If he opened up a small restaurant that only served for 4 hours a day, 3-5 days a week, there would be a month waiting list at a minimum...the cost benefit analysis probably would show that his YT is a higher earner for less effort and stress though
Your cats were blessed to have their own professional chef cooking for them from scratch. No wonder they lived to 23 y/o. They had so much to look forward to. You are a great guy!
Thank you for this recipe. It brings back wonderful memories of living in France in 1983. A very poor and illiterate woman would invite us over and serve us Duck A L'Orange. Since she was unable to read, she watched/memorized the actions of the chef in the restaurant where she worked, It was amazing! A very sweet memory for me. Again, thank you.
Oh no! You made me remember those yummy little white buns that came with Peking Duck! Please teach us how to make those too someday. Your channel is the best cooking channel hands down. We all want to marry you! Thank you Chef Jean-Pierre!
Chef's comment about the included bagged sauce had me laughing out loud. It needs to be a meme. I'm going to be saying that from now on "I can only imagine what that tastes like." Thanks for a great laugh, and oh, a delicious dish too.
My daughter is coming home for Christmas and she loves duck. This will be her Christmas gift. Mouth watering. Thanks for doing this one before Christmas.
I love his attention to keeping a clean kitchen and having clean hands. In my humble opinion, cleanliness is one of the most important ingredients in any dish.
Stumbled across your channel approx a year and a half ago. Can now say I've watched every episode, some more than a few times. In my opinion you are even better now than the many decades ago watching via Satellite in Canada when you were on PBS. Yourself, Graham Kerr and Julia Childs inspired me to cook and learn so much before ever taking a cooking class. Thank-you so very much.
we watch, we learn, we laugh at your humour and we get to cook amazing recipes along with our own personal amazing teacher Chef Jean-Pierre every week for free!! xx
@@dlewtweentorla1210Maple Leaf Farm i know is located in Milford, Indiana, USA. A friend developed their internet presence years ago. ML Farm sells to China.
I love watching these show's because I learn new tricks for cooking, and at the same time takes my mind off the crazy politics. Chef is very entertaining, he has a knack for keeping my attention.
That was the first meal I ever had in a French restaurant at age 16. Fell in love with French Cuisine after that meal. Look forward to recreating this at home. Thank you Chef and Jack
Watching this (like always) in the middle of the night here in Germany. And I only have my little bowl with some cashew nuts here. STARVING!!! Jean-Pierre, this is real torture. 🤣
When we watched this duck a l'orange video, we were looking for restaurants in Asheville NC, and duck a l'orange was on two menus. Crazy coincidence. Rarely ever see it. God bless you guys. Thanks, Chef
It’s incredible that you retained your humor and ability to appreciate the need to understand and explain the why of things throughout your career, thank you chef.
Oh my goodness! The Duck a l' Orange is beyond delicious! I was not embarrassed to be seen licking the plate after the duck was carved and served! Amazing!! Thank you Chef!!!
Hello Chef Jean Pierre. You amaze me with your happy humor in each and every episode. Not only do you make us feel happy these confusing days, but you also show and explain how to make great recipes in detail. You are a Great Professional Chef. Your story about culinary school was interesting, the reason you became a Great Chef is because you were young and yet you felt the instructions were somewhat wrong. You had it in you at a young age. That is the reason you were nominated for the James Beard Award. Best Regards from Canada.
Votre savoir-faire et votre talent sont incontestables et je vous suis depuis longtemps , une chaîne en français ferait plaisir à beaucoup de monde,j’en suis sur
Le fameux canard à l'orange... Ma mère en faisait le dimanche. Les ménagères de l'époque savaient cuisiner, sans connaître aucun des termes techniques (gastrique, caramélisation, réactions de Maillard...) Merci Chef pour votre passion et votre bonne humeur.
This was the dish that made duck my favorite meat. Late 60's, 70's had a restaurant in Jersey that featured this. Llewellyn Farms, Morris Plains. Ordered it every time I went there. Felt like a king. Have made it since, but not often as it is a project. This would be better than anything I've done. You may have inspired me for New Year's. Thanks Chef!
I'm so excited and I haven't even watched the video yet!!! Finally, the Canard á L'Orange!! I requested this recipe a few months ago and now I can't wait to be schooled by the Master himself! Thanks Chef Jean-Pierre, you ROCK!!💚
I love when you share more and more dishes from your French and Italian culture. This meal Looks so unique and amazing and very appetizing! can’t wait to watch it now! 🙏🙏🙏❤️
Love you giving us insight about your past. The restaurant’s, cooking school and even your cats. Love the show and I’ve learned so much watching you over the years.
