Authentic Peking Duck Recipe [北京烤鸭]

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  • Published on Jun 28, 2018
  • Peking duck is the most famous food in China. In this video, I am going to show you everything that I know, all my tips, methods to make an authentic Peking duck. I invited some friends over and we had an amazing Peking duck dinner. One of the couples they eat Peking duck for their marriage anniversary every year and this year they weren’t able to eat duck because they are in Ecuador. The duck I made for them was amazing according what they said. The other couple have been traveled to many places and had really Peking duck before. They said they want to invest in me to open a Peking duck restaurant after the dinner. Even though I don’t think I made a perfect Peking duck but I am happy with the result. Because I couldn’t complete some of the processes, It was the best I can do with what I have on hand. Anyway, I hope you give this a try soon.
    🥢BUY MY WOK
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    Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
    Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
    Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
    CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8
    (I share ingredients and recommended products there)
    Ingredients For The Marinade
    - 1 tbsp of garlic
    - 1 tbsp of ginger
    - 1 tbsp of sugar
    - 1 tbsp of salt
    - 2 tbsp of hoisin sauce (Amazon link: amzn.to/2lFokIX)
    - 2 tbsp of soy bean paste (Amazon link: amzn.to/2JylYdb)
    - 1.5 tsp of five spice
    - 1 tsp of white pepper
    Ingredients For The Glaze
    - 45 grams of sugar
    - 50 grams of honey
    - 180 grams of vinegar
    - 350 grams of water
    Ingredients For The Duck Sauce
    - 2 tsp of oil
    - 1 tsp of grated garlic
    - 1/2 tsp of finely grated ginger
    - 1/3 cup of sweet bean paste (Amazon link: amzn.to/2MZKfqF)
    - 1 tsp of sugar
    - 3 tbsp of water
    Ingredients To Serve With The Duck
    - Duck wrapper
    - Duck sauce
    - Sugar
    - Shredded cucumber
    - Shredded carrot
    - Shredded scallion
    This is a long video and I can only write a limited number of words in the description so if you want more details, please check the link down below:
    Full written down instruction: www.reddit.com/r/Cooking/comments/8wb1bw/recipe_how_to_make_an_authentic_peking_duck/
    Peking Duck Part One: How To Butcher and Clean a Duck: usclip.net/video/wnlJY6KphXk/video.html
    Homemade Duck Wrapper video link: usclip.net/video/PfJvotgHxpw/video.html
  • Howto & StyleHowto & Style

Comments • 105

  • Souped Up Recipes
    Souped Up Recipes  23 days ago

    🥢BUY MY WOK
    USA - amzn.to/2QWofkY
    Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
    Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
    Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)

  • 奴隷あり
    奴隷あり 29 days ago

    Force fed anything is *NEVER* the best choice :(

  • Joe Seabreeze
    Joe Seabreeze 3 months ago +1

    Great job, looks so good!

  • joe Ma
    joe Ma 4 months ago

    How you make chicken rotisserie, pls upload one

  • Kwiene Makeda
    Kwiene Makeda 4 months ago

    let's not force feed ducks

  • 2dasimmons
    2dasimmons 5 months ago

    Oh no! Fido @ table and Mandy rubs its head and goes back to eating. Keep animals out of kitchen and away from dining table😔

  • 2dasimmons
    2dasimmons 5 months ago

    I hate seeing duck face and neck! I wish she' cut those off😔 Ooh now that I see it in oven...YIKES! No duck for me.

  • Mauro Carvalho
    Mauro Carvalho 5 months ago

    Poderia ter legendas em português. Iria aumentar seus acessos. Sucesso!

  • Tsc Tempest
    Tsc Tempest 6 months ago

    Good job, in spite of difficulties. Point 1: Sometimes you're just stuck, with the duck on hand. Point 2: In a recent video that I watched on Cantonese Roast Duck, they used a Data Vac Electric Duster to inflate their duck. Point 3: There are two options, at least for introducing smoke to your duck, a) cold smoke the raw duck using a "Smoking Gun" type device, I have an electric water pipe that does the job well; b) wrap some soaked wood chips in tin foil and place that into the oven with your duck ( beware if you have a smoke alarm, you might just set it off, plus make sure you have good ventilation; c) semi-hot smoke the roasted duck for 3-5 min over wood chips in the bottom of a wok, again watch out for that smoke alarm or take it outside and use an electric hotplate. As you can see there are many options for adding smoke flavour to your duck. Additionally, with a "Smoking Gun" your guests can add smoke flavour at the table which can also be fun and a way to explore just how much smoke is enough. Great job with the video and recovering from all the technical difficulties with your camera battery.

  • GardenGreens
    GardenGreens 6 months ago

    Looks amazing.

