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Thank you for the secret recipe. You are a true Master Chef and this is the best duck recipe ever with the water glass glaze!! Thank you Sifu I'm making this now Lol
Hi again , i made one today , it didn't come out as good as yours , but the flavour is very tasty ,and i am very happy for that , thanks ever so much, love from The UK
Thank you for your love of my video. The bigger the duck, the fatter it can be. The hot duck skin, dried duck skin, and glass skin are the keys to crispy skin. Every step is done to get the best. Effect
Phi yen hai@I am very glad that you can make a satisfactory roast duck. Thank you for liking my video. My video is the worst period of the epidemic, and I stay at home every day, so I shoot some videos to pass the time. But now I have come out to work, so I rarely shoot videos. Or I will shoot some more videos in the future, please forgive me.
@@littlekitchentaste9187 I did it again, the quality is best. Thank you once again. So Which restaurant have you been working in USA? My siblings are live in USA. I hope I have a chance to visit your restaurant and enjoy your cooking with them soon.
Phi Yen Hai@Thank you again, I live in Las Vegas. Have done many Chinese restaurants in Las Vegas. I also did it in a Vietnamese restaurant. But I am only responsible for cooking Cantonese cuisine. Also done in many casino restaurants. Now I go to work in the southern Texas of the United States. Because the salary is higher than Las Vegas. If you have the opportunity to come to the United States. You are welcome to contact me.
Hi again. I usually roast duck as your receipt but It sometime has crack skin and it is difficult crispy when I roast it. I apply the crispy skin water 2 time for big duck ( 4-5kg). Do you know the cause? And how I can resolve the problem. Beside , I have a question, when you mix crispy skin water. Did you put water?
Harry ky@Both acidity and alkalinity can make the skin brittle. The alkalinity of Xiaoshu beaten is better than vinegar for brittleness. Because I used to beat and salt the duck skin. and so. Rinsing with water just rinsed the small crisps on the surface of the duck skin. Duck skin and duck meat will leave behind some small crispy ingredients. I deliberately made these leftover shortbreads to make the duck meat more tender and smooth, and at the same time make the duck skin more crispy, if the duck skin is swept with white vinegar. Will play the role of acid-base neutralization. The shortbread will lose its alkalinity when it is beaten. The crispness of the duck skin will be greatly reduced. and so. That's why I don't add vinegar. Turn the oven temperature to 360 degrees Fahrenheit ten minutes in advance. Preheat for 10 minutes first. Then put the duck in, bake at 360 degrees Fahrenheit for 20 minutes, and then adjust the temperature to 300 degrees Fahrenheit for 30 minutes. This duck machine is already cooked. To be more conservative. Turn off the oven and continue to simmer for 10 minutes. This will take 1 hour in total. Even the largest duck will be fully cooked. To buy duck, buy the bigger and fatter duck, the better the skin color will be. My duck weighs about 6 pounds. If the weight of the duck is about 5 pounds. The total baking time is about 50 minutes. Pay attention to the following points: the seam should be tight and not leaking. Otherwise, the moisture in the duck meat will be lost. The duck skin must be blown dry enough. Otherwise, the skin color will not look good and the skin will not be brittle enough. Blanch the duck skin for about 6 seconds. Duck skin that is too ripe will be oily, and it will be difficult to dry the skin after it is oily. After the honey water is served, the duck skin should be blow-dried and then the glaze crispy skin pulp should be added. After serving, blow for more than 2 hours until the skin is dry before putting it in the refrigerator. It's winter now. You can put it on the balcony and blow it overnight. The duck will not go bad. If placed in the refrigerator overnight. Continue to use the fan for about 3 to 4 hours the next day. Baked again
Can you tell me again what the liquid you used at 4:43 to rub into the duck skin? I don’t understand what it is. Thank you for your video. It is the most useful video I have ever seen about making the Peking Duck.
Some people blanch the duck with boiling water, however they add honey into the boiling water. So it already becomes the crispy water and they don’t need to rub the crispy water after that. Does it work? Are there any difference between them? I am from Vietnam and saw some videos of Vietnamese people about how to make this dish. I didn’t see they had used the crispy water after blanching the duck.
