How Michelin-Starred Mister Jiu’s Makes Their Famous Air-Compressed Duck - Plateworthy

[@rhijulbec1]

You can see, hear and feel the passion for cooking all of these people have! It's inspiring and wonderful to watch. My mum was a chef and she was much like this. I learned at her elbow and have now been cooking for 60 years! I'm a retired nurse, my first passion, but cooking certainly isn't far behind. Hello 👋 from Canada 🇨🇦🇨🇦🇨🇦

[@rsin467]

I’ve had the duck here, and I’m not joking, it was the best duck I’ve ever had. Perfectly juicy medium duck.

[@MrTomNguyen]

its great. my top 3 meat. just not worth $130 which is what the new Nashville Choy price it.

[@djeejah]

After a duck spa, the bath, the hairs removal, the sauce massage it can only ends up as a beauty and seems delicious too, well done.

[@curlyhairdudeify]

😂😂😂 I couldn't agree more

[@Chads377]

Please just have Nyesha Arrington in every episode. Her passion is amazing.

[@jaytothelu]

Chinese-American here, actually never knew the process how these were made thank you so much for the video, it brings it to another level for me. Also Nyesha's enthusiasm and appreciation for the food, the work that goes into it and her lovely attitude in general is just so great! Gonna be honest, I've got a bit of a crush on her now 😅, looking forward to seeing more videos and hoping she'll be hosting them as well!

[@sophiaisabelle027]

Eater never disappoints. Their content are always the best of quality.

[@wentcambro7625]

this comment feels like an AI wrote it💀

[@XxxXxx-yh5gz]

just please dont bring back the Nick Solares guy, hes terrible as a host

[@gumpotronic]

@@XxxXxx-yh5gz It's weird to read that comment under this video

[@sonic2000]

Can't keep watching these food docs before I sleep! Just makes me hungry

[@b0ll00]

Crazy to actually see someone I know on this channel! I hope your doing well Brian, enjoyed working with you at the BP!

[@user-od4op6ng9y]

Spectacular attention to detail and craftsmanship that went into the making of that duck. Would truly be an honor to eat it

[@georgeclinton6833]

These ducks end like the pharaohs of ducks. So many post mortem treatments, crazy work and beautiful result.

[@brianmoody2549]

Preparing the the right way takes time to show your skills and best work.putting together the necessary right ingredients to give the duck the right flavor and texture you’re looking for

[@yusefcruse5679]

My grandmother used to make duck for me on my birthday. God bless you grandma rest in peace 🙏 I love you gal

[@thereissomecoolstuff]

Good episode. Thank you. Can't argue with a authentic $50 peking duck. Will order some this week.

[@Nothing-zw3yd]

Duck is probably my favorite meat. I can get great steaks almost anywhere around here, but nobody serves anything but duck legs confit or duck confit ravioli, which are still amazing, but nobody has the guts to serve medium duck anywhere. I have to wait until duck season so I can get fresh duck breast from some friends who hunt them. A little oil, medium rare on the grill, salt and pepper to finish. Nothing better. Herb roasted potatoes and grilled home grown asparagus to round out the meal.

[@chocolatepie84]

I recently had peking duck & it was bomb. The skin melted in my mouth with a crunch. Delicious

[@ktktktktktktkt]

11:19 I know some parts on the peking duck will be dark but that looks burnt lol

[@electrosphere]

The color is a joke. Go google what a proper Pekin duck looks like. 😂

[@toughlikerocks]

Yeah you're not wrong, they blasted that poor duck

[@dwaynekoblitz6032]

I'm luckily married to a fantastic woman who brings home roast duck fairly regularly. We just had it two days ago.

[@SeoulHomeLIving]

I liked the duck, but I liked the lady presenter much better. She is so genuine and positive with a beautiful smile.

[@Bibi111ism]

In spite of the fact they process big quantities, it seems perfectly cooked

[@ontic2354]

In-line air filter would be nice for all the industrial oil and crap that the air compressor releases. I’d still eat it though😂

[@mitchrapp9727]

Please continue Plateworthy with Nyesha for many more seasons to come

[@RescueNW]

Plateworthy and Mise en Place. These are the two series I come for when I watch this channel. Absolutely incredible content

[@eater]

Thanks for watching!

[@tungly8818]

Amazing content! More from Mister Jiu’s please 🙏 🙏 🙏

[@samuelminevb.9130]

Looks like a Scrumpitous meal! Can't wait to try!

