The BEST Cantonese Roast Duck made in the Sous Vide
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- Опубликовано: 14 окт 2024
- Cantonese Roast Duck is a classic Chinese BBQ dish. It’s the perfect dish to add to your Chinese New Year’s feast. We are going to recreate this Cantonese roast duck in the sous vide AND make an even tastier version called Pei Pa Arp (Pipa duck). The trademark of this duck is crispy skin and flavor so deep that it penetrates the bones. Not every Chinese BBQ shop sells this type of roast duck because the procedure is a lot more complicated. Traditionally, this bird is poached, then roasted or deep fried. Using the sous vide should give it tender meat and we’ll use the oven to crisp the skin.
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Carmen @harrocarmen
Kevin @kindof_cooking
Cantonese Roast Duck (琵琶鴨)
Ingredients:
1 whole Duck
3 stalks Scallions, cut into 3-inch pieces
3 slices Ginger
3 Garlic cloves, smashed
2 Star Anise
Marinade
2 pieces of Chinese Fermented Red Bean Curd
1 Tablespoon of Maltose
1 tablespoon of Rose Wine
1 tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
1 tablespoon of Dark Soy Sauce
2 teaspoons of Five Spice Powder
¼ teaspoon of White Pepper
1 tablespoon of Sugar
Finishing Glaze Skin Side
1 tablespoon of Maltose
1 tablespoon Red Vinegar
1 teaspoon Salt
Finishing Bone Side
1 Tablespoon Oyster Sauce
1 Tablespoon Hoisin Sauce
Instructions
Set sous vide to 150F (65.5C).
Remove any innards from the duck cavity. Chop off the flat, and tip of the wing. Save these for the future.
Set duck on cutting board breast side up. Cut through between the two duck breast to separate.
Lay it out flat, bone side up. Trim any extra fat and slice around the chest bone to help flatten.
Flip over (bone side down), and flatten as much as possible by pressing down and cracking the bones.
In a mixing bowl, mash up the fermented tofu. Stir rose wine, soy sauce, oyster sauce, dark soy, five spice powder, white pepper, and sugar until well combined.
Warm up maltose in the microwave so it’s easier to work with in 5 second intervals. Stir in maltose.
Brush marinade generously all over the duck.
Place duck in an expandable vacuum bag with the skin side on the smooth side of the bag.
Add the aromatics (scallions, ginger, garlic, star anise into the bag on the bone side)
Pour in the rest of the sauce over top of skin side.
Sous vide for 12 hours.
Once time is up, remove duck from the water bath and thoroughly dry the bird. Careful not to break the skin or wipe off too much of the marinade.
On the bone side brush equal parts oyster sauce and hoisin sauce (about 1 tablespoon each).
Place duck, skin side up, onto a wire rack atop a baking sheet.
Generously salt the skin side of the duck
Warm maltose in the microwave in 5 second increments until easy to stir. Mix with red vinegar.
Brush liberally onto the duck skin, making sure that the liquid doesn’t pool on the skin.
Place in the fridge uncovered overnight, or until skin is completely dry.
Warm oven to 400F (205C).
Place duck into the oven until a nice deep mahogany color, approximately 30 mins. At this point, the duck will also be heated through.
(Optional) Heat oil in a wok. Hold duck over the oil in a spider strainer. Carefully ladle oil over the skin until desired color is reached and skin is crispy. Careful not to the bubble the skin.
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#ChineseNewYear #ChineseRecipes #RoastDuck
This duck recipe is the best I’ve ever seen
It's 3AM and my mouth is watering!!!!
I like your honest taste tests at the end. No need for exaggerated anime reactions to your own cooking like many cooking shows.
Very well done video -- no BS, clear, direct and above all, useful. Thank you.
Yum! Suddenly I'm craving SV roast duck. Great job!!!
Thanks! I feel hungry every time I see the photo!
Thank you so much, you guys. Great video with VERY helpful text following. Looking forward to making this.
I'm making it. Had to cut the duck in half to fit my Sou Vide water oven. Should have remembered to add dried tangerine peels to the marinade. I'm really looking forward to finishing it. I hope this overcomes the common defect that regular Pei Pa ducks have of being dried out. thanks very much.
Chinese duck is my favourite duck. I chew on the bones it’s so good. In China I got bones served to me after the Peking duck spread, they were fried and crunchy and black. They were so tasty. It had a name but I can’t remember. Whether it’s expensive or cheap rotisserie duck in China, it’s amazing and can’t get enough of it. This recipe looks great, the maltose appears to be in all the recipes, it must favour the duck, but also crisps that beautiful skin. Great vid:)
Hallo Top Chef.. Sous Vide.. Recioi kamu bagus, istimewah dan lengkap... Tetapi isi itek bakar kurang masak lagi, patut Oven 220 c 40 minutes.. Ok.. Gd job.. Kam Sheah. !
