King Cuisinier......with out a doubt the best and a delight to learn from. THANK YOU Bruno Albouze.....been watching your channel since the beginning.......Greetings from Iceland
this comment is written by the paramedic that had to resuscitate me and pick me up from the floor after i passed out over this dish - the plating is divine!!!!!!!
If I had a restaurant I don't know how much I should charge for this plate, its so much work... Maybe 60eur and then noone would buy it and I would go bust, lol
Maybe you start the different steps as an appetizer until people get to know them and then you assemble them together. That's what I will do myself because this is such an impressive work ! Encore une recette incroyable Bruno et je suis sûre que vous allez me réconcilier avec le magret !!!!
if you can serve this plate hot and ready in under 30min every time, you will have a michelin star. people will pay 60eur and more for this, provided your restaurant is in the right place.
Bruno, my hero! Bringing the unattainable textures and flavors of the gods to mere mortals for years.
That has be the best duck recipe known to man. My weekend now has a purpose!
I love duck, Bruno you’re the best.
I’m dying to see what kind of flair you would add to more humble recipes like egg/tuna/chicken salad and things like that. Amazing channel
Absolutely!.. hundreds of ideas here: brunoalbouze.com 🌞
Ooooh I've only ever once tried a Bruno Albouze recipe before this is a tempting one, duck is by far the best meat! Also not overcooked 🤤🤤🤤🤤
What an incredible recipe 😮
Un chef d'œuvre, encore!
Merci chef for the numerous tips
King Cuisinier......with out a doubt the best and a delight to learn from. THANK YOU Bruno Albouze.....been watching your channel since the beginning.......Greetings from Iceland
That looks amazing! Beyond delicious 🤤
Stunning. If only I had duck meat available nearby.
Wow Bruno, this is incredible!
this is beyond impressive
this comment is written by the paramedic that had to resuscitate me and pick me up from the floor after i passed out over this dish - the plating is divine!!!!!!!
I hope you are feeling better by now my friend 🙃
take care All the best Another amazing video
Holy cow!
Masterful.
Sure fun to watch!!
This was way more complicated than my medical lessons 🙃 but, I enjoyed it
That's how we operate 🌝
looks like a 3 Michellin star plate!
La moitié d'une ça suffira 🌝.. merci quand même!
I might have to try this recipe out with a blackberry gastrique
this is une piece d haut art
Excellent 👍🏾👍🏾👍🏾
Wow!
make Spaghetti all'Assassina PLEASE!!!
Will try this recipe for shure! Bruno, is it possible to make some Korean or French Korean fusion recipe?
Oh, back in California? I thought you had moved to France for good!
wow
We can find other tips for this recipe on your blog?
brunoalbouze.com/roasted-duck-breast-with-cardinal-puree/ 🌝
Hey Bruno, just started my journey in kitchen, I found you recipes very interesting and classy.
Thanks!
Brilliant.
This is direct competition to Peking Duck.
Speaking of fat crusts, you should show us your take on Porchetta one day.
😋😋😋😋😋😋😋
Incredibru
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
🥰🦆🍐🥕🥰
Jeezwow
Doesn’t it absorb the oil?
❤🎉🎂
If I had a restaurant I don't know how much I should charge for this plate, its so much work... Maybe 60eur and then noone would buy it and I would go bust, lol
Maybe you start the different steps as an appetizer until people get to know them and then you assemble them together. That's what I will do myself because this is such an impressive work !
Encore une recette incroyable Bruno et je suis sûre que vous allez me réconcilier avec le magret !!!!
if you can serve this plate hot and ready in under 30min every time, you will have a michelin star. people will pay 60eur and more for this, provided your restaurant is in the right place.