Video: Serious Eats Cooks Peking Duck At Buddakan

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Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious.

Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour.

[Videography: Jessica Leibowitz]

Spoiler alert: My favorite part is when Carey helps Brian blow up the duck with compressed air before it's broken down. It's kind of like blowing up a balloon... if said balloon were actually a duck.

About the author: Jessica Leibowitz is in charge of all things video at Serious Eats. You can follow more of her adventures on her site mycameraeatsfood.com, or on Twitter at @photo_delicious.

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