My mouth is watering
It was soooo good!
Best recipe for anything ever thank you so much
OMG this duck looks so good!
Thanks! This is one of the best ones we've made.
I think I will try to cook it
U guys are awesome.. Thanks for sharing
Thanks for watching!!
I started to drool as I watched this video. I can eat duck once a week. I never thought that chinese food could be done sous vide. I have been cooking sous vide for over 10 years and will be making this duck soon. What a beautifully prepared video...clear, crisp presentation just like the duck. A thousand thanks for your contribution to good eating.
Thank you for the kind words!
Lucky you! Duck is more of a delicacy for us, we have it only a few times a year. One of our favorites though.
Just found this video when searching for a duck recipe, and to my surprise I see CARMEN!!!! Missed you! Subscribed!
👋🏼👋🏼👋🏼 welcome!!
I have made this duck from your recipe a couple of times now. Currently making another for Chinese New Years. Excellent recipe. Family agreed even the bones were delicious!
Thank you for trying! Glad it's a hit.
We made this tonight. Used the convection oven to speed the drying step post sous vide.
Served it on a bed of home-made egg noodles. Even our extremely picky first grader loved it!
I'm glad you enjoyed it! Never thought of using the convection oven to dry it. What temperature did you use?
I dried it at 170F for 20 min. Funny side note: For some reason I bought two tubs of maltose, so now I have a lifetime supply!
An old fashioned Hong Kong street snack is to get a chopstick, twirl up some maltose and put it between two saltine crackers. Sweet and salty! Or you can make our Chinese BBQ pork recipe, also need maltose 😉
Very good i love this dish
Thanks! One of our favourites as well.
Just in the process of making this now! Can’t wait until tomorrow night!
Would love to hear your results!
@Kind of Cooking - Recipes You Can Make At Home!
Carmen, GREAT to see you again; keep up your good work in Cantonese.
Hi Maggie, so glad you found us! Hope you like our recipes. Let us know if you want is to try anything.
Top Chef.. Tecipi bagus dan Istimewah. Tetapi lihat Daging Itek kamu kurang madak 8.prr cent..( SoS tiram, Bumga Chinkey, Fermanted bean paste ,and Cho Hoe Paste ,) Oven 220cc, 40 minutes, plus 250 ,15.minutes ..ok. gd job. !
I got so excited when I this video in my subscription feed! Cantonese roasted duck is my FAVORITE dish. I had it for the first time a couple of years ago when I was in Hong Kong. Thank you so much for sharing this recipe. The meat looks so juicy and delicious! I will definitely be recreating this dish at home. 🤗🤗🤗
Yes!! Please let us know how it turns out. ☺️
@@KindofCooking I will!!!
@Tori Test Kitchen
YES ! Cantonese Roast Duck is ALSO my favorite food; it is "to die for".
Happy cooking + eating.
Looks great.. new sub..THANKS!!!
Welcome! Thanks for the support.
Ok wow, so cool! I knew you guys were Canadian because you've mentioned it, so I always hoped I'd be able to get the same ingredients that you use, and them Bam! I ALSO shop at King Cole ducks - that's where I get my duck breasts from that I cook sous vide. I always assumed anyone on the internet was far away lol. I've never actually bought a whole duck from there, but now I'm thinking I might give this recipe a shot! Literally bought this type of pre-cooked duck from Centra grocery store just a few days ago because I had a craving, and now I can just make it at home! You guys rock - keep up the awesome videos!! :D
Yes, small world. We’ve known about King Cole Ducks but this was the first time we made it out to their shop. Will definitely be going back. Making at home gets you done awesomely moist meat. Let us know when you make it.
Thanks for watching!!
Excelente duck recepy!
Thank you!
What kind of vaccum sealer do you have? Mine doesn't have a pulse function.
If you do not have sous vide can you poach the duct and dry it out instead?
I made this Xmas day and was a massive hit with the fam
Haha thank you for trusting us with your Christmas Day meal!!!
Would it be possible to post alternative ingredients for some of the harder to find items like rose wine
@@u305098 yes. Use a more flowery wine.
Hello, great recipe! Mine is in the oven now. I am wondering what is the dip at the end of video???
It’s a sweet plum sauce. How did the duck go?
