【Diary of a Chef in Training】It took me 4 hours to make the Crispy "Eight Treasure" stuffed duck

[@raekell]

They usually leave in the wing bones and tips of the legs to avoid holes and to help keep a little bit of the bird shape.

[@pollycheng3343]

Nice !

[@DanielsGongBang]

Ugh I Wana eat it so baaaaaaaad. Combination of literally everything I love so much

[@TheStoriesWeTell1]

Thank you chef! 🙏☺️ add that to the menu of our future dish exchange

[@wilsonlau5463]

Haha, the duck after you deboned it looked like a cross between a duck and a jelly fish!

[@TheStoriesWeTell1]

A jelly duck 😅

[@roelluna2057]

Good job looks delicious 😋 😊

[@kteo3957]

Very good job for skillful tips on bone and delicious recipe..love it. (For newcomers you n family n fur baby happy. MUST see n don't miss out this week for " cherry blossom" at "Garry point park" in Richmond (3 minutes drive from fisherman wharf). This awesome park along fraser river/ocean with small Japanese garden, sculpture n beach access. And picnic as well. Famous for Netflix movie scenes. Hope you enjoy. Another attraction is " Iona beach " in Richmond.

[@TheStoriesWeTell1]

Thank you for the recommendation :)

[@kteo3957]

Snack bar on site : pajo's fish n chip. The best in town..always long queue!

[@weikruse9869]

这个有一定的难度，但小姐姐一边做一边讲解，做得轻松自如！超赞👍💐😊🌹

[@TheStoriesWeTell1]

hehe thank you :p I really didn't know if this was gonna turn out okay until I finished it XD