This isn't Peking duck, and you're driving up the bacteria count by leaving up the counter for so long... Try sticking it in the fridge uncovered instead.
When my dad makes roast duck (not making Peking duck) he adds a little red colouring to the vinegar and sugary mixture to help gives it even colour and helps with colouring and glaze. The vinegar helps dry the skin, the slight boiling tightens the skin. The duck is stuffed with 5 spice. He only dips it in and ladle the sauce over and it only takes about 3 mins max so it does not cook the meat. Hung dry about 12 hours. It it normally hung to roast too. I am not sure what ingredients goes into Pe
and there is no point of pat dry before putting in a water and corn starch mixture, if it's wet like soaking wet, it'll be ok because it's gonna take a dip in water...................
and your fan looks dirty, it's probbly better to put the duck in refergerator and freezer taking it out everynow and then to prevent it from freezing it will remove your mositure you worry aboot so much
ingredients are more or less the same. Sherry is a substitute for the Chinese wine called "Shaoxing" since there is probably little or no liquor stores that carry this and taste similar to sherry. the method is traditional except they forgot the part to inflate the duck and when coating ( this is crucial to getting a crispy skin that will crack) the duck you do not place it in the pot. but lade the sauce on the duck to coat it.
This isn't Peking duck, and you're driving up the bacteria count by leaving up the counter for so long... Try sticking it in the fridge uncovered instead.
leesahlu 7 months ago
@leesahlu How do you think these things are made in a regular chinese restaurant?
Keeping it in a fridge will prevent it from drying...
Plus, you shoudn't be so afraid of bacteria, especially if you're going to cook it for about 1.5 hours.
There will be more bacteria on your hands by the end then on the duck.
Simenon87 6 months ago in playlist cooking
How long you dip the duck for? What is Scallions?
shannan2000 11 months ago
what the heck is this?
BFX9000 1 year ago
Looks good but no peking duck flavor (star anise, ginger, soy etc).
zepres 1 year ago
looks good but this is not Peking Duck.
chainlinkdreams 1 year ago
well i use molasses, star anise, honey, soy, and pandan leaves, and stuff the duck with lemon grass.. still hanging.. hope it'll taste great
cmarvinpaul 1 year ago
When my dad makes roast duck (not making Peking duck) he adds a little red colouring to the vinegar and sugary mixture to help gives it even colour and helps with colouring and glaze. The vinegar helps dry the skin, the slight boiling tightens the skin. The duck is stuffed with 5 spice. He only dips it in and ladle the sauce over and it only takes about 3 mins max so it does not cook the meat. Hung dry about 12 hours. It it normally hung to roast too. I am not sure what ingredients goes into Pe
lucky77crnc 1 year ago
this is not peking duck
and there is no point of pat dry before putting in a water and corn starch mixture, if it's wet like soaking wet, it'll be ok because it's gonna take a dip in water...................
and your fan looks dirty, it's probbly better to put the duck in refergerator and freezer taking it out everynow and then to prevent it from freezing it will remove your mositure you worry aboot so much
mikedrazen 2 years ago 2
@mikedrazen hahahaha "your fan looks dirty"
cancio157 1 year ago
Is this the traditional method? a little simple dont you think. The canton method of roast duck uses many spices. ?
jayangli 2 years ago
ingredients are more or less the same. Sherry is a substitute for the Chinese wine called "Shaoxing" since there is probably little or no liquor stores that carry this and taste similar to sherry. the method is traditional except they forgot the part to inflate the duck and when coating ( this is crucial to getting a crispy skin that will crack) the duck you do not place it in the pot. but lade the sauce on the duck to coat it.
Jayfoxpox 2 years ago
@Jayfoxpox I was wondering why it didn't look like the "glaze" that's on regular duck
DJDesikari 1 year ago