Grilled Peking Duck Skewers
Peking duck skewers, grilled to perfection and can be cooked the same day. Most Peking duck recipes require 2 to 4 days of prep work, I don’t know about you, but I can’t wait that long when I want to eat.
This easy to make and cook recipe was brought to you by hungry people who like to eat, now.
The fact I love grilled finger food and I’m always looking to put a spin on old favourites and now this one has become a bit of a fan favourite at my place lately.
I hope you love it as much as we do.
As always, cheers for watching
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Ingredients:
760 grams of duck breast (skin removed)
2 tablespoons of dark soy sauce
1/4 cup of honey
2 teaspoons of brown sugar
1 teaspoon of chinese 5 spice
1/4 cup of Shaoxing wine
Salt for seasoning
1 bunch of spring onions for garnish (thinly sliced into sticks)
1 cucumber (thinly sliced into sticks)
10 - 20 Chinese pancakes
Hoisin sauce
Items Used:
Weber GA
Chimney Starter
100mm riser from Rub & Grub
Feeds: 2 to 4
Preparation Time: 2 hours
Cook Time: 10 minutes
Cuisine: Chinese / Australian
Hydration: 1 x beer
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Juicy! Roast Peking Duck, Salt and Pepper Duck / 炭火烤鴨, 鹽酥鴨製作 - Taiwanese Food
It is made with Mule duck that have been bred for 70-85 days. Compared with cherry ducks, the taste is more solid and springy, and the skin is thinner and juicier!
All the main dishes are made fresh on the day, absolutely fresh!
The roast duck takes 4-50 minutes, and the perfect doneness of 9.5 minutes is worth tasting!????
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✨Delicious street food in this video✨
Peking duck / 片鴨+炒骨 (一隻)
$18.63 USD / 570 NTD (Whole duck)
Deep fried salt & pepper duck / 招牌鹹酥鴨 (半隻)
$9.81 USD / 300 NTD (Half duck)
Braised duck tongue / 川滷鴨舌
$4.90 USD / 150 NTD
Braised duck wing / 川滷鴨翅
$4.90 USD / 150 NTD
**Location information**
馬沙鴨莊(小港店)-烤鴨
#RoastDuck #PekingDuck #SaltAndPepperDuck #TaiwaneseFood #StreetFood #TaiwaneseStreetFood #TaiwanFood #TaiwanStreetFood #烤鴨 #鹽酥鴨 #台灣美食 #台灣街頭小吃
How to make Peking Duck (Beijing Roast Duck)
*Please note that 45 min. at 300 F or 139 C is for Convection Oven ONLY. Conventional oven requires a longer cooking time.
Ingredients:
Level: Difficulty
Time: 2 Days
Ingredients:
Duck
2 cups of vinegar
2 cups of honey
2 cups of water
1 Maltose
2 tbsp sugar
2 tbsp garlic powder
1 tbsp white pepper
1 tbsp five spice powder
1 tbsp ginger powder
1 tbsp salt
4 tbsp hoisin sauce
Licorice
Star Anise
Dried Citrus Peel
Cucumber
Green Onion
Ginger
Tortilla wrap (optional)
Directions:
Pump air underneath the skin through the neck cavity to separate the skin from the fat and the flesh. This process will make the skin very crispy.
Cut off the wings and the feet.
Then make a incision on the bottom as shown here, remove the innards. Keep the hearts and gizzard, I'm going to make a dish off of them in the future episode.
Wash the duck thoroughly. Wash the cavity a few times to remove any residue.
Here are the ingredients we are going to put inside the duck.
Next, combined the ingredients into the hoisin sauce. Then put the mixture inside the duck's cavity. Put in 1 slice of ginger and one green onion. This will give it an aromatic flavor on the inside.
Use a skewer to sew up the cavity. First, hold the skin together then slowly puncture through, then overlap the skin and continue sewing until there is no holes left. Make sure there is nothing leaking out of it. I use a hook to hang the duck, if you don't have one you can just use strings and tied it around it's wings and neck.
