What a generous man. Unlike most , the chef actually revealed almost all his secrets in making the perfect peking duck, even going into detail. Really educational.
Had Peking duck in Beijing, I was in the non tourist part of the city and found small place doing only duck... I ended up eating duck for 4 times in one week... one of the best things I have ever eaten... Thanx for sharing this video
I'm curious how that compares to a big well known place Da Dong or Siji Minfu. I ate at siji minfu and it was crazy good but I'm sure there are small mom and pop places that are just as good or better for a small fraction of the price
What a genuine chef! The spirit, the food appreciation, the dedication to every step. Anything a chef like Joe Ng makes will be great. Peking duck is a world class dish, but the way he approaches the dish is even better. Thank you chef Joe Ng!
Yeah back in the day there was a duck blower he was a fat dude sitting in the corner of the kitchen on the ground his job was to take a duck and blow into the neck
I watch alot of these later at night when i want to relax before bed. I think this guy not only giving you all the details but even educating you on why he is doing all of it is amazing. Its to me seems like a true professional that is proud of what he does and wants to continue it. I also very much enjoy the fact that he seems super nice and instead of showing you how to make the "taco/egg roll" at the end he made it like he would and then offered you the first bite and then i believe made another so that both of you got something very similliar before he made one for himself. I would go here if i was ever in NYC just because of the hospitality of the chef. if he is this nice i can only hope that his workers/resturant is the same thing and that i can get behind.
The secret is in the 'salt', which has been already spiced up beforehand with 5 Spice Powder (gazillion variations and even if you had the exact ingredients right the ratio is crucial) and most probably 13 Spice Powder (another type of spice mix used by many chefs in china).
Point out a mistake in the videos. Peking Duck comes from Beijing, which in the old days called Peking. However, this dish initially comes from Nanjing, which is the south part of China. Nanjing used to be the capital of china 600 years ago, the emperor at that time decide to move the money to Beijing. The emperor at that time loves this type of duck dish, So when he moved to the capital, he brought a group of ducks. Also he bring this dish to Beijing, from then on, it is called piking duck.
Had a friend was a athlete and he went to Beijing in 2008, the unlimited Peking duck that was provided for everyone stayed in that Olympic hotel, was one of the best time he had.
That's excactly what commies do ! They always please the westerner ,treat them good ,then you won't be able to notice that Chinese people is struggling for life everyday.
In the restaurant that Ive worked in, there's a few more extra steps. Especially at the finishing touch which is to hold the duck over a wok filled with hot oil then using a ladel to pour the oil over it.
Damn this boss is actually a great person, he has a great personality and is really straightforward and cool. He also shows pretty much EVERYTHING that goes into making it which not a lot of chefs are willing to share, great man peking duck is also one of the world's finest foods absolutely incredible stuff 👌🙌💪💪👌
The purpose of inflating the duck skin is to have the pressure force the fat through the skin when hanging. Its amazing how effective it is. It’s crucial not to pierce the skin anywhere, so as not to have leaks. Thin skin areas are tricky. I once actually used a bicycle pump to inflate. Now that was a two person job! I hung it overnight in our shower - I know, so much for food safety guidelines! But results were great!
I'm trying to learn myself how to do it. I bought a small handheld bike pump off amazon it works better than the big ones. I have the duck hanging in my mini fridge so we'll see how it goes
This Eater editing is nice. When Nixon went to China they served him Peking duck. Anthony Bourdain checked out the best Peking duck and it took him to the southern suburb of the capital. Apparently, the type and quality of duck mattered too.
This is the type of chef that sticks with you after youve worked with him. Tells you what to do and exactly why, and a positive attitude about it the whole time
@@firehawk12164 Duck is not a germ bomb like chicken is that's why you can eat it slightly pink. Also that chicken wasn't done it's drying too, to be made as crispy chicken.
Folks, when the chef says "sugar," he means Maltodextrin Syrup. You can find it in any Asian grocery store. This combination of Maltodextrin, red vinegar, and water (or water and rose wine) is ladled over the duck repeatedly every half hour or so during roasting. Also, he didn't show the day-long drying process between scalding and basting-roasting; you can see some ducks drying behind the oven around 5:28.
About the oven, there's regulation of the city. It's really depends on that. The way of roasting, Hong kong/cantonese ways hv more procedures to make the skin crispy, decades ago,上糖/ 麥芽糖調整成份比例也各有特色。
I was glad to see that that the flesh of the duck was retained with the skin for consumption inside the pancake. With one exception, the Peking duck dishes I've had in the last 30 years have always been served and carved as skin minus the flesh, the latter cooked later as a second course, often not that enjoyable. The exception was in the mid-90s when I had a Peking duck at Ken Lo's Memories of China in London (chef But) where it was served skin and flesh together as the filling for the pancake, Hoisan sauce, scallion, etc. I was with a friend from Peking and she declared Chef But's Peking duck better than any she had ever had back in China.
yes I had that too. you have to ask for it that way. you can also get the carcass made into a soup. in China we paid 120 yuan for a entire duck. which is about $20. was considered quite a bit for a meal. considering a bowl of noodles was only 10yuan. back in 2009.
