A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
Director: Cole Evelev
Director of Photography: Paul Heltzer
Editor: Jared Hutchinson
Talent: Yuhui Han, Lijun Han
Director of Culinary Production: Kelly Janke
Producer: Jen Osaki
Culinary Producer: Mallary Santucci
Culinary Assistant: Monica Wong
Recipe Researcher, Recipe Editor: Vivian Jao
Line Producer: Jennifer McGinity
Associate Producers: Tim Colao, Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Translators: Yang Er Tan, Monica Wong
Dubbing Artist: Mark Lee
Camera Operators: John Baker, Alan Hereford
Assistant Camera: Josh Andersen
Audio: Ted Ver Valen
Production Assistant: Lacy Allen
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Léa Kichler
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Does so much of the meat go to waste?
We’re not all Americans here….we can handle subtitles. Great vid but not getting to hear the actual chef speak is not my vibe.
So much meat still on the carcass after carving… Sure do hope this doesn't go to waste.
the crispy duck skin, you can dip it in sugar, yuuuumy
don't like the voiceover. At all.
I assume the second '33 hours until serving' is a mistake since its frozen for 24 hours?
aiight, where can I get this in nyc>
108 slices who cares.
Meh! Soy sauce and an air fryer is all that's needed. Lol j/k looks amazing and delicious ????
Arakawa is gonna die over how good this is
Today I learned that traditional Peking duck is made with 108 slices. Am I obsessive enough to count them the next time I order Peking duck? …No, no I am not. I'll just have to trust the chef lol.
Man, i thought the voice over was made by notjustbikes in the begining????
So scarlet it was MAROON
Thank you for the voice over. I could listen to it while preparing food
Please just use subtitles next time. We want to hear the chef speak.
Is amiel doing the voice over?