#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 .

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!!!

Who made me such an obsessive foodie at heart?

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Thank you for watching!

See you next time