The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home

[@Pinksugarelephant]

I'm glad this recipe uses standard kitchen equipment. I always have my air compressor handy on the counter.

[@dubbzy969]

AHAHAHAHAH

[@billymanwailei6167]

Use basketball pump still work 👍

[@nerineri7083]

🤭😆

[@improvisewitme]

You could always just go to the gas station and use that air pump that's what I would do

[@Elfangorlanzhou]

Same dude 😄🤩

[@babaadv2023]

Selecting a duck: 0:43s Preparing the duck: 1:13s Skin Separation: 2:36s Poaching: 3:33s Making the glaze: 4:20s Drying: 5:29s Smoking: 5:58s Roasting: 6:46s Frying: 8:15s Carving: 8:49s

[@JcRomer0]

Awkward 10:08

[@Manuel-ys4kb]

J C 😂😂😂😂😂

[@vibin7693]

s? S?!?! Seconds???????

[@baqikenny]

@@JcRomer0 Haha, succeeded being the cook, failed being the customer

[@yetusthatfetus8427]

how do you dry it? What do you use

[@comeon9399]

As a local from Beijing, we don't use ducks that are lean. The ducks selected for the dish are called 填鸭（tianya). They are basically fed 24/7 to keep them fat so that the meat can be rich and tender when cooked. And we normally use only 甜面酱(tianmianjiang), a kind of bean sauce, as dipping sauce. Complemented with fine slices of green onion and cucumber, wrapped in paper-thin 荷叶饼(lotus pancake), every single bite is a fusion of flavors. Basically, cool video and great adaptation of Peking duck with some changes, but you cannot do this properly at home.

[@Dinckelburg]

I'm glad some said it

[@SwimmerPrince]

@Heonjun Park one whole duck can be quite pricey esp. in fancy restaurants... in my family store we sell them about $25 to 40 per whole duck depending on the size (we are not in Beijing so the price varies from city to city) Most people would buy half a duck unless they are having a banquet at home

[@hokkiengospel]

This is Americans stealing and misappropriating traditions and culture from other countries again (US Hegemony Alert!! Neo-colonialism !!) . I am sure it is not the same, just as Japanese curry is not the same as the REAL AUTHENTIC curry from INDIA. But the merchants in USA and JAPAN are trying to profit from the cultures of other countries and keeping profits and riding on free publicity. Totally not the same thing as Peking Duck of China I am sure !! American ducks are paler fairer taller some have blonde hairs and they are different in taste than the Peking Duck in China. Even if American ducks are used to make Peking Duck... it will taste like American Ducks in Peking Duck style but it will not taste the same as Peking Ducks from Peking made in the Imperial Peking Duck style... They are all different. This is American Faux-Peking Duck.... It's like Italian-American cuisine - Spaghetti in Alfredo sauce? Cannot find it in Italy !! Eat real Chinese Peking Duck in USA here !!! kzbin.info/www/bejne/iXrWdIWZrLimprM

[@hokkiengospel]

American Pekin Duck (call it American Aryan Faux-Pekin Duck) en.wikipedia.org/wiki/American_Pekin China-type Peking Duck (some call it Mandarin Duck - the REAL Peking Duck) en.wikipedia.org/wiki/Mandarin_duck When buying products and goods, especially a traditional cuisine, go for the REAL AUTHENTIC one, it's ALWAYS BETTER !! - Indian Curry - taste much more flavorful than Japanese (Faux-Indian) Curry or Thai (Faux-Indian) Curry..... Japanese Sushi... tastes better than US New York Faux- Japanese Sushi......Ratatouille of France.... tastes better than the British Ratatouille of Gordon Ramsay or American Ratatouille of US TV Cooks... when trying PEKING DUCK this Christmas, go for the REAL PEKING DUCK !! Not the fake Aryan pekin duck !! daydaynews.cc/en/history/279512.html They TASTE completely different !!!

[@gemrouf]

@@hokkiengospel At first, Its hard to say whether you are serious, or if you are mocking political correctness. Too bad, it seems the former. Are the American Ducks racist because the ducks are " paler fairer taller some have blonde hairs"?? Even the chef in this video had blonde hair! Scary. LOL.

