leaving it out to hang like that creates what is called a pellicle. This is when the surface dries out and becomes shiney. It helps to seal in natural juices, and allows the smoke to really adhere to the meat. Be careful leaving it out at room temp for more than 2 hours. In the restaurant biz, its known as "time in lieu of temp." it is best to do this in the fridge for safe food handling practices cuz it prevents the infestation of bacteria within the meat.
If you leave your spoon in a cup of hot water before scooping out the maltose makes it a little easier :) I'm going to try this with chicken, i hope it doesn't go dry! Thanks for your recipe!
@lycheesack Yeah, that was the first time I've ever used that stuff. It was like glue! I used it in some BBQ sauce a while ago and zapped it in the microwave for about a minute. Made it much easier to scoop. Thanks for the tip!
For once, a chef who doesn't humiliatingly slaugther an asian dish to be "edgy" and then slap on the name of the original recipe! If you only knew how impressed I am right now, for once a chef who doesn't try to add other stuff to it since he/she thought it was "great" and change certain parts of a recipe because they don't have XX ingredient!
You've just found yourself another Asian subscriber!
@mrfadi LOL! I started this later in the day than I wanted to. By the time it was done, I was really hungry. I tore into this like an animal! Don't think you would have wanted to watch me eat!
@rootboyslim I know, the prep was crazy! I think I may be able to use some of these ingredients again. I'm thinking about making an Asian BBQ sauce. I'm going to use the maltose to glue down tile on my patio! :)
great video mate , looks very nice. I use maltose in beer brewing all the time, best way to approach it is to slightly heat it and it will be more manageable.
@TheMayhem15 Thanks for the tip. I opened up the tub and thought it was similar to honey. That stuff was thick and sticker than any ingredient I have EVER used! I was laughing my ass off when I shut down the camera.
Wow that looked great! I must admit I was laughing when you were trying to get the maltose out of the tub lol... btw, as far as the bbqing at the end goes, wouldnt having a pan with water promote steaming, which in turn means less crispy skin? It seems like that was the main point of hanging the duck before -- to get crispy skin. Also, what's the point of blanching the duck? Is it so that it cooks the outside so you can safely hang the duck in room temperature? Again, great video!
@joker5266 I was thinking the same thing about the steam. Like I said in the video, I had never made this before so I followed the recipe to the letter. There really wasn't a whole lot of water in the pan and by the time the cook was done the only thing in the pan was melted duck fat. Skin turned out pretty crisp... Next time I'm trying this on the rotisserie.
@SmokeyGoodness Thanks for watching. It was really good, but a lot of prep work went into it. I'll tweek this to make it easier and try out the basic sauces on chicken next time. Probably won't hang chicken though.
@purplehazee117 That's the first place I had them (L.A. China Town). I have found a place here in the San Diego area that serves this since then. Thanks for watching!
@juidas Yeah! I don't know how well it showed, but that maltose was leaving gooey strings all over my stovetop! I was trying not to lose it during that part of the video! It was a lot of fun though. Something very new to me. Thanks for watching.
ermm
Jamrock74 1 month ago
leaving it out to hang like that creates what is called a pellicle. This is when the surface dries out and becomes shiney. It helps to seal in natural juices, and allows the smoke to really adhere to the meat. Be careful leaving it out at room temp for more than 2 hours. In the restaurant biz, its known as "time in lieu of temp." it is best to do this in the fridge for safe food handling practices cuz it prevents the infestation of bacteria within the meat.
GratefulWeimz89 3 months ago
@GratefulWeimz89 do this by placing it on a grill grate over a baking pan and leaving it in the fridge for a minimum of 2 hours, and up to 1 day.
GratefulWeimz89 3 months ago
@GratefulWeimz89 Great info! Thanks for taking the time to comment.
sd4547 3 months ago
looks nice. gotta try this out one day. thanks for sharing
hugmeshootme 4 months ago
@hugmeshootme Thank you. It's a bit of work, but worth it.
sd4547 4 months ago
If you leave your spoon in a cup of hot water before scooping out the maltose makes it a little easier :) I'm going to try this with chicken, i hope it doesn't go dry! Thanks for your recipe!
lycheesack 5 months ago
@lycheesack Yeah, that was the first time I've ever used that stuff. It was like glue! I used it in some BBQ sauce a while ago and zapped it in the microwave for about a minute. Made it much easier to scoop. Thanks for the tip!
sd4547 5 months ago
Wow I'm also impressed!!! I wish I learn this from my grandma when she use to make this. But I guess i can learn it from you.. Great Video.
BlunderingF00L 6 months ago
@BlunderingF00L Thank you. There are many recipes I wished I had learned from my grandma as well!
sd4547 6 months ago
nice
sugerbear520 6 months ago in playlist More videos from sd4547
Holy cow!
For once, a chef who doesn't humiliatingly slaugther an asian dish to be "edgy" and then slap on the name of the original recipe! If you only knew how impressed I am right now, for once a chef who doesn't try to add other stuff to it since he/she thought it was "great" and change certain parts of a recipe because they don't have XX ingredient!
You've just found yourself another Asian subscriber!
ixekun 8 months ago
@ixekun Wow, thanks a lot. I can't tell you how much a comment like this means to me. You just made my evening!
sd4547 8 months ago
This Asian is impressed!