I can't even describe how much you have changed my life. In a sea of TH-cam chefs, you are a real gem. Thank you from the bottom of my heart, for all your effort and will. Measure carefully :)
Oh, Chef! Gosh, I love you! I love duck, and I just so happen to have a duck in the freezer! I've been waiting for this one! It's now on the menu, for next week. Thank you so very much, for being the best, most wholesome Chef on the internet(TH-cam)! I have everything but the orange juice concentrate. Thank you, thank you, thank you!
Thumbs up before the video even starts. I’m definitely making this so I can say’duck L’ORAaaaaNGE’ in my most obnoxious fake french accent to my kids. Good times.
Canard á l’orange is my ultimate favorite, whenever I see it on a menu i order it. I once cooked it for my birthday in a much simpler way and it was amazingly delicious. Of course one could go all the way to our beloved Chef Jean Pierre’w recipe for a more proper way. I always enjoy your humor.
Wow! That duck looks delicious! I wish I could reach through my computer screen right now and grab it. When I was working in Glasgow's Babbity Bowsters Hotel (getting taught the difference between an onion and a carrot😊), confit de canard was on the menu.
Lovely stuff man , thank you. I hope you live another 50 years to accommodate me with cooking your great stuff, my friend.man you're the greatest , and I would love to come and meet you one day
You probably will have to ask your supermarket butcher to order a duck for you. It will be frozen, and it comes six ducks to a box, so if you have the freezer room, getting at least two ducks at once will make your butcher happier that he won't be stuck with 5 ducks that don't sell.
I made a duck for the past 3 Christmases. The first one was perfect but the last 2 Christmases they were tough and really chewy. I’m going to follow this recipe chef and I will check back in a couple weeks. Thank you.
Hi chef so nice to see you & every week. You are so funny & make me smile every time. Your excellent teaching technique is detailed. Thank you so much from 🇨🇦 ❤😂😊
Thank you chef! We love having duck for the holiday dinner. I have been looking for a new duck recipe to try and this recipe arrives at the perfect time. I will definitely try this recipe for xmas!
Wow, who knew a cat could live 23 years eating butter? LOL I made mashed potatoes with dinner tonight. Added a cube of butter, then I heard Chef say “The only thing better than Butter is More Butter “. So I added a half cube more. Some cream and they were delicious. I made 5# of potato’s BTW.
Thank you so very much, Chef! I've always wanted to make this dish, but, I didn't find any recipes or chef's that I trusted. This was a wonderful gift, I will be making this for New Year's Dinner!
I miss my previous cat - he wasn't a Maine Coon, however he was an outside/indoor cat - and he ate very well, i rarely ever gave him dry food - just wet food and every time we had steak, he always got some scraps .. I miss him - had him for 20 years.
I watch to learn, BUT, I also watch to laugh. You are so entertaining.
Agreed he is everything😂❤
Well said.
We love hearing your stories about life outside of TH-cam while you're cooking Chef! Don't ever stop!! 💙
🙏❤️
I love hearing his stories too 😊
Yes
Actually made me laugh out loud when he told the story of the Grand Marnier, absolute star.
Agreed. Love this channel.
Yes, my favorite chef another masterpiece. You’re the best chef on TH-cam or live. I wish you still had a restaurant. I would love to eat your food.
He is very good
If he opened up a small restaurant that only served for 4 hours a day, 3-5 days a week, there would be a month waiting list at a minimum...the cost benefit analysis probably would show that his YT is a higher earner for less effort and stress though
@@sharicooper-michener8177 Remember German chancellor Ducky Hanz?
@ no not familiar
@@sharicooper-michener8177 I made it up; hoping for a chuckle. CJP said "ducky hands". (sorry)
Your cats were blessed to have their own professional chef cooking for them from scratch. No wonder they lived to 23 y/o. They had so much to look forward to. You are a great guy!
Those cats were gorgeous!
Thank you for this recipe. It brings back wonderful memories of living in France in 1983. A very poor and illiterate woman would invite us over and serve us Duck A L'Orange. Since she was unable to read, she watched/memorized the actions of the chef in the restaurant where she worked, It was amazing! A very sweet memory for me. Again, thank you.