[@ihavetwofaces]

"Is this duck poached, smoked, roasted, fried, or air compressed?" "Yes."

[@jiaminqian7450]

I tell you, the chef is not Chinese but the recipe is legitimate. The fact he uses maltose instead of sugar, tells me how authentic this is. I made this tonight and it blew my mind. I air dried it for 3 day and it’s totally worth the wait. I followed every step of it. It came out soooooo good. Thank you for sharing. -some random Chinese lady who lives in the US and misses Chinese food.

[@jiaminqian7450]

The only part I have problem with is the wrapper. We use a much thinner wrapper for Peking duck. Not the buns shown in his video

[@timstravellingwok]

you obviously know very little about Peking duck, when you say that this recipe is legitimate, just because he used maltose syrup. The entire process in this video is totally wrong.

[@Infamous363]

@@timstravellingwok Theres no regional or chef-specific variations allowed? Theres only ONE way to make it? You wouldnt happen to be a Boston-NY-Philly corridor native that specializes in pizza?

[@FatLittleButterfly]

"a recipe you can do at home, and every time its incredible" *whips out air compressor* ohwell, maybe i can try using my bike pump

[@ddr80]

you can use hand/chopstick to get underneath the skin and separate the skin from the meat carefully without tearing the skin.

[@masterc8294]

you can simply blow into it 4:43 kzbin.info/www/bejne/Z16VgnWPgK5rgrc

[@zarapico]

🤣

[@txman9000]

Exactly!!!!

[@joshuaalmeida3284]

😂😂😂

[@shannonsage4486]

I love peking duck but to be honest, there are just some things I'll leave to the professionals and this is one of them.

[@KenChiwo]

Do it for the Snap or Instagram.

[@AndyMangele]

Same here - one is aware of one's limitations! :)

[@alecsalazar859]

lmao so true

[@cheindah928]

+William Jones i wished there's a simplified version of this that would taste similarly close to the original recipe 😢

[@catlluminati5645]

Babi Guling for pansies.

[@chefsteps]

We realize this is a longer video, so we wanted to give you a quicker way to navigate between steps. Have fun, and get cooking! Selecting a duck: kzbin.info/www/bejne/naK7m3Z8g71pfrMm43s Preparing the duck: kzbin.info/www/bejne/naK7m3Z8g71pfrMm13s Skin Separation: kzbin.info/www/bejne/naK7m3Z8g71pfrMm36s Poaching: kzbin.info/www/bejne/naK7m3Z8g71pfrMm33s Making the glaze: kzbin.info/www/bejne/naK7m3Z8g71pfrMm20s Drying: kzbin.info/www/bejne/naK7m3Z8g71pfrMm29s Smoking: kzbin.info/www/bejne/naK7m3Z8g71pfrMm58s Roasting: kzbin.info/www/bejne/naK7m3Z8g71pfrMm46s Frying: kzbin.info/www/bejne/naK7m3Z8g71pfrMm15s Carving: kzbin.info/www/bejne/naK7m3Z8g71pfrMm49s

[@subplantant]

+ChefSteps The longer the better!

[@chefsteps]

+ipoundstuff We will keep that in mind!

[@23CrazyAsian]

+ChefSteps honestly when you guys have longer vids with this quality, i would watch it for hours.

[@_CoasterNinja]

+ChefSteps I know you guys like to make sauces. Could you guys make Hoisin in the future?

[@shashikaru]

+ChefSteps Nah it was good! it wasn't long at all. I've always wanted to know how a good peking duck could be done at home

[@HengtimeConsult]

The recipe is spot-on, as the presentation. All necessary details are mentioned and demonstrated. A fantastic result. Thank you for the honest and easy-to-do instructions. Great job!

[@saurodeepb]

This is by far the most methodical video for cooking Peking Duck. Great job!

