Ziangs: Crispy Aromatic Peking Duck
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- เผยแพร่เมื่อ 2 ต.ค. 2024
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Ingredients: and links to where to buy ingredients
Part 1
Small piece of cassis bark www.chinandcho...
6 cloves chinandchoo.com/product-page/rajah-cloves-50g
1 1/2 tsp fennel seeds
1 tsp Sichuan pepper corns
5 bulb shallots
10g star anise www.chinandcho...
3 tbsp veg oil
1 blub garlic
2-3 slices of chinese liquorice
Part 2
8 duck legs
2 tsp 13 spice www.chinandcho...
2 tsp sand ginger www.chinandcho...
1 1/2 tsp msg www.chinandcho...
1 1/2 tsp white pepper
1 bulb of garlic
5 spring onions
3 tbsp maltose
2 1/2 tsp salt
4x tbsp dark soy sauce www.chinandcho...
Buy our Cookbook! and other Chinese takeaway ingredients on our webstore www.chinandcho... remember to click load more and scroll down to find the cookbook.
Chin and Choo Reviews channel: @Chin & Choo Reviews
Daily Vlog (not for the easily offend) @Chin
Chin Cooks Stuff: / @chincooksstuff4818
Visit our webstore to buy products or to register interest in our cookbook
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I’ve made a few of the dishes you done videos on. They’ve all turned out beautifully, but it’s the two of you that keeps me watching more videos. Keep up the great wok.
Thank you 😊
Have you ever tried to put them in a Air fryer? I've cooked various recipes of Aromatic duck dozens and dozens of times with great results. But your recipe is the most complex I've ever seen, It's so different I just can't wait to try it. I think I can even smell your Kitchen right now.......It looks absolutely beautiful, I can just imagine what it tastes like. Thank you both for all your hard work and the recipe.
It works well
I lived above a Chinese family in Hamburg when I first moved over there. They owned the restaurant on the ground floor and in exchange for me giving their son proper English lessons, I could have off-menu food from them. I was vegan at the time and well into tofu, but their Peking Duck was legendary, and the dad had built a woodfired oven in the kitchen. When I started eating meat again, I went back and had some, and it was beautiful, with an almost smoky taste.
The smell when he was doing the prep for then next day's duck was off the scale.
It's thirty quid or more of 1/4 crispy duck in Oslo these days. And it's mostly made bland to keep things safe for their tastebuds. 😂
My boyfriend is obsessed with your channel! He would love a shoutout or a comment back. He watches you EVERY SINGLE DAY! He loves your recipes, just ordered your book to! 💖💖
Awesome, hello to your boyfriend 🙂🙂🙂🙂🙂
Another fantastic recipe just got your book for my birthday and it is amazing really easy to follow and just great enjoying working my way through it. Thank you for the signatures cant wait for the next book. I'll be adding this to it keep up the great work 👍 👏 👌
Glad you're happy with it :)
Thank god you turned that light off! Can’t wait to make this!!! Thanks guys
Hahaha yeah I figured it was the led lights
Oh my goodness this looks amazing! I have a confession, I've never tried duck, but this recipe looks like I might be doing very soon, thanks guys, hope you have a great week ♥️
Hope you enjoy
I've just cooked it. It is amazing. I urge you to try it!
I've just cooked this and I can say that it is absolutely AMAZING! I think you have lost my local Chinese takeaway a customer; this is so much better than the deep fried stuff. Thanks for the recipe!
😊😊😊😊
Looks great as always!
😁😁😁
Love the videos both, that duck looked awesome too. Have to turn off when your eating and the sound so loud though. Lol. Keep up the good work both :)
Some people do lol
What can I make with leftovers it’s my favourite but hubby isn’t keen xxxxx
Yum!
Great recipe. Great vid. Great channel.
Biggup.
Thanks 😊
Gotta love a Gresham Duck. 🦆
😁😁😁
So, how do you use the broth? Just serve it over boiled rice?
I've made this three times now - fantastic every time! Thanks Chin & Choo!
Glad you liked it!!
So happy you’ve done this... I’ve been hoping you’d do crispy duck. Can’t wait to get this made 👍
🙂🙂🙂🙂
Hi. Love the recipe. I'm sure it's been asked before but do I need to change cooking times for duck breast. Cheers.
I’d not use duck breast as it could disintegrate as it’s not on the bone
I sat cackling like a mad woman, my partner said “what are you laughing at” I said Christina Agorilla. I fucking love you Mum she’s the best ❤️
hahhahaahah amazing
Hey! Saw you on Tiktok and then found you on TH-cam! Love it mate! Bought your book and cant wait to start cooking Chinese takeaway at home!
