I tried several of these recipes and they are superb. Healthier than the over salted takeaways I used to buy, and unique flavours you can't buy in resteraunts.
Hi Ching, I have cooked this marvelous dish, I followed your recipe and the result turned out to be great! Thank you very much for your tips and inspiration!
Alot of chefs use a cleaver in the kitchen guess it depends how experienced you are with knives, love the way she comes across and presents. Im making duck in plum sauce for the first time tonight ... hers looks delicious.
Its similar but not a cleaver, its a chinese kitchen knife. Unlike a cleaver that is designed for chopping through bone, a chinese chef, or cooks knife is designed to cut everything else like veggies, meats and the like, also helps move cut ingredients from chopping board into wok on the knife itself.
Holly cow! The blade on your Chinese cleaver looks *REALLY* dull. One pass with a sharp blade should slice the skin, without 'sawing' back & forth. _Doesn't your husband know how to sharpen knives?_ Thanks for the video! I'm trying this.
pan frying cold pan from scratch will render the duck breast youll see the meat look cook from the outside in then flip it over 3-4 minutes in the oven but half the time 3 minutes in the pan when u flip it over is enough depends on how rare you like it oven temp 180oC NICE N HOT
Asian would’ve called that duck meat is raw, western called it just right. When western eating Hainanese chicken and see the bones are red, they called it raw. So...it’s ok eat raw ducks, but not chicken?!
This is great for begginers The process for real crispy duck takes time and most people would struggle as you need to pump air into the whole duck Keep up the good work i am sure many people with be enjoying and thats the main thing bringing people into the kichen As for the comments about the cleaver they dont understand asian style I cut up a whole quarter side with a cleaver and a saw
+Julie Burton Thanks! That sounds fab hope it was delicious! I ended using another of Ching's recipes for noodles with spinach and mushrooms (my comment was a while ago). Will have to try your combo sometime.
This lady clearly does not know how to properly cook a duck breast. Just take a look at 5:25 how much raw fat she left under her so called "crispy" skin. The sauce looks interesting though, gotta try it out some time.
With all due respect, I will have it "well done" to avoid risk of 🦠 bacterium's. The sauce looks yummy and it must be delicious. Thank you for teaching us.
one does not simply know how to write a comment back to an experienced chef, and think one is the shit, one does simply not cleave meat , it takes skill and lots of hard work to master.
if she established a fantastic dish, who the hell cares if you cut the vegetables with a cleaver...screw fundamentalism. Nit that many people cares nor will notice anyways how she cut the vegetables and meat..
btw you can cut meat with a bread knife too if it's good quality, who the hell cares? it's about the food and the customer not your fantasy chef land with made up rules that count for nothing
