I worked in the industry for just over a decade. I was classically trained, tho I learned more in the industry than I ever did in school. What I love about your guy's food is that every dish uses the foundational techniques, but the food is elevated several notches without any pretentiousness. It's just good fucking food. Wish to visit your restaurants sometime. Keep it up, Chefs.
So over ten years of working and you never spent enough time to learn the word though not tho nor the fact that duck has always been a symbol of a high class feast style dining of the rich the most pretentious of all and the clientele they sell most to. Wonderful job. Chef. 😂
I really love the explanations on your videos. No one else is talking about these membranes and how it affects texture and adhesion except for you guys. The next time I'm over in that part of the globe, I'll be sure to get a reservation at Fallow. I'm salivating!!!
I always let it rest til 45-50ºC interior temp then to the broiler, I prefer over the pan so the fat won´t burn and all the skin gets the same heat until 55-60ºC, medium rare and perfect crispy skin. I love it. Good work as always.✌
I must admit I only make very simple duck breast meals at home because I don't understand the way it behaves. This is a great insight into working with duck more adventurously. Thank you thank you!
Yes, especially Mallards. This is Again style method. They do the exact same thing with chickens, then hand them in the hallways to air dry. I was taught a very different duck method by Chef Bocuse. I cooked thousands of the m in the hotels. Cheers from across the big pond. Chef
When I saw this duck being prepared.I felt I miss duck meat so much and I had duck rarely.It looks so bronzed and glazed with flavors of herbs topped on the flavorful fat it’s poured with.That duck looks scrumptious.🍖😋
Duck breast is one of my absolute favourite things in the world to cook. It goes well with so many things and is fairly easy to cook - I find it's quite forgiving, like it's best when it's nice and pink inside, obviously, but it's not like a steak where it goes like a shoe if you slightly overcook it it's still going to be a fantastic piece of meat as long as you render that fat and crisp up the skin, especially if you serve it with a nice plum or orange sauce!
Thanks my man, will try this one! Nice to see a video with 100% effort ! Wanna ask, if you get a "raised" duck instead of free range duck is there a difference in skin color on the duck?
hey! loved the video, as always. a quick question: when you are preparing the galze, why don't you crush the star anis and maybe even the sichuan pepper to increase the spices fragrance? i once heard a michelin star cook say, that you should always crush spices like anis, ten, cinnamon etc. to increase the intense flavors of them, because you want to be able to taste the spice, and if not, why would you put it on there in the first place. However, i feel like you might also be consciousnessly going for the mellow flavor, if that's the case, ignore everything i said :D
You can do this with duck breasts too. And the neat part is you can freeze them after blanching. So when they're on discount (after Christmas is typically a good chance) you buy a bunch and then blanche, cure and cut them before chucking them in the freezer. And hint: The overnight curing part is only needed if you're going for outright impressively crispy. Just letting them suck as much fine salt as they can for an hour still gives a really good result.
For anyone who watched it and was intimidated by the technically challenging process, I just want to say, just do one step at a time, or simply order this at a restaurant and don’t bother doing this at home 😂
This answers the question: Why do restaurants charge what they do when you can make the food cheaper at home 👍 All the effort and layers of processes make it worth every penny!
Because you are paying for the labour cost to make it? You are paying essentially for someone to do something that would take you an hour or more depending what it is. I hate that people complain about restaurant prices. How can they pay their staff a fair wage if they don't charge a decent amount? In my opinion eating out should cost even more than it does now. Independant restaurants are struggling more than ever to stay afloat with rising rent costs and staff wages.
Great to see the temps. I saw on another show once where duck was perfectly cooked, but then ruined because it was over rested. How long will it take for that to happen?
There is no straight answer to your question. Since it very much depends on the weight/size of your bird. More mass means it will come up to temp slower. The key take away from this vid (for me at least), is to pull it out fairly early. You can always heat it a little further if necessary. Chef takes it out with just 36c on it. Which seemed early to me. But his experience enables him to judge how far internal temp will rise way better than I'd be able to. He makes it look simple. But do not underestimate how much the chefs experience plays into the process. He has to take into account how much temp will rise, not only during resting, but also with browning the skin in the pan and under the grill. It will put some more heat into the bird and is easy to become overdone at that point.