Legend:)
Can I please ask for an idea as to what to do with the left over broth / stock? Thank you
You can freeze it and use it as a soup noodle base
HYPED FOR THIS
😁😁😁😁😁
Subscribed to Ziangs #shorts for quick no nonsense videos th-cam.com/channels/5gUb-ctGEPISsfp3f_lpaA.html
i know it's quite off topic but do anyone know a good site to stream new tv shows online?
@Caspian Ayaan meh I would suggest Flixportal. you can find it if you google :P -hezekiah
@Hezekiah Tripp Thanks, I went there and it seems like a nice service :D I really appreciate it!
@Caspian Ayaan Happy to help :)
Hey, want to try this. You say deep fry at 160 for 8m. Am I right assuming that you would then remove them to allow the fryer to reach the higher temp before frying on the max temp for 1m ?
Tor-tea- ya not tor-till-a remember it's Mexican.. Love your videos guys :-)
Noted :)
Oh nooooo you didn’t! 😉😉 omgosh can’t wait to try this xx
Hope you like it!
@@ZiangsFoodWorkshop I’ve like all the recipes I’ve made that you guys have put out, can not wait to cook this! Thank you, thank you so very much guys for all your hard work, you are amazing xx xx
Can I just say I love this channel 😊
I’ve managed to recreate almost all my favourites with less calories thanks to you! 🙏
One thing I’ve been trying to figure out though is how Chinese restaurants make their bean curd?
It’s always crispy on the outside & kind of aerated in the middle & I’ve gone through many blocks of tofu attempting to recreate it to no avail!
Is there a specific type of tofu they use? Or a way of cooking it?
Any help appreciated!
Love you guys! Your cook book is really awesome. All the little jokes are a joy.
A question please on the chicken chow main recipe. I poach the chicken described but when ever I make the chicken chow mein its alway really dry. The flavour is bang on. Is there a chance that I'm browning the chicken too much before the noodles go in?
Thanks!!!
I'll also like to know this ?
when i go to uni in falmouth your website is going to save my life getting chinese ingrediants
Congrats on getting into uni! Some of the best days in my life were at uni
Let’s send him or her a free box lol we can deliver it to the uni
Thank you for the great content and also the book which I am thoroughly enjoying cooking from! I did have a question though as I have tried making lemon sauce quite a few times and none of the supermarket lemon squash tastes quite right, I feel this is partly due to the fact it’s always 0 sugar and has a slightly bitter taste, everything else I have made has been completely bang on so I would be really appreciative if you could help! X
Try Robinson lemon barly, some will use that
Well done Choo! First time :-)
That duck looks so good. I've just had a full roast lamb dinner. I'm full up. But I'm sure I could manage some of that duck afterwards!
Love roast lamb 😋
Loved the duck had it for Christmas lunch. Want to cook it for tomorrow but could only get a whole duck. If I chop it into 4 pieces will it cook the same. Fab youtube channel guys 😍
Did the whole duck work out okay? Wanting to make it but couldn’t get just legs
Brilliant channel, subscribed. Will so try👍
Perfect!!
Thank you for posting.
I have just bought the duck breast (same brand) from tesco, for duck chow mein, now question the marinade is it the same as beef and before frying do we take the skin off as its so Oily
No you need to buy pre.cooked duck hold on
th-cam.com/video/hPMP8hLu-6I/w-d-xo.html
Ah OK will have to pop back to my local Chinese shop (shop is called Sing Long) not a supermarket size shop but a convienance shop size to see if they have some in the frozen section
Popped into the Chinese store they have pre cooked roast duck frozen for £7.50 but need a chainsaw to cut it into portions without defrosting it
Great recipe guys. Just one quick question. When I defrosted my pancakes they stuck together. Any tips or pointers, or Is there a particular brand you would recommend?
Regards
Dave B
I’ll be honest never had this issue, the only thing I can think is that they defrosted then we’re refrozen making them stick
My favourite starter, looks great good job 🤪
Just when you aren’t legendary enough you drop a Stan Bush reference! #badman
Haha thanks 😊
Was that Gressingham duck???
Yes I can't read lol
Do you have a direct link to buy the book? As it's difficult to find even reading the instructions in the description... Cheers!!
Just go to their website it’s on there 🙂
Can you mix hoisin sauce and plum sauce together... to make more of the sauce do you add water and maltose and then cook...?
you can add water and sugar to it and thicken with potato strach slurry
Where can we buy Chinese liquorice?