[@toutlesag]

This is not an authentic most-straightforward Pecking duck recipe, but quite EXCELLENT! Thank you very much! (Since all cultures evolve, recipes evolve too, as in "food culture".) This is a combination of 3 most famous Chinese recipes for duck: the original Pecking duck 北京烤鴨 (preparation, marinade technique, air compression, blanching, hang dry in cold for at least 1 day, roasting, etc.), the Sichuan smoked duck 樟茶鴨 (flavoring, smoking, and final deep frying), and the Yanzi-River cuisine crispy duck 香酥鴨 (malt glaze on skin, and deep frying).

[@lymh4850]

+angelica amoure Yup. I am surprised to see someone else points this out. GJ

[@diegowong9916]

I agree 👍

[@jaimedelgado7529]

Will you mary me?

[@13939014402]

北京烤鸭应该用果木烤，自带烟熏效果，这里用烤箱，没有烟熏味道，所以多加一步烟熏。油炸是因为他这种把鸭子放烤盘的方法做不出来挂烤的脆皮，油炸加脆。用麦芽糖刷皮是传统北京烤鸭的做法，百度搜一下，很常见的，不是借鉴其他菜系。

[@irfanrivai5367]

That is kitchen or auto workshop

[@Jimq9258]

I'm so happy that in the midst of all these mediocre "cooking" channels on KZbin, there is this channel. We really appreciate you taking your time and effort researching and making food the best way possible. Thanks for inspiring and teaching us.

[@viviane86zq]

I'm Chinese and I approve this method . Good job.

[@lewisbeattie6791]

+Alex Cheong nobody said it was... but its a decent modern substitute for those who don't have the available utensils and ewuipment to do it authentically

[@aeszapt7631]

+Alex Cheong Not to offend you, but this guy's family name looks more Mainland Chinese than yours, since the duck originated from Beijing, mainland China. And I don't really understand the word "authentic"; being in China the same dish is cooked differently by different chef/restaurant, as long as it comes out great and tastes good, what's the matter?

[@aeszapt7631]

***** Yes, it is true that his so-called user name sounds more mainland chinese to me. And, being picky to good food doesn't equal to being ultra-sensitive to the word "authentic", how authentic you were expecting from this video? Using the same mouth-blowing method as how those Beijing old guys do at their own restaurants?

[@diegowong9916]

+Aesza Pt I agree 👍

[@evloh]

Yes, Chinese people have the MOST discerning pallets and they only got to GOOD restaurants, hence all Chinese restaurants are good. What a bunch of BS u pretentious twat. Typical 2nd generation arrogance. This is a great home recipe for people who aren't making 50 ducks a week and don't have the time or tools to do it traditionally.

[@sercancelenk7131]

Day 53: I am still cooking the Peking duck, my guests have already perished. I can't keep doing this any longer.

[@lockjaw5161]

🤣🤣🤣🤣🤣🤣

[@Chefthesage]

😂😂😂😂😂

[@timstravellingwok]

This guy obviously doesnt know what he is doing, when it comes to Peking duck. The usual process is very simple and the results are amazing, unlike this crappy video.

[@stephane_edouard]

2024: meal's ready 🍴!

[@rajah4585]

Hahahahah

[@namenezes]

Probably trained by Heston

[@SuperAdobeFlash]

😂😂😂😂

[@AshleighGraeme]

In 3 years from now people will be eating

[@ladboii2901]

@@namenezes ay i got that reference

[@KenChiwo]

All you people judging the authenticity of this dish/method when none of you have even tried making Peking duck through your perception of authenticity. I showed my uncle this (he owns some of the biggest restaurants in Shanghai and Bejing that serves Peking duck), and he said their method was interesting and nice to watch. Authenticity is just a base for cooking, and should not be the goal.

[@manicbidder]

Your Uncle is Chef Dong? I do think that their technique would yield a pretty delicious duck even though it's not the traditional Beijing technique, but I don't think there's anything wrong with people pointing out that this actually uses other cooking techniques to achieve it.

[@jrmint2]

Its the Ultimate guide to Peking Duck....a world famous classic, of course its going to be open to comments about authenticity. Its not a criticism, its the sharing of opinions. And yes, many years ago I did make peking duck, mandarin pancakes and all, it was awesome....but mad work. Agree that this IS an interesting watch though and I'm certain its delicious. But this video is more like "Fine Cooking" magazine than "Saveur".

