
Happiness is Homemade with Love
Air Fryer Chinese BBQ Duck (super juicy!)
#shorts #bbq #chinesefood #airfryer
How to make Peking Duck (Beijing Roast Duck)
*Please note that 45 min. at 300 F or 139 C is for Convection Oven ONLY. Conventional oven requires a longer cooking time.
Ingredients:
Level: Difficulty
Time: 2 Days
Ingredients:
Duck
2 cups of vinegar
2 cups of honey
2 cups of water
1 Maltose
2 tbsp sugar
2 tbsp garlic powder
1 tbsp white pepper
1 tbsp five spice powder
1 tbsp ginger powder
1 tbsp salt
4 tbsp hoisin sauce
Licorice
Star Anise
Dried Citrus Peel
Cucumber
Green Onion
Ginger
Tortilla wrap (optional)
Directions:
Pump air underneath the skin through the neck cavity to separate the skin from the fat and the flesh. This process will make the skin very crispy.
Cut off the wings and the feet.
Then make a incision on the bottom as shown here, remove the innards. Keep the hearts and gizzard, I'm going to make a dish off of them in the future episode.
Wash the duck thoroughly. Wash the cavity a few times to remove any residue.
Here are the ingredients we are going to put inside the duck.
Next, combined the ingredients into the hoisin sauce. Then put the mixture inside the duck's cavity. Put in 1 slice of ginger and one green onion. This will give it an aromatic flavor on the inside.
Use a skewer to sew up the cavity. First, hold the skin together then slowly puncture through, then overlap the skin and continue sewing until there is no holes left. Make sure there is nothing leaking out of it. I use a hook to hang the duck, if you don't have one you can just use strings and tied it around it's wings and neck.
Next, refrigerate the duck for 24 hrs laying the duck belly side down.
Next in a pot add in 2 gallon of water, add Licorice, star anise, and dried citrus peel. This add an aromatic flavor to the skin.
Boil for about 15 to 20 min.
We are going to make glazing for the duck. In a bowl add 2 cup or ml of honey, 1 tbsp of lemon juice, 2 cup or 473 ml of vinegar and 1 maltose. The maltose is very sticky so we want to make it into a more manageable form. Boil 2 cup of water and add maltose into the hot water. Then mix the maltose with the other ingredients.
Next, soaked the duck in boiling water for 15-20 secs. This process quickly tightens the skin back up.Then pour the mixture over the duck one at a time.
Hang the duck to dry for a minimum of 5 hrs. use a fan to blow the duck dry until the skin become springy.
Preheat the oven to 350F, after you put in the duck turn the temperature to 300F and cook for 40-45 min. Put a drip pan underneath to catch the fat. Turn the duck 180 degree after 20min of cooking, this ensure even cooking and browning of the skin. After the duck is fully cooked, turn the fire off and leave it in the oven for additionally 15 min. This will let the juice be reabsorb into the meat making the meat very juicy and tender.
Now, I'm going to show you how to cut the meat. First, locate the sternum, make a cut near the sternum, then make a cut on the side of the duck. Next, cut sideway diagonally.
Now it's done, serve it with spring onion, cucumber and hoisin sauce.
Facebook:
Twitter:
Instagram:
Music provided by:
Sunlight Ascending: All The Memories, All at Once
The Best Pessimist: Oceanica
How to make Cantonese duck at home - Very easy recipe
Fancy making Chinese roast duck at home? I've made it easy for you with this simplified recipe. It has all the great taste that you will find in a Chinese restaurant, but with minimal effort. This is a recipe for Cantonese roast duck which is from the Southern part of china. Not to be confused with Peking roast duck which is from the Northern part of china
Suggested Next Video
====================
How To make Thai grilled Chicken -
Best Asian Cooking Supplies on Amazon
=====================================
USA:
UK:
Do you want to listen to a free audio book?
===========================================
Try Audible free for 30 Days
===========================================
UK:
USA:
Burmese Recipes Cookbook:
Note: This channel is a member of the Amazon affiliate program. It does not cost any extra to purchase through these links and this channel will receive a small commission for any purchases made which will help to support the running of the channel
Method & Ingredients - Courtesy of viewer Sean Michael
==============================================
-1 teaspoon of salt and 1 teaspoon of five spice powder, and rub all over the duck. Place duck in the fridge for an hour.
-Marinade: 500ml water, 3 tablespoons honey, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 tablespoon hoisin sauce. Heat in a pan until hot.
-Pour the hot marinade over the duck and let it dry out overnight. Keep the sauce, add roasting juices to the pot and simmer to make a gravy.
-Roast at 180c / 350 f according to the weight of the duck. Turnover halfway.
Authentic Peking Duck Recipe [北京烤鸭]
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Peking duck is the most famous food in China. In this video, I am going to show you everything that I know, all my tips, methods to make an authentic Peking duck. I invited some friends over and we had an amazing Peking duck dinner. One of the couples they eat Peking duck for their marriage anniversary every year and this year they weren’t able to eat duck because they are in Ecuador. The duck I made for them was amazing according what they said. The other couple have been traveled to many places and had really Peking duck before. They said they want to invest in me to open a Peking duck restaurant after the dinner. Even though I don’t think I made a perfect Peking duck but I am happy with the result. Because I couldn’t complete some of the processes, It was the best I can do with what I have on hand. Anyway, I hope you give this a try soon.
