Two Master NYC Chefs Show How Difficult it is to Cook Perfect Duck | Great Works | Daily Mail

Two Master Chefs Show How Difficult it is to Cook Perfect Duck | Great Works | Daily Mail
Cooking duck is no easy feat - it’s a culinary challenge even for seasoned chefs. With its rich fat, dark meat, and notoriously tricky skin, duck requires precision at every step. Overcooking or undercooking it can ruin the dish, and achieving that perfect balance of crispy skin and tender meat demands skill.
In this episode of Great Works, we take on the challenge of two iconic duck dishes: the crispy Szechuan-style Peking Duck and the luxurious French classic pressed duck. Watch as we dive into the intricate techniques behind each dish, exploring everything from the flavors, to the technique, to the presentation.
#GreatWorks #cooking #duck #food #szechuan #canard #french #nycfood
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[@theimmitigableone8056]

Chinese chef has great energy, I would eat at his restaurant for this Peking duck recipe.

[@nwsoulman]

that's not even close to Peking duck, that's just regular Cantonese roast duck disguise in Peking duck to charge you more money.

[@bnneeboy]

As a Chinese that duck is completely unacceptable. Not even close to authentic Peking duck, very unappealing.

[@ommsterlitz1805]

and like the usual american or british you have bad taste and lack of judgement

[@vijaysandeep5340]

@@nwsoulmanCantonese duck is better than Peking duck anyway

[@JimLi-g1s]

@@nwsoulman I'd rather have Cantonese duck than Peking duck.

[@mikeandroi2698]

Its a shame at the end they brought the other chef "take out" version of the ducks. They should have had the chefs try it at each other's restaurant. Peaking duck does NOT travel well/reheat well as I'm sure the pressed duck is the same. Should have each had it fresh from the kitchen for a real taste experience

[@AisuKuma]

I also think it would’ve been cool to let chefs from both sides see the difference in process of making the ducks

[@vukkulvar9769]

@@AisuKuma Funny how similar they are. They both dry the skin, stuff the duck, color and crisp the skin, cook it in a oven, serve with sauce.

[@jamesyang420]

@@vukkulvar9769there are many different versions of roast ducks in different Chinese cuisines, but what you described pretty much exist in all of them. I think they're maybe the key points that people discovered on their own when it comes to roast duck.

[@earthtothe9791]

People should have taste real peking duck straight out of oven, not those roast duck in China town, you can literally eat the whole duck by yourself, the meat are so smooth, and skins are so crispy, it melt in your mouth.

[@ThePaullam328]

Yeah I hold off from liking this video... The duck skin would not stay warm and crispy this way... French one would def win this way as it's more meaty

[@lancelotjkg]

Chinese Chef energy is what would have been returning to his restaurant to eat and hopeful catch a moment to chat with him...love it.

[@sheldoniusRex]

The similarities in how the two cultures prepared the duck are fascinating. 10 thousand miles apart, and the Chinese and the French both discovered essentially the same method for preparing a duck to be cooked, and both societies also cooked the duck to nearly the exact same doneness, with precisely the same care to crisp the skin (using wildly different techniques though,) and both used tart sauces to top the dish.

[@jorad4887]

interesting you say that, french cooking is the top tier cuisine in europe, it was once said that the french king wanted to rival italy's cosmopolitan town of venice, a hub of all merchants with exotic spices and foods from the flatbread from the arabs and the tomatoes from spain which got the tomatoes from south america, the french king had ordered his magistrates to get all of their top chefs and begin the french cuisine revolution, so the chef employed chemists to unlock the hidden flavors of preparation of sauces and meats, this took years to complete and can rival foods from the east, excellent work by 2 master chefs!!!!!

[@pajeet_slayer]

Still italian cuisine over french anytime​@@jorad4887

[@alechiggins6515]

Have a deep respect for French cooking - there is no more refined style of cooking than French - However, when it comes to duck, Peking duck is an absolute masterpiece. One of the best culinary creations ever invented.

