Every SINGLE recipe you get every aspect of cooking right, because you do your research and aren't lazy. Despite me being hyper-critical of cooking/cooks after working in a michelin restaurant, I still seldom find a mistake in your cooking. You really are the best TH-cam chef, don't ever stop making these recipes, I love them!
@@BrianLagerstrom The only thing I would have done is Loosen the skin from the meat, either with your hand or an air pump. It gives a more Peking style crispy skin.
completely agree. Soo many tips that many experienced cooks don't realize are sooo important and helpful. I'm picky about who I watch and this channel is go to number 1!!!!
Yes, please! Help an old lady out. I can't write down ingredients and measurements fast enough to keep up. The notes at Weeds & Sardines are great, as far as they go. Going out to shop for aloo gobi, chili and chicken soup right now.
@@arirejtman Sure hes put in the work, but he doesnt sit on any thone, never enjoyed his content, never ate his food, sure its good, tho it looks a bit decadent, dont like his personality...Jamie Oliver on the other hand, now that guy deserves a throne
Yum! This will remind me of going out to dinner with my late Mom. I always got duck breast with cherry sauce. I will make for my birthday in a couple weeks. Thanks ... I will love it...Perfect timing. 😉
Ducks are super cute, but also super tasty. I had a curried duck at a Thai restaurant once that I still remember a decade later. This looks amazing, and I love that you showed leeks some love!
I had Duck L'Orange as a teenager when we visited France, and never forgot it. Such rich flavors. I think this winter I will try this recipe- thank you!
I don't even know what to say anymore. This channel is just unbelievable. I'm quite comfortable in the kitchen, but you continually inspire me to try things I never would have on my own. Thank you for all you do.
Thank you so much for this video. I just had duck for the first time a few weeks ago and wanted to do a roast for my wife's birthday. I knew it would be different from roasting a chicken but wasn't sure of the best cook time and temp.
This worked great for us! We just did the duck and the sauce this time, came out beautiful. Looking forward to trying the sprouts and gratin soon. Thank you, much appreciated!
This is def over the top fabulous!! I thought I knew how to cook Brussels sprouts, but I gotta try your way! I've never cooked duck and now it doesn't seem impossible. Wow! I really wanted a plate of all that! My mouth is watering! Thanks Bri for all the great info, tips, techniques, and skill!
If you don't want to keep the extra skin on I'd highly encourage you roast it anyways. It'll render out and you'll be left with delicious duck fat that you can use to level up any roast vegetable dish. Don't throw out the giblets eithers, they make for a fantastic gravy with a really rich flavour!
Thank you for the time and effort for this one and recognizing that advanced home cooks need more complex dishes for inspiration. Most channels on TH-cam go too dumbed down. Perfect balance with this being simple yet still involved. I love doing duck but I have yet to a whole one. Fall is around the corner, I think I’ll be doing this one first with duck fat roasted new potatoes 🙃
Everything on this looks video so good! I'm going to cook this whole recipe this weekend! Could you make more duck recipes? There aren't enough recipes on youtube that include duck!
Everything looks amazing! My girlfriend and I love Brussels sprouts so I was excited to see your take on the little gems. I've never made duck but this looks like an approachable method I could attempt, maybe for Easter?
Duck is one of my all time favorite proteins. And to see your take on it is awesome to see! I do a cherry chipotle sauce with mine, but I’m eyeballing that Demi and really wanna try yours! Fantastic video!
Wow that looks good! I haven't had duck in a super long time, and watching your video makes me want to run out and get one right away. You put together a nice meal there and is much appreciated, versus say just showing how to cook a duck.
👍🏻 Brilliant! Nice tip to par-boil the duck, thanks. And i love the great flavour combos .. some roasted beetroot might be interesting in there too? Thanks for all the tips, very inspiring!
Nice work once again Brian! Caramelized B Sprouts are awesome and nice to see the Duck get some love. You got the livers and fat now for some dirty rice. Good job and keep up the great videos. Cheers
Hello! I’ve been watching some of your videos, (which are fun to watch) and after today with this Roast Duck Feast, I had to subscribe! I have always wanted to roast a duck, but found it intimidating to say the least! And now thanks to your video, I finally feel confident enough to make my own! Plus all the sides and luscious wine sauce too! Thanks!! 💖🙏🏼
And oh my gosh! You have the full recipe description right below the video, making it so much easier for anyone to follow and not have to “fish” for instructions, lol
I really love your channel, my goal is to try every single recipe you do. For this one : great recipe for the duck, the sauce and the Bussels sprouts. But you don't need any cheese to make a delicious gratin. No, really : try the french way, you'll be amazed (better eat it the day after cooking, just reheat before serving).