????PRINTABLE RECIPE - check back later
Ingredients For The Marinade
- 1 tbsp of garlic
- 1 tbsp of ginger
- 1 tbsp of sugar
- 1 tbsp of salt
- 2 tbsp of hoisin sauce (Amazon link:
- 2 tbsp of soy bean paste (Amazon link:
- 1.5 tsp of five spice
- 1 tsp of white pepper
Ingredients For The Glaze
- 45 grams of sugar
- 50 grams of honey
- 180 grams of vinegar
- 350 grams of water
Ingredients For The Duck Sauce
- 2 tsp of oil
- 1 tsp of grated garlic
- 1/2 tsp of finely grated ginger
- 1/3 cup of sweet bean paste (Amazon link:
- 1 tsp of sugar
- 3 tbsp of water
Ingredients To Serve With The Duck
- Duck wrapper
- Duck sauce
- Sugar
- Shredded cucumber
- Shredded carrot
- Shredded scallion
This is a long video and I can only write a limited number of words in the description so if you want more details, please check the link down below:
Full written down instruction:
Peking Duck Part One: How To Butcher and Clean a Duck:
Homemade Duck Wrapper video link:
????Follow my steps and you can Roast Peking Duck at home in one go! ✌️
#food #festival #china #chinafood #Roast Duck#Beijing Duck#Peking Duck
Content Timeline
0.Opening introduction 00:00
1.Scald the duck 00:41
2.Brushing the duck with Crisco 02:54
3.Filling the belly and sewing it together 07:26
4.Roast the duck in the oven 09:23
5.Slicing the duck 10:13
Hello , I am Ann
Welcome to my channel
The soul of Peking duck is this red and crispy skin
Look at this beautiful duck
Crispy skin and tender meat
It's moist and oily
I'm going to share with you how to roast it successfully in one go
Step 1: Scald the duck skin
I chose a 2600g frozen duck from the supermarket
Thaw the duck and wash it
Boil a pot (1.5l) of boiling water, note that it must be freshly boiled water
Let's scald the duck
Put the duck in the sink and pour boiling water on the skin of the duck on both sides
The purpose of scalding the skin is to make the pores on the skin of the duck open with heat
The skin of the duck also turns from white to slightly yellow after being scalded
The skin surface is smooth and easier to apply crispy water
If you don't scald the skin, the skin will easily wrinkle when roasting and affect the beauty
Find an object that can support the duck
I used a roasting chicken rack here
You can also find a wine bottle for support
Let the duck stand to dry
Let's get rid of the feathers
The skin from the supermarket still has a lot of hair left on it.
Let's use the eyebrow clips to give the skin a beauty treatment ????.
When trimming the duck feathers, be gentle and do not break the skin
Find a large wine bottle to fully support the duck on its feet
Let's move on to the second step, brushing the duck with Crisco
Ingredients for Crisco.
Water:honey:white vinegar:rice wine = 4:2:1:1
Add about 40 degrees warm water, two small cups
The small cup I use here is 50ml
Add a small cup of honey
Add half a cup of white vinegar, I use apple cider vinegar
Add half a cup of rice wine, you can use vodka instead of rice wine
Mix well
Brush the first coat of glass crispy water
Brush every inch of the duck evenly
To speed up the drying process, we use a hair dryer to dry the crispy water on the brush
Then repeat this step three times
Brush the second time with the glass skin water
Brush a third time with the Glass Crisper
Leave it overnight to dry completely
This is the duck after 12 hours of drying
You can see that the skin is slightly yellow and the grid is clear
Let's do the third step: filling the belly and sewing it together
Materials needed
2 apples
1 head of garlic
Cut the apple and garlic into pieces and stuff them into the duck's belly
Sew the opening of the abdomen with a needle and cotton thread
Cut off the tips of the duck's wings, leaving the roots (for aesthetic purposes)
Wrap the wings and legs separately in tinfoil to avoid baking (for aesthetic purposes)
Now it is finally ready to be put into the oven
Step 4: Roast the duck in the oven
Heat up and down + wind heat 150 degrees baking 40 minutes (cooked)
Then bake at 180 degrees for 30 minutes (baked skin)
Finally 220 degrees for 15 minutes (coloring)
I did not turn the duck for the sake of beauty
The effect of roasting is also very good
Step 5: Slicing the duck
Slice the skin from the breast of the duck and slice off the skin.
This piece of skin is the soul of the whole duck
Remove the loin of the duck
Slice off the meat on both sides of the breast
Prepare the classic Peking duck dip
Sweet Noodle Sauce
Sugar
Shredded green onion
Shredded cucumber
Spring cake
Let me try it
Duck skin dipped in sugar
You must try this kind of satisfaction of duck oil and sugar bursting in your tongue and mouth at the same time
Spring cake with duck meat dipped in sweet noodle sauce and rolled with shredded cucumber and green onion
Bite into it and think it was worth the two days of work for this duck!!! ????????????????????
Who made me such an obsessive foodie at heart?
If you like my videos, feel free to like and subscribe!
Thank you for watching!
See you next time ????????