[@mang3279]

Chef Dong's restaurant is not that good. I had a meal at one of his oldest location (Tuanjiehu). I ordered a duck and three side dishes. I give their duck 1/5 and 2/5 for side dishes. However, for this one, I can not even give a 1/5 if the chef call it a Peking duck, because it's not.

[@onelovetao6732]

I HIHGLY agree with you

[@RickeyMoore]

I have eaten a LOT of Peking Duck in DC and NY, I have never seen it served rare and doubt I would eat raw-ish duck meat unless it was certified by a microbiologist. Hell no. Make it moist AND well done takes skill and time.

[@barristanselmy2758]

The people at Chef Steps are the most devoted people i have ever seen. The way this duck was prepared. I'd pay 50 for it. This is where it's at, none of this rushed bullshit, this is what you want to eat, this is why i respect these guys so much. Juicy pink interior, perfectly crisped skin. Nice light apple smoked flavour. The best on You Tube.

[@ljph5647]

Love your name, profile pic And comment.

[@billycheng6729]

it costs minimum 50 dollars..its considered luxurious high end food

[@mparthur144]

I would charge $100 using Chef Steps' method.

[@simontja]

doubt you could get the duck raw for $50.

[@MaPee1982]

Stop giving them ideas. Locally, the cost of a basic whole roasted duck is already high as they can be ($37)

[@ironmantis25]

I'm chinese and this guy has my respect.

[@CharlizeRed]

+1

[@hvuu1628]

Ironmantis25 when a gwai lo have your respect for your own heritage arts it also mean you have been disgraces because you let an outsider up you on your own game turf. sad sad sad...... this why chinese culture is dying.

[@rinitravichandran7022]

hvuu1628 he respects him cuz he isn't even Chinese but can cook good Peking duck

[@hvuu1628]

Pepe TheFrog everything is wrong when you show respect when not need to. That means you just suck beyond words can describe.

[@hvuu1628]

Rindran The Blaze Builder but the dude will never cook a real or good peking duck. There is no need for respecting a mockery.

[@mememcmeme3592]

Love how it says duck for list of things you need. Nice to see they're looking out for those of us that aren't as... Perceptive.

[@bonochibear7895]

Very interesting way to prepare it. I remember back in the day when my parents gave me and my sister each a straw and we would blow into the duck to separate the skin. We had a lot of fun doing it. But now I know that my parents tricked us into doing the hard part. Lol I think Angelica is right when she says you’ve combined 3 different Chinese duck recipes but still looks amazing and I’d love to try it!

[@rcaleb8903]

You were the two air compressors

[@WheresMyBlanket2000]

This is Vegan, right?

[@chefsteps]

+Linus Tuttle media.giphy.com/media/js3SsYYvMiWLC/giphy.gif

[@Kanal7Indonesia]

yse

[@marquislouis-josephdemontc1518]

No this is Patrick.

[@JudahMaccabee_]

yep

[@вякєинєят-е3т]

Yeah the head makesmit vegan

[@LifebyMikeG]

holy hell, that rub is insanity! making that asap. Thanks for putting in the time for such a complex and unreal recipe. It aint easy to find this shit on the internet and you just broke it down like a boss!

[@chefsteps]

+Brothers Green Eats Thanks Brothers Green! If you have any crazy ideas on what we could add to it, or throw on the side, let us know!

[@Tamoltion]

+ChefSteps +Brothers Green Eats Crossover? :D

[@DK2ez]

I love you guys!

[@LifebyMikeG]

+Tamoltion waiting for that glorious day to happen! Could you imagine the possibilities? That's top on the list once we make it to Seattle

[@Sherky59]

Brothers Green Eats If Prince Harry and Carson Wentz had a baby, this will be their son 🤣🤣😂😂😱😱

[@WolfYama]

Peking Duck is one of those things where I question why you'd want to make it at home, but then again I live in an urban area with access to chinese restaurants that serve it. Just one of those things like croissaints where it seems difficult to justify making at a small home scale.