[@lucassosnick1413]

Not so fast! Have you no care for the animal kingdom? No respect for the 75 little ducks that were sacrificed for this meal? Consider this: each one of those ducks was living a life as vibrant and important as ours. Imagine the plight of just one, a duck named Daisy, innocently waddling in her pond one day and then abruptly chosen to become a dish the next. It's a sobering thought, isn't it? Indeed, Daisy's story does not end there. One moment, she was skimming the surface of her beloved pond, basking in the sun's warm rays; the next, she was plucked from her home, her soft quacks of confusion echoing hauntingly. Her wings, which once fluttered freely in the open air, were now restrained, marking the end of her carefree days. The life she knew and cherished, full of splashing and quacking with her family, was suddenly replaced by an unfamiliar and fearful journey. Can we truly justify such a heartbreaking narrative for the sake of a single meal? I think not, brother Samuel.

[@robertlee4172]

Duck service...I love the table side duck carving, where the chef gets to carve out the meat. That way, everyone gets proportioned slices for their pancakes. (and a show)

[@big2753]

I like how he described the crispy duck skin like shatter, I need to smoke :)

[@georgewbushcenterforintell147]

Peking duck OG shatter .. you might be on to something

[@gautanera777]

Just smile when he said he used chop sticks to spread the arms of the 🦆😅

[@harveybrownstoneinterviews8980]

So excited for the new season!

[@COOPERSCICHILDS]

Great job guys

[@ImRefat]

oh wow I just started watching next level chef yesterday. there’s nyesha!

[@jzderf]

Great video - but so annoyed they didnt eat any duck with the pancakes at the end with the garnishes!

[@Life.Notdeferred]

Go Chef Nyesha. Can't wait for your next restaurant project.

[@gumpotronic]

Obvious bot is obvious

[@quartapound]

It appears that a standard air compressor is being used. Is there an air dryer/filter in-line? There is potential for compressor oil to be atomized in the air otherwise?

[@454Casull]

Oilless compressors are pretty common. But who really knows if there is a filter or not, either way…

[@analogtom]

If you ain’t got an oil free air compressor no thanks. Also, air compressors condense water out of the compressed air. Not Food Grade I’m my opinion. Contaminates are introduced into those birds!

[@tomgaynor3702]

That looked so deliscious

[@kevins4213]

A few of my close friends? Yeah like the fingers on my right and left hands, I'd nom that whole thing.

[@lmixour]

Surprized it wasn't carved the traditional way, which is in itself impressive

[@erikmurray3661]

Wow man that looks awesome.

[@Knucklebone.of.Fickle.Fortune]

I am so hungry right now

[@Pahakyy]

Where do you find the potatoes to film these with?

[@AjitKumar-yp2on]

Yummy, different compared to the traditional Chinese version

[@ashmaagu9448]

Just stunning stunning looking dish, my gosh how I wish I was in Nyesha's shoes yum

[@msthea1145]

Way too short. I feel like I just pressed play and the episode is finished. Interesting to learn how this is done. I would have never guessed an air compressor was involved.

[@mybellyisapinata]

Nyesha is such a treat. Could watch her interact with other chefs all day and never get tired of her curiosity, humility, passion, and joy. Fantastic!

[@gumpotronic]

Was that comment for another video..? No way you meant that for this video about peking duck, and the like...

[@shortyisdope9493]

lucky me i live in sf finna try this

[@actuallyrelaxes5831]

EATER DOES IT AGAIN!!!

[@seanm847]

I know it wasn’t on but seeing the chef pull out the tray of smoked ducks from the oven with his bare hands seemed so wrong

[@golfer45nz]

Only light smoking of the duck temp not that hot

[@nattobaby]

bruh ive taken things off from the steamer barehanded. forget asbestos hands, i have asbestos arms

[@aleksanderkuncwicz7277]

People have to eat duck and goose and fly to space.

[@Mrykcykc]

OMG the featherssss

[@geoffginer8823]

Rashada gets it !She is one cool lady for sure full of flowing goodness! Right on lady

[@louiearmstrong]

looked it up and a whole duck is $145+

[@romulus_]

I ate here and it was easily the most mediocre Michelin star winning restaurant I've been to. There are plenty of regular, no frills places within 15 minutes of Mr. Jiu's that crush them in terms of flavor, presentation, and service. I was in disbelief at just how bad it was. Michelin stars, they ain't what they used to be.

[@EmilyLim-h3m]

You think this process is possible with a Drake muscovy duck (meaning it's hella big) and it will work? with 1 week of drying?