I've cooked duck many times but my way was much more difficult keeping the fat away. I basically criss-crossed the duck fat and then pricked it several times during cooking. Your way looks much simpler. Thank you! And I can't wait to try the potatoes. Once again, your version looks way better than mine!
I have never understood why duck & goose isn't more popular in the US; we eat them regularly in our house and find that the amount of fat in the skin make these birds very forgiving. They always turn out moist and delicious regardless of cooking temp and time. And the rendered fat always makes THE BEST roasted potatoes.
Seeing you use leeks made me want to use them next time I make my smoked pork tenderloin with apples and carrots, I’m going to substitute it in place of the onion that I use.
Yummy! Thanks for cooking it beyond medium rare. I just can't do red fowl. But why is everyone always freaked out about "overcooking" duck, when yours turned out so juicy without any crazy tricks?
![[LIVE] : ONE ลุมพินี 91 | คู่เอก "คมอาวุธ vs อเล็กเซย์"](http://i.ytimg.com/vi/V0RkEfYFsgM/mqdefault.jpg)
Every SINGLE recipe you get every aspect of cooking right, because you do your research and aren't lazy. Despite me being hyper-critical of cooking/cooks after working in a michelin restaurant, I still seldom find a mistake in your cooking. You really are the best TH-cam chef, don't ever stop making these recipes, I love them!
Thanks a lot Josh. Where did you work?
The recipe is cool❤
lots of good tips in this one :)
You're a good tip
Thanks, man
@@BrianLagerstrom
The only thing I would have done is Loosen the skin from the meat, either with your hand or an air pump. It gives a more Peking style crispy skin.
love this channel so much, would definitely buy a brian cookbook if that ever became a thing!
Completly agree. Only foodtuber I would actually want one from.
completely agree. Soo many tips that many experienced cooks don't realize are sooo important and helpful. I'm picky about who I watch and this channel is go to number 1!!!!
Yes, please! Help an old lady out. I can't write down ingredients and measurements fast enough to keep up. The notes at Weeds & Sardines are great, as far as they go. Going out to shop for aloo gobi, chili and chicken soup right now.
seconded.
@@emilyrandall9776 He writes the recipes in the info box! Just click on it.
This was uploaded at the exact same time Gordon Ramsay uploaded his Duck Stir Fry. I see that you're going for the throne
Gordon who?
Brian for the win 🏆
I wouldnt put Gordon Ramsay on any throne
@@MrDukeSilverr Why not? You don’t think he’s proven to be a good chef?
@@arirejtman Sure hes put in the work, but he doesnt sit on any thone, never enjoyed his content, never ate his food, sure its good, tho it looks a bit decadent, dont like his personality...Jamie Oliver on the other hand, now that guy deserves a throne
More of this please! There are not enough food youtubers showing complete dishes.... most of the time it's only one component. Great work Brian!
Absolutely incredible! My mouth is watering! Not enough beautiful duck recipes out there in my opinion
Agree duck is the best
Not true there are many
Always been intimidated by duck. Thanks for sharing! Looks simple enough
I'm always amazed at the amount of work you put into these. Appreciate what you do. Would love to see you cook sturgeon someday!
Thank you for showing this roast duck with side dishes.
The delivery, humor and concise nature of your videos is just fantastic. S tier content Bri.
Yum! This will remind me of going out to dinner with my late Mom. I always got duck breast with cherry sauce. I will make for my birthday in a couple weeks. Thanks ... I will love it...Perfect timing. 😉
Thanks for watching! Hopefully you can make it and be reminded of her
It's 4 AM and my mouth is watering.
Ducks are super cute, but also super tasty. I had a curried duck at a Thai restaurant once that I still remember a decade later. This looks amazing, and I love that you showed leeks some love!
I’m impressed with the efficiency of cooking in this video
Great tips for timing the whole feast so everything comes together at the end.
I have been loving the two videos a week. You make every fancy restaurant dish so accessible to cook. The details are just tremendous.
Great as always!
The let’s eat this thing dance is my favorite part🤩
It's so awesome to watch a pro chef work. I'm tired of tik tok "chefs" screaming at me while they cram a pizza roll into a pop tart.