Sorry, I did not understand the process of roasting: first - 200 C for 6 minutes. Then reduce the temperature to 140. And keep it for how long? Also, you said at 5.08: "after 3 or 4 minutes of cooking process". Were you referring to the first part of 6 minutes or the rest of it? Overall, from the moment of roasting the instructions are not clear... When do I glaze the bird? After the first 6 minutes or at some point when it was roasting qt 140 degrees?
The way he held that knife to cut the skin was wild. He's been doing it for years so he'll be fine, but I would probably use a filet knife or a paring knife, because I would definitely cut myself.
Be careful when you're draining the duck from the boiling water. If you copy the technique shown here it's extremely easy for boiling water to follow the groove down the tongs straight on to you. Edit: ah he mentioned it 5 seconds after I paused to comment.
This recipe is confusing in regards to total time roasting the duck. The video seems to suggest a very large amount of fat has rendered in 4-5 minutes at 200c. Surely that is not possible
I think they neglected to mention for how long they turn it down to 140 degrees C. It's 6 minutes at 200 Celsius, and then x amount of time at 140, I would guess between 30-45 min depending on the size of the duck, since he only brings it up to 38 Celsius and waits for it to come up to 56. It does render all that fat pretty quickly, I think. I'm about to find out.
The whole thing is faff upon faff upon faff. Yes, some of the techniques make a bit of difference, but for producing a roast duck at home in a reasonable manner within the lifespan of the cook this whole thing is ridiculous. The video omits or blurs the whole key timing of the cooking stages - all in all pretty damn hopeless.
@@jordant.teeterson3100 I'm afraid I have to agree with @samgrant83 up there. This recipe did not work at all. Clearly it worked for the boys at Fallow, something just must have gotten lost in the telling. That duck was raw. I am now on my 4th or 5th duck trying to figure out how to cook it whole so that the dark meat is done but the breast is still pink. I asked a chef I used to work for and he said: "Don't roast it whole." The journey continues...
@@Jackielong-sighted7890 massive portions not only waste extreme amounts of food. They also cause all kinds of health issues for people. Just look whats going on in America with literally almost everyone being extremely obese while in other countries people arent getting enough food to survive. Admittedly its not just the portion size but also the ingredients but thats a different topic. Bottom line is it makes zero sense to have American sized portions. Especially not for super cheap. You then even stop appreciating the value of the food
There’s a lot of good stuff in this video but it is very dangerous to hold a knife by the sharp side of the blade like that. There should be no suggestion that a home cook should attempt to use a knife that way and frankly it seems ill advised in a professional setting as well.
All that shit for little piesc of meat. Its nice and all but its not realy family style food after the long day on construction side. I work long days so i can take my lady out to eat well in restauranst like yours. Kids can stay home and make food for themself. Be proud of your self for making good dine for working peoples...
Wait so you only cooked the whole duck for like 6 minutes at 200c then poured hot duck fat over it and rested for 10 mins and that's enough to cook it to medium? Seriously? A whole chicken is like 1hr+ at 180.
There is a great video on the technique. But is it worth all this effort to feed 2-3? Go find a good restaurant that serves duck. (BUT it IS instructive to see a professional at work.)
I worked in the industry for just over a decade. I was classically trained, tho I learned more in the industry than I ever did in school. What I love about your guy's food is that every dish uses the foundational techniques, but the food is elevated several notches without any pretentiousness. It's just good fucking food. Wish to visit your restaurants sometime. Keep it up, Chefs.
So over ten years of working and you never spent enough time to learn the word though not tho nor the fact that duck has always been a symbol of a high class feast style dining of the rich the most pretentious of all and the clientele they sell most to. Wonderful job. Chef. 😂
@@Jackielong-sighted7890 I think you thought you were being funny. But you just came across really pretentious tho
@@zangrat Though not tho and your opinion is irrelevant. 😂
@@Jackielong-sighted7890 & yours isn't tho
I love duck. Thank you chef
Great job creating what probably is the best food channel on YT these days!
one of the best, not the best!
@@shotokhan4078 what would you say was the best?
Here here
Highly subjective
I really love the explanations on your videos. No one else is talking about these membranes and how it affects texture and adhesion except for you guys. The next time I'm over in that part of the globe, I'll be sure to get a reservation at Fallow. I'm salivating!!!
looks incredible chef
It was!