[@Life.Notdeferred]

Also, I miss San Frncisco's cuisine scene

[@davidweston6653]

Bucket list

[@ksszsun1820]

Kitchen jobs are so underpaid it's so sad

[@longish]

I want to know more about the Chinese sausage hanging in the background.

[@simonkahara4026]

nyesha is such a vibe

[@eater]

She is the best!

[@ryan49805]

Man that looks INCREDIBLE!!!

[@ananthv792]

Brandon seems like the MAN! Yummy looking food

[@Desire123ification]

Very Impressive! (wow)

[@blablablabla1111111]

When i die, i want to go like that duck

[@VanChandama]

All the Asians here saying is not worth the money while the other races saying is the best lol.

[@TerriTerriHotSauce]

Love her energy. What a lovely lady.

[@Krispyyeah]

So when an order comes in it doesn’t get to the table for an hour?

[@electrixfyingipod6206]

Can you do the same technique to a chicken or turkey?

[@tannerebeling1056]

No - ducks are unique because they have a thicker layer of fatty skin and are a red meat, not a white meat like turkey and chicken. You could try something similar with a goose I'd imagine.

[@chankwanting]

@@tannerebeling1056 You don't have to imagine. Literally sell roast goose like roast duck cooked similarly in China.

[@johnpaullaxa5486]

"did you know how long I've been waiting to try your duck chef?" Well if you know what I mean

[@GhazeliAbdelaziz-io1vr]

جيد

[@matthewjohnson6404]

Is the Duck now considered a Puffin?

[@dandansfu]

I mean it’s not really that much different than the traditional ways But I get it it’s Michelin star so it must be better

[@LV_fromhtx]

The color…..

[@fishingwithsam7526]

Wow

[@goldfruitco6841]

I see Nyesha, I press LIKE.

[@brentrebrab]

Woman: "These ducks are getting pampered!!" Duck: 💀

[@jlucas136]

Is it just me or does that duck look burnt?

[@PiersCook-l4d]

These videos are so much better without the annoying presenter

[@FatimaGafour]

Nice

[@kumbackquatsta]

nice to see eater finally sharing chinese culture instead of smearing it

[@armanuddin04]

Out of curiosity, how have they previously smeared Chinese culture?

[@guilhermepicolloduarte8110]

Boo hoo chinese are commies they have no culture

[@amina1955]

Good

[@carterhart3979]

More videos without hosts, please. Let the chefs do the talking and let the remaining space be the sounds of the process.

[@davidsakai786]

Too dark

[@SlimaneGeometre-ig4pn]

طبخ جميل

[@dibyopai]

The feathers weren't plucked properly.. yuck..

[@kingpaw217]

More Mise en place less Plateworthy please

[@garyg8040]

Has Gordon Ramsey eaten at your restaurant

[@younesbenaissa9775]

Good 🙂🙂👍

[@richardyu5283]

I think Heston did it first

[@Fpl8646]

Was expecting a darker red meat

[@Ben-bs4od]

No scallions? Nice recipe. At least he's not recommending we do this at home like other crazy Chefs.

[@Pro-n9w]

شيء مثير 👍👍😍😍

[@Ericxxlnp]

I watched 20 seconds..and already knew this was a F*** up

[@BALLSOHARDU]

paying about $100 for a duck and to only get half and its 4 legs is ridcilous. give them the back skin.....

[@aleksanderkuncwicz7277]

People have to eat duck and goose and fly to space.

[@puggyk4220]

Watch , ring

[@BLVCKSEA]

Using the air compressor to blow the duck up is just a normal part of the cooking process. Nothing new.

[@fatphoca5009]

Hmmm. Not sure. The compressed air is standard practice after slaughtering ducks and geese in Hong Kong and China. The rest is a bit of a departure from traditiional Chinese cuisine. This is definitely not traditional roast duck, nor is it Peking duck. Looks much more like a smoked duck.

[@rustedpeace]

@7:23 man that moldy tag hanging by raw meat would have me a bit concerned....

[@lilmaxAlarcxn]

Peking duck corn tortilla taco sweat the tortilla in duck drippings

[@wgeo7161]

That’s not Peking duck, far from it

[@ajitkirpekar4251]

Nayesha you are amazing

[@AlbanZap]

Literally a 10 year old chef steps recipe.

[@JdUkGAming]

Nizeeee

[@paulk7446]

Never put all your ducks in a row