[@bruceborden3986]

If it ain't broke over thousands of years..... lol

[@jyoshi1491]

Its nice have a china town in NYC. You can buy a whole roasted peking duck for maybe 20-30 dollars. It feeds you for the whole week if you have enough self control.

[@breadman5048]

French cooking is thoroughly overrated

[@SJO897]

French cooking is mid

[@HelloWorld-zc2vp]

Bro mains spy frfr

[@5at5una]

@5:03 so authentic that he use "十" as 10 in chinese ( not verse enough on mandarin/cantonese/etc ) as a gesture on his fingers instead of all 10 fingers

[@jamesyang420]

Crossing index fingers to indicate "ten" is probably one of the most Chinese things lol

[@KinLee919]

his mouth said ten, but his hand said shi(十)😂

[@Vector12138]

I didn't even realise

[@zeflute4586]

yup, 十 = dix = 10

[@user-kl3bo7mg9x]

@@Vector12138😂 I, a Chinese, didn’t notice this either. Just took it for granted 😂

[@bad3032]

Thisnwas such an amazing concept having them try each other's dishes

[@doriansorzano]

Came here to say the same thing. Hope others are on the way.

[@Jiroo1210]

Both say 'it's not hard, it just takes time.' But if just the prep takes 3 days, I feel like they slip into the "very hard to follow" area 😂😂

[@thegrynne]

That's why Peking duck is not a recipe for home cooks. It's traditionally banquet food, made in professional kitchens.

[@vennsim71]

And in another part of China, in Chaozhou, there’s a 5 spices braised duck. It’s a masterpiece by itself. My grandmother brought the recipe to Singapore and till now our family still prepare this on big occasions. Take 2 days to prepare and many hours of cooking. Tough job… but we love it.

[@mightisright]

@@thegrynne I would not attempt Peking duck without the equipment you see in this video, including that huge oven. If you're not going to do all the steps to make the skin crispy forget it.

[@henryairconcepts2999]

If you were professional nothing is hard anymore because it's a routine thing. It just becomes time consuming

[@haipengli6000]

I will give a big thumb to Chinese Chef even as people mentioned before it is only a fairly ok Peking duck. I would say the most important difference between Chinese cuisine and Western cuisine is that the Western cuisine is more personal based while the Chinese cuisine is system based. In China, there are wood providers who are working for generations only to make sure the burning smell is right for a Peking duck. And, there are dedicated workers to peel the duck. They will train years only to make sure they can peel duck to 108 pieces exactly. We shall remember the Chinese Chef is in a Western environment and he has to do everything by himself. I can see he has successfully achieved it!

[@gentoffire]

Peking duck is a royal dishes enjoyed by millions of people over many many dynasties and centries, it truly is a masterpice.

[@Etc-2577]

The thing i love with having peking duck in big dinners is that the duck skin and lil meat are eaten with wraps, The meat is then used to make another dish, fried rice, or noodles. The the bones are made into a soup.

[@internationalbusiness5877]

The first time I had a peking duck was at someone's birthday in New Zealand, Auckland. Amazing, it wasn't one of the best dish I've had in my life - it was the best food I've ever eaten and nothing beats it till this day.

[@ItsMe-fs4df]

Was it at Love a Duck? So sad they've closed, it was our go to up north 😭

[@F1derful.]

Now imagine having it in China where they invented it

[@yohannugraha2869]

You should go to Beijing. It’s absolutely delicious there

[@pass3d]

china is vast, there are many differerent cusines.. just like this one goose: kzbin.info/www/bejne/oXvIkIp6bsqYjbM and recommend you this channel if you are interested in chinesee food.

[@ToDeoS]

Going to Beijing will give you the true pecking duck. One way to tell is that if the duck skin melts, it is close to authentic. If you have to use your teeth or your tongue before swallowing it, it is done wrong.

[@StoneVictor]

The highest compliment from Chinese: It taste just like us.😂

[@jkfang]

Heavier the chef's accent, the more authentic it's going to be.