[@ptsnorthern]

+Tim Yes, living in urban and suburban areas, we are kind of spoiled with how much access we have to so many different things. Before living in the City I grew up in the Country, ethnic foods just don't exist out there. We would have to drive 4 hours to the closest restaurant to get Peking Duck, and it's not even the good kind.

[@Verse1234567]

this was so easy to follow! It's quite a gift to be both a great chef and a great pedagogue.

[@conorbmcgovern]

A lovely understatement - "It's looking good". No, it's looking absolutely amazing!

[@kie-skatemods4141]

This is probably the best Peking duck video on KZbin. Great job!

[@ec_lkhaa]

Impressive! That's exactly how we made it and without a modern motor, chefs used to "blow" the duck with mouths so hygiene was the problem. The only diff is the pastry at the end, we do steamed sheets. Your bread is more Taiwanese twist.

[@DoctorMcHerp]

If you're worried about not having an air compressor, use a bicycle pump.

[@chefsteps]

+Franzapanz totally works, as well as an isi whipping siphon.

[@rtkjzs1542]

LOL 😂😂

[@mfakhri1205]

@J G wtf 😂😂

[@RYN988]

I started this recipe five years ago. Today It was finally ready! Yeah baby!

[@dikstertrikster9668]

I'm not a cook and i was fascinated with this vid. impressed me no end.

[@coolbrett]

LIST OF EQUIPMENT REQUIRED: *sees air compressor*... ok I'll just make something else

[@aznsketcher]

hahaha....my thought exactly!

[@Got_some_free_time]

Can’t help someone who is incapable of improvising!

[@Qubnomil]

Just perform CPR on the duck.

[@gamer7916]

You could just blow directly into the duck with your mouth. That’s traditionally how it’s down

[@jlrodjr]

Unless you have a dental/ medical grade oilless air compressor with the correct water separator, particulate filter, coalescing filter (which is very expensive compared to the cheap ones you can get at home depot and lowes) I would not use air from an air compressor on any thing I plan to put into my body. Most home improvement and mechanic type air compressors have steel tanks that rust inside them and have all kinds of oils, bacteria, and particles that can be harmful to us in the air supply from it sucking everything from the outside air around the pump inlet and non oilless compressors also have a lot of oil from the oil put in for the compressors pump and motor that gets into the air supply and in the tank.

[@ellashy6539]

OMG 5 days...I can't just imagine Me : Mom what are we having (Monday) Mom : Peking Duck Me : Yayyyy Mom: Come back on Friday ....

[@iamf6641]

5 days but still raw

[@iamf6641]

ive been to china hongkong taiwan never seen a raw pecking duck

[@foodisgood7607]

Edgy Teen its not raw dumb ass Thats myoglobin not blood

[@thetipsycookery8268]

LMAO!!! Not really a home recipe

[@SweeetSpice]

I think people who want to do it at home can skip the 5 days wait and the air compressor thing. Leave it to dry for 1 or 2 days. It’s not going to be authentic but it will still taste good.

[@chefsteps]

A step-by-step guide to making the ultimate Peking Duck-complete with crispy, flavorful skin and tender breast meat-at home. Get the full recipe in ChefSteps Premium: chfstps.co/220mMKt

[@sdelgado2187]

what's the recipe for the red chili sauce, please?!!

[@jorad4887]

The chef making a statement! Respect.

[@sph262]

Wow this is amazing, I see a lot of cooking tricks that even Asian guys like me don't know or forget how to use them! You are the top chef, 😁👍👍👍👍👍

[@benplatiel6462]

"Paint me like one of you're pekin ducks" -that duck

[@gittapeggy9726]

I'll take a long video any day! You guys rock!

[@TheTammanytiger]

what can you use instead of an industrial air compressor.

