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Peking duck
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Peking duck, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Peking duck. Peking duck (北京烤鸭), a Beijing plate from China. Here is the whole thing, one move at a time.
On screen. Peking duck
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Peking duck, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Peking duck. Peking duck (北京烤鸭), a Beijing plate from China.
On screen. Peking duck
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out duck breast, skinless, five-spice powder, hoisin sauce, honey, rice vinegar. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Sheet pan, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Peking duck: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Peking duck. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh duck breast, skinless, five-spice powder, hoisin sauce, honey, rice vinegar, scallion, cucumber, all-purpose flour, water, toasted sesame oil, kosher salt. Peking duck is cooked in Beijing as its own plate, not as a copy of a restaurant menu. Lacquer the duck with honey and five-spice, roast it until the surface is mahogany, and roll the slices in thin pancakes with scallion and cucumber. A market duck wears its skin. This pantry weighs skinless breast and keeps the lacquer, the pancakes, and the hoisin. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Peking duck: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Peking duck is cooked in china. Also called 北京烤鸭. Cut pieces the same size so the center and the edge finish together.
On screen. Peking duck is cooked in china. Also called…
Scene 7 · step · 7s
Step 3
Shot. Peking duck: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Peking duck, until the edges take a little color. Roast on the middle rack. The top rack browns before the center cooks.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Peking duck: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 37 min in real time.
Voiceover. Add the remaining weighed foods and cook Peking duck at 450°F / 232°C. Start checking at 37 minutes. Peking duck is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
On screen. Add the remaining weighed foods and… · Roast 37 min
- 🇨🇳 ChinaEast Asiaicon-china-peking-duck-icon-china-peking-duck-9
Step 5
step · china
Scene 9 · step · 6s
Step 5
Shot. Peking duck: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Peking duck, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Peking duck, not the edge.…
- 🇨🇳 ChinaEast Asiaicon-china-peking-duck-icon-china-peking-duck-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. Peking duck: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Peking duck for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in china, with the sauce or garnish that belongs to it. Film Peking duck in this shot order and no other: a quiet simmer with small bubbles; parchment pressed into the pan; citrus cut and squeezed off heat; aromatics softening without color. Slate words for the editor: ribbon, ivory, amber, pebble, fork, yeast, shimmer, kilnfire, cedar, ridge.
On screen. Rest Peking duck for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Peking duck is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Peking duck looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Peking duck turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Peking duck, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 377 calories, with 29.9 grams of protein. Pai marks it Moderate.
On screen. 377 kcal · 29.9 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Peking duck
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Peking duck from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.