Figs in hardware store hahah. I just found him randomly a few weeks ago and can’t stop watching. Amazing guy! So much knowledge and such a fun and exciting presentation!
Since I learned to make clarified butter my life has changed. Not only does food taste better but since I have been rubbing clarified butter over my body I look 17 years younger. Its also great for treating minor cooking burns.
Duck was something that was never served in my home growing up, as a cook since I knew nothing about it I've left it alone. I can't tell you how happy I am to see this recipe and to know that I've got expert advice for giving it a try, thank you Chef Jean Pierre, excelsior!
You sir are a delight. Watching Chef Jean-Pierre in the kitchen is a joy because you make it so simple that 'even a child could do it.' Thanks for sharing yourself with us.
There's our favorite chef we know and love! The jokes, the infectious laugh, and his absolute joy for cooking and sharing. Don't ever change chef! In fact, although I've always used alcohol when cooking, ever since finding this channel when I'm adding some wine, brandy, cognac, sherry, whatever to my food or sauces I can't help but hear in my head Chef Pierre saying "measure carefully" . And it *always* brings a smile to my face. Thank you chef for reminding us all that cooking is such a joy!
Jean-Pierre, you are simply the best. I have learned so much from you and love watching your upbeat, fun-loving videos. We are eating very well in my house because of you. Thank you so much. There is a spot in Heaven for people like you!
First I started saying “Onyo” all the time and my kids looked at me sideways, then I kept repeating in your accent, “You gotta have your mise en place!” Pretty soon I’ll be wearing that white outfit when I cook. Love watching you, Chef.🌷
Yep, it’s contagious. I’m only just subbed in few days ago, and my kids are trippin. “Measure carefully, don’t burn your tong, always start with da onyo”. I’m learning 👍
These videos are precious because its trying to preach the fundamental concepts of cooking. I didn't try most of the recipe but I surely improved by applying most concept from the videos.
The more you practice, the easy it becomes. It is about self discipline, learn techniques (Jean-Pierre is an excellent teacher), and yes, experiment. Become the master of your recipe whathever you cook.
And in twenty-one minutes, you learn the secrets of French sauciers that many spend years studying at a school. The information available on Chef Jean-Pierre's channel is amazing and much appreciated. I was taught to cook by my grandmother, here in the French Alps, but now produce great meals. If my friends learn to speak English and subscibe, I am sunk.
Just made your short ribs today. Actually they are still in the oven. Watching your magic in your kitchen is very good for emotional support. Duck breast is next, I’m catching up with you chef 😉
I was a chef on a commercial ship dear Pierre, I like you very much, and your videos are a blast, not only because you are a very good-hearted and delightful person but because you are giving very honest and direct instructions to the new guys who like to start cooking and learn how to enjoy their time in the kitchen, the only thing I have to say for your presentations is that for your audience some time is very difficult to get the right ingredients from the local grocery or supermarket if you could start using more accessible products to the public will give a tremendous boost to your teaching work, anyway thank you for all the beautiful recipes witch I have tried it and make a big impact to my family and friends because I only cook for them now.
My great grandma churned her own butter. I miss all the wonderful things she made. She had a jersey cow that she milked twice a day. She finally had to stop when she was almost ninety. She died in 2010 whenever you talk about butter I think of her. Thanks for sharing. Love your channel.
I made this for Sunday lunch with friends. Your fantastic recipe produced a fantastic meal. Didn’t change a thing apart from vinegar and a different side. I’m genuinely grateful for all those great lunches, dinners, meals we had with friends and family based on your recipes. Thank you.
Yes, thats is also why I watch him carefully (not measure) - The passion he has about cooking and sharing expierence, not promoting products. A real chef - they don't make them anymore 👍
Chef Jean-Pierre is one of my favorite people on earth. Classic and generous man, best wishes! Also, I love your "God Bless America" sign in the back! We all have to respect our own country.
making duck breast for dinner, thx again, as usual, may always rely on Chef P, he never let's us down, a true treasure! Now all I need is a premier cru les corbeaux Domaine Bachelet, or a Henschke hill o' grace. Sigh.
Hello Chef : I made this delicious recipe for my lil family today, with fresh duck breasts (I live in Belgium, here we have got excellent (fresh) french duck breasts (St Sever)). I had no butternut puree so I made potato croquettes, and added delicious slices of french melon on the plate. You were right, this takes the duck to yet another level. This recipe is worthy to get onto a restaurant menu. Thanks for your humor, and the way you share recipes without hiding anything. A child could do it!
