I used to go to a restaurant that did peaking duck every new year. I remember the 1st time i had it , it was made by a older chef at the restaurant and tasted phenomenal. I went a few weeks later while they still had it on the menu and the guy cooking it was a younger guy like myself and it came out horrible , skin was chewy with not a lot of flavor. Peaking Duck is definitely a dish that takes skill however yours looked really good lol.
if you haven't already, you should check out Hank Shaw's blog. He's a hunter himself and writes about basically everyway to prepare duck (and other wild game) ranging from a simple roast wild duck to the French Laundry's Duck Roulade. His website is dedicated to help people get the most of wild game, fish, and foraged plants/mushrooms. I've gotten some really great recipes and ideas from him.
Dry-aging (if possible) will make it significantly more tender as wild duck is a lot chewier. Trim the dark meat and roast the breast meat as Max did with level 2. You can use whatever glaze you want. I'd recommend braising or confit the legs.
Hey Max I have watched your videos for a long time and find them very entertaining u have made my life happier u have also encouraged me to learn how to cook so thank u a lot God bless you man
Duck is my number one protein and Peking Duck is easily my favorite meal when it comes to eating for a special occasion, cool to see you took on the challenge!
Guys the deepest and darkest secret is that max actually used to work for the italian mafia and he had to fight his way out but he injured his hip. 😭🙏🏼
Im still watching Max lol. Ive always loved Peking Duck. Got lucky and found a place where I was stationed in Georgia that made it after a fellow soldier told me it was worth ordering. We're talking 1999 and 20 bucks for the whole duck. Totally worth it. Awesome video. Keep up the dope ass work my dude.
Authentic Peking duck separates the skin from meat and bones in the end: The crispy skin is eaten with thin pancakes, the meat can be prepared as a separate dish and the bones make a soup. I believe, what you show is more of a Cantonese Roast Duck with meat still on.
My mom is from Tiawon she said u should try hanging it I the oven to roast but they would use an outdoor cooking device however u should get better results hanging it in oven with a drop pan. Idk I have yet to attempt to try this. It's alot of work. I'll take my roasted duck any day lol.
Yippie more content for us, your foodie-related starved subs. Thanks all the Greb-Clan for all your contributions. Max I am beyond happy that you covered onw of my fave avian meats today. Could you pls also consider to include Mr. Tibbs on some of the vids just to make him the official mascot. Keep with your continued great work. Btw I so enjoyed your last vid with Guga as well...lol
Dish 1 was finished in one day, dish 2 took, lets say, 14 days and dish 3 took 6 more days. So you ate dish 1 after 20 days??? Without tasting it I agree that dish 3 tastes the best.🤣
This is a great video and i am excited to eventually give it a try. In the meantime, you should ask Guga if he's considered dry aging steak in oyster sauce.
bro everythime i watch you with my mom she says : "leave a message for him to come cook for us... he might answer" the same thing when we watch bayashi and albert
I was going to say Max learning not to eat before the taste test, but he must know he was going to be allowed to eat during the sponsorship. I'm surprised his sister still didn't come and slap it out of his hand 😂😂😂
maltose syrup isn't half bad, but dark, organic malt syrup is a game changer, when you're marinating or glazing fattier meats like good pork or boar. it does not take much, to take pork neck cutlets from "nice" to mind-blowingly delicious. PS: pro tip, a good sprinkle of baking soda, 10 min before grilling (DON'T try this in a pan! it will turn the frying fat into soap) absolutely boosts the mallard reaction and delicious caramelisation.
You’re missing out. I remember the first time I ate my grandma’s duck curry, I’ve been obsessed with duck ever since. There’s a reason why most high-end restaurants have duck on their menu.
watched to the end. pan seared is what I will go for at hopme. but thanks for showing how much those little old chinese cooks go through when you get this done right at a restaurant.
@blenderbanana It’s cooking, not rocket science. You don’t need to have every piece of equipment he does, it’ll still be delicious if you’re good at cooking. You just have to be creative.
