Cantonese Roast Duck | The best we've ever eaten! | The Woks of Life

The video begins with an introduction to a Cantonese roast duck recipe from the new cookbook 'The Woks of Life.' The host expresses excitement about demonstrating how to cook a dish that is commonly seen in Chinatown but can now be made at home. The Cantonese roast duck is distinguished from the Peking duck by its focus on flavor rather than crispy skin. The host outlines the steps involved in preparing the duck, including dry and wet rubs, and skin preparation.

The host details the process of preparing the duck, starting with a dry rub and refrigeration. The dry rub is applied inside the duck cavity with Shaoxing wine, and the duck is then refrigerated to allow the flavors to meld. While the duck is chilling, a marinade is prepared on the stove with aromatics and spices. The host emphasizes the importance of a cold duck for easier handling and sealing, and demonstrates how to stuff the duck with the cooled marinade.

The video continues with the sealing process of the duck, which involves using metal skewers to close the cavity in a specific pattern to ensure an airtight seal. The host explains the technique of skewering, which involves an 'over under' method for a tight seal. The importance of a cold duck for this process is reiterated, as it prevents the fat from becoming too soft and difficult to handle.

After skewering, the host demonstrates how to inflate the duck using an electric air pump. This step is crucial for separating the skin from the body, allowing the fat to render and baste the duck. The host addresses potential issues that may arise, such as difficulty in separating the skin, and provides reassurance that imperfections do not significantly impact the final taste.

The host proceeds to blanch the duck's skin with boiling water to shrink and tighten it, which is a technique used to achieve a uniform brown color during roasting. After blanching, a vinegar bath is prepared with maltose and salt, which not only adds flavor but also helps in achieving the characteristic brown color of the duck. The duck is then placed on a wire rack to dry out, mimicking the professional method seen in Chinese restaurants.

The duck is roasted breast side down on a V-rack in a preheated oven at 350 degrees. The host explains the use of water in the pan below the duck to catch fat drippings and prevent smoking. After roasting, the duck is turned over and roasted for a further 20 minutes. The host provides tips for handling the hot duck and emphasizes the importance of letting it cool before proceeding to the next steps.

The host demonstrates how to carve the roast duck, starting with removing skewers and cutting the duck open to drain juices. The duck is then split in half and the various parts are carefully separated and cut, with the host providing tips on how to handle the bones and joints. The aromatics inside the duck are scraped out before serving. The video concludes with the host enjoying the finished dish, emphasizing that while the process is not easy, the result is well worth the effort.

In the final paragraph, the host wraps up the cooking demonstration with a light-hearted moment where they jokingly claim the process is 'easy,' followed by laughter from an off-screen person. The host then encourages viewers to enjoy the Cantonese roast duck they've just learned to prepare, highlighting that it is indeed possible to achieve a restaurant-quality dish at home.