Chef Wong, our highly skilled chef, and host delivers an outstanding version of the classic Chinese duck preparation, Peking Duck. He doesn't skip any of the many steps needed to deliver juicy, tender, and flavourful meat along with the crispiest possible skin. Yes, he uses odd things like bicycle pumps, bamboo skewers, a "smoking gun", a vacuum sealer, and broom-straw; but he also shows us universal tricks for anyone to present perfect duck, offering informed advice on several proper techniques, such as blanching, basting, roasting, and frying. Other creations in this duck themed episode include a simple and wonderful pan-seared Maple Duck Breast with Rosemary and a Jerked Duck Confit that is a heavenly hybrid of his Jamaican-Chinese upbringing and his classical French training.