Bon Appétit follows Chef Lucas Sin to Flushing, New York, to sample the city’s most traditional Peking Duck at JUQI inside Tangram Mall. The video delves into the meticulous process of preparing Beijing-style roast duck, showcasing techniques such as air-pumping the duck's skin to separate it from the meat, blanching the birds in hot water infused with aromatics, applying a warm honey and spice glaze, and then carefully drying them in a climate-controlled room with powerful fans. The ducks are finally roasted in a traditional Míng huǒlú oven, featuring exposed flames, to achieve the signature glassy, crispy skin. This detailed culinary journey underscores the commitment to traditional craftsmanship, resulting in a dish where perfect texture and aromatic fattiness are celebrated.
via Bon Appétit
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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