Making 40-Hour Peking Duck With A Master Carver | Handcrafted | Bon Appétit

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 Want Bon Appétit shirts, hats and more? Still haven’t subscribed to Bon Appétit on YouTube? ►► Want more Bon Appétit in your life? Subscribe to the magazine! 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.