How Michelin-Starred Mister Jiu’s Makes Their Famous Air-Compressed Duck – Plateworthy

In the first episode of the new season of ‘Plateworthy,’ Nyesha Arrington heads to Mister Jiu’s in San Francisco to learn how the restaurant makes its famous Peking-style duck. Executive chef and owner Brandon Jew reengineered the original recipe to help maintain its crispy skin while keeping the breast at medium doneness.

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Host/Producer: Nyesha Arrington
Producer/Director: Daniel Geneen
Director: Murilo Ferreira
Camera: Murilo Ferreira, Connor Reid
Editor: Christian Moreno
Hair & Makeup: Tricia Turner

Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
For more episodes of ‘Plateworthy’, click here:

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30 Replies to “How Michelin-Starred Mister Jiu’s Makes Their Famous Air-Compressed Duck – Plateworthy”

  1. Crazy to actually see someone I know on this channel! I hope your doing well Brian, enjoyed working with you at the BP!

  2. You can see, hear and feel the passion for cooking all of these people have! It's inspiring and wonderful to watch. My mum was a chef and she was much like this. I learned at her elbow and have now been cooking for 60 years! I'm a retired nurse, my first passion, but cooking certainly isn't far behind.
    Hello ???? from Canada ????????????????????????

  3. This could be delicious, but this is definitely not the real thing. Got to try it out to judge I guess

  4. This video is very interesting because here in NYC the CHINESE shops want 16.50 for a half duck PEKING style and I won't pay for that so I decided to buy my own and simply bake it off,a lot cheaper and I can season it off the way it like to

  5. the one guy without gloves from raw to cooked… ???????? ????

    of course gloves should be replaced after raw process too. hope they do.

  6. Spectacular attention to detail and craftsmanship that went into the making of that duck. Would truly be an honor to eat it

  7. Why is Nyesha Arrington wearing gloves ?!? Her hair that she keeps throwing around is the real problem here (you can wash your hands and the process is clean while hair, especially like this type, will always be full of crap).

  8. It appears that a standard air compressor is being used. Is there an air dryer/filter in-line? There is potential for compressor oil to be atomized in the air otherwise?

  9. Way too short. I feel like I just pressed play and the episode is finished. Interesting to learn how this is done. I would have never guessed an air compressor was involved.

  10. Great video – but so annoyed they didnt eat any duck with the pancakes at the end with the garnishes!

  11. This is just a normal roast duck. Not even close to a Peking-style duck!

  12. Please just have Nyesha Arrington in every episode. Her passion is amazing.

  13. I like how he described the crispy duck skin like shatter, I need to smoke 🙂

  14. After a duck spa, the bath, the hairs removal, the sauce massage it can only ends up as a beauty and seems delicious too, well done.

  15. Lol, if you've seen a master duck-carver plate up perfect slices of peking duck then this is just gonna make you really sad

  16. A few of my close friends? Yeah like the fingers on my right and left hands, I'd nom that whole thing.

  17. nice to see eater finally sharing chinese culture instead of smearing it

  18. I'm luckily married to a fantastic woman who brings home roast duck fairly regularly. We just had it two days ago.

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