Peking Duck Preparation
ID: 52c8d50d...
An inside look at the traditional prep process for authentic Peking Duck, demonstrating how chefs inflate the duck skin and carefully prepare the carcass to achieve the signature glassy, crispy, and crunchy skin.
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🍳 Cooking Flow
Inflate the duck skin with air to separate it from the meat. → Slit under the armpit to extract all internal organs. → Remove duck feet and prep the neck to drain excess blood.
Cooking Steps
Brief Cooking Order
Inflate the duck skin with air to separate it from the meat. → Slit under the armpit to extract all internal organs. → Remove duck feet and prep the neck to drain excess blood.
Introduction
An inside look at the traditional prep process for authentic Peking Duck, demonstrating how chefs inflate the duck skin and carefully prepare the carcass to achieve the signature glassy, crispy, and crunchy skin.
Step 1
Pump air underneath the skin of the duck to release and separate the skin from the flesh, which provides ample space for the fat to render out during roasting.
Step 2
Make a slit underneath the armpit of the roast duck to remove all of the organs while preserving the integrity of the breast skin.
Step 3
Cut off the duck feet.
Step 4
Make a small slit in the neck to drain any remaining blood and create the entrance for the air pump.
Ingredients List
Important Notes
Inflating the skin is a crucial traditional technique that allows the fat to melt and render away, resulting in an ultra-crispy skin.
Keeping the organ removal slit strictly under the armpit ensures the main breast skin doesn't split during roasting.
The ducks used are a special Long Island breed crossbred from traditional Chinese Peking ducks.
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