It is also possible to add maltose to the water, but only with experience. Because it is necessary to know how much water and how much maltose, it is difficult for ordinary people to grasp the benefits. And the wasted maltose is also better. If done my way, very little water and very little maltose will do. And others will see it. Using a 1:11 ratio (1 part maltose to 11 parts water) is easy and accurate. It is also easy for the learner to master, and the skin color is the same every time after it is cooked. The crispy skin is mainly the glass crispy paste that is smeared at the end. It makes the duck skin crisper and more shiny.
@@littlekitchentaste9187 excuse me! Could I ask you a question but not relating to this dish? I really want to know How do you make shrimp crunchy? That is a type of shrimp we always use in dim sum.
It is cooked, but before eating, you still have to tear each skin apart and steam for 3 minutes to make the dough soften. It will be delicious and more hygienic
William ou@你说得对,完全正确。要想烧得皮色好,必须要买又肥又大的鸭,最好鸭皮没有破的,如果破了皮,鸭的油脂会粘在鸭上,会影响上皮水,而且破的地方会黑。当时鸭内的温度升高时,破的地方会漏气,鸭子烧好就不会饱满,所以,缝鸭腹时最好小心缝密,不让鸭内的蒸汽从缝口处跑出来,鸭烧好后就会多汁而饱满。注意烫皮的时间大约6秒钟,数12下左右。烫过了鸭皮下的油脂会在鸭的表面,眼是看不出来的,但很难吹干鸭皮,烧出的皮色也不理想。要从买鸭、缝口、烫皮、吹干,炉温、时间等每一个环节都做好,才能有好的效果。祝你成功。
Baking soda has two effects on the duck skin. One is to remove the oil on the surface of the duck skin, making it easier to make the duck skin stained with crispy water. After cooking, the color is more uniform. Second, it makes the duck meat more tender and smooth. Putting salt on the duck body makes the duck body more delicious and delicious, because all the flavor of the salted duck is put into the duck cavity, and the appearance of the duck is tasteless.
The purpose of not poking holes in the skin is to discharge the moisture under the skin with the steam, which is necessary for roasting pigs. Otherwise the pig skin will be lifted by the steam. The flesh will separate, or there will be large blisters. But roast duck does not need to do this. When the duck is at a high temperature, the duck skin will swell up, so that the duck skin is easy to bake and crisp. If you poke the hole, the skin will not swell. The air will be released from the poked holes and will also affect the color of the skin.
Thank you for sharing your recipe and instructions. Everything is good except the overly loud music. The music had covered your voice! Your duck looks delicious and is the best home cooked duck on the internet. Thank you.
myjapanesedoll@Thank you for liking my video, and thank you for your sincere comments. I will correct this error in future video productions. Thank you very much for your sincerity.
cara lp@我的焗炉𥚃面是没有风扇的。因为是直接放在架上烤,热量可以直接同时烤到整只鸭身。所以不用翻转鸭子。如果把鸭放在盘子上烤热量只是烤到鸭的上面部份。就必须把鸭子翻转过来烤另一面。但容易把鸭皮弄破。所以我就有意直接把鸭子放在铁架上烤,让鸭上下同时都能烤到。所以就不用翻转鸭子都会整只鸭子都能均匀地被烤至色泽一致了。
I very happy when I got your feedback,tks you so much! I confuse one point,pls help me!for glass skin:we use 1tbs potato flour or wheat flour?sometime I read comment see that is potato flour,sometime I read other comment is wheat flour (all purpose flour).I'm sorry to bother you, because I translate language internet make me not clear! And backing soda will apply i/o backing powder?(it is mean we don't use packing powder)? Noted: potato flour (vietnamese is : "tinh bột khoai tây", wheat flour is : "bột mì", backing soda is : "muối nở",packing powder is : "bột nở"=> I wish I can understand above,pls help me if you have time!tks you !tks you!