港式燒臘實習班

Do you know what are the differences between a Cantonese roasted duck and a Peking Duck?

The skin colour of a Cantonese duck is a little bit darker (or should say red) than the Peking duck. The skin would not stay crispy as the Peking duck does, but the meat is more delicious, because it's well marinated with spices and seasoning sauce. The roasted duck will then be chopped into pieces, and serve with plum sauce and the dripping.

The Peking duck's colour is more golden and not so "red" as the Cantonese roasted duck. The skin of Peking duck is crispy and looks more smooth.

The crispy duck skin will be carved and served with flour wrapper with "Sweetened bean sauce" or "Hoi-seen sauce". The duck meat will be carved and stir fry with vegetables. The bones will then be used to make soup with Chinese cabbage. That's why the Peking duck meat itself is not so heavily seasoned as the "Cantonese roasted duck". It still have a second chance to cook.

The student said he had failed many many times before, following recipes that he bought or collected. The end products were not what he had in restaurant. He said this time he flew all the way to Hong Kong to join the lesson, if he failed again, he would never cook duck again. I had read some of the recipes that he brought to show me. Some of them I really didn't want to give comments, that's written by imagination! No wonder he's wasting his time and effort, what even worst was losing his confidence.

Days before, I received a call from him, he said he was in the middle of his party at home. All his relatives and friends were there to try the BBQ pork, BBQ ribs, Cantonese roasted duck and Peking duck that he made. He's so happy.

I was really happy to hear that. Every time when my students send me emails to show me some photos of the dishes that they practice at home, or give me calls to say hi, I'm very happy. I'm proud to say I have students and friends all over the world!