Kung Fu Kitchen Duck v1 04 March

8/14/2019 Kung Fu Kitchen Duck v1 04 March

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KUNG FU KITCHEN DUCK V1

04 MARCH 2010

ACT 1

Intro scenes In the far east, Kung Fu isn't

just martial arts but a term to

mean MASTER skills in any art

form. It's well deserved praise

after years of seriously hard

training.

1. MJ in kitchen In today's crash course world,

can a novice achieve kung-fu

status overnight? We put this

to test in Kungfu kitchen. This

week, kungfu Peking Duck.

2. OPENING TITLES GRAPHIC, MUSIC

KUNGFU KITCHEN

3. EXT. STREET MONTAGE BEIJINGFOOD SELLERS

It's said that one of life's

biggest regrets is to be in

Beijing and not eat Duck.

Not only is the dish of prime

symbolism to the city, it's hard

to avoid it.

4. MONTAGE OF DUCK SELLERS Music

Beijing is the only place where

duck sellers get listed on the

stock exchange, and where duck

maestros wax lyrical.

5. SOT: VARIOUS MASTERS

value of duck

eg: quanjude chef

the whole duck has vitamin B and

E, its good for health and anti-

aging properties.

sot:

got to find lyrical bits

6. Thick Beijing accents are a

contrast to the requirements ofa perfect duck: ultra thin,

crispy skin that shatters on

2010 Sitting in Pictures KUNG F'UCK V1 1


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impact.

7. A flesh so tender it's a

definite ooh la la..

8. Kungfu skills are required to

roast the bird to perfection and

to carve 120 even slices in less

than 10 minutes. Not a meat

thermometer or electric carver

in sight.

9. Can a novice hope to achieve

such skills overnight? This

woman thinks she can.

10. GRAPHIC:

MJ in Singapore

THE DISCIPLE

Teo Min Jun or MJ is no

newcomer to Chinese culture or

to ducks. Back in Singapore,

she's a trainee chef at a

restaurant whose specialty is

Peking Duck.

11. MJ IN JING SOT: MJThe duck is Cantonese style

the work she does.

12. MJ BEING SERVED DUCK An artist by training, a chef by

ambition, MJ takes on Beijing

without regret. Duck after

duck after duck.

13. MONTAGE OF HER TASTING VARIOUSDUCKS WITH VARIOUS COMMENTS

SOT: MJ + COMMENTS

SOT: WAITRESS

More than one way to cook Peking Duck

14. MONTAGE MJ WALKABOUT The duck hunting season has

begun for MJ. Her mission is to

find a master who will teach her

Peking duck done in the most

traditional kungfu way. She

looks to the famous names.

15. QUANJUDE MASTER AT WORK Quanjude is known nicknamed

Wallstreet Duck; with servings

of more than 2 million ducks a



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arena of MJ's kungfu kitchen

challenge.

23. GRAPHIC THE CHALLENGE

24. Montage of challenge MJ's challenge in the Kung Fukitchen is to

- prep a Peking duck, this

requires a year's training

roast requiring 4 months of

training

carve 120 slices in 10 minutes

another 4 months

Altogether a task that require

nearly 2 years of training.

MJ is going to attempt all these

in less than 5 days.

SOT: MJ

something about her challenge

25. MJ meets Tao

Her first day of training starts

with good and bad news. Chef Tao

tells her their ducks are no

longer prepped in their kitchen.

SOT: TAO

SOT: MJ

[If any]

He is however willing to go back

in time and show her the ropes.

They begin with Inflation.

26. MASTER TAO INFLATING DUCK SOT: MASTER TAO Inflate the skin

To ensure crisp roasting, the skin

has to leave flesh. Master Tao

uses a modern gadget - the bicycle

pump.

How were ducks inflated pre-

bicycle? This question will have to

wait as MJ moves onto the nextstep. Gutting



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27. MASTER TAO[good shot of tugging at

kk0113_partb 250102]

A Kungfu master is able to gut the

bird from under its wings... a

precise, extreme-heimlich maneouvre

that's done in less than a

minute... the envy of any surgeon.

Chef Tao used to gut at least 50

birds a day.

