After you dust the seafood with the dry cornstarch the flash frying gives the outside a little bit of a crispy coating which the seasoning sticks to. I also believe it sears the moistness in. I have seen some chefs who use slow heat and slowly pan fry these, but I prefer this method. You can try both ways and then see which one you prefer. Thanks for the question and for watcing
Duck, I luv duck!! You use a simmering mixture of 2 cups water, quarter cup honey, quarter cup vinegar, 2 tbsp tomato color. Ladle that over the duck for about 5 min, then hang for 4 or 5 hrs. before roasting. They are so expensive in the grocery store and hard to do at home, so I just buy mine. From $15 to $20 for a whole duck depending where you live in U.S. I used to be pretty good making them in commercial kitchens where we used gas fired ovens where you could hang 8 ducks or more, Cheers!!
@jui49 Yeah that's usually the challenge at home. Normal household gas ranges are usually 10-15 000 BTU outputs, and restaurants have 85 - 130 000 BTU. I have a outdoor wok burner that i use in summer though with 130 000 BTU, if that should successfully crispy up my duck without having the neighborhood calling the fire men. It's great that you roast them, many commercial kitchens oil fry them here which is not really that healthy.
Merry Christmas to you.
Thanks for all your help & the great videos.
andyjack33 2 years ago
After you dust the seafood with the dry cornstarch the flash frying gives the outside a little bit of a crispy coating which the seasoning sticks to. I also believe it sears the moistness in. I have seen some chefs who use slow heat and slowly pan fry these, but I prefer this method. You can try both ways and then see which one you prefer. Thanks for the question and for watcing
jui49 2 years ago
@jui49 This was one of the first dishes i was taught by my former father in law. Although he was using rice flour and a bit of egg.
Btw do you have any techniques you can demonstrate in another video on how to achieve crispy duck at home (like restaurants get it)?
NattHrafn 2 years ago
Duck, I luv duck!! You use a simmering mixture of 2 cups water, quarter cup honey, quarter cup vinegar, 2 tbsp tomato color. Ladle that over the duck for about 5 min, then hang for 4 or 5 hrs. before roasting. They are so expensive in the grocery store and hard to do at home, so I just buy mine. From $15 to $20 for a whole duck depending where you live in U.S. I used to be pretty good making them in commercial kitchens where we used gas fired ovens where you could hang 8 ducks or more, Cheers!!
jui49 2 years ago
@jui49 Yeah that's usually the challenge at home. Normal household gas ranges are usually 10-15 000 BTU outputs, and restaurants have 85 - 130 000 BTU. I have a outdoor wok burner that i use in summer though with 130 000 BTU, if that should successfully crispy up my duck without having the neighborhood calling the fire men. It's great that you roast them, many commercial kitchens oil fry them here which is not really that healthy.
NattHrafn 2 years ago
why flash fry it first?
cory8791 2 years ago