  • Patrick Finnegan
    Patrick Finnegan 7 months ago +1

    You are truly amazing and you have a gift for cooking and bringing these beautiful foods to people's dinner tables. I subscribe to your channel because you are an amazing cook. Thank you again for the inspiration that you bring me in cooking these dishes for people that I care about. I know they would go well in any restaurant setting. Keep up the good work please and I look forward to your next video

  • Moon Girl
    Moon Girl 7 months ago

    Aaaaa why this duck have a head 😱

  • Nicholas Pipitone
    Nicholas Pipitone 7 months ago

    If you live in a random American town and are trying to do this:
    - Pekin Duck might be available at Aldi's.* (Note Pekin Duck the animal, vs Peking Duck the dish).
    - The "Soy bean sauce" used in the marinade is in-fact called "fermented soy bean paste" / doenjang / 黄豆酱**. Find in any asian grocery store. ONLY buy it if it says doenjang or 黄豆酱 (Take a picture so you have the symbols on-hand). There are a million different "soy bean pastes", and even a lot of "fermented soy bean pastes", all of which are different but translate to the same English phrase.
    - You can smoke the duck by putting the applewood / fruitwood chips in a small bowl, lighting it with a lighter, and then putting the bowl and the duck in the roasting pan. Cover the pan with aluminum foil, and then poke a hole in the corner opposite the applewood to ventilate. Then leave smoking for 30 min. Do this right before roasting. To keep it lit I suggest broiling the bowl of wood beforehand to keep it hot.
    - After some difficulty, I finally found the actual name of this vague "sweet bean sauce". It's called "Tianmian Sauce" (甜面酱).
    - If you can't find Tianmian Sauce, you can make an approximation. Get fermented black bean paste, and then add plenty of sugar. For another good duck sauce, I did the following: 5 tbsp doenjang, 7 tbsp sugar, 1/4-1/2 tsp each of five spice, ginger powder, garlic powder (Or use 2 tsp each of minced garlic / ginger). Then mix until the powders dissolve. Then add 3 tbsp soy sauce, 1 tbsp shaoshing, and then reduce in a pan until desired thickness. Both sauces were awesome, even though I didn't have access to Tianmian.
    - Red miso can sub for doenjang, since it's the same flavor, just less pungent.***
    - Don't use an air compressor. Totally not necessary. Cut a small but deep slit in the breast, somewhere close to the wing, on for example the left side of the bird. Then separate the meat and skin near the slit. Then use a chopstick to apply pressure and continuously separate the rest of the skin. You should be able to completely separate the entire left breast skin from the breast meat. Then use the chopstick to separate the left back skin. Don't worry about the legs. Repeat on the right side of the bird (Cut slit, separate breast, then back).
    - Don't worry about sewing the butt. I just used plastic wrap. Just make sure to blanch the duck BEFORE adding the marinade. While the duck is laying down you'll still be able to add boiling water during the roasting step, don't worry.
    - USE A THERMOMETER. Any part of the duck that hits 150F will immediately become rubbery and tasteless. Do not cook past 140F. If it's not browned enough, refrigerate fully, and then roast again.
    - It will cook very unevenly. Make sure it all hits 130F, check very very thoroughly with a thermometer in all corners and crevasses. You may need to stop roasting and instead use the lowest temp on your oven in order to get it all to 130F+, without letting the breast hit 145F.
    - Thanks for the recipe Souped Up! I made both the pancakes and the duck and it was awesome! :)
    =================
    (Notes and et cetera, no need to read the below)
    - *I got it there, but Aldi's goes in and out with their products. It should be in the frozen section near the 3 lb stick of frozen ground beef. The orange sauce you can just toss. But they give you the organs and neck, which is nice of them. Idk how to prepare those though.
    - **LKK Soy Bean Sauce is technically a slightly flavored doenjang. Don't worry about it.
    - ***To be more precise, red miso is a tad bit sweeter. But you're adding a fk ton of sugar to both the marinade and the duck sauce so it's completely imperceptible for this application.
    - Source for Tianmian substitute here: shizuokagourmet.com/chinese-cuisine-home-made-sweet-bean-pastetianmianjiang/
    It's not the same as actual Tianmian sauce, but I tried it and got a good duck sauce. (5 tbsp miso to 7 tbsp sugar might not seem like 2:1, but by grams, it is. Also, if you add the liquids before powders, the powders won't dissolve, hence my instructions). Fermented black bean paste + sugar is closer to legitimate, but tbh I used both sauce. Half of the pancakes I used my DIY tianmian, half I used the miso/doenjang duck sauce.
    - I say near the wing because the meat and skin easily separates there. The neck and butt region I found very difficult to separate, so I don't suggest entering from those regions.
    - The translations are such a pain from Asian Langauges to English. 黄豆酱 -> "Soy bean sauce" which is vague and doesn't mean anything, but Chinese to Korean goes 黄豆酱 -> Doenjang, which is a perfect translation where no information is lost. 甜面酱 -> "sweet bean sauce", when it's really called "Tianmian Sauce", as the latter is too vague to easily find on google (Esp for soy bean sauce, since all you get on google is soy sauce). Be careful if you have allergies, ingredients can be translated incorrectly. For example, "black soybean" was written "black bean" on the ingredients list, only after googling the Chinese name did I find out it was soy. Also, I bought a package that was supposed to be shelf stable but was packed incorrectly and was leaking. Make sure to observe the package, imported Chinese food is really jank (Or go to a Korean grocery store, Korean imports are safe)

