How one of New Yorks Best Peking Ducks is Made Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
TeddyP
Meat eaters are the most environmentally destructive, cruel and hypocritical people on this planet. They demand their meat, dairy, eggs and fish at any cost to their health, the environment and the horrible abuses to the animals they consume. Meatheads are like heroin addicts, willing to commit any manner of atrocity to the animals they murder and consume for their next fix while their world literally crumbles around them! Animal agriculture is the leading driver of pandemics, climate change, habitat destruction, water shortage, deforestation, species extinction, starvation and poor health. Take meat off your plate! Meat, eggs, fish and dairy are not only unhealthy, but unnecessary. Stop abusing animals! Go Vegan! Buy Vegan! Let's be the generation who gives a damn.
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Meat eaters are the most environmentally destructive, cruel and hypocritical people on this planet. They demand their meat, dairy, eggs and fish at any cost to their health, the environment and the horrible abuses to the animals they consume. Meatheads are like heroin addicts, willing to commit any manner of atrocity to the animals they murder and consume for their next fix while their world literally crumbles around them! Animal agriculture is the leading driver of pandemics, climate change, habitat destruction, water shortage, deforestation, species extinction, starvation and poor health. Take meat off your plate! Meat, eggs, fish and dairy are not only unhealthy, but unnecessary. Stop abusing animals! Go Vegan! Buy Vegan! Let's be the generation who gives a damn.
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roger
I was glad to see that that the flesh of the duck was retained with the skin for consumption inside the pancake. With one exception, the Peking duck dishes I've had in the last 30 years have always been served and carved as skin minus the flesh, the latter cooked later as a second course, often not that enjoyable. The exception was in the mid-90s when I had a Peking duck at Ken Lo's Memories of China in London (chef But) where it was served skin and flesh together as the filling for the pancake, Hoisan sauce, scallion, etc. I was with a friend from Peking and she declared Chef But's Peking duck better than any she had ever had back in China.
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I was glad to see that that the flesh of the duck was retained with the skin for consumption inside the pancake. With one exception, the Peking duck dishes I've had in the last 30 years have always been served and carved as skin minus the flesh, the latter cooked later as a second course, often not that enjoyable. The exception was in the mid-90s when I had a Peking duck at Ken Lo's Memories of China in London (chef But) where it was served skin and flesh together as the filling for the pancake, Hoisan sauce, scallion, etc. I was with a friend from Peking and she declared Chef But's Peking duck better than any she had ever had back in China.
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owllettefluff
Good one Ben & Brent, where do you find this chef from? normally the Chinese is very secretive in terms of cooking and unique taste but this is exceptional to the Chef here, he is showing his back and i watched so many vid about Peking duck but this chef is the 1st man in the world to show the air compressor used here, to exposed the crispy of the skin how it is made to the world. He is so confidence that he has nothing to loose here as long as his duck is unique then customers will line up to get in. Thanks Chef you are a really gentleman, you may need to hire the body guards when you step outside your restaurant.
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Good one Ben & Brent, where do you find this chef from? normally the Chinese is very secretive in terms of cooking and unique taste but this is exceptional to the Chef here, he is showing his back and i watched so many vid about Peking duck but this chef is the 1st man in the world to show the air compressor used here, to exposed the crispy of the skin how it is made to the world. He is so confidence that he has nothing to loose here as long as his duck is unique then customers will line up to get in. Thanks Chef you are a really gentleman, you may need to hire the body guards when you step outside your restaurant.
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Wu
Well as a professional Chinese roast duck eater, there are many things wrong in this video. 1, they used wrong duck which is not meant for Peking roast duck; 2, It claims that this is Peking duck, but used wrong oven which is used for Nanking roast duck in my hometown; 3, the processing of the duck is wrong again which is more like Cantonese roast duck processing; 4, the skin cutting done by so called Chef was a total mass, looked like shit. i won't even try after watching it; 5, the side dish wrong again. As a guy from a city which consumes over 150, 000 roast and salted ducks daily, i must say this is bad.
