Very weird to have a description of cake fondant when she's talking about fondant potatoes... Really doesn't make it seem like much care went into the making of this video.
Looks good, but is there a reason for not seasoning the duck skin with the 5spices in the beginning? Would the skin taste to much like chinese duck breast? At least in many chinese recipe the skin are season before, so the aroma from the spices can develop with the heat and the duck fat.
I guess it may be because the spices are quite delicate and fine in structure and because you cook the duck like 80% of the time skinside down you probably would burn them and it would get bitter. Im no chef, just a home cook but thats what I believe.
@@bigyoshi2731 Don’t feel that because your actually right. Traditionally you should add stock to your fondant potatoes and not just sear them in a pan. Also I worked as a chef for 15 years so I’m specially nerdy about these things.
There is no way I just witnessed this, that duck will be dry if it’s just been cooked on the stove and that fondant/ hockey puck saw no stock so how’s it gonna be cooked in the centre
Damn straightforward and authentic approach/ Stylish, conceptual, and simple at the same time. Love it! Thank you! 💙
You won me cutting the duck 'skin down'. Excellent vid.
Great video, love the way you explain with patience........great chef, make it look simple
Very weird to have a description of cake fondant when she's talking about fondant potatoes... Really doesn't make it seem like much care went into the making of this video.
Very irritating
is the potato cooked from raw???
Inspiring, thank you, I'll try this, I've been trying to succeed at duck for a while coz I love it!
May I ask what is the reason/purpose of taking the tenderloin off? Seems like a waste to me. Just leave it on!
1:21 what is it?
these
nuts
One year late, but they’re leeks lol
Im just watching this to see Chef Christina we need more Chef Christina content
What would this dish cost?
75 smeckles.
It's not really a fondant potato though, since the key part is it needs to be slowly roasted in stock after browning the ends.
I thought fondant potatoes are finished in the oven with stock
Looks good, but is there a reason for not seasoning the duck skin with the 5spices in the beginning? Would the skin taste to much like chinese duck breast? At least in many chinese recipe the skin are season before, so the aroma from the spices can develop with the heat and the duck fat.
I guess it may be because the spices are quite delicate and fine in structure and because you cook the duck like 80% of the time skinside down you probably would burn them and it would get bitter. Im no chef, just a home cook but thats what I believe.
@@KINGAMSTAFF1 You are correct.
chinese style roast duck, the seasoning goes into the cavity of a whole duck, not on the outside of the skin.
Hmmm .. THAT is sth i would like to eat on my WEDDING ;D
Oh yay a 4 pan dish...oh 5...oh wait I need to season leaks on my counter and a built in grill?
I was impressed I would be happy if she was my h chef.
Fondant potato it’s not the same as fondant 🤣😂
???
Oh now I get what you mean. She just seared it lol
@@bigyoshi2731 I was talking about that info text at 1:00 where they explain what fondant is. This has nothing to do with fondant potatoes 😂
@@Skelldr oh. I feel double stupid now.
@@bigyoshi2731 Don’t feel that because your actually right. Traditionally you should add stock to your fondant potatoes and not just sear them in a pan. Also I worked as a chef for 15 years so I’m specially nerdy about these things.
She does not reveal the coocking of the duck, seems a little bit under to me.
If you take the sinue of it won’t shrink!!
In now way was that potato confit
Did some skipping on the potato. 😉
That potato can definitely not be cooked 😂
Raw potato and duck sashimi, nice one...
There is no way I just witnessed this, that duck will be dry if it’s just been cooked on the stove and that fondant/ hockey puck saw no stock so how’s it gonna be cooked in the centre
Looks bea
Tom screwed up the duck dish XD
Creamed "leaks" eh? Better put a bucket under them....
looks like she burned the duck skin
And seemed like she tried to hide it by lightly covering the duck with the cherry Demi
@@damaran834 Yeah seems stupid wouldnt it ruin the crisp and make the skin soggier
@@isak6585 what she should’ve done was started the duck fat side down in a cold pan in order to help render all of the fat and get it nice and crispy
This video gives you the basic steps but doesn't detail the specifics you need to cook the duck to perfection, so in all honesty, not very useful.
It's leek not leak
Just annoying.