Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]
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- เผยแพร่เมื่อ 30 ก.ย. 2024
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Just did! I been doing this recipe for now ages!
Love the video! Blood orange is such an amazing flavor
thank you very much ! Next we are uploadind 3 Star Michelin Chef Alain ROUX Part 2@@northwestwinterfest943
Next week Uploading *
@@Digitalfoodnetwork We will be on the look out
This video should be titled: "2-Star Michelin Chef has his patience TESTED by obnoxious host breathing into him."
whn i first watched it i thought the host was the 2 star michel cheif
Lmaooooo
Pidgeon I would have pushed that guy into the ovens and shouted “get the fuck off me!”
Host is one of my former chefs. Chrf Ashley worked in a several MS restaurant including legendary La Gavroch under chef Michel La Roas
@@davidgrigoryan4774 Very polite of you to just state a fact instead of slating him on TH-cam, lol.
This was an odd dynamic. Now I understand the saying "too many cooks in the kitchen".
Ryan D “too many cooks spoil the broth” I don’t think that applies here...
@@MrRobbish Disagree. Too many cooks spoil the broth is appropriate here. Host needs to ease up a little.
Too many cooks certainly spoil the video. It was so manic with them both talking at once constantly. I didn't know who was supposed to be the chef mentioned in the title. The silence when it finished was golden😅
It's different, but I'm ok with it.
this is some meme-level editing, camera man was having a field day!
and the chemistry between the two chef's was way off haha can see the fear in dude's eyes
They’re completely awkward lol
Chef 1 “and here’s a Cartouche”
Chef 2 not trying to be out done “and here’s how you make a Cartouche”
I'd prefer to see the Chef doing all the cooking vs being a side kick to this talking yapping person names Ashley.
Hahahah you can see head chef slowly getting angry bcuz hes being interrupted and talked over from this other guy lol
Like dude shut up !
word!
I liked the guy suggesting you could use scissors instead of ripping the paper like it was some genius 2-star Michelin insight
LOL😂 I was like:WTF this chef on about?
look at their faces, they must've had a fight after this.
lmao, theres always a fight in a kitchen restaurant. i thought it was only in small mom and pop joints or like small restaurants with like 10 or less employees, you'd be surprise all the drama that happens in even best rated restaurants
The chef has a busy day behind him and ahead of him but yet his boss sitting upstairs tells him he needs to fit a filmed demonstration of their duck dish. The chef's face is that of impatience, nothing else.
lol he is the owner of melisse
3:27-3:33, he was about to smack the other chef on the nose with that piece of paper lol.
qiuxiao mu actually they did
Why is the "other guy" doing most of the talking?
matthew orge a brit teaching a french to cook
He's hosting the segment.
go seek therapy
peter wurst I’m sorry but your a freak
You seem to have something against homosexuality, or campness, rather. You are the worst person to be a therapist if you're this judgemental and caring towards how other people choose to live their lives. You are a bit of a freak, just learn to accept it...
Hmmmmmm?
Host is way too overwhelming!
Overbearing, yeah
no he wasn't, he was fine. People on TH-cam are so pathetic
@@dannytoots6635bro he looks like he just ripped a couple of lines
Host is annoying, talking too much. I thought a host usually ask the questions?
I dunno.. I find him okay
I thought they were having fun idk
Lol i thought he Was the chef.
Great recipe!
Thank you BRUNO
Its the real deal!
Ha ha )))
Bruno by the way your recipe for ratatouille it was superb
Yeah but this guy talks to much.. not everyone is bruno💪
Man what schizophrenic editing. Can't watch.
andrewfrancisjames1 are you new here? Have you ever seen a Gordon Ramsay video editing style? 😂😂😂
TomCook1993 I never found a Gordon video hard to watch but this video is excruciating
@@henryj8363 Ramsay's videos suck. :'D
1:57 that look he gives lmfao.
What about it?
@@strangeboy904 the look was, “give me a break”
"Duck a l'orange is the most popular French dish in the country." - 40 years ago maybe. I have NEVER seen it on a menu.
It's outdated
Danielsan B heads up, this show was on 40 years ago.
Danielsan B
To a busy kitchen with a smaller staff it’s a pain in the butt.
They don't serve it at an American Diner 😂
Medium rare duck? ....ok
This was painful to watch they had terrible rhythm together
I had to stop watching this, it brought back memories from working with rude arrogant chefs. Did I have restaurants nightmares.