[@chefsteps]

+Zane Osuna There are three ways to do it (and probably more if you get creative). The first and easiest option is an air compressor (recommended); the second is an iSi whipping siphon; and the third is a bike pump. In each case, the goal is to insert the air-blowing portion of the contraption into the space where the duck has been eviscerated, typically in the neck somewhere, and blow the skin up and off the flesh of the duck, as if you’re blowing up a balloon. Again, having the head, feet, and wings on makes this step a lot easier. chfstps.co/220mMKt

[@ryu1970206]

+Zane Osuna any CLEAN tubing and BLOW!!!lol no seriously even a straw will work just as well,if you're cooking at home,unless you sell peking duck for a living in which case i presume you will have all necessary tools ^^

[@chengli1633]

+Zane Osuna This is a poor man soluion: Use a chopstick and insert it between the skin and the flesh. Do it on all sides of the duck. Here in the Netherlands the Asian stores only sell frozen duck, blowing air doesn't work because the skin is damaged and the head is chopped of.

[@dewinmoonl]

+Zane Osuna I wouldn't be surprised if you can blow on it with your mouth and make it work. I've heard in China back in the days we use to skin pig by blowing air between its skin, so if you can do it to a large beast duck should be doable.

[@apuat711]

Industrial? That's a bit of an exaggeration, don't you think?

[@123456zenn]

Perfect tutorial.. no hidden, no cuts, no edits.

[@Adam_Sebastian]

Neer seen this type of professionalism.. You are too good at this.

[@kingkong1616]

This gotta be the best cooking video I ever watched

[@codyguluk7624]

Tried it today... Had gummy Skin but the duck was cooked perfect... Things I did differently (or wrong i guess): 1. no air compressor, separated Skin by Hand.. 2. Didn't hang it. 3. Used Maple Syrup instead of Maltose.. 4. Didnt have a Long skewer to spread the Skin out.. 5. Stuck it in the oven upright on a beer can chicken tin... Will try again later this year :)

[@shylaa1124]

its been 2 yrs after ur post... did u try it again? .. this time by following the actual steps? :)

[@ruiming]

Throughout my travels , I can conclude that Chinese cuisine is the hardest to learn and master. The amount of time and dedication it requires is second to none .

[@tanyainglis1713]

Thank you for posting this. You made a very intricate process seem manageable for a novice home cook like myself to accomplish at home. I will be trying this. Looks fantastic.

[@hogue3666]

Who can hit dislike on this video? Someone who wouldn't come over with a 6er of beer and hope to get a little bit of this craft? This is art! Thanks for sharing. :)

[@juffurey]

If you guys are ever in Palo Alto, try Peking Duck Restaurant, it's quite good.

[@apuat711]

Great...now I HAVE to go! Thanks for the recommendation!

[@MrEquusQuagga]

Great...now I HAVE to go! Thanks for the recommendation!

[@manu1434u]

02:43 Will it still work if I blow in the air with my mouth? I cant afford an air compressor right now..

[@johnnybravo1825]

Use a straw lol and yes it works if your can blow hard enough.

[@saichung6246]

That's what they did back in the day. Or you could get your friendly neighborhood saxophone player

[@KochariAsgar]

you can move your hand throught the under the skin.That works perfect

[@InTheKitchenWithJonny]

That skin! YUMMO

[@erystine]

It looks great!! It was also clear step by step instructions. I'm just wondering what's the ratio of each spices for stuffing. It can be overpowering with certain spices if it's not balance. Thanks!!

[@n0buddy0]

2 years and still no reply...

[@pidhasuriyawong579]

The people that dislike either a vegetarian or a chicken lover . What a special treat to see such a unique way of roasted a duck . Look so delicious .

[@socialdistruction]

Love your step by step "how-tos" to demystify this great dish. The frying part still looks​ awfully dangerous though...

[@ericromano8078]

Yeah that part scares me a little. I'm all in on using the food grade air compressor though.

[@filibertogarciasi]

I'll starve. Ill just go down to Chinatown and buy a whole one for 20 bucks w/ steamed rice

[@samueljason8437]

There You go! Me too! but that was a cool tutorial!

[@galexeqe]

I was good up until "air compressor" not to mention I'd have trouble finding a duck let alone one with a head on

[@morbo3000]

Asian grocery stores sell them frozen year round.

