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Chiang Mai Ginger Duck

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Chiang Mai Ginger 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. Chiang Mai Ginger Duck. Chiang Mai Ginger Duck. Ginger and duck, cut thin, in a short saute. The greens take the juices that would have been a sweet glaze. Here is the whole thing, one move at a time.

    On screen. Chiang Mai Ginger Duck

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Chiang Mai Ginger Duck, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Chiang Mai Ginger Duck. Chiang Mai Ginger Duck. Ginger and duck, cut thin, in a short saute. The greens take the juices that would have been a sweet glaze.

    On screen. Chiang Mai Ginger Duck

  3. 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, fresh ginger, spinach, kale, garlic. Measure before the pan is hot.

    On screen. Mise en place

  4. 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 Wide skillet, Scale, Spatula, Timer.

    On screen. Wide skillet · Scale · Spatula

  5. Scene 5 · step · 6s

    Step 1

    Shot. Chiang Mai Ginger Duck: sliced protein and a cup of sauce. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Slice the duck breast, skinless evenly and cut spinach and kale. Mix the fish sauce with the lime in a cup. Dry the protein so it browns in the small amount of oil.

    On screen. Slice the duck breast, skinless evenly and cut…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Chiang Mai Ginger Duck: garlic and ginger in a thin film of oil. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Heat the neutral oil in a wide skillet over medium-high. A thin film is enough. Add garlic and ginger and stir for 20 seconds, until fragrant and not brown. Add dried wood ear mushroom with the aromatics.

    On screen. Heat the neutral oil in a wide skillet over…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Chiang Mai Ginger Duck: protein searing in a single layer. 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 Cook 9 min in real time.

    Voiceover. Spread the duck breast, skinless in one layer. Cook until the thickest piece is opaque and the juices run clear, about 9 minutes, turning once. Scoop it out.

    On screen. Spread the duck breast, skinless in… · Cook 9 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Chiang Mai Ginger Duck: vegetables and protein glossed with a small sauce. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. In the same pan, cook spinach and kale until tender, with some color left and not stewed to gray. Return the duck breast, skinless and the sauce cup. Toss for 30 seconds so everything is coated, not swimming.

    On screen. In the same pan, cook spinach and kale until…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Chiang Mai Ginger Duck: finished skillet plate with herbs. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Kill the heat. Fold in thai basil. Serve at once. Ginger and duck, cut thin, in a short saute. The greens take the juices that would have been a sweet glaze.

    On screen. Kill the heat. Fold in thai basil. Serve at…

  10. Scene 10 · 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. Chiang Mai Ginger Duck is done when the outside has color and the center is cooked through for the protein in the pan.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Chiang Mai Ginger Duck looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Chiang Mai Ginger Duck spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Chiang Mai Ginger Duck, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · 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 249 calories, with 26 grams of protein. Pai marks it Healthy.

    On screen. 249 kcal · 26 g protein · Healthy

  14. Scene 14 · 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. Chiang Mai Ginger Duck

  15. Scene 15 · 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 Chiang Mai Ginger 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.