Peking duck is one of the most famous meals in Chinese cuisine; with origins in Beijing, the dish has been prepared in a similar, crowd-pleasing method for centuries. Today, our friends at ChefSteps, a food and technology lab based in Seattle, tackle the notoriously difficult dish using an air compressor (!!!), a clean fridge, five days, and serious attention to detail. This might be one creation to simply witness rather than attempt at home, but the process itself is more than worth the watch.
Perfect Peking duck means a juxtaposition of flavors and textures: crackling, crispy skin surrounding tender, pink duck meat. Watch the video above for a visual break down of every step it takes to achieve that delicate balance — from grinding the spice mix from scratch to the ideal technique for hot oil basting.
To learn more about the history of Peking duck, click here.