[@iBeatBoxz8]

And when the chef speaks no English at all, you know it doesn’t get more authentic😂

[@topfeedcoco]

Fantastic. Both of these chefs have great skills and personalities.

[@yogayoggie2209]

I hv tried various kind of duck dishes, Peking duck is the king of duck! Period

[@DavidFSloneEsq]

This was utterly charming. That said, one of my favorite duck dishes growing up as a child in New York was a Chinese style of pressed duck, called wor (or war) shu (or shoo) op (or opp). I don’t see it being offered these days. If there is a single joint in the NYC greater metropolitan area still producing this dish, I’d love to see a video with the chefs from this video reacting to it.

[@Shrimpwhat]

Kam man market on canal sells the pressed duck. Couple of others too.

[@tkjho]

@@Shrimpwhat what's this called in Chinese? Is it more a spatchcocked duck (pipa duck) instead of "pressed"?

[@illegitimateac7677]

The one that you said (“wok shiu op”) is Cantonese dialect 锅烧鸭 heres the chinese writing to what we call in pinyin “guo shao ya”, can definitely try to google guo shao ya nyc to see if theres any restaurants that sells this

[@duncanll1901]

@@tkjho This dish is typically called "Wor Shu Op" or "锅烧鸭" in Chinese, which can also be referred to as "crispy duck." While it shares some similarities with spatchcocked duck (such as "Pipa Duck"), it's not exactly the same. "Wor Shu Op" involves pressing or flattening the duck, resulting in a crispy skin, but it's not the same as the traditional spatchcocking technique. Spatchcocked or Pipa Duck usually refers to a method where the duck is butterflied and cooked whole, whereas the "pressed" style in "Wor Shu Op" refers more to a specific cooking method that creates a crispy exterior without necessarily flattening the duck entirely. So, it’s more about the way it's cooked rather than how the duck is cut.

[@larissabionda]

Definitely trying his Peking Duck!!

[@kamuymamushi5877]

I had a peking duck 10 years ago in Beijing Nothing short of divine

[@GilgameshMorningstar8]

I had it in shanghai.my dad is a chinese chef and he says there are even better dishes

[@chengzi6416]

@@GilgameshMorningstar8 Lets say the best peking ducks stays in Beijing. Ive tried many around the world and not much compares to local ones.

[@tpsreportss]

L'Antagoniste duck in a vice: $99, serves two Hwa Yuan 6 course meal with Szechuan-style Peking duck: $95/customer (min. 4)

[@15leungc3]

Too expensive lmao, hk duck is 40 usd max for a whole duck. Nanjing duck, probably the beat in china, is 10 usd for a full duck

[@aaronlimeuchin7352]

​@@15leungc3 everything is not cheap nowadays. Here at my country, Malaysia, economy rice/mixed rice used to be one of the daily cheaper foods going around, now with everything basic going on the hike, the price of the economy rice is not longer economical at all.

[@5at5una]

@@15leungc3 its obvious this is high star restaurant.. not some kind of street food or some family restaurant

[@dl5066]

@@15leungc3lol actually nanjing duck is very expensive because only a select variety is suitable to be make into peking roast duck

[@fiftieth]

@@15leungc3 NY prices are insane. Fine dining in NY doubles it lol.

[@hungryest8643]

this concept must go on forever its very refreshing honest to the core.

[@Phoca_Vitulina]

I like how they try each other's dishes, but would have been cooler to have them there together trying and tasting. Also please don't ask the chefs which one is better like lol, what. The point, I hope, is to have newfound appreciation and respect for each other's style of cooking and get people interested in them both

[@ZenoDiac]

This was a great episode. Great people. Great energy

[@johntan4931]

Thanks for telling the cooking story that behinds a simple dish

[@marsmaker3667]

This was a lovely video. Thank you to the team who made it.