Was looking up the same thing. Need to order my shopping for when I get back to UK this year, and cannot find it either. Found some liquorice roots on Amazon but didnt look like yours
Any good Chinese supermarket will
Yummy yum I'm going to try this. My mouth is watering watching you eat it 😋
Hope you enjoy
Is it possible to freeze this either after it’s come out of the slow cooker and then defrost and finish in oven or freeze after it’s come out of the oven and reheat.??
Freeze after the slow cooking and before the final roasting
Can I follow the same recipe using a whole duck? I wasn’t able to just get legs 😊
Yes but you’ll have to cut it in half
And The Transformers Animated Movie was awesome 👏
It was epic
Ding dong, I’m back to thumbs down homie. Helping out your algorithm
I win
This recipe turned out absolutely perfect. I did freeze the liquid as recommended, could you reuse the broth for this again?
No it won’t have enough flavour to flavour the duck
@@ZiangsFoodWorkshop Ah well, worth a punt 😏, thanks for the quick response. 👍🏾
Looks great, be good if you sold the ingredients as a mixture (what's needed for this recipe) rather than having to buy $50 worth of stuff just to make the dish. Just s thought 👍
Tried that one not worth the time unless it's automated
Great video thank you. Can you please show or tell how to make the cooking sauce from the broth, I have got my duck cooking now slowly. Do I strain it?
Chicken and sweetcorn soup, beef with tomatoes and egg fried rice for lunch. Boom!
I'm watching this in 2045. .How did things go?
Hahahahahha
Oh my mouth is watering! Those look heavenly 😍
🙂🙂🙂
First time I made this I was a student and I stank the house out with the smell of boiled cloves! My housemates weren’t impressed.....until they tasted it. Great video again guys ❤️👍👍👍
haha you should of seen my house mates when I made blachan
@@ZiangsFoodWorkshop Oooh...er...niiiice! 😅
My slow cooker just has low or high. Which one should I use?
High
I have a question.. when you are saying Lee Kum Kee is sounds like you are pronouncing it as a ‘g’ as in Lee Gum Gee.. is K in Chinese pronounced as a ‘g’? The first few times I heard you say it I thought I was miss hearing. Also could you do a quick video showing how to properly use chop sticks?
Yeah in our dilect
Crispy duck is my absolute favourite Chinese dish, but I've never considered making my own until I saw this video. The finished product looked so tasty, and so crispy. Can't wait to give it a bash.
Go for it!
May I ask a quick question please, I bought a bag of MSG a couple of years ago and stored in an airtight container but forgot to write the expiry date on the container, how long does MSG last for? will it still be OK to use? Thanks.
It's like salt so for ever
It was, in my mind, going perfect, having cooked this many times, until.....tortilla?......tortilla?! lol
Try it, game changer
Can I use a whole duck instead of legs?
you have to cut it in half other wise the weight of it will cause it to disintegrate when you try to take it out
Love this one! definitely gonna give this a go soon, I just ordered your book too so can't wait to try out some other classics!
Most of the chinese takeaways up here in aberdeenshire just buy the frozen precooked peking duck that can be reheated in a microwave, i think the way you make it though looks more appealing 🙂
That's ture across the UK I'd say about 90% do, the good places will make it and you can tell :)
The slow cookers handle is likely metal as you're meant to leave the lid on slow cookers until finished. The steams moisture and heat retained is an important part in how slow cookers do their low and slow cooking and retain moisture in foods.
80 degrees C is enough to cause denaturing to living human tissue, the handle was metal. Your argument for why it OK doesn't really make sense, I checked all the other slow cookers we have, all have plastic handles, this is a lidls own brand, cheap... hence the poor design
You both are the best Chin & Choo. Love your explanations and comical ways. Thanks for sharing your knowledge from your origins of cooking. Its blooming amazing x 👍
Thank you 😊 and hope to keep sharing for as long as we can :)
Would I be able to do this with duck breast or won’t it work as well?
yeah but its likely to disintegrate
@@ZiangsFoodWorkshop OK may be I won’t use breast them 🤣😂🤣 Thanks for your advice 👍
Both legends your mums funny..the chemistry of you both on camera is great saving me a fortune on takeaway... Keep up the good work..
Thank you so much 🙂🙂🙂🙂
🎵You got the touch, you got the power!🎵 Love that movie. Really love duck wraps, now I'm hungry at 4am. Great video.
Hahaha nice to see you commenting again 😄
Oh I love this! I love you two honestly, but I have to ask, who does your subtitles, I feel awful that it says random things for when you’re both talking.. I hope it isn’t you now I’ve said that 🤦🏻♀️ I’ll write them for you and then I watch the videos.. win win 😉 thank you both for sharing your amazing recipes 🙌🏼
We don’t have subtitles?
