北京ダックを家で焼いて食べた　家で焼くのは簡単ではありませんでした

北京ダックを家で焼いて食べた　家で焼くのは簡単ではありませんでした

Hello I’m otokonakamura This time I will make Peking duck by hand. I will explain how to make Peking duck. Handmade authentic sweet noodle sauce It would be too long to explain about real tempura sauce. If you don’t know, please watch this video This authentic sweet noodle sauce took 7 years of research. I made it by aging and fermenting for a year. Super authentic sweet noodle sauce The only dish that goes well with sweet noodle sauce is authentic Peking duck. So I decided to make Peking duck. Making Peking duck is very difficult. So let’s make Peking duck. make peking duck The ingredients for Peking Duck are as shown below. I’ll write it in the video description section. I ordered the duck from Amazon. This is a duck from Thailand. I left the frozen food in the refrigerator for a day to thaw it. First, thoroughly wash the area containing the internal organs with water. S-shaped hook Make a hole with a skewer in the hard part near the bone. I try to hook it with the S-hook, but Doesn’t bite easily Drill the hole again, more forcefully than before. Stab the S-shaped hook with force. Now I can hang it Hang it on the shelf handle It’s an amazing scenery pour boiling water on Pour boiling water all over Close the hole where the innards were removed with a skewer This should be fine apply starch syrup Add 50ml of boiling water to 50g of starch syrup mix Apply this with a brush Apply evenly all over dry the surface Dry the surface by blowing air from a fan. 4 hours have passed 4 hours have passed The surface has dried and the color has changed slightly. Place it in the refrigerator without wrapping it to dry it further. One day in the refrigerator I left it in the fridge for a day Remove from refrigerator 1 hour before grilling. light a charcoal fire light a charcoal fire Put the charcoal into the charcoal ignition tool called Chacosta. This time, I will try using a milk carton as a fire starter in an experiment. Cut the milk carton into thin strips round up The ignition material is now complete. Place it in the middle of the stove and light it with a match. Place Chacosta on top of this It’s burning properly Now I know that a milk carton can be used as a fire starter. Make an oven with a can It takes about an hour to start a fire. In the meantime, use an 18-liter can to make a simple oven. Cut out the bottom of the 18-liter can using a can opener. My arms are getting tired here, so I’m going to take a short break. After restarting, the bottom finally fell out. I use this to grill Peking duck. How do I grill with this? You’ll understand right away after watching this video Start grilling Peking duck Charcoal fire is made and put in the stove. I’m going to put a simple oven here. Dutch oven lid Attach the S-shaped hook to the handle of the lid. I reduced the amount of coals because the fire was too strong Is this enough firepower? There is no model answer for how to grill. I won’t know until you try I put the Peking duck in the oven. There is a gap at the lid, so cover it with aluminum foil. Aluminum foil is gone. I have to go to the convenience store to buy aluminum foil, but before that There’s a lot of smoke coming out, so I’ll take it out and see what happens. As you can see, only the parts close to the fire are extremely burnt. This is clearly the wrong way to grill. change the way me grill While going to buy aluminum foil at a convenience store, I had a strategy meeting with photographer Bob. It turned out that a strong, distant flame is best. Place two Chacostas on the barbecue stove. The reason why there are 2 pieces is because if there are not 2 pieces, you won’t be able to put the Itto can on top. And why are there two? The other one belongs to bob. It’s not very stable, but I’ll try baking it this way. Add Peking duck Then cover with aluminum foil Place one piece of charcoal on top as well. There’s smoke coming out, but this is the smoke from the oil that fell off the bird and burned. bake spring pancakes While the Peking duck is roasting, make the spring pancakes. Spring pancake is a thinly baked Chinese crepe-like dough made from wheat flour. Wrap a side dish in it and eat it. This time, I will wrap Peking duck in spring rice cake and eat it with sweet noodle sauce. The ingredients for the spring rice cake are as you can see. I will write them in the description section of the video. mix flour with chopsticks pour boiling water Mix with chopsticks first. It’s hard to mix with chopsticks, so mix with a rubber spatula. I’m trying hard to mix with a rubber spatula, but it’s hard to mix. mix by hand hot! Still, it’s easier to mix by hand. It was still hot so I switched to a rubber spatula. However, it is still difficult to mix, so I knead it by hand. It’s now hot enough to knead by hand. This should be fine Cover with plastic wrap and leave for about 15 minutes. 15 minutes have passed Dust the work surface with flour and remove the dough. Dust with flour and knead again. Once the dough is smooth, stretch it into a thin strip. Divide it in half lengthwise Extend each further divide into two equal parts Stretch it further, divide it into 5 equal parts In short, divide the dough into 20 pieces. Roll the divided dough neatly. Gently press the rolled dough and stretch it out. Apply oil, stack the two pieces together and press them with your palm. Sprinkle with flour and use a cotton swab to roll it out to a diameter of about 18cm. bake in a frying pan Heat a frying pan and apply oil bake the dough Flip it over in about 10 to 20 seconds. Bake for another 10 to 20 seconds. It swelled Now it’s baked I layered two sheets, stretched them out and baked them, so I peeled them off. It comes off cleanly like this Fold this and place it on a plate. Spring pancake is completed 3 hours have passed since I started grilling Peking duck. It’s been 3 hours since I started baking the Peking duck, so I’ll keep an eye on it. lift the lid Oh! ? What do you think? the color looks burnt I cannot tell from the color whether the inside is cooked through or not. I decided to bake it more slowly. cut the vegetables I cut vegetables for wrapping and eating with Peking Duck Cut the cucumber into thin pieces. Cut leeks lengthwise into thin strips. 4 hours have passed since grilling started I’ll take another look at Peking duck. lift the lid yeah? It looks like it’s burnt a nice color. look at the other side too What do you think? I think the grilling in this area is weak. I want to grill this area a little more Place the charcoal on the lid and let it burn for a while. It’s been 5 hours since I grilled it for the first time. Let’s see how it goes that? Had disappeared! Oh, it was down! Oh my god! I fell! I’ll rescue this! Oh! Doesn’t it look deliciously baked? The skin is also crispy! Peking duck is now complete It took 5 hours to grill, but it was finished anyway. Carving Peking Duck Remove the skewer and drain the excess water that has accumulated inside. It’s freshly baked and hot, so I’m wearing rubber gloves over my work gloves and holding the Peking duck. Cut out the Peking duck The Pekin Duck is starting to fall apart, so I move it to the cutting board. Difficult to cut properly The skin was peeled off take out a piece of meat Cut only the skin into bite-sized pieces The body is soft I plan on eating the rest again. eat peking duck Take a piece of spring pancake, Put the Peking duck on the plate, cucumber green onion and Add real sweet noodle sauce and wrap Now let’s eat the finished Peking duck. Yes, it’s delicious though Duck doesn’t taste like chicken. It also has a nice scent of sweet noodle sauce. The scent of Peking duck and the scent of sweet noodle sauce The green onions and cucumbers give it a refreshing feel. The spring pancake that wraps it is also chewy and delicious. Peking duck was not as delicious as expected Duck meat tastes like duck meat. The skin is crispy After all this effort, this taste is… To be honest, it’s not enough I’ve made a similar dish with chicken before. At that time, it tasted like chicken. I eat chicken all the time, so the taste is familiar to me. So in the case of chicken, I felt like I was eating a normal dish. This time, it was duck meat, so it had an unusual taste. Just because it’s unusual doesn’t mean it’s delicious. The sweet noodle sauce has a nice aroma and is delicious. Well, I guess it’s like that Now, I would like to ask Bob, who cooperated with this shooting, his impressions. how is it? It was delicious At the first bite, the taste of sweet noodle sauce made by Otokonakamura filled my mouth. The aftertaste on the second bite was that it wasn’t the chicken I was used to eating. Is it called the bird smell of duck? That flavor is combined with the elasticity of the dough. Created a strange harmony with sweet soy sauce Well, that expression is okay. It was delicious Ah, it’s not the usual chicken. Thanks to this sweet noodle sauce, it’s a plus. Well, it tasted indescribably noble. Is it a noble taste? Do I know what noble taste is? If you ask me, I don’t really know. You grilled it for about 5 hours. I’ve seen your struggles too I can’t help but think it’s delicious. The hard work added to the deliciousness. thank you It was that kind of feeling I don’t think there are many people who imitate it. Making sweet noodle sauce at home is no, it’s not sweet noodle sauce. It is difficult to make Peking duck at home. If you like it, please imitate it Some people say they only eat the skin of Peking duck. Because that’s too wasteful I’m already thinking of eating the whole body except for the bones. My cooking repertoire has expanded I might not make it anymore so If you found this video interesting or informative, Please like and subscribe to the channel I also have a blog, twitter, and instagram. Twitter has become x again. I’ve been blogging for over 10 years. You can see all the information so far on my blog. You can also see all the videos I’ve uploaded so far on my blog. If you are interested, please search for otokonakamura. Yes, that’s all for now Thank you for watching until the end.

