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  • My name is Joe Ng, and I'm the executive chef in RedFarm and Decoy restaurants.

  • My background in cooking come from Hong Kong.

  • I never go to culinary school.

  • I grow up in the kitchen.

  • I've start to cook at 11 or 12-years-old.

  • I was cooking street food at the beginning.

  • Then I'm working in the restaurant after a couple of years.

  • Most American people know about peking duck.

  • So we decide, "Why don't we try the peking duck and do different way from the traditional way?"

  • Then, we tried to testing, creating more sauce, different vegetable.

  • I do our own pancake, and we try butchering the duck in a different way.

  • Me and my partner try to have the creativity for the food, for the plating, or for the ingredient

  • as well.

  • When we do the preparation with the duck at the beginning, we wash the duck, we try to get the skin as

  • clean as possible, otherwise it will turn very dark or burn.

  • We use the duck which is about six-and-a-half to seven pound.

  • That kind of size is really good for barbecue.

  • The muscle and the meat is very balanced.

  • We put all the five-spice flavor in there, salt, ginger, scallion.

  • And then we use a special nail to close the bottom.

  • It's very important where they come from with the head on, because we are pumping the air in

  • their neck to try to separate the skin between the skin and the meat.

  • And then we put in the boiling water to get the muscle tight.

  • We put sugar, vinegar on the top of the duck, which is helping the skin did not crack.

  • That's why they come out golden brown, because the sugar and the vinegar.

  • We are hanging about 24 hours to make sure the skin getting dry.

  • The more dry we could get, the more crispy that we get in the result.

  • We turn the oven to 450 degrees.

  • We cook that for 15 minute, and slow down the temperature around 350.

  • And then about another thirty minutes.

  • At the last 10 minute, it's very important, because they're leaking all the fat from the top to the bottom.

  • We have a pan underneath that catches is all duck fat.

  • In general, like people have probably like two to three wrap per person, you know, for each duck.

  • Here we have three to four sauces, but the traditional way is only like hoisin.

  • That's it.

  • What about use a sesame peanut sauce, we could have a cranberry?

  • I would like them to try different flavor, so they don't feel bored.

  • There's a different kind of taste in each wrap.

  • 20 to 30 years ago, people know more about American-Chinese food, which is

  • take-out restaurants.

  • The really traditional Chinese food which is what we ate at home is not going to buy from

  • the take-out restaurants.

  • If all these Chinese people eating at home, traditional Chinese food why they don't serve

  • in the restaurant?

  • So that's why we tried to create a different menu for the new version of the Chinese food.

My name is Joe Ng, and I'm the executive chef in RedFarm and Decoy restaurants.

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B1 duck chinese food chinese skin traditional vinegar

How Peking Duck Is Made | Food Skills

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    Samuel posted on 2018/01/16
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