Next, refrigerate the duck for 24 hrs laying the duck belly side down.
Next in a pot add in 2 gallon of water, add Licorice, star anise, and dried citrus peel. This add an aromatic flavor to the skin.
Boil for about 15 to 20 min.
We are going to make glazing for the duck. In a bowl add 2 cup or ml of honey, 1 tbsp of lemon juice, 2 cup or 473 ml of vinegar and 1 maltose. The maltose is very sticky so we want to make it into a more manageable form. Boil 2 cup of water and add maltose into the hot water. Then mix the maltose with the other ingredients.
Next, soaked the duck in boiling water for 15-20 secs. This process quickly tightens the skin back up.Then pour the mixture over the duck one at a time.
Hang the duck to dry for a minimum of 5 hrs. use a fan to blow the duck dry until the skin become springy.
Preheat the oven to 350F, after you put in the duck turn the temperature to 300F and cook for 40-45 min. Put a drip pan underneath to catch the fat. Turn the duck 180 degree after 20min of cooking, this ensure even cooking and browning of the skin. After the duck is fully cooked, turn the fire off and leave it in the oven for additionally 15 min. This will let the juice be reabsorb into the meat making the meat very juicy and tender.
Now, I'm going to show you how to cut the meat. First, locate the sternum, make a cut near the sternum, then make a cut on the side of the duck. Next, cut sideway diagonally.
Now it's done, serve it with spring onion, cucumber and hoisin sauce.
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How to make Peking Duck at home with a kamado smoker 北京烤鸭
“Peking Duck is a dish from Beijing (Peking) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ”
It sounds difficult to make this dish at home, but we succeeded. The key is to separate the duck skin from meat by inflating the duck, then coating coating with boiling water and Rice Syrup water, air dry for 2~3 days. Roast the skin crispy at high temperature 450F for 15 mins, and then lower the temperature to 350F and roast for another 40 to 60 minutes, which successfully restores the golden brown crispy skin of Peking Duck.
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Prepare the duck 2~3 days in advance, take 40~60 mins. You may need
- a fresh whole duck (3~4 lb)
- plastic straw
- Hand Pump for an inflatable mattress or boat,
- 1 cup of rice syrup (maltose) or honey
- two pointed bamboo stick
- a S-shaped metal hook or a metal ring
- two deep dutch oven
- a apple
- apple wood chip
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How to slice :
Peking duck slicing technique is unique, so please see the video:
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Prepare the meal (Serve 4 people)
- Serve duck skin separately
- Serve duck meat with flour wrappers, sauce, fresh sliced scallion and cucumber (to reduce greasy)
- Mandarin Steamed flour wrapper (or small size flour tortilla)
- Hoisin sauce (or other your favorite bbq sauce with sweet and salty flavors, but no tomato sauce please)
- White part of the scallion or leek, cut into thin, long slices
- Cucumber, cut into thin, long slices
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How to eat:
- Eating the crispy piece of duck skin with dipping little sugar, magic flavor.
- Reheat flour tortilla with microwave for 15 sec to make it soft,
- Add duck meat, sauce, leek and cucumber, fold a wrap. Enjoy.
Making 40-Hour Peking Duck With A Master Carver | Handcrafted | Bon Appétit
A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
Director: Cole Evelev
Director of Photography: Paul Heltzer
Editor: Jared Hutchinson
Talent: Yuhui Han, Lijun Han
Director of Culinary Production: Kelly Janke
Producer: Jen Osaki
Culinary Producer: Mallary Santucci
Culinary Assistant: Monica Wong
Recipe Researcher, Recipe Editor: Vivian Jao
Line Producer: Jennifer McGinity
Associate Producers: Tim Colao, Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Translators: Yang Er Tan, Monica Wong
Dubbing Artist: Mark Lee
Camera Operators: John Baker, Alan Hereford
Assistant Camera: Josh Andersen
Audio: Ted Ver Valen
Production Assistant: Lacy Allen
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Léa Kichler
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.