I like when you have some freedom for cooking a recipe. Every dish, it is an art of your imagination. You give us a great idea, and we will make it live.
Chef JP on fire today! This is someone that still loves what he does. It's obvious he's having a good time, and worth restating is the philosophy herein: Do what makes you happy! Chef wants us enjoying what we're doing here, wants us to share in the joy! And I do!
It turned out delicious and quite unique! Although I've had to make some alterations due some ingredients not being available locally, others being out of stock for the day: changed the french onion to plain red onion and put 50% more of it to compensate for the potential difference in flavor intensity. Used regular balsamic vinegar that's 50/50 acidity to sweetness, and put a little bit more sweet to compensate. Used regular fresh figs instead of whatever those figs are. Changes the figs jam to raspberry home-lemonade syrup that has on-point raspberry flavor. I've put enough of the raspberry syrup to make a big glass of lemonade, so one serving. I've also used Port wine, not sure how it stacks against Madeira, but it's probably a tad sweeter/stronger. The sauce turned out extremely well, probably the best sauce I've ever made - savory, sweet, umami, the fresh figs gave it a flavor as if there were a bunch of spices in it, but the raspberry syrup made it not taste like fig unless you'd bite one of the actual fig pieces. I.e. great contrast and flavours mix. I've used about 40mil Port, handful and a half of red onion, 40mil of raspberry syrup, 1 big tablespoon of regular balsamic vinegar. The acidity was barely noticeable in the end sauce and it was pleasant and well-contrasting with the sweetness of the figs and syrup. I have never tried making a fruit sauce, especially dark fruit sauce, for meats before, but this really opened my food horizons a lot, as it's my new favorite thing. Thanks a bunch for the recipe and guidance! :)
Chef Jean-Pierre is the best! All his recipes are great and very simple to make. Congratulations for a delicious Seared Duck Breast. We all loved it!!!!
So, I cooked this today with butternut squash puree and saute'd garlic Broccoli... I had to use Port wine because I didn't have Madeira! But... this sauce.... is wow!!! Holy molly what a sauce and in combination with the butternut squash... it is a dream in your mouth! I did expect it to be good, because it's not the first recipe I try from Chef Jean-Pierre, but I did not expect it to be THAT good and it is so easy to make... If you invite friends and you want to make an impression, THAT is the right dish! Thanks so much for this!! I had to write it down into my own cook book...
After making the stuffed duck breast I figured "Hey maybe I should try a duck recipe that doesn't push my limits as a home cook" so I made this last night for my wife and myself. For some reason figs are out of stock in my area so I substituted with apricots for the sauce and Chef wasn't lying. It's delicious! The duck breast was very simple to cook and the texture reminded me more of steak than any poultry I've had. If you're thinking about trying this recipe go for it! Thank you for another wonderful recipe! Also side note Chef, I'm not sure if you've done or not but I (and I'm sure my fellow followers of your channel) would love if you had time to do a live Q&A sometime!
It took me some time to get up the courage to cook duck breast. I followed your instructional video, and my duck turned out AMAZING. The black mission fig sauce made the meal extra delicious. WOW! I can’t believe I made it. Thank you.
Wow, you are unique flamboyant and energetic, I love your recipes and you teach us so well and are most creative, fun, encouraging and cook delicious food. Squash puree, yum, yum. Stay well Sir X
This is by far the best cooking channel in the world. Chef Jean-Pierre is really a one of its kind!! I always enjoy his presentations and oh-boy is it worth cooking his recipes. I tried several and they were all amazing as he would say. Keep on putting good stuff out.... I love the channel!!!
good job, thanks so much for the sauce recepiet , couldn'd find figs so i used currents soaked in red wine. my wife dosent like onions but she praise the sause made with the schallots. Yes. BUTTER is a key ingerident, look forward to more excepitional tips.
I was introduced to duck breast a few years ago . It had a juniper rub on it and then grilled outside. It was "amazing" since then I have cooked it with a cherry sauce and another I can't remember and it really is so delicious. This recipe sounds wonderful. A must try!!
I love and i made a few of your recipes(12). Easy simple and verrrrrry delicioussss. This one will be next. Good luck and be healthy!! Keep teaching us
I've been a fan of moulard duck breast for nearly 50 years and have tried multiple recipes. Your version is perfect! From the shallots to the figs, the tarragon and the madeira - the pinnacle of perfection!
