Beijing roast duck
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August 16th, 2011
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Zhang Liqun, owner of Liqun Roast Duck in Beijing, explains how open oven roasting over burning fruit tree wood tends to make his duck taste special
Video Rating: 5 / five
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Aug 16th, 2011 at 12:09 pm
And that’s a bamboo wood
Aug 16th, 2011 at 12:49 pm
That is not soup… It’s freaking sugar water ..
Aug 16th, 2011 at 1:47 pm
@smallshark they plug the duck is because they don’t want to waste the juice it creates inside of it’s belly . Then they take that and make sauce with it. There is no hot water inside the duck they never even poured it inside. He was pouring hot water so the skin can tighten up.
Aug 16th, 2011 at 2:28 pm
@lycheesack they plug up the duck so the liquid wont leak out. i believe the liquid is just hot water.
when roasting, the hot water will boil the duck from inside. when it’s done, the duck will be crispy outside, tender inside. without the water, the inside wont be cook until the outside is charred and blackened
Aug 16th, 2011 at 3:26 pm
@lycheesack he sticked up a piece of cork n poured in soup
Aug 16th, 2011 at 4:09 pm
What did he stick up the duck and what liquid did he pour into it?