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 Beijing-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.

Credits:
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
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[rsin]

I’ve had the duck here, and I’m not joking, it was the best duck I’ve ever had. Perfectly juicy medium duck.

[djeejah]

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.

[rhijulbec]

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 🇨🇦🇨🇦🇨🇦

[bll]

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

[sophiaisabelle]

Eater never disappoints. Their content are always the best of quality.

[sonic]

Can't keep watching these food docs before I sleep! Just makes me hungry

[jaytothelu]

Chinese-American here, actually never knew the process how these were made thank you so much for the video, it brings it to another level for me. Also Nyesha's enthusiasm and appreciation for the food, the work that goes into it and her lovely attitude in general is just so great! Gonna be honest, I've got a bit of a crush on her now 😅, looking forward to seeing more videos and hoping she'll be hosting them as well!

[thereissomecoolstuff]

Good episode. Thank you. Can't argue with a authentic $50 peking duck. Will order some this week.

[georgeclinton]

These ducks end like the pharaohs of ducks. So many post mortem treatments, crazy work and beautiful result.

[ontic]

In-line air filter would be nice for all the industrial oil and crap that the air compressor releases. I’d still eat it though😂

[odopngy]

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

[Chads]

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

[tungly]

Amazing content! More from Mister Jiu’s please 🙏 🙏 🙏

[brianmoody]

Preparing the the right way takes time to show your skills and best work.putting together the necessary right ingredients to give the duck the right flavor and texture you’re looking for

[ktktktktktktkt]

11:19 I know some parts on the peking duck will be dark but that looks burnt lol

[Bibiism]

In spite of the fact they process big quantities, it seems perfectly cooked

[chocolatepie]

I recently had peking duck & it was bomb. The skin melted in my mouth with a crunch. Delicious

[Nothing-zwyd]

Duck is probably my favorite meat. I can get great steaks almost anywhere around here, but nobody serves anything but duck legs confit or duck confit ravioli, which are still amazing, but nobody has the guts to serve medium duck anywhere. I have to wait until duck season so I can get fresh duck breast from some friends who hunt them. A little oil, medium rare on the grill, salt and pepper to finish. Nothing better. Herb roasted potatoes and grilled home grown asparagus to round out the meal.

[trbshopper]

I liked the duck, but I liked the lady presenter much better. She is so genuine and positive with a beautiful smile.

[yusefcruse]

My grandmother used to make duck for me on my birthday. God bless you grandma rest in peace 🙏 I love you gal