  • ayu hopmansvw
    ayu hopmansvw 7 months ago

    Your dog wants to joint you, such a cute and lovely dog and your video was soooo helpful, thank you

  • Aussie Veterans Fishing

    love your videos. I'm curious why goose isn't good for this recipe?

  • Esaf Firmansyah
    Esaf Firmansyah 9 months ago

    Good Job Pretty 😘👍

  • Heath Barker
    Heath Barker 9 months ago

    What a pretty lady. Thanks for the recipe.

  • Philip Monte
    Philip Monte 9 months ago

    You can get some of the best quality duck in the US online at www.dartagnan.com. They have larger ducks with a good amount of fat. They carry Pekin, Muscovy, and Rohan.

  • cassandra tung
    cassandra tung 10 months ago

    Hello! Can you please make an easy version of the soy sauce chicken recipe? The famous Cantonese one. Thanks

  • Hai Lin
    Hai Lin 11 months ago

    Hello, your reddit recipe has been removed. Is there anyway other way to get the full recipe? I would be grateful if you could send me an email of the recipe to hailin1948@gmail.com, Thanks.

  • Tony Wiltshire
    Tony Wiltshire 11 months ago

    Just watched a video on force fed ducks. Those poor things must feel like garbage before they are mercifully put to rest.

  • Glenn Snel
    Glenn Snel 11 months ago +1

    To bad animal well being does not matter to you at all, force feeding is cruel and should not be allowed world wide.

    • Nicholas Pipitone
      Nicholas Pipitone 11 days ago

      The hell are you talking about, this is just a normal duck. This isn't fois gras.

  • Daphne Rodriguez
    Daphne Rodriguez Year ago

    POWERFUL AMAZING BEAUTIFUL! WOW! DUCK NICE. ALWAYS DAPHNE COTTON 💜.THANKS YOU ⚘.♥️🖤💚.● BROWN FAMILY.

  • Linda F
    Linda F Year ago

    Harbor Freight air compressor (called pancake) $20 will do the trick

  • Anne Schmidt
    Anne Schmidt Year ago +1

    I really enjoy your videos and have made many of your recipes with success. With that said, I am disappointed at your inclusion of your dog at the dinner table. You pet the dog and serve your guests simultaneously, ugh! I could not eat food prepared by someone who displays such poor hygiene. You may want to take this into consideration in showcasing future endeavors. Just saying....

  • Sonic Hedgehog
    Sonic Hedgehog Year ago

    Lovely lady

  • peter piotrowski
    peter piotrowski Year ago +2

    Thank You for such honest presentation , so refreshing quality in todays women .

  • B. krishnakamal
    B. krishnakamal Year ago

    Get a new camera 😡😠😠😠

  • Pranab Rajbongshi
    Pranab Rajbongshi Year ago +2

    Best video ever and loved yr honesty without being pretentious.

  • SG kpopfan
    SG kpopfan Year ago

    Excellent info for home cooks!! Tks!!

  • viejo luchador
    viejo luchador Year ago

    Extremely helpful.thank you

  • Setha Hul
    Setha Hul Year ago +1

    I would like to thank for your best instructions. I will try at home for my family.

  • christo fat
    christo fat Year ago

    Promoting Amazon ? It is the end of retail and social life !

  • Sonya Kim
    Sonya Kim Year ago

    Amazing!!!

  • Reid Smith
    Reid Smith Year ago

    The first recipe I ever saw for home cooked Peking Duck used a bicycle/basketball pump to force air under the skin. I haven't tried it, but maybe it would work. All the best to you. I love your videos.

  • Jayde is too much
    Jayde is too much Year ago +1

    Dang girl you de best good job

  • Denver Love
    Denver Love Year ago

    I love your videos!! Have you made congee yet?

  • Leny Halim
    Leny Halim Year ago

    I always look forward to your new posts

  • Moody Cow
    Moody Cow Year ago +2

    i'm loving how u explain every small details in ur video..

  • Michael Olin
    Michael Olin Year ago +4

    There is a very lucky well fed man somewhere out there...