SOT: MJ OVERLAY

Chef said he studied anatomy

28. MJ is left on her own topractise

UPSOT: MJ

as she continues to gut on her own.

sot: mjGod help me..[somewhere in roll kk0113_partB][USE THIS FOR CHALLENGE MONTAGE]

29. she struggles with bicycle pumpkk0113_partb

171518

[move this to challenge]

MJ's first struggle is not the

fowl but the gadget. Of all the

inventions of China, there is

yet a user-friendly a duck pump.

[move to challenge ]

30. MJ guts the bird It's beginning to look like

invasive surgery by a quack

doctor.

SOT: I'll start feeling for the heart.

21.57

SOT: I cannot feel the heart 22.29.05

[end point]

SOT: [She finds the heart] There you

go, organ number 1... the heart

22.51.22 [end point]

SOT: SIFU opened up to study the

anatomy of the duck. 23.2605 [end

point]

sot: mj

23.33.24

now i'm still in the blur, i'm trying

to feel in the dark.

sot: mj

i NEED help here, I need help here. I

cannot find.


{move to challenge]

31. master gives her a lesson

and show her how to pull

Gutting a duck is a touchy feely

kind of thing. You have to be



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out the oesaphagus

montage of guts coming out

in bits and pieces some

bile has spilt on the

table

29.17.22

a dejected MJ washes the

duck

and bashes her hand on the

tabletop.

certain of what you're looking

for and what to pull out. Split

the gut, spoil the duck.

sot: mj 28.16.12

it's already destroyed , so

bloody, theres too much blood onthe skin. have to maintain the

skin in tip top shape. Failure

number 1.

Her first lesson and all is not

well.

sot: mj


i dont feel so confident aboutthis.

[move this para to the challenge

segment.]

32. The duck is state of blood

[move this to the challenge]

Chef Tao interfenes before the

duck is totally ruined.

SOT: CHEF TAO 27.28.22

I already told you

33. INSERTING THE SORGHUM

mj tries it at 33.40.16

38.10.00 she's lost the

sorghum in the duck

The disembowled duck is now

trussed with a sorghum stick, to

widen the cavity. It's like

raising a flagpole in the dark.

SOT: MJ

GAWD!!! 34.39.03

SOT: MJ

Argghhh

34. Unless you're an expert on duck

anatomy, or have xray vision,prepping is groping around in

the dark. This experience has



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left MJ a little miffed.

35. master gives her more tips.where to put the hooks,

depending on duck anatomy.

42.29.21

The final step is hooking, but

not any old spot will do. Even

this step has to be anatomically

precise.

36. CHEF TAO shows her how toblanch duck and put sugar syrup

The clean duck is now blanched,

coated in syrup and left to air

dry overnight. A good time for

a break.

[unofficial end of part 1]

37. GV DUCK BANQUET Hard to imagine that slightly

more than 3 generations ago, the

Peking Duck was forbidden toanyone but the Emperor and his

court.

But it's hard to imagine Beijing

of today... many old ways have

given to the new. Even bird

preparation.

38. INT. DUCK PREPARATION FACTORY...MJ watches

SOT ? Modern facility

As MJ tours through the modern

facility, she can't help but

wonder how ducks were inflated

pre-mechanisation. The answer

leads her to a different set of

innards.

39. GV Hutong Beijing's gloss hides an

underbelly. There was a time

when the city was forbidden and

narrow alleyways coiled around

it, each brimming with life less

imperial. Today, on the 3rd day

of training, MJ finds herself in

a hutong maze in a quest: Pre-

industrial duck inflation.

40. HUTONG GRAFITTI ON THE WALL Liqun is a boutique restaurant

whose owner Chef Li is happy to

show her the ways of the old.



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41. Liqun blows the duck sot: mj

3 quick blows and the duck is

blown like an air bag. It's easy

to understand why modern food

standards have closed a chapter

on this kungfu skill.

42. MJ tries blowing UPSOT[MJ trying but it won't separate]

[Liqun tries but it won't separate

either]

10:15:00

This is hard.. . can taste the duck

in my mouth.