[@yours_sincerely48]

Of all the Ducks Receipe in the world...The one in Walt Disney is the best...Prepared by the chef himself, Walt created Donald Duck and entertained us for many decades. ❤

[@marvintran7813]

I’m vegan, 🌱 but I used to eat meat. I just gotta say it. I would much prefer the Peking Duck. 🦆 I’m reading the comments, it seems like most people prefer the Peking Duck. I gotta have a vegan 🌱 version of Peking Duck.

[@jab8394]

Thinly sliced, firm, smoked tofu. Wrapped in crispy, fried seasoned egg whites (or the chickpea omelette) + scallions + the same sauce 😅

[@ChefTravelFoodtrip]

Great🎉

[@StayFrosty325]

Peking Duck ftw all the way. The only thing that makes French Duck delicious is its sauce, thats it.

[@GreetingsEarth]

both are great, I'd be happy to have either one

[@GODBLESS-NORMAL]

Back in China the oven is heated by chunk of fruit tree to give some fragrance to the duck skin. The wood can be from pear tree in the north, lychee tree in the south.

[@richcaccappolo684]

This was fascinating. Great production.

[@davidprimeau3368]

brings me back to Wok with Yan in the 80’s

[@FogelsChannel]

My mother in law tried to cook duck but it was fowl.

[@holmesholmes.8784]

😂

[@jz4057]

As someone who was born in Beijing and grew up eating at the most authentic Peking duck restaurants, this chef is not authentic. His duck is not as plump and the skin not as crispy as it supposed to be. Traditionally sweet black bean sauce “甜面酱“ is used, not hoisin sauce; green onions and cucumbers are ok but never radishes; the duck slices were too thick... He even rolled it wrong like a burrito when the traditional way is to fold the bottom half up first. Peking duck is an art that’s almost impossible to duplicate outside Beijing.

[@lianjieren8162]

@@jz4057 Yunnan beg to differ ;) you do know where it all came from right, it’s a Yunnan cuisine imported to Beijing.

[@drdre137]

Yeah, and skin is too soggy and oily, the cutting is way less delicate than what we get from China. 之前一直听华园很高端，没去过，但是看这个样子真的不行。。

[@jz4057]

@@drdre137 餐厅本身可能不错，但烤鸭不行。我在美国试过各种高级餐厅的烤鸭，连北京最便宜的大鸭梨都比不上，每次回北京第一件事儿就是吃烤鸭，涮羊肉，别的地方真吃不着正宗的 🤣

[@bnneeboy]

The skin colour of the duck is very unappealing. Definitely not authentic Peking duck. The slicing is technique is lacking. 99% of the restaurant in China that serves Peking duck is better than this train wrack.

[@ysendy7027]

@@lianjieren8162 where is your source? according to wiki, the original peking roast duck was developed in Ming dynasty in Peking/Beijing. The dish is known to originate from Peking since Yuan dynasty, first time hearing it was imported from Yunnan.

[@ragnarandersson2866]

Nice one😊

[@joebullwinkle5099]

Impressive, very impressive!

[@dailymail]

Glad you liked it!

[@kedardes]

Excellent showcasing of years of experience!

[@unruly_ronin]

These 2 chefs were so great to watch. I really enjoyed the back and forth

[@mrlee9213]

You cant beat Peking Duck

[@harukrentz435]

Chinese version wins it everytime.

[@desrer8801]

Thank you

[@bobbyash33p66]

Never cooked duck before...glad i watched this before i do

[@aaronngui7938]

Great series, the contrast is what makes this tick 🎉

[@DennisPinpin]

C’est bon!

[@DescendAI]

great video

[@MadKingOfMadaya]

*_Now let's see two master ducks cook the perfect chef_*

[@hahahaha-ge6gm]

American: oh, we don’t eat duck 😂😂😂

[@leonardoofficial5750]

But we eat junk food 😂😂😂

[@willarddu]

Go to Chinatown for the best authentic Chinese food is like finding best burgers in McDonald

[@shawnogg8208]

My favorite use of the duck press is in the film „Who is killing the great chefs of Europe?“ 😊

[@yvrelna]

One guy have an oven and drying rack just dedicated for ducks. The other makes sometimes two ducks on a busy day and only on Mondays. You know which ones better.