Seventy teen years. And you can put it all over your body. Even a child can do it. :D Master Chef Jean Pierre is an absolute treasure. (And the fig sauce looks amazing)
Thank you for all your delicious recipes and most of all the way you take time out for the presentation of your plates. That shows professionalism and the love you have for what you do! Again, thank you for sharing and can’t wait for more delicious recipes.
"You don't have tarragon, use sage it'll be delicious. You don't have butter, change the channel!" 😂 🔥🔥🔥
Hi, if you like cooking, feel free to check out my recipes ;-)
What is the point of keeping this stuff in your sauce? Fig, onion, jam. You want it? Keep it!
Chef JP….you’re the best.
😆🤣
🤣🤣🤣
Thursdays are usually my favorite day of the week because another great cooking video drops.
Figs in hardware store hahah. I just found him randomly a few weeks ago and can’t stop watching. Amazing guy! So much knowledge and such a fun and exciting presentation!
Awesome! Thank you!😀
Actually, my local hardware store has dried figs, raisins, and plums next to the screwdrivers. I guess it's a nice snack for craftsmen :)
My favorite chef, the best ducking chef on TH-cam.
Since I learned to make clarified butter my life has changed. Not only does food taste better but since I have been rubbing clarified butter over my body I look 17 years younger. Its also great for treating minor cooking burns.
😂😂😂
Duck was something that was never served in my home growing up, as a cook since I knew nothing about it I've left it alone. I can't tell you how happy I am to see this recipe and to know that I've got expert advice for giving it a try, thank you Chef Jean Pierre, excelsior!
You sir are a delight. Watching Chef Jean-Pierre in the kitchen is a joy because you make it so simple that 'even a child could do it.' Thanks for sharing yourself with us.
All the pleasure is mine Bruce! 😀
There's our favorite chef we know and love! The jokes, the infectious laugh, and his absolute joy for cooking and sharing.
Don't ever change chef!
In fact, although I've always used alcohol when cooking, ever since finding this channel when I'm adding some wine, brandy, cognac, sherry, whatever to my food or sauces I can't help but hear in my head Chef Pierre saying "measure carefully" . And it *always* brings a smile to my face.
Thank you chef for reminding us all that cooking is such a joy!
Thank you for the kind words!!! 😀
4:46 is one of my favorite moments in any cooking show. "Little bit" *throws it all in* 😂
the hesitating part is the best :))
Love this guy but You should check out regular ordinary swedish mealtime
@@douglasd327 No. Especially not when you're spamming them like this, thanks.
Jean-Pierre, you are simply the best. I have learned so much from you and love watching your upbeat, fun-loving videos. We are eating very well in my house because of you. Thank you so much. There is a spot in Heaven for people like you!
First I started saying “Onyo” all the time and my kids looked at me sideways, then I kept repeating in your accent, “You gotta have your mise en place!” Pretty soon I’ll be wearing that white outfit when I cook. Love watching you, Chef.🌷
Yep, it’s contagious. I’m only just subbed in few days ago, and my kids are trippin. “Measure carefully, don’t burn your tong, always start with da onyo”. I’m learning 👍
It's only been a minute in, I like this guy
Thank you so much! 😀
Chef, you slam ducked it!!! 🤩😍
My wife and I love your show. Best part is seeing you try the dish after!
These videos are precious because its trying to preach the fundamental concepts of cooking. I didn't try most of the recipe but I surely improved by applying most concept from the videos.
Cooking is all about having fun and trying something new.
The more you practice, the easy it becomes. It is about self discipline, learn techniques (Jean-Pierre is an excellent teacher), and yes, experiment. Become the master of your recipe whathever you cook.
And in twenty-one minutes, you learn the secrets of French sauciers that many spend years studying at a school.
The information available on Chef Jean-Pierre's channel is amazing and much appreciated. I was taught to cook by my grandmother, here in the French Alps, but now produce great meals. If my friends learn to speak English and subscibe, I am sunk.
On te voit :-)
Thank you for the sub Jacques! 😀
I spent a lot on my culinary education and I learned more in your video about cooking duck then I learned in school. Thanks
Just made your short ribs today. Actually they are still in the oven. Watching your magic in your kitchen is very good for emotional support. Duck breast is next, I’m catching up with you chef 😉
I was a chef on a commercial ship dear Pierre, I like you very much, and your videos are a blast, not only because you are a very good-hearted and delightful person but because you are giving very honest and direct instructions to the new guys who like to start cooking and learn how to enjoy their time in the kitchen, the only thing I have to say for your presentations is that for your audience some time is very difficult to get the right ingredients from the local grocery or supermarket if you could start using more accessible products to the public will give a tremendous boost to your teaching work, anyway thank you for all the beautiful recipes witch I have tried it and make a big impact to my family and friends because I only cook for them now.