I always let it rest til 45-50ºC interior temp then to the broiler, I prefer over the pan so the fat won´t burn and all the skin gets the same heat until 55-60ºC, medium rare and perfect crispy skin. I love it.
Good work as always.✌
Thanks for giving your opinion without being demeaning! Some people are mean and narrow minded in their delivery of words. Love you all
I must admit I only make very simple duck breast meals at home because I don't understand the way it behaves. This is a great insight into working with duck more adventurously. Thank you thank you!
Duck is so incredible. Would also love to see some Bartending again soon!
Yes, especially Mallards. This is Again style method. They do the exact same thing with chickens,
then hand them in the hallways to air dry.
I was taught a very different duck method by Chef Bocuse. I cooked thousands of the m in the hotels.
Cheers from across the big pond. Chef
Duck is easily the best protein when done right
Your mum is far better.
When I saw this duck being prepared.I felt I miss duck meat so much and I had duck rarely.It looks so bronzed and glazed with flavors of herbs topped on the flavorful fat it’s poured with.That duck looks scrumptious.🍖😋
i love how friendly & accessible your vidoes are. very education and very entertaining. keep up the good work!
Duck breast is one of my absolute favourite things in the world to cook. It goes well with so many things and is fairly easy to cook - I find it's quite forgiving, like it's best when it's nice and pink inside, obviously, but it's not like a steak where it goes like a shoe if you slightly overcook it it's still going to be a fantastic piece of meat as long as you render that fat and crisp up the skin, especially if you serve it with a nice plum or orange sauce!
I loved this. I'm on my third watch with a notepad and pen on. Trying this tomorrow!
Great video chef! I really enjoy all these preparations
Actually downloaded this. These guys’ full cook videos are the top a the most, pop a the most. 🤟👍
Brilliant! Great that you explain why you do everything
Respect brother Jah Rastafari will bless you for providing knowledge to the massive bloodclart.
Insane technique! Any opinion on changing the salted boiling water for boiling poultry stock/duck bone broth. Will that benefit the flavour?
Thanks my man, will try this one! Nice to see a video with 100% effort ! Wanna ask, if you get a "raised" duck instead of free range duck is there a difference in skin color on the duck?
Difference is night and day.
Looks good chef. How would you do this with 100 ducks, obviously not using a single cast iron pan. Thanks for video
Thank you, I am a big duck fan. I am a new subscriber - your channel was recommended by That Dude Can Cook.
Roast duck is at the top of the meat taste pyramid. Incredible.
hey! loved the video, as always. a quick question: when you are preparing the galze, why don't you crush the star anis and maybe even the sichuan pepper to increase the spices fragrance? i once heard a michelin star cook say, that you should always crush spices like anis, ten, cinnamon etc. to increase the intense flavors of them, because you want to be able to taste the spice, and if not, why would you put it on there in the first place. However, i feel like you might also be consciousnessly going for the mellow flavor, if that's the case, ignore everything i said :D
I finally got the go ahead to make this years thanksgiving. Ill be making your duck, paired with pioneer womans turkey. I cant wait.
Going to cook this for xmas, what sides would you recommend?
Yes Chef! Looks amazing and delicious! Thanks for sharing! 🙂😋😎❤
Love absolutely everything you guys do, fantastic stuff, dying to make it to Fallow
Nuts recipe - going to use it as basis for a goose this Christmas.
another fantastic video!
3 duck breasts for a £10er in Waitrose, follow the same process without the tricky carving. Came out great
Looking forward to this
Sees title, thinks 'I will do that'. watches video, thinks 'nahhhhhhhhhhh'.
You can do this with duck breasts too. And the neat part is you can freeze them after blanching. So when they're on discount (after Christmas is typically a good chance) you buy a bunch and then blanche, cure and cut them before chucking them in the freezer. And hint: The overnight curing part is only needed if you're going for outright impressively crispy. Just letting them suck as much fine salt as they can for an hour still gives a really good result.
Salivating, so good!
For anyone who watched it and was intimidated by the technically challenging process, I just want to say, just do one step at a time, or simply order this at a restaurant and don’t bother doing this at home 😂
Wish you guys would do another fillet steak video. Full break down on how you achieve a perfect medium rare.
