Grandma Wong's Braised Duck | Recipe Club скачать в хорошем качестве

Grandma Wong's Braised Duck | Recipe Club

On this episode of Recipe Club, David Chang and Chris Ying are joined by Rachel Khong to cook an old family-favorite braised duck recipe three different ways. Dave makes a one-pot version, Chris tries to make it for less than $20, and Rachel goes completely opposite to make a luxe version, spending a minimum of $150. Full recipe below! 00:00 Intro 01:34 Original Recipe for Grandma Wong's Braised Duck 03:26 Rachel's "luxe" version ($150+) 06:03 Chris makes it for $20 or less! 13:16 Dave's one-pot version Listen to the Recipe Club podcast to hear Dave, Chris and Rachel discuss their experience with all of the details! https://open.spotify.com/episode/4Aav... Subscribe to our YT channel! 👉 https://bit.ly/MDMSubscribe Shop things we use in the studio! https://www.amazon.com/shop/davidchang GRANDMA WONG'S / MOMMA CHO'S BRAISED DUCK from Natalie Cho Close your eyes and picture a plump, juicy, succulent whole duck, turning slowly on a rotating spit, mesmerizing you with a sheen of glossy liquid gold fat dripping off crackling skin so crisp, you can feel it shattering between your teeth. This is not that recipe. As amazing as the aforementioned whole roasted duck is (and I have smashed many a peking duck between my hungry molars), I grew up with a very different preparation of whole duck. For my family's biggest holidays (Thanksgiving and Chinese New Year), my mom's braised whole duck has held a cherished place in the hearts of every family member (and errant friend or significant other who was lucky enough to make the cut for a holiday dinner with the Cho family). My mom learned it from her mom, and if this recipe needs any additional brownie points, my grandma lived until she was 97 and her husband (my grandpa) lived until he was 104. We can't say their health and longevity was single handedly due to this incredible duck recipe... but we can't say it wasn't either. You might protest, but what about that golden pinnacle that is crispy duck skin?! And I'm here to tell you, you don't need it! This duck dish is so incredibly satisfying in a deeply comforting way. And if you can get your duck with the goodies intact (gizzards, liver, and heart), know those choice pieces go to the chef and the chef's helpers. Without further ado: Grandma Wong's / Momma Cho's Braised Duck 1 whole duck (long island is preferred) 1 tsp of salt 3 tsp of white sugar ½ tsp of garlic powder 6-8 pieces star anise ½ cup of light soy ⅓ cup of dark soy ¼ shaoxing wine Wash the duck inside and out, sprinkle with a little salt to scrub and then rinse Take the innards out (if available) and reserve Combine the salt, sugar, garlic powder, light and dark soy, xiaoxing wine in a bowl Marinate the duck (including the separated innards) for at least a few hours, turning the duck occasionally Put in a cast iron dutch oven or alternatively a wok, with the duck propped off the bottom (use a strainer or 4 chopsticks) with the breast facing up If you have the gizzards and liver, add back inside the duck Add the marinade to the pot Cover the pot and turn the flame on to medium Once the liquid starts to boil, turn the flame to medium low Cook for ~30 minutes Flip so the breast is down in the sauce, baste the sauce on the back Cook for ~30 minutes Flip again so the breast is now facing up again, base with sauce Cook for another ~30-40 minutes The duck is done when you can insert a chopstick into the thigh easily, with no blood coming to the surface Remove the duck from the pot and place on a plate to rest for at least 20 minutes Debone and carve the duck Save the carcass for broth or congee (freezes well) Drizzle the carved duck slices with sauce Serve the duck with more sauce on the side. Preferably as part of a larger holiday feast. Best Regards, Natalie Cho #davidchang #duck #recipe