Just yesterday i saw duck at my grocery store. How timely! Guess i will have to go back today and get one.
The best chef on TH-cam
He really is
Oh no! You made me remember those yummy little white buns that came with Peking Duck! Please teach us how to make those too someday. Your channel is the best cooking channel hands down. We all want to marry you! Thank you Chef Jean-Pierre!
Yes! I'ma marry this guy, lol, or at least have dinner with him!
Chef's comment about the included bagged sauce had me laughing out loud. It needs to be a meme. I'm going to be saying that from now on "I can only imagine what that tastes like." Thanks for a great laugh, and oh, a delicious dish too.
Ah, the memories of 70s restaurants! Thank you for this beautiful dish!
Best chef on TH-cam. Font of knowledge, his restaurant must have been the source of so many great times and cherished memories for so many people.
2:48 “I don’t want ducky hands “…love the way he talks 😂
My daughter is coming home for Christmas and she loves duck. This will be her Christmas gift. Mouth watering. Thanks for doing this one before Christmas.
I love his attention to keeping a clean kitchen and having clean hands. In my humble opinion, cleanliness is one of the most important ingredients in any dish.
I completely agree, cleanliness is so important in the kitchen! 😊👍
Merci Chef pour ce retour dans les années 70 -80 ce sera probablement mon repas de Noël.
Guess I'm buying duck today 🔥🔥🔥
Stumbled across your channel approx a year and a half ago. Can now say I've watched every episode, some more than a few times. In my opinion you are even better now than the many decades ago watching via Satellite in Canada when you were on PBS. Yourself, Graham Kerr and Julia Childs inspired me to cook and learn so much before ever taking a cooking class. Thank-you so very much.
we watch, we learn, we laugh at your humour and we get to cook amazing recipes along with our own personal amazing teacher Chef Jean-Pierre every week for free!! xx
🙏❤️
Maple Leaf Farms are located about 30 miles from where I live. Absolutely love their duck! Cannot wait to make this. Thank you, Chef!
Believe there are a few ML Farms locations throughout Canada, are you speaking of the one outside of Georgetown Ontario?
@@dlewtweentorla1210Maple Leaf Farm i know is located in Milford, Indiana, USA. A friend developed their internet presence years ago. ML Farm sells to China.
@dlewtweentorla1210 The one I know is located in Milford, Indiana, USA. Thnx for asking.
I love watching these show's because I learn new tricks for cooking, and at the same time takes my mind off the crazy politics. Chef is very entertaining, he has a knack for keeping my attention.
Bring back the seventies and eighties!!! The most amazing dishes 🥂
I am so glad you like this recipe, it is definitely a classic! 🙏❤️
That was the first meal I ever had in a French restaurant at age 16. Fell in love with French Cuisine after that meal. Look forward to recreating this at home. Thank you Chef and Jack
Please tell more stories from your chef days. It's great!
Watching this (like always) in the middle of the night here in Germany. And I only have my little bowl with some cashew nuts here. STARVING!!! Jean-Pierre, this is real torture. 🤣
When we watched this duck a l'orange video, we were looking for restaurants in Asheville NC, and duck a l'orange was on two menus. Crazy coincidence. Rarely ever see it. God bless you guys. Thanks, Chef
I LOVE when Chef JP comes up with those Recipes - especially around the Holidays! Thank you!
It’s incredible that you retained your humor and ability to appreciate the need to understand and explain the why of things throughout your career, thank you chef.
You're very welcome! 🙏❤️
I've got duck in the freezer and now I know what I'm making tomorrow for my birthday! Thank you Chef!❤🎉
Thank you Chef! My wife said she wanted duck for Christmas dinner, you came to my rescue! 👍👍
Oh my goodness! The Duck a l' Orange is beyond delicious!
I was not embarrassed to be seen licking the plate after the duck was carved and served! Amazing!!
Thank you Chef!!!
'I don't want ducky hands'......brilliant !!
It’s a flat duck heh heh
Hello Chef Jean Pierre. You amaze me with your happy humor in each and every episode. Not only do you make us feel happy these confusing days, but you also show and explain how to make great recipes in detail. You are a Great Professional Chef. Your story about culinary school was interesting, the reason you became a Great Chef is because you were young and yet you felt the instructions were somewhat wrong. You had it in you at a young age. That is the reason you were nominated for the James Beard Award. Best Regards from Canada.
