Sounds good. preheat oven 365 F degrees. bake 35 mins. then 400 F to 425 F bake 15 mins. ** please keep eye on it. don't leave the oven. also sometime each oven temperature maybe different. you can adjust the baking time shorter or longer. hope you successful.
Thanks a lot Mike , I did one exactly what you did . Turned out absolutely fabulous. Thank you master, any chance of showing Cantonese roast duck ? I hope you do it for all of us .
Hi Martin, Great! I'm so glad to hear that. congratulations! Roasted duck has published. here is the link: th-cam.com/video/s8kPJ8peVTM/w-d-xo.html Thank you
Hi, thank you for sharing your recipe. I was just wondering, can I prepare the skin side first before spreading the sauce on the the inside of the duck?
看到流口水，
Ruby!好易做.有時間自己做.多谢观看支持！
Michael 岡做完琵琶鸭，非常好味，皮很脆。谢谢你的分享
carrie!恭喜您做得好食的琵琶鴨,新年就到了.試做下其它如炸子雞,北京鴨三食等萊式吧!有不明嘅地方請留言.祝新年快樂!
@@MichaelsKitchen 大厨，您好！非常喜欢您做的琵琶鸭，能不能帮忙量化个克数比例，谢谢
请问用的几市斤的鸭
你好啦咁聰明一學就識做😂
多謝分享，Subscribed
多謝觀看留言.歡迎訂閱
好靓👍👍👍好正😋😋😋
您好!多謝觀看,留言
Katy!您好!琵琶鴨的皮不用放鹽,重要的是步驟不能錯(抺醬汁〃淋滾水在皮上"上皮水"吹皮夠幹)烤製時要用架架空底部
明天就去買鴨，一定試做，師傅做得好靚👍😋
謝謝
唔好忘記買醬料呀
Measurements and English subtitles please I've been looking for this recipe
Stephan,
Recipe in English under description.Thank you for watching.😊
Thanks Michael, will try to make this, love Pipa Duck so much👍
Sounds great! you will be successful!
超正，師傳教得好！
Sunny !新年快樂! 多謝您喜歡我的影片.
哇，好棒啊。看着就馋。
謝謝!
Hello . Michael’s Kitchen
What country do you live in?
Can you tell me how to make pipa Duck sauce.
Thanks
I Live in United States. Pipa duck recipe in the description. it's below the video. Thank you
Made this last night following the instruction. Very tasty...love it. Thanks a lot, Michael!
Great to hear! congratulations! next time try to make the Peking Duck. You can do it.
好
謝謝觀看.
Thanks Michael, it's really amazing cooking skills and would you please advise what sort of sauce is on the serving dish?
Plum sauce.谢谢🙏
Roughly how big/heavy is your duck in this video?
4 to 5 lbs.
Making it right now (drying at the moment). About how long is the roasting time? Can’t wait to taste it later 😋
Sounds good. preheat oven 365 F degrees. bake 35 mins. then 400 F to 425 F bake 15 mins. ** please keep eye on it. don't leave the oven. also sometime each oven temperature maybe different. you can adjust the baking time shorter or longer. hope you successful.
Michael, 我第一次睇你片！立刻訂閱了，清楚玲瓏，明顯係跟到做。最重要係，唔洗10分鐘教整琵琶鴨，真係令好多揼波鐘既騙子汗顏。
您好!歡迎您加入我們並感謝您的支持!如有疑問請留言!多謝
你好，謝謝分享烹飪心得!
請問: 先用滾水淋皮後，才加醃料，在次序上可行嗎? 謝謝!
Hi Rosegreentea,
感謝您的讚賞與鼓厲,我會更加努力製作更多不同層次而且容易做的菜式獻給大家.關於琵琶鴨…由於淋水後我們要趁熱上皮水．如果上完皮水要翻轉醃味便會擾亂了皮水的均勻^燒岀來顏色會一塊一塊的。所以次序上不可行。
ความคิด เราไม่ต้องอยู่กับที่ ต้องดูไปเรื่อยๆ
Thanks for watching and comment.👍
皮外皮如果沒有打針孔是不行
Thanks a lot Mike , I did one exactly what you did . Turned out absolutely fabulous. Thank you master, any chance of showing Cantonese roast duck ? I hope you do it for all of us .
Hi Martin,
Great! I'm so glad to hear that. congratulations! Roasted duck has published. here is the link: th-cam.com/video/s8kPJ8peVTM/w-d-xo.html Thank you
Hi, thank you for sharing your recipe. I was just wondering, can I prepare the skin side first before spreading the sauce on the the inside of the duck?
Hi Magdalene,
This will ruin the skin. thank you
正，一於照做！ 多謝🙏
多謝
ต้องมีนำจิ้ม ด้วย
Thank You!
👍
如家用焗爐，最高溫只係得240度，是否要焗多點時間呢
幸运的是您还没有做. 我提到的温度是华氏温度F，而不是摄氏温度C .365度 F = 185度C . 多謝
@@MichaelsKitchen 謝謝你
🙏👊🍁
😋😋😋👍👍👍👏
多謝觀看
可不可以將鴨先醃一夜第二天才淋鴨皮水?
您好!先醃一夜再淋皮水是可以的,但沒有這個必要(可能鴨肉會較乾)。
勁！比起好多燒臘舖頭靚！
👍👍👍
請問 Michael ，見你尾後有一碟醬汁！係用甚麼醬，配搭食琵琶鴨呢？謝謝！
海鮮醬.謝謝！
師傅：我今日照足你做了，睇樣好靚，但切開吾夠熟，有些掃興。
Mary !鴨有大小而焗爐火力亦有所不同,所以一切都需基本經驗加之靈活運用才能運用自如的,世上沒有絕對的秘笈,只有努力加汗水才有豐盛的結果.
@@MichaelsKitchen 師傅：我明白的，只是想告訴你好靚，好味道，是鴨較大只，所以唔夠熟，美中不足而己。下次我會做得更好，學無止境，謝謝師傅無私指教🙏🙏