@@KindofCooking It went very good. I had to replace few ingridients, so it probably was far from perfect.
What I learned - In my case it was a little too much to cook whole duck. Next time I will make only breasts and legs and use other parts for bone broth/ stock. Thank you for answering my question. 🙂
very nice recipe & look delicious, what is the sauce you dip to eat?
For this sauce, we used a jared sweet plum sauce.
King Cole duck is lovely, but have you tried them from Lac Brome?
wow,, it looks so delicious :)
Hello, there!
May I ask what is the sauce that you used to dip the duck with?
I can’t wait for Chinese New Year! I found out recently that Carmen is a dragon like me!
Dragon is the best zodiac! (No offense to other) 🐉
Kind of Cooking - Sous Vide, Recipes, and More I had to wait for 6 years to finally found your zodiac animal sign 😂
That dude look like kungfu hustle guy with his butt showing lol
My mouth was watering throughout this whole video. This looks amazing. When I make duck a l’orange, after roasting the duck in the oven, I put it under broiler for 5-10 mins to get the skin extra crispy. Do you think this will work on this recipe or will it burn because of the maltose on the skin?
Thanks for watching. I found the broiler didn’t give me as good results as a hot oven. The duck needs some time to render the fat. The skin will burn before it renders enough to crisp.
Will definitely try this one!
wow this looks so good! I just posted a video on roast duck also!
Hello i love your videos thanks. I have just revisited this video - have you extended the cooking time since i was last watching? Interested to know why?
Nathan Houpapa hey there. Thanks for watching and your support. I don’t believe we ever changed the cook time. Should be same? Hehe hopefully not a mistake 😳
@@KindofCooking Thanks for your reply - I didnt think so! For some reason i thought it was 9 hours (which i tried) and came back again to see it is 12. Thanks for your great videos.
1:34 almost sounds like firecrackers 😂
CNY is the time for fire crackers 🤣
I want a knife like the one you are using! Where can I buy one? I have done step one of the recipe and am waiting for Thanksgiving to finish it.
You have me hooked. Probably sacrilegious but I am going try this recipe on Cornish Game hens before investing in a Pekin Duck. Thanks for the wine substitution suggestion. I was able to find all the other ingredients.
Lets-Make-a-Deal should come out just fine. Adjust the temperature and times accordingly. Have fun!
I sous vide Cornish hens all the time and finish them this way. The only difference is less time and fewer ingredients, but definitely worth it. I'm starting the duck tomorrow for Thanksgiving dinner.
In Canada full roast duck from chinese BBQ store costs $24-$29 CAD
What can I substitute Chinese red bean curd?
I have a question. How is it that you’re able to vacuum seal the duck with the liquid in it? Because when I tried making this, I had trouble with my Food Saver machine in which some of the liquid gets sucked out.
What do I do to solve the problem, or should I use a certain brand with a certain model?
"Use pulse function as it's easier with liquid".
9:07 Can you re-crisp the skin by torching it with a flame thrower?
🤤🤤🤤
I learnt to not ever use garlic in sous vide, or rosemary (which you have not used here) because they both change flavor in a bad way. If you want to use garlic, use garlic powder,that works somehow... (I prefer fresh garlic over dried garlic, just not in this 1 case)
Hello, after watching your "pulled pork" video, I was wondering if you evern considered smoking the duck after cooking it? If so , would you change any of the instructions or cooking temperature? Or how to achieve the mahogany color with this additional step? Thank you
Smoked duck is on my list. I haven't figured out the right combination yet though. One thing with the smoke, is that you need it at a lower temperature, the lower temperatures turn the skin to leather. Hopefully I can figure this out soon and get back to you.
You would be better off smoking before sous viding it. Only need to do a couple hours to get amazing flavor.
You could cheat by using a little liquid smoke in the marinade. Real smoke is more nuanced but since there's so many other flavors going on, it would be hard to tell that it wasn't real smoke. If you did use real smoke, you'd be better off cold-smoking it to be able to crisp the skin without overcooking it.
I tried this recipe today, and the duck is now in the sous vide. The only challenge was the maltose, i tried to microwave it but as soon as I try to mix it into the marinade, it crystallizes and hardens up, not able to get to mix properly. Do you have any advice, I will have to use it at the later stage before roasting again
Hahaha it is a pain to Deal with isn’t it. My trick was to keep microwaving it and mix it in on smaller batches to not slow it to clump. Hopefully not too late for your preparation.
@@KindofCooking For the glaze, i melted the Maltose on a double boiler, and mixed in the red vinegar, was much easier to mix. The Duck smelt amazing after coming out of the Sous vide, it's in the fridge now to dry out. THanks for the great recipe.