Thank you for your kind words! 🙏❤️
Votre savoir-faire et votre talent sont incontestables et je vous suis depuis longtemps , une chaîne en français ferait plaisir à beaucoup de monde,j’en suis sur
Seulement les francophones trop fainéant pour apprendre l'anglais.
Fainéants...mes excuses pour la faute d'adjectif.
Le fameux canard à l'orange... Ma mère en faisait le dimanche. Les ménagères de l'époque savaient cuisiner, sans connaître aucun des termes techniques (gastrique, caramélisation, réactions de Maillard...) Merci Chef pour votre passion et votre bonne humeur.
This was the dish that made duck my favorite meat. Late 60's, 70's had a restaurant in Jersey that featured this. Llewellyn Farms, Morris Plains. Ordered it every time I went there. Felt like a king. Have made it since, but not often as it is a project. This would be better than anything I've done. You may have inspired me for New Year's. Thanks Chef!
I'm so excited and I haven't even watched the video yet!!! Finally, the Canard á L'Orange!! I requested this recipe a few months ago and now I can't wait to be schooled by the Master himself! Thanks Chef Jean-Pierre, you ROCK!!💚
You’re very welcome! 🙏❤️
I love when you share more and more dishes from your French and Italian culture. This meal Looks so unique and amazing and very appetizing! can’t wait to watch it now!
🙏🙏🙏❤️
Heh its from the 70's eh? In the 80's I got a silver medal for cooking this in a vocational skill competition. Thanks for bringing back the memories!
It is an old recipe but it's still good that's what makes them classics
I hope you still have a pet cat or dog, I'm sure you are a wonderful pet parent and give them all sorts of delicious homemade treats!
You can’t beat the classics. Thanks chef! 🦆🍊
Best chef teacher ever
Greetings Chef. When you added the vegetable stock to the vinegar / sugar reduction, some kind of magic happened. Awesome work. Delicious recipe.
Hey, Chef. Sorry I've missed your last few videos, but I was busy with Thanksgiving and all the leftovers. This looks positively delicious.
We were in Paris for a week and I ate this twice at the same Bistro. One of my absolute favorites. Thank you Chef
It's so entertaining watching chef cook and narrate his meals. And you can tell it's good specially when he wiggles his fingers..
Chef Pierre! You are truly amazing! Don’t stop making videos we love your food!
35:52 Best part! ❤
MY heart skipped a bit, it was almost a 'drop'.
The quintessential Chef Jean-Pierre video. Absolutely perfect.
Love you giving us insight about your past. The restaurant’s, cooking school and even your cats. Love the show and I’ve learned so much watching you over the years.
I can't even describe how much you have changed my life. In a sea of TH-cam chefs, you are a real gem. Thank you from the bottom of my heart, for all your effort and will. Measure carefully :)
That classic french naughty laughter...ohh ho ho hooo... LOL!!!! I love this guy!!
I usually don't have patience for long form content but your videos are so amazing I watch the whole thing without fast forwarding at all ❤
Thank you chef!
That was a perfect meal for Christmas dinner.
I hope you had as perfect Christmas as I had because of your delicious duck recipe.
Awesome to hear I love to hear success stories!!!🙏❤️
It looks exquisite and as always perfectly done. The smell and taste must be something else again.
Appreciate a lot your sincerity, commitment to share knowledge and with proper techniques and devoting time. Hats off, May God always be with you.👍👍
Thank you for showing me a better way of doing this wonderful dish. Been doing this version of duck for 16 years now.
37 simple steps even a child can do. Looks Amazing!
Oh, Chef! Gosh, I love you! I love duck, and I just so happen to have a duck in the freezer! I've been waiting for this one! It's now on the menu, for next week. Thank you so very much, for being the best, most wholesome Chef on the internet(TH-cam)! I have everything but the orange juice concentrate. Thank you, thank you, thank you!
You are very welcome, you are going to love it!
@ChefJeanPierre I know I will, wish you were here!
One of My favorites! Can’t mess with the classics!
Thumbs up before the video even starts. I’m definitely making this so I can say’duck L’ORAaaaaNGE’ in my most obnoxious fake french accent to my kids. Good times.
You, my friend could cook for me anytime you want to. I have heard of, but have never tasted this dish. You makin me hungry.
My favourite Chef 👨🍳
The presentation was art in its purest form.