The Brine the Duck part is missing from the video. Should I follow the written recipe or the video?
lovely feather calamus.
This answers the question: Why do restaurants charge what they do when you can make the food cheaper at home 👍 All the effort and layers of processes make it worth every penny!
Because you are paying for the labour cost to make it? You are paying essentially for someone to do something that would take you an hour or more depending what it is. I hate that people complain about restaurant prices. How can they pay their staff a fair wage if they don't charge a decent amount? In my opinion eating out should cost even more than it does now. Independant restaurants are struggling more than ever to stay afloat with rising rent costs and staff wages.
@calummcleod9791 you're literally just agreeing with what they said
Great to see the temps.
I saw on another show once where duck was perfectly cooked, but then ruined because it was over rested. How long will it take for that to happen?
There is no straight answer to your question. Since it very much depends on the weight/size of your bird. More mass means it will come up to temp slower.
The key take away from this vid (for me at least), is to pull it out fairly early. You can always heat it a little further if necessary. Chef takes it out with just 36c on it. Which seemed early to me. But his experience enables him to judge how far internal temp will rise way better than I'd be able to. He makes it look simple. But do not underestimate how much the chefs experience plays into the process. He has to take into account how much temp will rise, not only during resting, but also with browning the skin in the pan and under the grill. It will put some more heat into the bird and is easy to become overdone at that point.
How did you attach the GoPro to the apron?
sick duck chef
fantastic
amazing as always
Sorry, I did not understand the process of roasting: first - 200 C for 6 minutes. Then reduce the temperature to 140. And keep it for how long? Also, you said at 5.08: "after 3 or 4 minutes of cooking process". Were you referring to the first part of 6 minutes or the rest of it? Overall, from the moment of roasting the instructions are not clear... When do I glaze the bird? After the first 6 minutes or at some point when it was roasting qt 140 degrees?
It's all in the description. Clikck on "more..."
The way he held that knife to cut the skin was wild. He's been doing it for years so he'll be fine, but I would probably use a filet knife or a paring knife, because I would definitely cut myself.
Imagine the restaurant opens and people order 10 ducks .... 😂😂😂😂😂 Re book for the next day....
Youre an incredible talented chef, but they way you hold knife at 3:40 is scary. Please, think about your hands, need more videos. Thanks ;)
3:40 the way bro was scoring at the end there 😳😭
What of it?
haven't seen a chef do this before lmao
Be careful when you're draining the duck from the boiling water. If you copy the technique shown here it's extremely easy for boiling water to follow the groove down the tongs straight on to you.
Edit: ah he mentioned it 5 seconds after I paused to comment.
Just a quick question.... Why would you comment before you've watched the whole video ?
@@zangrat because I've burned myself like that before and didn't want anyone else to get burned.
Learning to wait the whole video before commenting is very hard for most of us
You can even see exactly that happen in this video. At least his hands are used to it.
Amazing
Does this method work with goose?
How come you cook it so such a low temperature? Doesn’t it need to hit 74 degrees Celsius for the bacteria and salmonella?
Wild duck is a pita to cook, barely has any fat.
...in other words close to how people may have been told to get pork roasted with lovely crackling depending on time you have up your sleeve).
Wow💪
This recipe is confusing in regards to total time roasting the duck. The video seems to suggest a very large amount of fat has rendered in 4-5 minutes at 200c. Surely that is not possible
I think they neglected to mention for how long they turn it down to 140 degrees C. It's 6 minutes at 200 Celsius, and then x amount of time at 140, I would guess between 30-45 min depending on the size of the duck, since he only brings it up to 38 Celsius and waits for it to come up to 56. It does render all that fat pretty quickly, I think. I'm about to find out.
The whole thing is faff upon faff upon faff. Yes, some of the techniques make a bit of difference, but for producing a roast duck at home in a reasonable manner within the lifespan of the cook this whole thing is ridiculous. The video omits or blurs the whole key timing of the cooking stages - all in all pretty damn hopeless.
@@borisfishman6034 how did it turn out?
@@jordant.teeterson3100 I'm afraid I have to agree with @samgrant83 up there. This recipe did not work at all. Clearly it worked for the boys at Fallow, something just must have gotten lost in the telling. That duck was raw. I am now on my 4th or 5th duck trying to figure out how to cook it whole so that the dark meat is done but the breast is still pink. I asked a chef I used to work for and he said: "Don't roast it whole." The journey continues...