Lol the chefs face when the host kept taking over... pissed af
good style but just too much talking... got noisy after awhile..
I’m having a hard time depicting who the Michelin chef is lmao
THE FAT ONE, mostly the fat one is the chef
It was the one who wasn't a cock
The one who isn't sweating
Sounds like a white mike tyson
sk8mafia57 yes!
He looks like he's about to start swinging too 😂
05:02 You always want a little bit of death in your orange sauce.
SirKrell thought u were a crazed vegan for a second then I herd the secret ingredient
Turn up your hearing aid, grandpa ... he said "desk."
He actually says "depth"
@636lover1 here’s credit note for debt
2:15 showing the same scene in reverse really f'd my mind for 1 second
The tension between the two personalities just made time reverse for a moment is all.
The host needs to shut up and let the supposedly 2 Michelin star chef do the cooking and talking!!
They forgot 2-3 stock pots
Blue chopping board for meat 🤦🏾♂️
Great video, however that's a very stingy serving of sauce! I believe Chef should have drizzled the sauce on the duck and put the extra sauce on the side. After all, it's 'Duck a 'L'ORANGE'', right?
ive never seen two chefs trying to out testosterone each other quite like these two.
The fat one was cooking at the host couldn’t relax into his role. Understandable because host spent his life cooking too, but it was a bit much to watch.
Fuck me , they would bore the bark off a tree
TURNUP
Two guys are talking too much. Camera is always moving. Scene is so crowded. Instructions are not in order and shown in numerical steps. So, the video is very very difficult and tiring to watch.
My grandma made totino pizza rolls
goober pea My grandma shot a Totino and then sang a song about it in the square.
This annoying host distracted the chef so much he forgot the lamb sauce. Where's the lamb sauce.
Who's the chef in this video? Why is the host taking over? Just let the chef do his job.
The host is constantly talking over him, so rude.
2:16 the video goes forward then backwards. Watch the smoke lol so cheap
three peppercorns in a bowl
Geoff Saba
.... 🎶 which one will the fountain bless 🎵
The let it reduce syrupy rewind smoke part is gonna fuck me for life ...
4:25 the face of the other chef is like jesus christ.... shut the hell up
Blue chopping board ....:)) nice HACCP .... michelin stars It s like confetti today......
Good to see Papa John decided to become a chef now (dude looks a lot like him lol)
Honestly a fantastic video with two chefs working together
That host is so annoying. LET THE CHEF SPEAK!!!
the pencil man wants to kiss the chef man
I had to reach the comments to understand who was the chef. I have an headache now and I didn't understand absolutely nothing of the recipe! Too much unuseful talking!
Restaurants nearly always serve duck breast rare but that is too rare for the average Joe, including myself. Really rare meat, whether foul or otherwise never quite has the right texture - too pulpy. You should always have a certain amount of resistance in the bite.
When do we get the Gordon Ramsay version of this dish? You know where the amazing camera work allows you to see every single atom of the ingredients?
Two many cooks lol
Yeah everybody is talking about how important "resting" the meat is...but isn't too cold afterwards? Do they reheat? If so how... I don't think throwing it in the pan or oven again is a good option. Can someone help me out?
"pork chops and apple sauce", right over his head lol
That's so much work in just one dish! looks amazing
Wow what an annoying host jeezzus. I feel like I was being attacked watching them
I thought the guy on the left was the Papa John’s guy this whole time
Lmao 😂
I'd really like to know the 2 star guy, so he can service my car and change my Michelin tyres cos they are wrecking a lovely dish.
Oh... I remember this genius...chatty overly interrupting talkimg over the Guest chef....
Awkward and always super annoying....
6:08 I cringed watching him use the mandolin... I've sliced the tip of my fingers off once or twice... Not fun!
Papa John's is a real chef who woulda thunk
Why does the bald guy keep invading the other chefs space. Through out the video you see the head chef give room and the bald dude just get closer.
I'm a 4 rossette chef of 35 yes experience....... Olives and raw turnip with duck a l'orange??????? WHAT THE HOLY FUCK????????
Michelin star Chef? Using a Blue Chopping Board to cut Duck ,Orange and everything............
Reminds me of Jamie OLiver cooking for Jamiraqoi. The ego clash was extraordinary. Two alpha male tossers trying to out pose each other. It really was hysterically funny.
I know who I'd back in that clash. Jamie Oliver is great while Jamiroquai is one of the worst, cheesiest, phoniest, most unoriginal bands ever.
