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 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!
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.✌
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.🍖😋
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?
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 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.
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.
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.
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
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.
@@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
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 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
i love how friendly & accessible your vidoes are. very education and very entertaining. keep up the good work!
Duck is so incredible. Would also love to see some Bartending again soon!
looks incredible chef
It was!
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!
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.✌
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.🍖😋
Actually downloaded this. These guys’ full cook videos are the top a the most, pop a the most. 🤟👍
Thank you, I am a big duck fan. I am a new subscriber - your channel was recommended by That Dude Can Cook.
Great video chef! I really enjoy all these preparations
Roast duck is at the top of the meat taste pyramid. Incredible.
3 duck breasts for a £10er in Waitrose, follow the same process without the tricky carving. Came out great
Insane technique! Any opinion on changing the salted boiling water for boiling poultry stock/duck bone broth. Will that benefit the flavour?
Love absolutely everything you guys do, fantastic stuff, dying to make it to Fallow
Sees title, thinks 'I will do that'. watches video, thinks 'nahhhhhhhhhhh'.
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.
When he shook that pan of boiling honey around my fear response went off.
Yes Chef! Looks amazing and delicious! Thanks for sharing! 🙂😋😎❤
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?
Looking forward to this
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 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.
lovely feather calamus.
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.
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
another fantastic video!
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
3:40 the way bro was scoring at the end there 😳😭
What of it?
haven't seen a chef do this before lmao
amazing as always
How did you attach the GoPro to the apron?
sick duck chef
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 ;)
Wild duck is a pita to cook, barely has any fat.
if only i could afford to buy duck
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.
Wow💪
i literally searched for a Fallow duck video yesterday
this is OT to cook at home
Spine?
3:15 bruh
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
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.
R.I.P duck 🦆
how long at 140 ??
40 mins per kg + 10 mins.
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
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
Supermarket Ducks are usually shite. Get ye to a butchers!
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.
Whole duck may scare some people but duck breast is easier😘
IS RAW!!!!
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
Or you could be vegan.
Nah.
POV: (Incredibly Complicated Thing) is Easier Than You Think
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?
"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