Why Chefs Inflate Peking Ducks
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YouTubeBon Appétit
Why Chefs Inflate Peking Ducks
Why do chefs pump air underneath the skin of a Peking duck? This traditional technique helps separate the skin from the meat so the fat can render during roasting, creating the signature glassy, crispy skin that makes authentic Peking duck so famous. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm ...
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