How To Make Peking Duck

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Category:

Film & Animation

Tags:

• food
• coking
• soup
• drink
• juice
• uramaki
• roll
• Peking Duck

[Simenon87]

@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.

[leesahlu]

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.

[shannan2000]

How long you dip the duck for? What is Scallions?

[cancio157]

@mikedrazen hahahaha "your fan looks dirty"

[BFX9000]

what the heck is this?

[zepres]

Looks good but no peking duck flavor (star anise, ginger, soy etc).

[chainlinkdreams]

looks good but this is not Peking Duck.

[cmarvinpaul]

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

[lucky77crnc]

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

[DJDesikari]

@Jayfoxpox I was wondering why it didn't look like the "glaze" that's on regular duck