Canard á l’orange is my ultimate favorite, whenever I see it on a menu i order it. I once cooked it for my birthday in a much simpler way and it was amazingly delicious. Of course one could go all the way to our beloved Chef Jean Pierre’w recipe for a more proper way.
I always enjoy your humor.
Oh! Thank you so much Chef Jean-Pierre and Jack for all you do for us.
Wow! That duck looks delicious! I wish I could reach through my computer screen right now and grab it. When I was working in Glasgow's Babbity Bowsters Hotel (getting taught the difference between an onion and a carrot😊), confit de canard was on the menu.
Just in time for breakfast. Thank you!
Lovely stuff man , thank you. I hope you live another 50 years to accommodate me with cooking your great stuff, my friend.man you're the greatest , and I would love to come and meet you one day
I don't think I'm going to live another 50 years
But I hope you do
Fourteen minutes since posting content. 206 likes. That thumbs up climbing steadily. 👍 There ya go, chef. Have another. You've worked hard.
👍👍👍
Texture is the conductor of flavor!!!
My favorite meal! Duck a l'orange is a classic but so tasty...Thank you for this wonderful video...
Cannot wait to try and find a duck to do this again.
You probably will have to ask your supermarket butcher to order a duck for you. It will be frozen, and it comes six ducks to a box, so if you have the freezer room, getting at least two ducks at once will make your butcher happier that he won't be stuck with 5 ducks that don't sell.
Leave the ducks alone. Use chicken.
@@nitromartini1422 why?
@@nitromartini1422 I think capon would be a better sub if you have to?
The German VO is hilarious. Thanks for the good laughs (and the amazing recipe).
Thank you so much Chef!!!Our holiday is now complete. I’m going to cook this for my wife for Christmas!!!
This is a recipe that I’ve always wanted to try. Thanks as always Chef!
I made the duck a l'orange for New Year's, and it was excellent. Thank you, Chef!
I love classic recipes like this! Please bring us more chef. It's always great to watch a master at work.
I made a duck for the past 3 Christmases. The first one was perfect but the last 2 Christmases they were tough and really chewy. I’m going to follow this recipe chef and I will check back in a couple weeks. Thank you.
Let me know how it turns out! 😊👍
Hi chef so nice to see you & every week. You are so funny & make me smile every time. Your excellent teaching technique is detailed. Thank you so much from 🇨🇦 ❤😂😊
I've had a lot of bad experiences cooking duck (my fault in most cases). Tried this and it came out great! Thank you chef!
A delight to watch. Great cooking made great fun. I would love to take a bite right now. Thanks again Chef Jean-Pierre.
LOL! I was thinking about this recipe yesterday when watching Big Bang Theory. And here it is! 🤯
Thank you chef! We love having duck for the holiday dinner. I have been looking for a new duck recipe to try and this recipe arrives at the perfect time. I will definitely try this recipe for xmas!
Wow, who knew a cat could live 23 years eating butter? LOL
I made mashed potatoes with dinner tonight. Added a cube of butter, then I heard Chef say “The only thing better than Butter is More Butter “. So I added a half cube more. Some cream and they were delicious. I made 5# of potato’s BTW.
Probably the best dish I have seen you cook. Stunning.
Duck is my favorite. I love it with a bordeaux wine sauce more than the orange. This still looks amazingly delicious!
Thank you from Texas!
A joy to watch as always!
Oh, dear Chef Jean-Pierre - my mouth is watering so badly right now. I REALLY need to make this!
That looks gorgeous Chef.
Saving this video so I can make this in future!
Thank you so very much, Chef! I've always wanted to make this dish, but, I didn't find any recipes or chef's that I trusted. This was a wonderful gift, I will be making this for New Year's Dinner!
I miss my previous cat - he wasn't a Maine Coon, however he was an outside/indoor cat - and he ate very well, i rarely ever gave him dry food - just wet food and every time we had steak, he always got some scraps .. I miss him - had him for 20 years.
That is our meal for Boxing Day dinner. Thank you. 🇬🇧
Can't wait to try this recipe, looks fabulous and delicious 😋
This will be my dinner for New Year´s Eve...Amazing recipe...Never done it this way...Thanks dear chef 🤩😊😋❤❤
Aahhh yiisssss
About to order my ducks so I’m on the prowl for duck recipes.
Thank you Chef, your duck is the piece of art!
J’adore le canard à l’orange