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Well as a professional Chinese roast duck eater, there are many things wrong in this video. 1, they used wrong duck which is not meant for Peking roast duck; 2, It claims that this is Peking duck, but used wrong oven which is used for Nanking roast duck in my hometown; 3, the processing of the duck is wrong again which is more like Cantonese roast duck processing; 4, the skin cutting done by so called Chef was a total mass, looked like shit. i won't even try after watching it; 5, the side dish wrong again. As a guy from a city which consumes over 150, 000 roast and salted ducks daily, i must say this is bad.
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Steve
how hard is it to pronounce it the right way, Beijing Duck? I mean, Beijing, the Capital of China, remember 2008 Olympic Games? Will you say 2008 Peking Olympic? or the right way, 2008 Beijing Olympic, so if you can say Beijing, why people still say Peking Duck? Seriously, Beijing Duck is one of the most famous food in China/World, and you still have to call it Peking! is this year of 1919 or actually 2019/2020?
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how hard is it to pronounce it the right way, Beijing Duck? I mean, Beijing, the Capital of China, remember 2008 Olympic Games? Will you say 2008 Peking Olympic? or the right way, 2008 Beijing Olympic, so if you can say Beijing, why people still say Peking Duck? Seriously, Beijing Duck is one of the most famous food in China/World, and you still have to call it Peking! is this year of 1919 or actually 2019/2020?
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Adam
Folks, when the chef says sugar, he means Maltodextrin Syrup. You can find it in any Asian grocery store. This combination of Maltodextrin, red vinegar, and water (or water and rose wine) is ladled over the duck repeatedly every half hour or so during roasting. Also, he didn't show the day-long drying process between scalding and basting-roasting; you can see some ducks drying behind the oven around 5: 28.
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Folks, when the chef says sugar, he means Maltodextrin Syrup. You can find it in any Asian grocery store. This combination of Maltodextrin, red vinegar, and water (or water and rose wine) is ladled over the duck repeatedly every half hour or so during roasting. Also, he didn't show the day-long drying process between scalding and basting-roasting; you can see some ducks drying behind the oven around 5: 28.
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Joel
Alright, the two hosts were very polite for not correcting the chef for jaw and pancakes. Although it was brief, we got the gist of how they prepare the duck in his kitchen. And without the hosts repeating some of the words, I couldn't make out what the chef was saying at all. The visual demonstration was very direct. It helped a lot in understanding the steps in preparing and serving the duck.
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Alright, the two hosts were very polite for not correcting the chef for jaw and pancakes. Although it was brief, we got the gist of how they prepare the duck in his kitchen. And without the hosts repeating some of the words, I couldn't make out what the chef was saying at all. The visual demonstration was very direct. It helped a lot in understanding the steps in preparing and serving the duck.
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Alexandre
Why is it that Peking duck is not served at Chinese restaurants whole or in pieces? They cut it for you and take 50% of the duck away; if you ask them for a entire leg they just look at you as if you were robbing them. Do you know of a restaurante that serves it whole, for you to handle it or even take out whole? I just decided to prepare it myself, but I dont order it anymore.
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Why is it that Peking duck is not served at Chinese restaurants whole or in pieces? They cut it for you and take 50% of the duck away; if you ask them for a entire leg they just look at you as if you were robbing them. Do you know of a restaurante that serves it whole, for you to handle it or even take out whole? I just decided to prepare it myself, but I dont order it anymore.
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Harry
Damn this boss is actually a great person, he has a great personality and is really straightforward and cool. He also shows pretty much EVERYTHING that goes into making it which not a lot of chefs are willing to share, great man peking duck is also one of the world's finest foods absolutely incredible stuff
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Damn this boss is actually a great person, he has a great personality and is really straightforward and cool. He also shows pretty much EVERYTHING that goes into making it which not a lot of chefs are willing to share, great man peking duck is also one of the world's finest foods absolutely incredible stuff
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Panda
It is Guang dong roast duck. Peking duck is just bbq without sauce or juice in it. The sauce and juice from duck is for dipping, don't waste it. I swear with every new generation something gets lost due to poor translation/didn't learn the language or history.
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It is Guang dong roast duck. Peking duck is just bbq without sauce or juice in it. The sauce and juice from duck is for dipping, don't waste it. I swear with every new generation something gets lost due to poor translation/didn't learn the language or history.
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