Thank you Tony! 😀
So much culinary advice in one show, truly fantastic!
MANY MANY THANKS FOR WONDERFUL VIDEO IN IRELAND WHEN CAN BUY FARM HOUSE DUCKS !!!! JP YOU ARE MARVELLOUS
My great grandma churned her own butter. I miss all the wonderful things she made. She had a jersey cow that she milked twice a day. She finally had to stop when she was almost ninety. She died in 2010 whenever you talk about butter I think of her. Thanks for sharing. Love your channel.
May your Grandma rest in peace! 🙏😀
Duck, wild ones are much more flavorful. Delicious, amazing.
Best chef ever. If I was rich I'd buy TH-cam and make him on front page 24/7
🙏🙏🙏😀
I made this for Sunday lunch with friends. Your fantastic recipe produced a fantastic meal. Didn’t change a thing apart from vinegar and a different side. I’m genuinely grateful for all those great lunches, dinners, meals we had with friends and family based on your recipes. Thank you.
I love watching you and learning with you. I agree that there is never too much butter. You are a lot of fun. You brighten my Thursday for sure.❤️
Cant stop watching, Chef jp is contagious. I dont cook his recipes but have incorporated the techniques into my daily cooking.
Yes, thats is also why I watch him carefully (not measure) - The passion he has about cooking and sharing expierence, not promoting products. A real chef - they don't make them anymore 👍
2:24 the following statement blew my mind chef, something so simple yet, i never thought of it that way!
Chef Jean-Pierre is one of my favorite people on earth. Classic and generous man, best wishes!
Also, I love your "God Bless America" sign in the back! We all have to respect our own country.
I have my husband now watching your videos. He went to the freezer and got out th he last duck breast. Can't wait!
This is why Thursday is now my favorite day - watching Chef JP ist one of my weekly highlights. Thank you Chef and Jack for doing this.
🙏🙏🙏😀
I love it when you eat the food chef!
Me too!😂😋
making duck breast for dinner, thx again, as usual, may always rely on Chef P, he never let's us down, a true treasure! Now all I need is a premier cru les corbeaux Domaine Bachelet, or a Henschke hill o' grace. Sigh.
👍👍👍❤️
So glad you love butter! It’s always been a favorite of mine now I can quit trying to hide my addiction. Thanks
Make that golden butter, not hard and your brains will fall out it's so good! Enloy!
That sauce is beyond words, and with the duck and squash, this is amazing. I have to make this.
Thank God that the algorithm, out your video on my feed. Cheers monsieur Jean Pierre ❤ lots of love from Romania
You are my all time favorite chef personality. You are cheerful and happy when showing us how to cook. Eternally grateful chef.
My pleasure! 😀
Hello Chef : I made this delicious recipe for my lil family today, with fresh duck breasts (I live in Belgium, here we have got excellent (fresh) french duck breasts (St Sever)). I had no butternut puree so I made potato croquettes, and added delicious slices of french melon on the plate. You were right, this takes the duck to yet another level. This recipe is worthy to get onto a restaurant menu. Thanks for your humor, and the way you share recipes without hiding anything. A child could do it!
Thank you Philippe! I am glad it works for you!😀
You are the absolute best thing on TH-cam, w the only other charismatic character similar being Julia Child like 40-50 years ago
I have lost so many people to Covid and am here. Thank you Chef for comfort 🙏🏼😭😭
I haven't had duck in decades and I am seriously drooling, another Awesome recipe Chef ❤
Is there anything better than well prepared Duck? Thank you, Chef...wonderful!
Thank you once again Chef Jean-pierre, you're just and simply THE BEST !!! 👍
Dear Chef Jean Pierre, I enjoy the way you cook. You make it look so fun. "I love my life" EXACTLY!👌☺️
You have more common sense talking in those hand gestures than we deserve 👏
I watched this entire video with a smile
Thank you! 😀
@@ChefJeanPierre you're the best, Chef! And the best chef! 😄
These videos are like mini concerts, or plays, just with an amazing chef instead! Bravo!