北京ダックを家で焼いて食べる動画です。
これを観れば家で北京ダックを作る方法がわかります。

▪️動画の内容
オープニング(0:00)
北京ダックを焼く(0:55)
熱湯をかける(1:59)
水飴を塗る(2:22)
表面を乾燥させる(2:51)
表面を乾燥させる(3:02)
冷蔵庫で1日経過(3:14)
炭火をおこす(3:23)
一斗缶でオーブンを作る(4:25)
焼き始める(5:05)
焼き方を変える(6:22)
春餅を焼く(7:20)
15分経過(8:44)
フライパンで焼く(10:12)
北京ダックを焼き始めて3時間経過(11:12)
野菜を切っておく(11:39)
さらに1時間経過焼き始めから4時間経過(12:03)
さらに1時間経過焼き始めから5時間経過(12:34)
北京ダックを切り分ける(13:16)
北京ダックをいただく(14:22)

▪️北京ダックの材料
アヒル　1羽
水飴　50g
熱湯　50ml

▪️春餅の材料（20枚分）
薄力粉　350g
熱湯　280ml

▪️今回使った食材
冷凍家鴨 冷凍あひる 生鴨 丸鴨 丸ごと一羽 約 1.8kg
https://amzn.to/3LmvTAc

▪️関連動画
1年熟成発酵させた甜麺醤　小麦粉から作った本物です

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