BodegaBay 8 months ago
@BodegaBay Thank you! Huge complement!
sd4547 8 months ago
Duck has a great flavor , this one looks really good , nice ....!!!
bowhunter2439 9 months ago
@bowhunter2439 Yeah, duck is one of my favorites. Thanks for the comment!
sd4547 9 months ago
you should eat it forcing us to make it tonight lol
mrfadi 9 months ago
@mrfadi LOL! I started this later in the day than I wanted to. By the time it was done, I was really hungry. I tore into this like an animal! Don't think you would have wanted to watch me eat!
sd4547 9 months ago
muy bueno muy antojable muy facil que vengan mas recetas asi
esme0brujita 9 months ago
@esme0brujita Gracias. Y voy a publicar mis recetas, a partir de mañana. Gracias de nuevo por su ayuda!
sd4547 9 months ago
that was a really cool recipe. thumbs up!!!
ItsGoodCookin 9 months ago
@ItsGoodCookin Thanks, it was a pretty fun cook. Got a good workout getting the maltose out of the tub too!
sd4547 9 months ago
looks great. only had duck once and it looks like that one you made was a lot better than the one i tried. thumbs up!!
HALLSYSKITCHEN 9 months ago
@HALLSYSKITCHEN Thank you. My wife told me (prior to my making this) that she didn't like duck. She really liked this one.
sd4547 9 months ago
looks great, but what a lot of prep, and ingredients that will never be used again unless
you plan to do this every week. Good job, nice video, but I will go to Try My Thai for crispy duck, cheaper and less work !
rootboyslim 9 months ago
@rootboyslim I know, the prep was crazy! I think I may be able to use some of these ingredients again. I'm thinking about making an Asian BBQ sauce. I'm going to use the maltose to glue down tile on my patio! :)
sd4547 9 months ago
That looks really good, nice use of my BBQ rack. Where did you get the hooks? I love duck, just wish it wasn't so expensive.
tdjtx 9 months ago
@tdjtx Thanks Tom. I meant to give you some props for the rack too... Sorry! I made the hooks by bending two cheap metal skewers.
sd4547 9 months ago
Looks scrumptious!! Thx for this video.
ilikethewok 9 months ago
@ilikethewok Thanks for watching!
sd4547 9 months ago
great video mate , looks very nice. I use maltose in beer brewing all the time, best way to approach it is to slightly heat it and it will be more manageable.
TheMayhem15 9 months ago
@TheMayhem15 Thanks for the tip. I opened up the tub and thought it was similar to honey. That stuff was thick and sticker than any ingredient I have EVER used! I was laughing my ass off when I shut down the camera.
sd4547 9 months ago
great video mate , looks very nce.
TheMayhem15 9 months ago
The finished product looked amazing, nice job! With all the preparation time, the price points in the restaurants seem reasonable.
KasCooks 9 months ago
Wow that looked great! I must admit I was laughing when you were trying to get the maltose out of the tub lol... btw, as far as the bbqing at the end goes, wouldnt having a pan with water promote steaming, which in turn means less crispy skin? It seems like that was the main point of hanging the duck before -- to get crispy skin. Also, what's the point of blanching the duck? Is it so that it cooks the outside so you can safely hang the duck in room temperature? Again, great video!
joker5266 9 months ago
@joker5266 I was thinking the same thing about the steam. Like I said in the video, I had never made this before so I followed the recipe to the letter. There really wasn't a whole lot of water in the pan and by the time the cook was done the only thing in the pan was melted duck fat. Skin turned out pretty crisp... Next time I'm trying this on the rotisserie.
sd4547 9 months ago
Fantastic video Greg! Did it taste as good as it looked? Can't wait to see your next video!
JonJParr2 9 months ago
@JonJParr2 It tasted really, really good. In fact, my wife (who doesn't like duck) liked it. Thanks for watching!
sd4547 9 months ago
I've been to Hong Kong 6 times, and always wondered why there were so many hanging birds in store front windows on almost every street. Now I know!
Fav'd this video! I haven't had duck since I was about 5 or 6! (And I have 2 recipes!!!)
SmokeyGoodness 9 months ago
@SmokeyGoodness Thanks for watching. It was really good, but a lot of prep work went into it. I'll tweek this to make it easier and try out the basic sauces on chicken next time. Probably won't hang chicken though.
sd4547 9 months ago
Very nice indeed! Your effort was well worth it. Thank you for sharing! KtC
kooktocook 9 months ago
@kooktocook Thank you! We really enjoyed this meal. I had fun cooking it and even more fun seeking out the ingredients.
sd4547 9 months ago
Thanks for sharing! Had these in Chinatown and they were delicious!
purplehazee117 9 months ago
@purplehazee117 That's the first place I had them (L.A. China Town). I have found a place here in the San Diego area that serves this since then. Thanks for watching!
sd4547 9 months ago
Loved the bit about the wife, I always say that when I cook Haha,
thank you for sharing and the end results looks amazing.
juidas 9 months ago
@juidas Yeah! I don't know how well it showed, but that maltose was leaving gooey strings all over my stovetop! I was trying not to lose it during that part of the video! It was a lot of fun though. Something very new to me. Thanks for watching.
sd4547 9 months ago