🙏🙏🙏
This looks delicious. I’ve never made duck breast before. I do love duck however at the restaurant. Thank you Chef!
You can do it, trust me! It's not as difficult as some would have you believe. Have fun with it!
Where I live, whole duck is not expensive. But I don't like cooking it because it spatters. Might splurge and buy a breast
I like when you have some freedom for cooking a recipe. Every dish, it is an art of your imagination. You give us a great idea, and we will make it live.
Great comment!!! THANK YOU!!! 😀
Chef JP on fire today! This is someone that still loves what he does. It's obvious he's having a good time, and worth restating is the philosophy herein: Do what makes you happy! Chef wants us enjoying what we're doing here, wants us to share in the joy!
And I do!
Thank you Al 😀
Until recently, Gordon was my fav famous chef. And, while he has taught me more over time about cooking, I think Chef Jean-Pierre has taken his place.
5:50... "MEASURE CAREFULLY!" Thank you chef, I'm taking copious notes.....
Chef you make anything seem possible for the home cook. I have never made duck, but now I am going to give it a go.
It turned out delicious and quite unique! Although I've had to make some alterations due some ingredients not being available locally, others being out of stock for the day: changed the french onion to plain red onion and put 50% more of it to compensate for the potential difference in flavor intensity. Used regular balsamic vinegar that's 50/50 acidity to sweetness, and put a little bit more sweet to compensate. Used regular fresh figs instead of whatever those figs are. Changes the figs jam to raspberry home-lemonade syrup that has on-point raspberry flavor. I've put enough of the raspberry syrup to make a big glass of lemonade, so one serving. I've also used Port wine, not sure how it stacks against Madeira, but it's probably a tad sweeter/stronger. The sauce turned out extremely well, probably the best sauce I've ever made - savory, sweet, umami, the fresh figs gave it a flavor as if there were a bunch of spices in it, but the raspberry syrup made it not taste like fig unless you'd bite one of the actual fig pieces. I.e. great contrast and flavours mix. I've used about 40mil Port, handful and a half of red onion, 40mil of raspberry syrup, 1 big tablespoon of regular balsamic vinegar. The acidity was barely noticeable in the end sauce and it was pleasant and well-contrasting with the sweetness of the figs and syrup. I have never tried making a fruit sauce, especially dark fruit sauce, for meats before, but this really opened my food horizons a lot, as it's my new favorite thing. Thanks a bunch for the recipe and guidance! :)
Chef Jean-Pierre is the best! All his recipes are great and very simple to make. Congratulations for a delicious Seared Duck Breast. We all loved it!!!!
So, I cooked this today with butternut squash puree and saute'd garlic Broccoli... I had to use Port wine because I didn't have Madeira! But... this sauce.... is wow!!! Holy molly what a sauce and in combination with the butternut squash... it is a dream in your mouth! I did expect it to be good, because it's not the first recipe I try from Chef Jean-Pierre, but I did not expect it to be THAT good and it is so easy to make... If you invite friends and you want to make an impression, THAT is the right dish! Thanks so much for this!! I had to write it down into my own cook book...
Thank you ... Chef .... the recipe is divine, the tips on how to handle the duck breast for perfection, are truly appreciated!
Easter was the best thanks to you chef
After making the stuffed duck breast I figured "Hey maybe I should try a duck recipe that doesn't push my limits as a home cook" so I made this last night for my wife and myself. For some reason figs are out of stock in my area so I substituted with apricots for the sauce and Chef wasn't lying. It's delicious! The duck breast was very simple to cook and the texture reminded me more of steak than any poultry I've had. If you're thinking about trying this recipe go for it! Thank you for another wonderful recipe!
Also side note Chef, I'm not sure if you've done or not but I (and I'm sure my fellow followers of your channel) would love if you had time to do a live Q&A sometime!
It took me some time to get up the courage to cook duck breast. I followed your instructional video, and my duck turned out AMAZING. The black mission fig sauce made the meal extra delicious. WOW! I can’t believe I made it. Thank you.
So glad for a duck recipe. I love duck but have never made it at home. Looks like a good way to change that with this demonstration. Thanks Chef.
Chef Jean-Pierre has the best recipes and the best attitude!! 😊
Wow, you are unique flamboyant and energetic, I love your recipes and you teach us so well and are most creative, fun, encouraging and cook delicious food. Squash puree, yum, yum.
Stay well Sir X
That big bowl of butter. Heaven in a bowl.
