Martin Yan invites us to hear his "duck tales," starting with a recipe for Five Spice crispy duck, sometimes called Peking duck (1:00). This dish uses a steamed whole duck, lathered in spices, and baked. The end result is a crispy outside, juicy and succulent inside, that will melt in your mouth. Serve with glazed walnuts.

Next Martin makes Eight Treasure braised duck (7:01) and roast duck salad (13:07). Special guest Chef Larry Chu joins Martin to make his specialty smoked duck dish(18:05).

Yan Can Cook, Season 4, Episode 8
"Duck for Dinner"
#MartinYanMondays
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.

See what Martin is up to now on his website: https://yancancook.com/home/
Discover more fun with food on KQED: https://www.kqed.org/food