[@colehinueber68]

y all so funny... just make a quesadilla and get off the channel ... y'all lazy donkeys

[@mengjiali1157]

As Chinese who is obsessed with pecking duck, I seriously make pecking duck at home, it will take days but I will use a electric air pump,which is much cheaper and will do the same job.

[@003somnath]

5 days for a Peking Duck!?? You deserves a Nobel Prize.. Sorry I can't wait that long.. I'm hungry right now..

[@CibiCZ]

Impossible to do at my kitchen but still fun to watch.I feel like the skin separation by air alone would give you great roast poultry.Is there any DIY way to do this without a compressor?

[@TheLoerup]

Thought youtube wasnt allowed to show porn

[@AbsGodwin]

Saekkestol lmaof you're crazy!

[@edwardhuang8277]

Saekkestol This is not porn it's literally a dead body on video

[@Silverleaf4ever]

True, but then I wouldn't be able to go back to the beginning and replay that almost orgasmic crispy sound.

[@zosqi]

Edward Huang you Chinese people don't get these jokes do you...

[@lodsofemone5014]

Lol

[@jackdavis6603]

Absolutely amazing.

[@金山-y5f]

You may brush some maltsugar-water on the skin, and air-dry the duck for a few hours before roasting it. In this way, the duck skin can be drier and more crispy, and the color will be better, too. That's the traditional method.

[@outdoorfreedom9778]

As a duck hunter and somrone that enjoys cooking i gave this a watch. Great job! My problem is the size of the duck. As soon as i saw it i knew it was a pen raised bird. Its huge compared to a wild bird and all that fat! Wild birds have almost no fat and you could stuff a Mallard or Sprig inside that cavity for stuffing. Never the less youve given me a number of ideas for cooking the wild birds.

[@estebanhumildicitobonilla5649]

Didn't knew Haaland was such a talented chef, amazing kid!

[@psychic_plays]

Or Kevin De Bruyne

[@aidsjah]

UUUUHM, only a minute in to the video, and i already need an air compressor... F me..

[@billycheng6729]

use ur mouth...thats how it was done in old days...make slit neck area n blow

[@aidsjah]

I'll let the miss do that... If you know what i mean?

[@mrfaern]

No sous vide? who are you and what have you done to the real chefstep team?

[@BZY-bu9wr]

Not the most traditional, but amazing nonetheless. Good job!

[@pcbrasiljr]

Is ir possible to freeze it anytime durinh the process? I mean before you roast it? If not ,How long can i leave it in the fridge ? Thanks guys! Great video!

[@flybynight21]

hello. what is that equipment u used to dry the duck for three days? freezer? chiller? or just hang it outside?

[@eliseheartless4636]

I swear, I can smell that duck and sauce thru my screen...

[@superyac9379]

"You and your friends" lets be fare here, none of us have friends.

[@magthegath]

any chance there would be a recipe for "Can't-F***-It-Up Peking Duck" using sous-vide method? heh

[@jovanbergh33]

magthegath How would this method work for the dish? I couldn't see how you could come close to replicating this by using a water bath..

[@doubletroublerainbow10]

Great recipe and very effective camera angles. I can actually see what’s happening. On a completely unrelated note, your tattoos are beautiful.

[@alungsuhartono]

At 5:29 you drying that duck, what you using to dry that duck, just normal room temperature? Or using chiller, or freezer or something else?

[@wenliang4757]

That skin. Bravo.

[@SheldonBeldon]

"hey whatcha doin?" "paintin' birds"

[@codylindeman9783]

Such a good book.

[@spymoopingovaltine7298]

Am I the only one who keeps watching this?

[@wurzelausc]

Eventually you should start cooking

[@aungko7686]

And still not cook yet.

[@deykson1930]

May i ask a question? Why did you remove the tail and the fat after cooking? Those are the most flavorful parts next to the skin right?

[@umarismail8831]

amateur here..where did he put the duck for the drying process? refrigerator? or just hanging it out in the open?

[@princeakeemofazania]

I want to send my nephew to apprentice with you guys

[@RosemarieCharm]

What the heck! He did it better than my country lol.

[@Weejee456]

Yal need to make some homemade steamed buns, those really white store bought ones are nasty.

