北京風七面鳥の切り分け方
hello everyone Over the past year many of you have watched me or Eric cut up a peeking duck And in the spirit of Thanksgiving however you may be spending it this year I wanted to show you how to carve a peeking duck with a turkey I created this style of carving and plating specifically for Long Island Peakans duck I haven’t tried it for other birds so today we’re doing this for the very first time and we’re doing this together This is a fried turkey It’s a much bigger bird but we’re going to get into it the exact same way Start by flipping it over so that the breast side is down Then we’re going to remove the wings We’re going to separate it at the joint and lay it on the plate There’s a lot of bird here so we’re going to separate this evenly on two plates Then we’re going to work the knife around the perimeter of the back and gently remove the skin Save that for later As you can see mine’s not perfect Hopefully you’ll have better luck than I did If your skin isn’t crispy a nice trick is to pan fry this entire flap with a little bit of oil or toast it in your oven for a few minutes Flip this bird over again and we’re going to cut along the keel bone Cut between the leg and the breast to separate the skin Your knife will naturally end up on one side of the bone And whatever side that is just keep working it downwards and cut against the carcass Or use your hands which I prefer Repeat on the other side And voila you have two massive breasts Set these aside And we’ll get back to these later Now pop that entire leg off And don’t forget that oyster With the leg we’re going to want to shred this for a contrast in meat texture You could slice it but the best tools for this big bird are your hands Repeat with the other leg This is also another big reason why I like using my hands I can easily feel and find the toothpick bone You definitely don’t want people choking on this And if you have a bench scraper it makes the job a lot easier Otherwise you can use your hands create a little mound on each plate and we’ll come back to this soon With the breast this is my favorite part Cut it as thick as you like And by cutting this against the grain you’ll be getting a more tender bite Fan out the pieces by gently patting on the slices And make it look pretty You’ve come this far Lastly that skin you set aside cut it up in odd rustic shapes and place it on top of that dark meat mountain And that’s it You now know how to cut our peeking duck by default Taught through this turkey demo You have two plates for both ends of the table with different textures for different preferences Please stay safe I won’t be feeding an army this year but I will be making turkey and cutting it exactly this way It’s great for easy aftermeal packup and integrates perfectly with creative next day leftovers If you found this helpful and going to give this a try please # peeking turkey and tag Long Island Peak to show us how you did Happy Thanksgiving everyone
At my old restaurant, I created a specific way to cut Peking duck and would wow diners when it arrived at the table because the restaurant wasn’t big enough to accommodate table side carving. This was a way to show my customers the method for them to play with during Thanksgiving.
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