If there's a lesson to be learnt

- it's not all ducks are

inflatable.

43. MJ walking on street With the answer still lingering

on her mouth, MJ returns to

training at Bianyifang.

44. INT. BIANGYIFANT KITCHEN

ROASTING

Today's lesson is kungfu skill

part 2; duck roasting.

45. MJ learns roasting from

Chef Tao

- she is pouring stock

into the duckc

Bianyifang pioneered the

radiated heat roasting method in

their Menglu. Nowadays the ovens

are gas fired, but once, sorghum

stalks were used as wood fire.

Other past roasting methods were

used as well, but this is

Bianyifang's deep duck secret

which MJ has yet to uncover. Atthis moment, she's plugging duck

sauce.

46. SOT: MJabout pouring stock into duck and

plugging it with sorghum stick. etc

sot: MJ

wai kao li zu

47. MJ continues to put duck

to roaster and strugglingwith the pole

SOT: MJ

it's hot or something

The key to roasting is



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temperature. It takes all of 45

minutes, but every 5? minutes,

the duck needs to be turned in a

compass direction.

If the heat is too high, you

leave the door ajar.

That's all there is to it. No

gas marks, no thermometers. Only

kungfu judgement skills.

48.SOT: CHEF TAO

17:00 Tao

On roasting duck, I feel it is not

like cooking a dish where there is

lots of variety. It is rather dull,

so you need perseverance and patience,

to do the job well.

49. 05:20Currently overwhelmed have to learn

the technique of the pole use the

cloth to make sure you don t get

burned how you turn it around.

50. DUCK SLICING As temperatures increase, Chef

Tao warms up and gives MJ a rare

privilege. Novices are never

allowed to carve duck until

they've had months of training.

He makes an exception.

SOT: CHEF TAO

Yes you are privileged..ha ha ha

51. MJ STRUGGLES WITH DUCK

SLICING

A kungfu chef can carve 120 even

slices in under 10 minutes. At

the rate MJ is going, she may

not meet her challenge over the

next 2 days.

[unofficial end of part 2]

52. GV Ducks in parks and

farms

Of all the species of duck in

this world, the Peking is the

only one specially bred for its



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skin. Its name is a misnomer

because the species originated

from Nanjing, a city further

south.

Once they lived on the Grand

canal, and had black feathers.With increasing traffic on

waterworks, rice fell off barges

and fed the ducks. They gained

weight, lost colour and became

the Peking duck breed of today.

Of course, today's Peking ducks

no longer live on canals but in

free range farms. They are

totally white, have long backs

and have 40 days to live beforethe final countdown.

53. BIANYIFANG SCULPTURES Back in the old days, duck

roasting was a gruesome affair.

And this is the past that MJ is

about to discover...

Bianyifang's dark past... The

origina methods began with

sorghum wood fires. Once the

menglu radiated with heat, the

fires were put out and LIVE

ducks put in. Plates of sauce

lay within the oven. The doors

would shut. The ducks would

drink the sauce as they slowly

dehydrated. Eventually, they

would be roasted alive....

resulting in a succulent, self-saucing roasted peking duck

SOT: MJSOT

54. Like duck to the slaughter, our

Singapore kung fu kitchen

contender, assesses the

prospects ahead.

Today, is D day, part 1. Withoutany assistance, MJ will have to

kungfu prep a duck, leave it



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overnight and continue with

kungfu roasting and slicing the

next day.

Based on the past few days

training, she is not certain it

will be smooth sailing.

But she has a plan.

SOT: MJ

12:28Ill be using a different marinade

from my own restaurant, my own

interpretation into it. roasting in

intra oven at Bianyifang I m really

nervous but really looking forward to

it to make a good job into it.

55. CHEF TAO CONFROTING MJ Unfortunately, the plan falls on

the wrong ears. Chef Tao

confronts her.

SOT: MJ

14:19

I wanted to use my spiced salthe wasn

t very pleased because its like

breaking their tradition. So I m doing

it as per their style using their

marination I will presenting it their

style and also with my ownpresentation. So hopefully will turn

out better.

56. GRAPHIC: FINAL JUDGEMENT

57. CU kitchen

MJ starts with the duck.