Hello, I would like to know what relationship you have with the Link Flow company to like your video? Could you please help me, regards
Is "whack" at new cook term I've not heard of?
When he shook that pan of boiling honey around my fear response went off.
i literally searched for a Fallow duck video yesterday
what to do with the legs and wings?
stock, confit, anythiing you want really
I'd definitely roast the wings separately and sauce them with the glaze, just eat em straight up. legs, definitely confit.
this is OT to cook at home
R.I.P duck 🦆
if only i could afford to buy duck
By time he finish cooking the duck, it'll be next month 😅. Geesh
how long at 140 ??
40 mins per kg + 10 mins.
3:15 bruh
Just a little critic, the music is not necessary in my opinion.
It looks delicious but I think my family would scrunch up their face at how pink the meat is.
Doing this this weekend. Costco had halal ducks for 14$ lol
Roast Intellect Devourer
Spine?
That portion size is sad
That's why eating in is the new eating out.
Way better than throwing away tonnes and tonnes of perfectly fine and expensive food because it hasnt been eaten
@@metalpuppet5798 food wastage is apart of life, if you think tiny portions zero food wastage well they don't.
@@Jackielong-sighted7890 massive portions not only waste extreme amounts of food. They also cause all kinds of health issues for people. Just look whats going on in America with literally almost everyone being extremely obese while in other countries people arent getting enough food to survive. Admittedly its not just the portion size but also the ingredients but thats a different topic. Bottom line is it makes zero sense to have American sized portions. Especially not for super cheap. You then even stop appreciating the value of the food
There’s a lot of good stuff in this video but it is very dangerous to hold a knife by the sharp side of the blade like that. There should be no suggestion that a home cook should attempt to use a knife that way and frankly it seems ill advised in a professional setting as well.
Don't get me wrong, it looks fantastic and probably tastes as well. But it's an overkill.
If you think that's overkill you should see the traditional Chinese method, this is a very simple intuitive version of it to be honest
Isn't it mad how we eat poultry upside down.
I do my best not to cook duck, ducks are such lovely creatures❤
Supermarket Ducks are usually shite. Get ye to a butchers!
Holding yr knife like a pen?? … arghh! Otherwise great video, thanks!!
IS RAW!!!!
All that shit for little piesc of meat. Its nice and all but its not realy family style food after the long day on construction side. I work long days so i can take my lady out to eat well in restauranst like yours. Kids can stay home and make food for themself. Be proud of your self for making good dine for working peoples...
Wait so you only cooked the whole duck for like 6 minutes at 200c then poured hot duck fat over it and rested for 10 mins and that's enough to cook it to medium? Seriously? A whole chicken is like 1hr+ at 180.
I swear he poached it as well
And he let it go at 140c till meat reaches
Did you just skip through the video then make a comment? 6 minutes was initial temp then it went for longer at 140, as clearly described in the video.
You have made something so easy to cook so complicated it's ridiculous. Score the Ducks skin rub with salt and roost it. DAMN.....
Make a video and post it on TH-cam showing how you do it. I’d love to learn from you
Whole duck may scare some people but duck breast is easier😘
There is a great video on the technique. But is it worth all this effort to feed 2-3? Go find a good restaurant that serves duck. (BUT it IS instructive to see a professional at work.)
POV: (Incredibly Complicated Thing) is Easier Than You Think
Doesn’t look that crispy
Or you could be vegan.
Nah.
Use a bigger knife to score it. smh.
Christ this is uneccesary. See gordon ramsays method, simpler and better end result
Now... I'm not a chef, but if you are cooking me some kind of meat and call it a CARCASS.... Yeah, I'm not going to eat that LMAO
your loss
A carcass is the dead body of an animal. Do you want it referred to as an ex-duck?
So... your ducks grow on trees? Wtf is this comment. How can you be so removed from nature?
Weak
"The skin will start to get super super crispy" What are these random superfluous words? Did you mean to say "The skin will start to get crispy"?
Fucking hell, get a life
Sounded to me like he was trying to say “The skin will start to get super super crispy”
These random superfluous words are called adjectives.
Far out, there's always something inconsequential to complain about isn't there?
Super super crispy = crispier than crispy. I hope that helps