[@EtayTv]

The chainese New York accent is crazy

[@stefanleo8963]

15:23 I'm pretty sure what he tried to say was cucumber, scallion and leek. Never heard anyone add peaches in duck wraps. Also, I think the final judgements are kinda spoiled, as you can see obviously the dishes on other chefs tables are all look dry and cold.

[@nornje]

No problem. I'll eat both ;-)

[@v11r]

Choc culturaire vers la perfection Culture shock is towards perfection

[@supu8599]

😋😋😋

[@regentsaquariums5692]

Chinese chefs are kinda like I'm gonna feed you buddy. 😂

[@merdufer]

16:06 she did that like a flight attendant.

[@pznili]

both fantastic Chefs

[@natachal-acossilifestyle1459]

Chinese are the duck master chef, but both got it done

[@simonpilgram1713]

Amazing

[@dvd4133]

Peking Duck should always be eaten fresh. It is not meant to be reheated.

[@SU-zk8jp]

Eight Treasure Duck is a famous Shanghainese dish. The dish is made with duck, mushrooms, bamboo shoots, diced ham, diced pork, diced corn, shrimp, lotus seeds, glutinous rice, and green beans, and is seasoned with Shaoxing wine, soy sauce, and sugar. Eight Treasure Duck is steamed for at least several hours until it is soft.

[@JaimeYe-dk2xv]

This was amazing fried and sauteéd duckling squab video.The key ingredient that contains balsamic vinaigrette is poured into well soaked NY squab.And as a suggestion, my size duck instead to cook for the chef probably medium.

[@etow8034]

Peking duck is not the only way to have duck, there is Cantonese style roasted duck and boneless styled duck etc... ! They prepare and roast thousands of ducks every single day at Chinese grocers and roast meat places ...no fancy chefs needed !

[@seantran9809]

awesome vid!

[@chrissylowe5852]

La Atagoniste is superb! Chef Atef is my fave! 😍

[@stonebreaker950]

Different ways of cooking duck, but you can still find similarities: 1. dry the skin - the secret of being crispy. 2. stuffing.

[@corgeousgeorge]

When that chef was looking into the camera while he's pressing all the blood out of the duck carcass, the way he looked at that camera? he made my blood go somewhere too!

[@jojoanggono3229]

I know what you mean, did you lose your apetite back then? 😁

[@corgeousgeorge]

@jojoanggono3229 no, but it definitely changed what my appetite was craving. That's fo' sho' 😆

[@yesimracist7510]

The chinese one is an art and the french, well, it looks like food

[@doctorsays.]

Clear as day one takes talent sweat blood and tears to make, while the other can be easily made by anyone.

[@oscarnmhaffmans]

Great video. But: why haven't the team tasted and commented on Chinese Chef's green beans? Anyways, comparing two preparations is a great concept, especially when you compare 'classic' or''original' with the rest of the world.

[@randomman2938]

Peking duck would no doubt be more flavourful and tastier

[@lehe78]

Chinese Chef giving me uncle roger vibe

[@张可维-m7x]

As a Chinese, it feels like that Chinese chef made a very failed duck. Saw a jerry-built version of the food. Judging from the color of the duck and the process of making it, he did a far worse job than the street food store down the street from my house. Well, I can't ask too much for a Chinese duck in Chinatown, but make sure you don't say he's Peking Duck, there are at least dozens of roast ducks in China and foreigners only know Peking Duck because Beijing is the capital of China? Historical and political reasons. But Peking Duck, in mainland China, many southerners don't like it because of the average flavor 😂😂

[@kingeling]

Peking duck menu: Roasted duck shared serving Roasted duck wraps or baos with green onion, cucumber and duck oil Cabbage duck soup Wok-fried basil duck

[@adriangarrata8201]

Sir Criston Cole changed careers!