All the videos I watch for you have subtitles?? What’s that about!!?? 😂😂 I just feel bad they’re not actually interpreting what you say properly 🤦🏻♀️ either way I love your videos both of you! X
*EDIT* they’re TH-cam’s subtitles I didn’t realise they were turned on! 😂😂
Can’t wait to try this! Just sitting here reading my new book..... Thanks guys the signed book just arrived a couple of days ago!!
It's awesome and glad you like the book
That’s my weekend cooking sorted, thanks to my favourite TH-cam channel 😘😘
😁😁😁
Have you done a recipe for meat in ginger and spring onion? I love it but have no idea what the sauce is
Yes beef
Watching this channel is both good and bad, you get to learn how to make your favourite Chinese food... But you learn how much sugar is in everything
I'll keep watching anyway though obviously :D
yes you can modify it with way less sugar :) as I know your diabetic
Love you guys. I’m doing a Chinese New Year dinner this weekend for the family. My 7 year old daughter is very excited and made decorations and even red envelopes.. I think my wallet will be lighter next week.
I’m following your excellent cookbook I bought last year and these videos. Slightly terrified about doing the recipes justice but will let you know. Thanks again and 恭喜发财. I obviously Googled that. If I didn’t the spelling I would say would be koong hai fa Choi .. which is probably a something offensive or a vegetable
Haha amazing! Good luck and happy new year to you too! Can’t wait to hear how you got on
Went excellent mate. Thank you so much. Family were over the moon with the food and said best they’d ever had. Kids were loving helping me in the kitchen with the ingredients, smelling and tasting some things we don’t usually have around the house. Had to stop my 3 year old from eating a whole star anise 😂. I was tempted to leave him to it like..
..and genius with the tortilla wraps! I think I prefer them to the thin ones you get from the takeaway.
What your trying to say is if the recipe isn't there your watching this on Dave?
Hahaha I wish
12:35 - That looks beautiful!
Another great video, as always. I'll have to try this when I get some more ingredients in.
Thanks 😊
Why does Chinese food need so many ingredients 😩, looks amazing though ♥️
That's where the amazing flavour comes from :)
OMG yummmm! I think this is about the best thing you can do with duck! Thank you Chin & Choo 😁😁😁
😁😁😁😁😁😁😁
Definitely doing this one it’s my favourite. Luckily I’m cooking your sweet & sour chicken with boiled rice tonight otherwise I’d be phoning up my local takeaway and ordering a full duck!! 👍🤪
its awesome and I love a full duck me :)
@@ZiangsFoodWorkshop I think I’m going to accidentally forget to get anything out for tea tomorrow and then I’ll have no option other than to order a full duck. The seed has been planted now 🤣😂
Looks superb as ever.. I cant wait to try this one out. Thanks again for sharing 🙏
hope you do try it!
These resipe are beyond amazing! An taste fantastic can't wait to get my copy of the book ! X
Thank you 😊
i wish i liked duck but i dont altho this one looks yummy might have to try
It’s my fav meat
just the broth in the pot would make a lovely broth for noodles me thinks
yeah it does
Used to make them back in the 70's everything by scratch, including the pancakes.
Nice going you used the press?
Nice going you used the press?
Looks amazing, certainly will try this one, thanks.
😁😁😁😁😁
The Touch - Stan Bush.. One of the greatest tunes of all time!
Agreed
Looks so good. Definitely going to have to try this.
Please do!
big up somerset lol! Definitely need to try this, looks delicious 😁
Hahaha
This video is awesome. You should add it to Khal,com. It will definitely be on the front page
...
🥔
Great video
Thanks
Love your videos, I learn a lot. Thanks and keep up good work !
Thanks, will do!
Love the tortilla hack... deffo gonna remember that one!
It's a game changer
What where the greens ? ?
Greens?
Looks amazing, what chillies are they?
Birds eyes
I’ve been waiting for this, get in!
Thank you.
no worries ;)
1 Q do you have to cook the bean shoots
what bean shoots? there are none in this video?
Yummy 😋
Thanks :)
This seems a little longer then 60 seconds
These aren't shorts, these are for the webstore
@@ZiangsFoodWorkshop i know im joking 🤣. Looks great by the way cant wait to try this on weekend
😂😂😂
That's a wonderfully uncompromising looking knife.
lol its an awesome knife
@@ZiangsFoodWorkshop It looks a bit murdery, which is no bad thing. A mate gave me her old catering college knife set recently so I got a 2000/6000 grit whetstone and now I could do surgery or endless slaughter with a twelve inch death machine. Failing that it makes light work of onions.
Please could you do salt and pepper ribs I would love to know how
At some point yes :)
Sorry are these covered in your book