State Banquet Chef | Deboned Fragrant Crispy Duck 

State Banquet Chef | Deboned Fragrant Crispy Duck
Today we are presenting the Fragrant Crispy Duck. Traditionally this dish is made with the bones on the meat. But today Da Ye is cooking without the bones so that it is also safe for the old and young kids to enjoy.
What are the important steps in cleaning the duck? How to properly marinate the duck?
What is the correlation between the marination time and the amount of salt?
We are cooking with an electronic rice cooker. How could you tell if the duck is completely cooked?
How to properly debone the duck without breaking the shape of it?
How to deal with the situation if the duck is out of shape after deboned?
How to properly apply the batter before frying? What is the proper oil temperature? How to make the duck crispier?
Here we go!
Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'.
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