https://macworks.dev/tags/roast-duck/Recent content in Roast Duck on MacWorksHugoenhttps://macworks.dev/docs/today/cooking-videos-2026-07-27/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/today/cooking-videos-2026-07-27/<h1 id="cooking-videos--2026-07-27">Cooking Videos — 2026-07-27<a class="anchor" href="#cooking-videos--2026-07-27">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>If you want to master the ultimate savory appetizer, <strong><a href="https://www.youtube.com/watch?v=NMjHbnz6hUo">【國宴大師•脆皮爐鴨卷】比烤鴨賣得還快？薄皮脆到掉渣，咬下去還會爆汁，來北京必吃！| 老飯骨</a></strong> by the master chefs at Lao Fan Gu is today&rsquo;s essential watch. It delivers an incredible, step-by-step technique for transforming standard roast duck into a shatteringly crisp, master-level spring roll.</p> <h2 id="highlights-by-theme">Highlights by Theme<a class="anchor" href="#highlights-by-theme">#</a></h2> <h3 id="recipes--tutorials">Recipes &amp; Tutorials<a class="anchor" href="#recipes--tutorials">#</a></h3> <p>The highlight of the day is undoubtedly the Crispy Roast Duck Spring Roll (脆皮爐鴨卷) tutorial from 老饭骨 in <strong><a href="https://www.youtube.com/watch?v=NMjHbnz6hUo">【國宴大師•脆皮爐鴨卷】比烤鴨賣得還快？薄皮脆到掉渣，咬下去還會爆汁，來北京必吃！| 老飯骨</a></strong>. The chefs demonstrate how to build complex, savory flavors by shredding leftover roast duck and stir-frying it over high heat with carrots, fragrant yellow chives, and carefully trimmed bean sprouts. The technique truly shines in the frying process, where the chefs coat the rolls in a specialized batter (featuring glutinous rice flour and baking powder) and use a 180-degree double-fry method to achieve a perfectly golden, crunchy crust that won&rsquo;t get soggy. Additionally, for those with a sweet tooth, MASAの料理ABC released <strong><a href="https://www.youtube.com/watch?v=up8NQmPrSAs">抹茶控看到這個絕對會尖叫！</a></strong>, an alluring recipe designed specifically to make matcha enthusiasts swoon.</p>