I had Duck L'Orange as a teenager when we visited France, and never forgot it. Such rich flavors. I think this winter I will try this recipe- thank you!
I need to do that one on the channel
Eating and dancing at the end always brings a smile to my face
“Loosey goosey” on a duck video🤣🤣classic! Well played!!!
Thanks!
French canadian here : Gratin, you nailed it the second time.
I don't even know what to say anymore. This channel is just unbelievable. I'm quite comfortable in the kitchen, but you continually inspire me to try things I never would have on my own. Thank you for all you do.
I like how you didn't go overly crazy with the duck. .... Well done. 👍
Great Work! Thank you for sharing your adventure with us. It looks really really good.
Thank you so much for this video. I just had duck for the first time a few weeks ago and wanted to do a roast for my wife's birthday. I knew it would be different from roasting a chicken but wasn't sure of the best cook time and temp.
Best of luck I hope you give it a try
This looks amazing duck recipe
Made the duck and potatoes last night, they all came out great, our cats also appreciated the roast bird, thank you!
I’m so excited to make the duck!!! I love duck and was raised with hunters so I had duck often. So to get a good recipe is much appreciated!
Thumbs up for The Big Lebowski quote. And the duck.
Wow delicious going to make over the holidays
I've been watching this channel recently and what a great job you do reminds me of Alton browns cooking show so informative!!!
Thanks J!
This worked great for us! We just did the duck and the sauce this time, came out beautiful. Looking forward to trying the sprouts and gratin soon. Thank you, much appreciated!
This gratin is really nice. Second time I made it, I cut my potatoes really thin, like less than 1mm, and it was amazing.
I will have to try that next time. I did the 3mm recommendation, and they were way too thick!
This is quickly becoming my favorite cooking channel
My fav fowl. Fav meat almost. Mom used to serve one from time to time. Yr the best Thanks!
Thanks for watching
This is def over the top fabulous!! I thought I knew how to cook Brussels sprouts, but I gotta try your way! I've never cooked duck and now it doesn't seem impossible. Wow! I really wanted a plate of all that! My mouth is watering! Thanks Bri for all the great info, tips, techniques, and skill!
I made the potatoes last night, and they are simply superb! Ridiculously good. Thank you for your recipes 🧈🧀🥔😋
This looks fantastic!!! Nice job!!!
I just bought a duck. Can’t wait to try this.
If you don't want to keep the extra skin on I'd highly encourage you roast it anyways. It'll render out and you'll be left with delicious duck fat that you can use to level up any roast vegetable dish. Don't throw out the giblets eithers, they make for a fantastic gravy with a really rich flavour!
Also great for frying potatoes.
Thanks Bri, solid demo. Always looking to up my roasting game, i love duck.
Making this for Christmas Eve this year. Thanks, Bri!
I just roasted a duck this evening and followed your recipe. It turned out perfect. Thank you!
Thank you for the time and effort for this one and recognizing that advanced home cooks need more complex dishes for inspiration. Most channels on TH-cam go too dumbed down. Perfect balance with this being simple yet still involved. I love doing duck but I have yet to a whole one. Fall is around the corner, I think I’ll be doing this one first with duck fat roasted new potatoes 🙃
This is great! Weekend meal confirmed!
I hope it hits for you. It’s a fun one
Right up my alley! Especially the cherry and wine reduction.
Looks sooo delicious 😋
Everything on this looks video so good! I'm going to cook this whole recipe this weekend! Could you make more duck recipes? There aren't enough recipes on youtube that include duck!
Everything looks amazing! My girlfriend and I love Brussels sprouts so I was excited to see your take on the little gems. I've never made duck but this looks like an approachable method I could attempt, maybe for Easter?
Oh man, I'm not the only one in the kitchen yelling to his wife, "Help Me!" 😱
I never cooked duck at home because it's not easy to get where I live. this inspired me to make a whole duck for a special occasion in the future
Duck is one of my all time favorite proteins. And to see your take on it is awesome to see! I do a cherry chipotle sauce with mine, but I’m eyeballing that Demi and really wanna try yours! Fantastic video!
Wow that looks good! I haven't had duck in a super long time, and watching your video makes me want to run out and get one right away. You put together a nice meal there and is much appreciated, versus say just showing how to cook a duck.
Came here when Adam Ragusea gave you a shout out and I've watched every one of your vids. Excellent stuff, my new go to👍
Thanks so much!
Thanks so much!
Loved the full meal plan. More please!