Your videos always brighten up my day. I always tell my family and friends to watch your videos. Thank you, Chef J-P!
Wow, thank you😀
Chef Jean-Pierre, you are very therapeutic! And enjoyably educational.
Thank you! 😀
Oh this is going to be fun, my neighbor raises duck I’ll go,get one from him. LOVE BUTTER 🧈 LOVE BUTTER 🧈 !
Thanks!
Thank you very much! 👍❤️🙏
I've been waiting for your video chef, always ends my night on a happy note.
Dont forget the onions
This is by far the best cooking channel in the world. Chef Jean-Pierre is really a one of its kind!! I always enjoy his presentations and oh-boy is it worth cooking his recipes. I tried several and they were all amazing as he would say. Keep on putting good stuff out.... I love the channel!!!
Wow, thank you 😀
I watched the duck legs and I waited for the duck breast. Chef was on one! Love this!
Another wonderful, passionate video! Truly the best cooking channel on TH-cam, hands down!
Finally, thank you very much, I bugged you so long for this, you're the best chef on TH-cam
Thank you Jean Pierre. The most important video of the week. 🧈
good job, thanks so much for the sauce recepiet , couldn'd find figs so i used currents soaked in red wine. my wife dosent like onions but she praise the sause made with the schallots. Yes. BUTTER is a key ingerident, look forward to more excepitional tips.
The sound is much better on this one and the recipe looks delicious. Making your steak au poivre recipe for my dad this weekend. Thanks Chef!
Thank you chef. Had a tough day, but your energy brought a smile to my face.
What the duck are you cooking, yes! Love it!! Great show, great food, great chef! Thanks for sharing this see you next time.
I was introduced to duck breast a few years ago . It had a juniper rub on it and then grilled outside. It was "amazing" since then I have cooked it with a cherry sauce and another I can't remember and it really is so delicious. This recipe sounds wonderful. A must try!!
Woah. That knife drawer is amazing …
Cooked to absolute perfection.
I have to remember to try this when it's duck season
I love and i made a few of your recipes(12). Easy simple and verrrrrry delicioussss. This one will be next. Good luck and be healthy!! Keep teaching us
I think i have a newfound love for Thursdays because of Chef JP....🙂
Love from India 🙏💐💐
Thank you so much! 😀
I love his videos. He's so happy and positive, you can't help but smile while watching. Thanks for posting!
I've been a fan of moulard duck breast for nearly 50 years and have tried multiple recipes. Your version is perfect! From the shallots to the figs, the tarragon and the madeira - the pinnacle of perfection!
Thank you! 😀
My go-to for an impress your date dinner is duck breast in a brandy cherry reduction sauce with creamy mashed potatoes and string beans.
Oh I love duck, and so do my friends... I'll be making this for sure!!! Fantastic video, as ALWAYS!!!!
Seventy teen years. And you can put it all over your body. Even a child can do it. :D Master Chef Jean Pierre is an absolute treasure. (And the fig sauce looks amazing)
Such an amazing personality, you’re the best, always enjoy watching you from 🇬🇾, keep up the good works, stay safe and god bless you my friend.
🙏🙏🙏😀
😁😁😁 Love your videos . Such good humor. And that Duck looked great! Thank you.
God bless all here.
Since I moved to France, I became a duckoholic! Man its good and we get it always fresh!
C'est sûr qu'en France, du bon canard, on en trouve un peu partout :-)
Sauce is gorgeous. Smooth with a properly crafted viscosity
It's all about the tongue!!! 😀
@@ChefJeanPierre She tells me it's all about The Mustache ;)
Seeing a chef of your calibre making youtube videos is so amazing. Thank you Chef so much for your content
Thank you 🙏 it’s my pleasure 😊
Thank you for all your delicious recipes and most of all the way you take time out for the presentation of your plates. That shows professionalism and the love you have for what you do! Again, thank you for sharing and can’t wait for more delicious recipes.
Can't wait to make this dish, I haven't had Duck in awhile. Thank you chef for this great recipe.
Absolutely love this recipe and the sauce is the perfect accompaniment for it .. Thank You chef
Fred was nothing compared to Mike in 2018 but we lost power for a few days! So happy to see Chef Onyo making one of my BIG FAVORITES!!!! 🦆👍❤️🤗🍸🦆
Yes, a " Loving Nut " I love you Chef. And we all love butter 🧈 😋 ❤ 😍
I enjoy Chef's videos so much, hoping I can find duck to cook here. Thank you for another great recipe!