#food #festival #china #chinafood #Roast Duck#Beijing Duck#Peking Duck Content Timeline 0.Opening introduction 00:00 1.Scald the duck 00:41 2.Brushing the duck with Crisco 02:54 3.Filling the belly and sewing it together 07:26 4.Roast the duck in the oven 09:23 5.Slicing the duck 10:13 Hello , I am Ann Welcome to my channel The soul of Peking duck is this red and crispy skin Look at this beautiful duck Crispy skin and tender meat It's moist and oily I'm going to share with you how to roast it successfully in one go Step 1: Scald the duck skin I chose a 2600g frozen duck from the supermarket Thaw the duck and wash it Boil a pot (1.5l) of boiling water, note that it must be freshly boiled water Let's scald the duck Put the duck in the sink and pour boiling water on the skin of the duck on both sides The purpose of scalding the skin is to make the pores on the skin of the duck open with heat The skin of the duck also turns from white to slightly yellow after being scalded The skin surface is smooth and easier to apply crispy water If you don't scald the skin, the skin will easily wrinkle when roasting and affect the beauty Find an object that can support the duck I used a roasting chicken rack here You can also find a wine bottle for support Let the duck stand to dry Let's get rid of the feathers The skin from the supermarket still has a lot of hair left on it. Let's use the eyebrow clips to give the skin a beauty treatment π. When trimming the duck feathers, be gentle and do not break the skin Find a large wine bottle to fully support the duck on its feet Let's move on to the second step, brushing the duck with Crisco Ingredients for Crisco. Water:honey:white vinegar:rice wine = 4:2:1:1 Add about 40 degrees warm water, two small cups The small cup I use here is 50ml Add a small cup of honey Add half a cup of white vinegar, I use apple cider vinegar Add half a cup of rice wine, you can use vodka instead of rice wine Mix well Brush the first coat of glass crispy water Brush every inch of the duck evenly To speed up the drying process, we use a hair dryer to dry the crispy water on the brush Then repeat this step three times Brush the second time with the glass skin water Brush a third time with the Glass Crisper Leave it overnight to dry completely This is the duck after 12 hours of drying You can see that the skin is slightly yellow and the grid is clear Let's do the third step: filling the belly and sewing it together Materials needed 2 apples 1 head of garlic Cut the apple and garlic into pieces and stuff them into the duck's belly Sew the opening of the abdomen with a needle and cotton thread Cut off the tips of the duck's wings, leaving the roots (for aesthetic purposes) Wrap the wings and legs separately in tinfoil to avoid baking (for aesthetic purposes) Now it is finally ready to be put into the oven Step 4: Roast the duck in the oven Heat up and down + wind heat 150 degrees baking 40 minutes (cooked) Then bake at 180 degrees for 30 minutes (baked skin) Finally 220 degrees for 15 minutes (coloring) I did not turn the duck for the sake of beauty The effect of roasting is also very good Step 5: Slicing the duck Slice the skin from the breast of the duck and slice off the skin. This piece of skin is the soul of the whole duck Remove the loin of the duck Slice off the meat on both sides of the breast Prepare the classic Peking duck dip Sweet Noodle Sauce Sugar Shredded green onion Shredded cucumber Spring cake Let me try it Duck skin dipped in sugar You must try this kind of satisfaction of duck oil and sugar bursting in your tongue and mouth at the same time Spring cake with duck meat dipped in sweet noodle sauce and rolled with shredded cucumber and green onion Bite into it and think it was worth the two days of work for this duck!!! πππππ Who made me such an obsessive foodie at heart? If you like my videos, feel free to like and subscribe! Thank you for watching! See you next time ππ