The appearance of the product isn’t that great and it does not show that crispy. This is really overrated if you a fan of Peking duck. Not being judge mental just an opinion
I am a such west cost man ( cali) I just want to go to NY to see your Bucher shop and hopefully you guys can take me around. To eat. My Bucher is awesome but your videos are 10/10.
It's pretty much common to pump air right beneath the skin of carcasses, it helps to separate it from the body. I've done it once to a deer and I know several people doing it to pigs.
(Typing this on Friday, 12/30/2022). Freakin’ AWESOME! I was salivating to be sure! But this being the holiday time of year (when I’m first seeing this), I was expecting one of those guys to suggest / start singing, “Deck the Halls…”
To me Peking duck is 3 dishes. the skin is used to wrap with the buns. the meat is use to stir fry with veggie to make another dish and the carcass is used to make a soup.
I would guess it's because they're washing multiple birds per day and if they're not careful during the seasoning part then you end up with boiling saltwater effecting every dish. The only way to avoid that would be to spend time switching and reheating new batches of water constantly.
A man form beijing tell you that，this is not the traditional and even good peking duck. There should not have any wrinkles, the skin need to be so crispy and have the crispy noise, and need to and have to be cut into exactly 108 thin slides in front of the customer.
I'm here because tomorrow is Thanksgiving 2019. We are a small family of only 3, but those other two losers want ham. So Daddy is making Daddy a pair of ducks! Yes I realize we just cut turnkey out of the equation altogether, but there you have it. So, Happy Ducksgiving, everyone!
6:05 Imagine how amazing the Duck Fat Drippings mix with the spices, red vinegar/sugar sauce would must taste. I'd pay good money to have that served alongside my Peking Duck as a dipping sauce. I bet it's incredible. God I'd just pour it over my rice. Separately what's the difference between Peking Duck & BBQ Duck? Cause I've had both here in Australia and haven't noticed much difference if any.
If by BBQ duck you mean roast duck (火鸭), the chef mentioned it is a southern China staple (part of 火辣). It is, in my experience, a duck which has more meat and fat than the duck used for Peking duck, which is 琵琶鸭. Peking duck is known more for the skin than meat or fat.
The main difference, based on my experience, is that Peking duck go through the distinctive process of having the air pumped into the skin to separate the skin from the meat. Why? Because very often, when Peking duck is served, the skin is served separately from the meat; it wouldn't have been possible if the air-induced separation step wasn't taken? Why did they want to serve skin separately from the meat? Because the extra crispy skin has all the flavors. The meat can be served & eaten together w/ the skin. Or, as it's often done, the meat is cut up and stirred fried w/ pine nuts, which you would then scoop into a petal of raw lettuce with some hoisin sauce... The bone is then turned into soup, often with sauerkraut and oyster mushroom. The result is a white, milky, deep body rich full soup that is the ultimate comfort food. In the Cantonese style roast duck, the duck is served chopped up in the way that the skin stays in tact with the meat. It hits your mouth this distinctive confluence of the crispiness and sweetness of the skin, the moist tenderness of the meat, and the decadent obscene flavors from the fat. Consider yourself lucky when you can pick and choose which one you want, in the city you reside.
My favorite dish with the cold noodles as a side dish. Only at Peking Duck on Mott Street in New York. No, I'm not an employee, just a very happy customer of there's. Been eating there for over 40 years. It was better however before they modernized it. Their prices went up when they did. But the ducks and noodles are the same. Just more expensive. A tip from an experienced Peking duck patron. DON"T let them take the frame of the duck back into the kitchen and strip the meat from it for some of their other dishes. Insist that they chop up the frame AND LEAVE THE MEAT ON IT and bring it to the table. Check the duck out carefully in front of the server so that he knows that YOU know where the meat is. You paid good money for the duck, get the whole duck. Great eating from the frame as well. Also, only use the hoisin sauce, cucumber and scallions. The hot pepper will only ruin the actual taste of the combination.
Agree. The target is different. They aim for the duck skin only. Southern China roast goose they aim for both skin and meat. This difference affect the cooking style and thus the end product.
Good one Ben & Brent , where do you find this chef from ?? normally the Chinese is very secretive in terms of cooking and unique taste but this is exceptional to the Chef here, he is showing his back and i watched so many vid about Peking duck but this chef is the 1st man in the world to show the air compressor used here ,to exposed the crispy of the skin how it is made to the world . He is so confidence that he has nothing to loose here as long as his duck is unique then customers will line up to get in. Thanks Chef you are a really gentleman , you may need to hire the body guards when you step outside your restaurant .
I really liked this dude. He seemed so genuine. Not that the other videos aren't. But you can tell this dude is just super down to earth and real. He knows a lot about the dish that he prepares, where it comes from, the history behind it. He's passionate about it, and about sharing it with an audience and that's why I love Eater videos. Maybe I'm just high.
I live in Zhengzhou, China. It's not really Kaoya, but you can buy roast duck at the Carrefour for 20 yuan, head on. That's like under 3 bucks. You can buy the pancakes at the local grocer for 4 yuan.
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@@okimitchell1043 Confit, put it on a sandwich instead of butter, fry things (both deep fry and pan fry), use it in savory baking. And that's just a few ideas off the top of my head.
Thank you for showing us hoe it's done.. Peaking ducks is one of my favorite dish.. I have to order it every now and then when I'm craving for it... delicious 😉 enjoy 😇 🥰