How you tried using a flame torch to make the skin crispier?
I tried with other birds and found that it burns the skin and puts holes in it due to the intense heat. Maybe if there was some sort of diffuser. You also want some time to render the fat under the skin.
Legend has it that if you get maltose in your hand you will never be able to wash it off.
Trying since 1992
Always wet your hands before handling maltose that’s my 2cents worth 😂😂😂
Hi, can this recipe be made without the Sous Vide by letting the duck marinade in the fridge overnight? I don't own the machine.
Definitely, can. Finish in a hot oven until cooked.
Heyyyyyyyy...... isn't she Carmen from "Off The Great Wall"?
Heyyyyyyy yes it is 😊
@@KindofCooking woahhhh...just discovered this channel...so glad to know she's still on YT.
I just watched out of your videos for the first time. I thought it was great! Really good camera and mics. Funny how many on RUclips don't realize how critical that is! Also noticed that you haven't done videos in a while. Hopefully you will start again. If you keep producing them with this kind of quality, your subscribers will only climb!
Glad you noticed the small details. Thanks for the encouragement!
I just want to reconfirm. It needs 12-16hrs at 65°C? Thank you
What’s the difference between Cantonese and Peking Duck?
What sides do you suggest with this?
Great question, hmm lol I know this is going to sound silly, but I would pair it with really simple things - white rice, boiled Yu choi, bok choi, or gailan. The duck is already pretty flavorful.
If I was serving for a party, I would have other bbq meats and if I was feeling really fancy maybe some shrimp or crab crackers. If I was really really fancy, many some glutenous 8 treasures rice. Hope that gives you some ideas.
What is the sauce you are dipping it in at the end?
I think I answered on Reddit, but maybe you’ll get it here first. It’s duck sauce aka plum sauce from the grocery store.
how long do you sous vide the duck and at what temperature?
165f for 12 hours. The full recipe is in the description.
In the recipe it says 150°?
Can you use chicken for this?
Someone did try it with chicken with good results. We haven't personally tried it, but I think it would work. You can adjust the cooking time accordingly. Probably cut in half depending on the size of your chicken.
How do cook it traditionally?
Usually poached in wok then roasted or deep fried
@@KindofCooking Would it just be poached in water or in a marinade? I remember having it as a child and it was so tasty so I was thinking if they steamed or poached it that would remove a lot of the flavour. Or do they remarinade it after poaching?
I had totally forgotten about this. This video reminded me of eating it when younger. Thanks for this video.
theuglykwan I need to check, but I think it’s poached in mostly water with the ginger, scallions, and some other aromatics. It’s then brushed with the sauce (different on both sides) then roasted.
can replace the maltose by honey?
Yes. You can replace with honey.
Just keep in mind, honey is sweeter.
Cann i use chicken?
I'm sure you could. Adjust the time and temperature accordingly. You probably don't need as much time in the sous vide as you would for duck. Go with timing closer to our whole soy sauce chicken, I think closer to 3 hours, but do it according to the size of your bird.
@@KindofCooking how about the taste it is good? Thanks
We haven’t tried this recipe with chicken before but the sauce flavour should still be delicious.
Hi! Just some feedback: The switch from the front camera to the side camera view was very distracting. I had some trouble focusing my attention.
Thanks for the feedback.
you should cook for
Mike
Sure! If he ever comes to Toronto we will he happy to!
Di baiki.. 8 prr cent kuramg masak.. Miss out bahan - bahan dam bumbu di bawah! Ok.
日向坂の、にぶちゃんに似てる☺
I see the resemblance 😆
@@KindofCooking
Ahaha you were able to read it😂
Anyway, I'm a fairly new fan of your channel. I also have sous vide machine and use it like every week.
I enjoy your delicious sous vide content 🥰
Google translate helps 😝
Thanks for watching! Let us know if there any recipes you would like to see ☺️
looks good too much work ill just go buy one ready made
Always remove the hair/feather off the skin before cooking the duck
Quarter that shit up and put it in ziplock bags. Ain't no need to be fancy
HAHA! Very true, you can just use it in the ziplock. If you were to do that, I would consider double bagging it though. The bones are a bit sharp, so there's a possibility to pierce through the bag.
A GOOD RECIPE BUT DON'T BE AFRAID TO CALL IT WHAT IT IS, THE BREAST.
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
You Guys, Loved the video and "liked " it but who would really go through that much work for a crispy , flavourful duck? Much simpler and gratifying ways to get there.