I know this is about the duck, but an we talk about those sides? Those potatoes have me doing the happy dance !
Wow 💙
👍🏻 Brilliant! Nice tip to par-boil the duck, thanks. And i love the great flavour combos .. some roasted beetroot might be interesting in there too? Thanks for all the tips, very inspiring!
Brian, I was just saying this weekend “I want cool a whole duck, I haven’t done it in over 10 years” well now I have a whole strategy, thanks!
Looks so good I have never tried duck before
I am making this right now for New Years. I'm doing duck breasts because they're easier, but everything else the same. Can't wait to try that sauce!
Yes! Yes! Thanks so much.
When you spilled the sauce, showed the shoes, and mentioned them being machine washable, I was expecting a smooth transition into a sponsorship
Just watched this right after having dinner......
Omg I’m so hungry again....your up there on my list....
Cheers from Toronto, Canada! 🇨🇦🇨🇦🍷🍺🍸🇨🇦🇨🇦
Brian I will diffinately try this recipe!!
Fabulous! I love duck, but have never cooked it at home - this might change now 😀
🤙🏻I hope you do
Dayum that duck looks noice...!!
Nice work once again Brian! Caramelized B Sprouts are awesome and nice to see the Duck get some love. You got the livers and fat now for some dirty rice. Good job and keep up the great videos. Cheers
Not that it matters because a like is a like but, I liked this video when you said thanks mum for the box grater, just made me smile 👍
That looks delicious.
Hello! I’ve been watching some of your videos, (which are fun to watch) and after today with this Roast Duck Feast, I had to subscribe! I have always wanted to roast a duck, but found it intimidating to say the least! And now thanks to your video, I finally feel confident enough to make my own! Plus all the sides and luscious wine sauce too! Thanks!! 💖🙏🏼
And oh my gosh! You have the full recipe description right below the video, making it so much easier for anyone to follow and not have to “fish” for instructions, lol
Really nice Roasted duck yum!
I've just started watching your content - huge fan of the ciabatta video! This looks fantastic too!
Thanks Bob Dole. RIP by the way
Brian for president!
Excellent!!!!
I really love your channel, my goal is to try every single recipe you do. For this one : great recipe for the duck, the sauce and the Bussels sprouts. But you don't need any cheese to make a delicious gratin. No, really : try the french way, you'll be amazed (better eat it the day after cooking, just reheat before serving).
Thank you for the Big Lebowski reference ❤️
would love some ideas for capturing and utilizing the duck fat
looking forward to a cool fall weekend to make this meal
Yesss!! Can’t wait to make this thanks Bri!!!!
Flippin' hell! Duck, my favourite.
Duck is dope
@@BrianLagerstrom doped duck is dope too!
At about 20 seconds, "ties the whole room together." The Dude would be proud :-)
I cannot WAIT to make this meal!
Schnuck’s cherries!!! In Evansville, In and we shop at Schnucks!
Such a quality video.
I hope to have the confidence to perform a sauce spooning like that some day.
Haha it did take me a long time to sauce right. A lot of mad chefs along the way
Me getting the step ladder to access my cabinets over the stove...Brian just nonchalantly grabbing his pan up there😅😆🤣😂🤪😘💞
Nicely done!
Excellent.
Thanks Gillian!
I've cooked duck many times but my way was much more difficult keeping the fat away. I basically criss-crossed the duck fat and then pricked it several times during cooking. Your way looks much simpler. Thank you! And I can't wait to try the potatoes. Once again, your version looks way better than mine!
I loved your Big Lebowski reference.
I have never understood why duck & goose isn't more popular in the US; we eat them regularly in our house and find that the amount of fat in the skin make these birds very forgiving. They always turn out moist and delicious regardless of cooking temp and time. And the rendered fat always makes THE BEST roasted potatoes.
My poultry man is going to start doing ducks soon and I'm gonna buy a big old quacker from him and do this one for a Sunday dinner. Looks fantastic.
Awesome. Duck is real good
POTATOES AU GRATIN!
Hey thanks Craigmac!
Seeing you use leeks made me want to use them next time I make my smoked pork tenderloin with apples and carrots, I’m going to substitute it in place of the onion that I use.
Like the fancy names of the dishes
Yummy. Everything looks so fresh and tasty! New follower ⚠️
Yes, been waiting for this!
Yummy! Thanks for cooking it beyond medium rare. I just can't do red fowl. But why is everyone always freaked out about "overcooking" duck, when yours turned out so juicy without any crazy tricks?