  • Ruptoit J.V
    Ruptoit J.V Year ago

    I'd like to request "chicken soy sauce" . Thanks

  • Nombre Apellido
    Nombre Apellido Year ago

    Poor duck ! :(

  • Thi Thach Nguyen
    Thi Thach Nguyen Year ago

    God you are such a sweet young lady ! 💖💖

  • Larry Fournillier
    Larry Fournillier Year ago +1

    Mandy, I thoroughly enjoyed this series on Peking Duck. You did an amazing job showing us how it's done even though you couldn't complete 3 steps, no fault of yours. Regardless, it was a joy watching you and if you do decide to open a restaurant, I know it will be a success! :)

  • Roberto Pinci
    Roberto Pinci Year ago +1

    You are very professional....thanks for chering...this beautiful food

  • Rakesh thakuri
    Rakesh thakuri Year ago +1

    Please make some grilled spicy fish recipes (麻辣烤鱼), i love fish to eat !!

  • Jie Zhang
    Jie Zhang Year ago

    your right i am from china and i love it

  • bruce jackson
    bruce jackson Year ago

    lucky guests!...how nice would that be?...Having Mandy prepare such a wonderful dinner and sharing the dinner with her.

    • D Hoosier
      D Hoosier Year ago

      bruce jackson
      True. Wouldn't that be awesome? !

  • P. A. F. Mi Tasol

    I love you 😍😍😍

  • Chew Chew Train
    Chew Chew Train Year ago

    I won't complain about spending $18 on a store bought roast duck anymore.

  • luann nguyen
    luann nguyen Year ago

    Love your video as always, I think I can make Peking duck at home now. Thank you!

  • wthaughton
    wthaughton Year ago

    MANDY it will be easy to smoke the duck in your oven if you want me to explain how let me know. Great video !!!!!!!

    • wthaughton
      wthaughton Year ago

      Watch this video. usclip.net/video/M3ZxHl3TaIU/video.html.

    • Souped Up Recipes
      Souped Up Recipes  Year ago

      Thank you for watching, I will love to know how it works?

  • StaceyBabe Peter S t a c e y E n t e r p r i s e s

    Seriously did not know about the bit where we blow into the duck ...

  • fireshedares
    fireshedares Year ago +1

    I love this channel so much. Thank you for this. I will try this ASAP!

  • Dong Dong
    Dong Dong Year ago +1

    cheers,love Chinese food, all American food are rubbish

  • Oak Knob Farm
    Oak Knob Farm Year ago

    I bet it was fantastic! It's a great video, because many people will have the same problems - can't find a large duck, don't have an air compressor, etc.

  • Stefano Sirocchi
    Stefano Sirocchi Year ago

    You are a great teacher and cook! I love your videos! I managed to find peking duck also here in Milan but yours looks so much better! Please do more videos and if you ever open a restaurant I'll be one of your guests for sure! 😁

  • Hai Lin
    Hai Lin Year ago

    My apologies if I have got it wrong. I checked and saw that roasting with apple wood is common. Checked a Chinese book I have which describes the process of duck preparation. Persimmon wood, peach, apricot are suggested. I saw that Li Qun in Beijing uses apple wood, amongst others. Do not use pinewood , etc, as these types of wood can be poisonous. Fruit tree wood is the norm. If it is possible to suspend or support the duck vertically, I think a better result can be achieved . The Cantonese roast duck is cooked in steel oven, suspended above, but not directly over a charcoal or gas fire. A well with water around the furnace collects the fat. The result is excellent, but of course the Beijing oven is a special construction , and is ideal for Beijing roast duck.

    • Hai Lin
      Hai Lin Year ago

      Souped Up Recipes Thanks for being understanding. Indeed, attempting to do Peking duck at home is so difficult, and I for one appreciate your skill and efforts, having also made several attempts with inappropriate equipment and a duck badly butchered. I have seen others who unashamedly claim that they have done Peking duck at home, missing out so many steps. You not only provided as correct an explanation I have can be given, but have been honest where it has not turned out as expected. That tells me that your channel is worth watching, and that you are a person of high integrity.

    • Souped Up Recipes
      Souped Up Recipes  Year ago

      It's ok. I happy to hear something different in the comment. It is very hard to do Peking duck at home though.

  • Hanna Nice
    Hanna Nice Year ago +1

    I'm impressed by your cooking skills and what's more I congratulate you for your patience because It obviously that it took forever to get done. You're such an inspiration for all people who feel stressed.

  • Tracey's World
    Tracey's World Year ago

    You made me want to try thank you for your DETAILED INFORMATION 👏👏👏👏👏👌👍I didn't and won't watch part one within two seconds I would have named him he would have been a family pet and we would have had pizza for dinner I especially want you to know I appreciate you and I was impressed with the details and I'm going to try I love your recipes and I love your Channel and I relate to having difficulty finding ingredients I'm in a small town in Florida and finding ingredients not easy variety not easy I was born and raised in New York I could get any and everything i digress sorry!lol