#food #festival #china #chinafood #Roast Duck#Beijing Duck#Peking Duck
Content Timeline
0.Opening introduction 00:00
1.Scald the duck 00:41
2.Brushing the duck with Crisco 02:54
3.Filling the belly and sewing it together 07:26
4.Roast the duck in the oven 09:23
5.Slicing the duck 10:13
Hello , I am Ann
Welcome to my channel
The soul of Peking duck is this red and crispy skin
Look at this beautiful duck
Crispy skin and tender meat
It's moist and oily
I'm going to share with you how to roast it successfully in one go
Step 1: Scald the duck skin
I chose a 2600g frozen duck from the supermarket
Thaw the duck and wash it
Boil a pot (1.5l) of boiling water, note that it must be freshly boiled water
Let's scald the duck
Put the duck in the sink and pour boiling water on the skin of the duck on both sides
The purpose of scalding the skin is to make the pores on the skin of the duck open with heat
The skin of the duck also turns from white to slightly yellow after being scalded
The skin surface is smooth and easier to apply crispy water
If you don't scald the skin, the skin will easily wrinkle when roasting and affect the beauty
Find an object that can support the duck
I used a roasting chicken rack here
You can also find a wine bottle for support
Let the duck stand to dry
Let's get rid of the feathers
The skin from the supermarket still has a lot of hair left on it.
Let's use the eyebrow clips to give the skin a beauty treatment 💆.
When trimming the duck feathers, be gentle and do not break the skin
Find a large wine bottle to fully support the duck on its feet
Let's move on to the second step, brushing the duck with Crisco
Ingredients for Crisco.
Water:honey:white vinegar:rice wine = 4:2:1:1
Add about 40 degrees warm water, two small cups
The small cup I use here is 50ml
Add a small cup of honey
Add half a cup of white vinegar, I use apple cider vinegar
Add half a cup of rice wine, you can use vodka instead of rice wine
Mix well
Brush the first coat of glass crispy water
Brush every inch of the duck evenly
To speed up the drying process, we use a hair dryer to dry the crispy water on the brush
Then repeat this step three times
Brush the second time with the glass skin water
Brush a third time with the Glass Crisper
Leave it overnight to dry completely
This is the duck after 12 hours of drying
You can see that the skin is slightly yellow and the grid is clear
Let's do the third step: filling the belly and sewing it together
Materials needed
2 apples
1 head of garlic
Cut the apple and garlic into pieces and stuff them into the duck's belly
Sew the opening of the abdomen with a needle and cotton thread
Cut off the tips of the duck's wings, leaving the roots (for aesthetic purposes)
Wrap the wings and legs separately in tinfoil to avoid baking (for aesthetic purposes)
Now it is finally ready to be put into the oven
Step 4: Roast the duck in the oven
Heat up and down + wind heat 150 degrees baking 40 minutes (cooked)
Then bake at 180 degrees for 30 minutes (baked skin)
Finally 220 degrees for 15 minutes (coloring)
I did not turn the duck for the sake of beauty
The effect of roasting is also very good
Step 5: Slicing the duck
Slice the skin from the breast of the duck and slice off the skin.
This piece of skin is the soul of the whole duck
Remove the loin of the duck
Slice off the meat on both sides of the breast
Prepare the classic Peking duck dip
Sweet Noodle Sauce
Sugar
Shredded green onion
Shredded cucumber
Spring cake
Let me try it
Duck skin dipped in sugar
You must try this kind of satisfaction of duck oil and sugar bursting in your tongue and mouth at the same time
Spring cake with duck meat dipped in sweet noodle sauce and rolled with shredded cucumber and green onion
Bite into it and think it was worth the two days of work for this duck!!! 😂😂😂😂😂
Who made me such an obsessive foodie at heart?
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Thank you for watching!
See you next time 👋😊