[@emperoroak7331]

For me, I will choose Peking duck dish or Nanjing deck dish rather than that French Roast duck dish , That French one is too much expensive and unflavored for me on my taste.

[@Ian-nl9yd]

These chefs do not hesitate to share these recipes. They do not feel a need to keep them secret, because if someone watching is willing to do the work it takes to reproduce these dishes, they deserve to be able to serve them to whoever they want.

[@yakitatefreak]

It seems like duck takes more time to prepare than most people would like to spend their energy on. There is ONE other kind of duck dich that I know of and that is Cantonese Roast Duck for Cantonese BBQ. However, this is a far less upscale than Peking Duck.

[@joshuawillians6313]

In the cooking methods they do similar things they just reverse the order of baking and frying or basting it in butter

[@givmethesucc3914]

love when he brings out the green beans hahahaa. Vegetables in Chinese cuisine is so well made that i used to wonder why western children dislike eating their greens. Until i got to try more western cuisine and realised how little variety and creativity usually goes into their veggy sides. There is alot of boiled or blanched vegetables that is often lacking in flavour alongside subpar texture

[@kiwan5425]

MSG Hoison sauce 😂

[@Peizxcv]

Are the Chinese and French the only people that do fancy duck dishes? I cannot think of another one but there have to be more European duck dishes

[@isaacstone7899]

I saw a French sauce fits Chinese duck better than Chinese red sauce.

[@Woestheboss]

The torch instead of plucking the hairs looks like a possible improvement in the process for the Chinese.

[@张可维-m7x]

Fire destroys the texture of the duck's skin, and behind each treatment are dietary habits and the texture and flavor of the food. This is why people handle and prepare food in different ways.😂

[@saitamaxi8098]

This chef dry aged meat with a rag but the hippies want me to buy special bags!

[@eexsp5der941]

14:17 Quelqu’un peut m’expliquer pourquoi il y a ces portraits sur le mur ? Peut-être que cela a un lien avec le nom du restaurant (sans doute), mais je ne vois pas le rapport entre les différentes figures sur ces portraits, même si je reconnais certains ‘Antagonistes’.

[@lucimbert2098]

14:14 les bonnes images dans le fond

[@kf3696]

Nice concept, but a slightly unfair comparison. In the peking duck case, the wrap is highlighting different features of the duck, the crispy skin and tender meat, in small portions. In the french duck case, a whole leg was served. It would have been nice if the whole duck could have been sampled in any way by the opposite side, even though it goes against their traditional presentations.

[@ToDeoS]

Close to authentic tbh for the pecking duck... Authentic pecking duck HAS to be consumed on site. The duck skin MELTS right when it gets into your mouth. There is a 8 hours + 8 hours dehydration process amongst other procedures. This 10 hour blow drying is cutting it short. Also it is NOT just about being crispy, but crispy and MELTY at the same time. Try it when you get to Beijing(not those prepacked stuff). French cusine is great. When it comes to duck, many people that tried pecking duck may argue though....

[@Xpecialist]

Sir Criston Cole the chef

[@PATTT_]

yummy

[@asia911]

The French version probably will cost you $100 per dish while the Chinese version is around $50.

[@NoRestrictions]

During the whole video, i thought it was one kitchen, one restaurant. Not two different places

[@KK-45]

Let me guess, the Chinese dish tastes much better than the French.😂

[@julien616]

Doubt it 😂

[@F1derful.]

@@julien616you obviously have never even tried Peking duck

[@SoftBreadSoft]

The French one is more savory, the Chinese one almost like barbecue. I think it would depend on my mood which I prefer.

China is the "Italy and France, plus Germany" in East and Southeast Asia.

[@delmccormack7001]

Now try Southern bbq duck and fixins. Y'all ain't ready for American BBQ.

[@arrijalrifai2197]

And somehow you show this Video to Madura People 😁

[@hellohi1925]

So somewhere with real Peking duck.. not Chinatown in the U.S. what a shame. DaDong: do I not exist?