I don’t think Jamie is a tosser.
lots of bla bla
It’s odd how they’re using a blue board, in the uk we use them for raw fish only
My goodness why are they racing!!!!! This is supposed to be a ‘how to’ video. All this is a ‘how much faster I can talk over you and show off’ video !!!!!
there's so much wrong with this video. why is the soundtrack and editing look like its from the 80s? so many fast cuts and awkward zooms. even complete with the wooosh sound effects for extra drama!
and also the host seriously needs to chill.
Short-haired dude is a close-talker
Like Russell Brand 😂
Oil in the pan with the duck ? NEVER. A dry pan and heat slowly, sea salt on the duck to release the fat, cook in pan until crispy, and finish in oven 6 minutes.
I've always loved getting busy in the kitchen when I have company. I'm not a chef in any way, shape or form(I'm a retired butcher by trade). I just like to follow a good recipe and enjoy the fruits of my labor. Sometimes I succeed and sometimes I fail. I noticed some great kitchen hacks here. Thanks for sharing
4:30 when he said let it rest, he looked straight at the guy so he definitely meant rest his mouth from talking
you two "video-ists" are not making duck a l'orange. so, stop using french words in your videos unless you respect the classic French repertoire.... thankyou from gary shepp - author of "An American Chef in France"
This was kinda hard to watch! I felt like they were competing with eachother lol
The music you have going in the background is extremely annoying. It's already a very noisy environment adding the music doesn't help!!
Giù quelle manacce dal cibo
Down those manacce from food
Haven't you been taught not to cook with rings, bracelets and watches?
When you're done fucking in do you start cooking?
Great recipe, but super-annoying sidekick guy - completely unneccessary...
Hope they leave the rest of the sauce in a little sauce pan on the side because guests will be gagging for more within 5 minutes. Looks awesome.
The big guy is talking all over the skinny chap. Is so annoying to watch, amazing recipe and execution though!
seems like the more Michelin star a restaurant has, the less food they put on the plate
I noticed this too, always underwhelmed by rich people food I swear...
This is a perfect example of a poorly produced video of a wonderful dish. Americanise something too far.
what the one guy doesn't realize is....... he's english. the real chef just wants to knock him out.
That wasn't 2 star cooking...badly rendered duck breast
Can somebody please tell me why these two Michelin star chefs are using the wrong chopping board?... I mean, any kitchen aims to reduce the risk of cross-contamination
The English guy is terrible. This is the other guys dish and he takes over as if it's his. Serious lack of ettiquete. You don't talk over the creator of the dish, let him explain for himself!!!!
Chef: "making gigot d'agneau ..."
Annoying prick: "mmm o la ... gigot .. got it" (doesnt know a fuck what chefs talking about)
I don't like anyone poking around my food with their fingers. Horrible,
First of all, oranges do not grow in Sicily alone. It grows in all countries of the Mediterranean. When sicily orange is said, it adds my quality to the duck dish? you are trying to program with jealous attitudes as if they compete with each other. These images are not pleasant at all.
This is better thrill than watching a horror movie... I just expect one of them to suddenly stab the other in the eye.
Any chef who wears his rings when plating or handling cooked/finished foods should be banished to the dish room!!!
This is NOT duck a l'orange. It is pan fried duck, with a little orange sauce drizzled on the side.
Too overcomplicated
The sauce is two dimensional and too sweet. No where near as good as a Bigarade sauce, with a proper sauce espagnol/brown sauce base. I am amazed this has any Michelin stars in fact, it really is not a special sauce.
Some small details are missing 😂
how many min each side ?
What’s the fem for oven and for how long ?
Pride is being the newest but still boasting of the creations left by the rest to call your own. Pork chops and applesauce is delicious.
was not aware the middle east grew oranges. Makes sense when I really think about it
not a duck a l’orange, don’t be fooled by this overstereotyped act of modernization
Note: "Digital Food Network" is not THE "Food Network".
Using toxic highly processed canola oil full of gmos. This quack needs to retire
I thought you wanted a cold pan for your duck skin, and render it slowly?
The duck breast is a bit raw, 8 min would've been perfect not 5. The rest was spot on 😁
His grandma is from Rouen 6:35, he sounds like is from Brooklyn LOL
Why is a 2-star Michelin chef using a fish / shellfish board for his fruit prep...?
you got a michelin star chef and his sous doing a tutorial on one fucking dish and meanwhile you have the rest of the crew doing yhe whole dam dinner service with no calls im weak