Today is challenge day 1. MJ

has to prep her duck with kungfu

skills and to the most

traditional methods.

58. she blows on the duck . andfails.

sot: mj

God help me..

[somewhere in roll kk0113_partB]

59. she struggles with bicycle pumpkk0113_partb

SOT: MJ



12/15

171518

[previously in training

segment]

It's a bit unsuccessful, so I will

just try with the pump

UPSOT: MJ struggles with pump

MJ's first struggle is not the

fowl but the gadget. Of all the

inventions of China, there is

yet a user-friendly a duck pump.

[previously in training segment ] [need to

rephrase]

60. Things are not going smoothly

for MJ as she proceeds with duck

gutting. She's only had a fewdays of practice. Normally it'd

take a year of training.

sot: mj

i NEED help here, I need help here. I

cannot find.

[end point]

[previously this was in training]

61. master gives her a lesson andshow her how to pull out the

oesaphagus

montage of guts coming out in

bits and pieces some bile has

spilt on the table

29.17.22

a dejected MJ washes the duck

and bashes her hand on the

tabletop.

Gutting a duck is a touchy feely

kind of thing. You have to be

certain of what you're lookingfor and what to pull out. Split

the gut, spoil the duck.

sot: mj 28.16.12

it's already destroyed , so bloody,

theres too much blood on the skin. have

to maintain the skin in tip top shape.

Failure number 1.

Is the prep going to ruin her

entire challenge?

sot: mj


i dont feel so confident about this.



13/15

62. The duck is state of blood

[previously in training

segment]

Chef Tao interfenes before the

duck is totally ruined.

SOT: CHEF TAO 27.28.22

I already told you

63. MJ has secretly prepared two

ducks. One with the traditional

syrup and the other with her own

concoction.

SOT: MJ

64. SUNRISE GV OR SOMETHING It's challenge day number 2.

Today is D day. MJ will have to roast andslice her duck, plus introduce her specialMJ Peking Duck special to her master,Chef Tao.

65. roasting 13:03

Mj (blue top) In a while I will

be doing the roasting process

all by myself. My stomach is

squirming. I dont know how I

feel. But Im really looking

forward to doing it and hopingthe result will be really good

66. 15:08

Now Im going to stuff the

sorghum like master says

roasting outside and boiling

inside.

She's made another mistake...

possibly a major one... she's

forgotten to check the

temperature gauge or feel the

heat of the oven.



14/15

Instead she focuses over a piece

of essential technology.

UPSOT: MJ

LOOKING FOR HER PHONE

15:12-15:15

67. MJ learns that the place is kept to pristine,tip top condition. and that each round shehas to stand to attention.

MIS CHEFtells her they have to stand there andkeep a watchful eye of their adoptiveducks17.28.00 9roll kk0104]

68. 15:16She remembers she has a duck

roasting

Colour is too dark

Montage of MJ meltdown

Like the duck, MJ seems to be

roasting on the outside and

stewing on the inside.

15:26 female chef nudging MJ to

check the duck.

But she here she gets some

support from female chef whom

she has bonded with.

69. 15:26

if you cannot stand the heat its

really painful on the hands and

its the wrong grasping

technique

15:33

I feel very stressed because themaster is like looking at me all

the time.

15:36

Chill, chill, chill .Mj can do

it.

16:08 (slicing)

.I can do thisoh god why do I

feel so nervous

70. 14:30

Still wondering where to start

slicing so I don t hit the bone.



15/15

Also need to be flexible. My

hands stiff. Supposedly they

can use one hand just to grab

the meat but Im still not there

yet.

The only female chef gives her ahand.

14:42

I get the idea you need to

slice..i was using force to pull

it out .

15:04

I have finishedI feel more

confident but I dont know

still, see what happens.

71. MJ serves MASTER DAO It's all over. Does MJ admit

defeat?

72. SOT: CHEF TAOShe is a bubbly girl. For a girl to be

a chef, it is tougher than guys,because being a chef requires physical

strength. If she chose this career,

she needs to put in more effort than

guys.

wai kao li zu roasting outside boiling inside

l


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