[@chefsteps]

+Weijie Yao We did! kzbin.info/www/bejne/g6PHmYOPZ8eap5Y

[@bassmania84]

+Weijie Yao Y'all bro

[@diegowong9916]

+Whaleform I agree 👍

[@bassmania84]

Diego Wong thank you

[@DearestEnchantress]

I agree! Come check out my Channel! Thanks!

[@IATWMulecity]

Thanks. Followed it mostly. I made oven rack lower on one side, duck fat ran to one end ,kept saving the fat and used that to fry with. Sooooo tasty.

[@stephenadamsmusicalinterpr4203]

That looks freaking awesome. Knowledge and tools create beautiful things.

[@ryegbgames]

Who’s here because of Yakuza Like a Dragon?

[@chunkymilk1288]

Welcome to another episode of starving at 3am

[@The_Black_Vegeta]

1:04 "Here's what you'll need" *A dead duck.

[@gregjohnson720]

Can a good bicycle pump be used if no air compressor is available?

[@joelkelly5161]

Could you use nitrous from a cream whipper rather than an air compressor?

[@juriseki8638]

I tried Peking Duck when I was at a trip to China. It was really really expensive but the best food I've ever tried. Couldn't look at chicken the same way. In my country (Japan), there are barely any of my favorite meats (like ducks, turkeys, lambs etc) in stores. We only have goddamn stupid chicken, pork, and beef. Yeah, well duh...

[@universalchode7232]

If it was expensive you were scammed for being a stupid foreigner. I ate it all the time in southern Yunnan.

[@aldosterone1]

“How to make Peking duck at home” WHIPS OUT A AIR COMPRESSOR WhEL CaN I USE My MouTH TO BlOw It

[@raymondlin9830]

Most of the steps are for a “crispy skin”

[@thecactuslady2556]

Great recipe!! Is there an alternative to maltose or a different name for it? Thanks

[@dietrevich]

I've always baked at 300F then broil for 10mins at end to crisp up and it turns out just like in the video, at least visually looks the same and it's very crispy outside and very tender inside.

[@tetrulz]

Yes Peking God, you have intimidated me. I will slowly back off.

[@fantasick8880]

"Here's how you can make incredible Peking Duck at home" Yeah because every home cook has an industrial air compressor, blow torch, wood chips, and multiple hanging stations just lying around. Also, I would't call 5 days of work "a little bit of patience". The scope of this video is way off. This should be presented as a master class.

[@RandomGuy-ii6gg]

was expecting sous vide

[@jrmint2]

lol!

[@vanwanderer9784]

So how this is working out?am i gonna order the meal 5 days earlier or are they continously cook Peking ducks while some of them getting eaten like a fast food restaurant?

[@samueljason8437]

Nice! I know he makes it look easier than it is but the end result in the oven is amazing! That skin looks perfect and the flesh is equally enticing! BTW who does not have a compressor in their garage? 30.00$ U.S. at Walmart!

[@lindaliu8554]

Made me cringe so bad... oh god 2:56

[@Shornetastic]

+Linda Liu Ohohohoho...you should see how it's originally done. Let's just say there aren't any air compressors or machines involved haha.

[@lindaliu8554]

+Shornetastic Oh my gosh, when I was a child I was scared of animals too.. It got better with cats and dogs, but I cannot clean a fish, imagine if I see a chicken with the head still attached

[@RuelAustria]

+Linda Liu Reminds me of skin tests in clinics. I hate those tests :(

[@RossMac023]

Chef: “Would you like to eat peking duck?” Me: “Yes!” Chef: “Okay, come back friday.” Me: “F#@k You!”

[@theonewhoroars]

Do we really need to pay for the PREMIUM?

[@trashlorde7601]

I'm Soo glad that I found this channel

[@erickoesnadi8710]

Love and thanks for your video. We have a question though. We live in jakarta, indonesia. Where the climate is hot and humid. Can we hang ducks at room temperature for days? Could they become spoiled? Tahnks!!!

[@Sc9cvsd]

Thats what they do in China. They use fan though