This is the best channel that takes the time and care in teaching the steps with proper attention to detail and good production quality. No hyperactive over the moon over done crazy business. Just pure calm and passionate approach to teaching something he clearly loves.
I'm not gonna lie ... I thought it was pretty bold to say "best potato you've ever seen!" ... However, you did not disappoint! I've never seen anything quite like that before ... pure genius!
Im 17 years old . I started being interested in cooking since 13....you are helping me learn a lot and thank you because there are not a lot of people like you
Good technique on the potato. Kind of reminds me of the beetroot dish of Joris Bijdendijk from Rijks, one of my favourite restaurants on the Netherlands. Bet you know him, such a great chef as well
Replying to a year old comment, I know, but you can achieve a similar effect by letting potato gratin sit in the freezer for a few hours, then cutting it to the desired shape and frying the sides in butter. It won't be as nice, pan-fried freezed gratin can't compete with 250g of butter and 5 sprigs of thyme, but it should be pretty good and easier prep work.
Looks lovely :) What I do with my duck breast is that I don't use any oil. Skin has so much fat in it, that I just start from a cold pan and it renders out. That's how I was thought, but your duck still looks wonderful :)
Hello Jules, first of all thank you for amazing recipes!! I have a question.. Can I store this potato in freezer after baking part in a vacuum sheets? ( like mise en place) Do you think can it gives the same texture? Thank you so much
Thank you for this chanel. i am preparing to take a Chef exam in Norway this Oct and I have been watching many of your recipes. Do you have a vedio on how to d bone and cook whole duck?
Jules, @0:41 , you're using a beurre noisette + thym but, we could use the same technic with duck fat right ? I mean you're essentially using beurre noisette for an additional hazelnut type flavor mixed with the Thym correct ? Anyway, thanks for this wonderful christmas special.
raw brussel sproud leaves didnt knew thats doable lol great patata brother awesome! what u think about putting the duck in cold pan and start fry on 60% heat?
great recipe! looking forward to trying this one. As for I would like to see next, I'd absolutely love to see an extravagant savory pithivier from you! maybe Duck confit & foie or whatever you want! but savory :) Keep up the amazing work!
Amazing video! 😍✨ Please help me... What is the name of this technique? 6:33 And how about a recipe for baked pork leg or just pork that you want to share?🍖
I love duck so I'll be trying this. However looking at your portion size I'm thinking to myself 'I'll be hungry again within 15min, I'd probably head to mcdonalds afterwards
Hi Jules, amazing as always :) I wanted to ask a question.. I recently bought a sous vide stick and wanted to try to cook duck breast. Which temperature do you suggest me to cook it to? And do you think that the skin will still result crispy after being cooked at low temperature? Thanksss
Thanks a lot! I would cook it at 65 degrees for 1 hour, but the skin is not going to be crispy. Just sear it on the skin side after cooking it sv. Enjoy!
Looks great but especially the potato was way too labor intensive and time consuming. What do we do with the left over duck breast after you portion cut it?
All your work is so great! But Im still waiting for a breakfast recipe.. I have a news years wedding which I've been planning for 2 months and I still don't know what we're going to serve for breakfast. So please something this or the next week!😐
Well if I do something I want to do it right. Right now I focus on inspiring others and sharing knowledge. Maybe I’ll have the opportunity to open a restaurant in the future, but first I need to give it all here on TH-cam
@@JulesCookingGlobal Ahh nice i have been thaught that you do it in a cold pan, because you seal the fat in if you start with an hot pan, honestly iv'e never question it until i saw this. Nice to see that it works.
Watch Game Changers and Earthlings and Dominion and Cowspiracy and Forks over Knives and read Dr Michael Greger's book How Not to Die. We are using half the planet to grow agritortured animals or food for agritortured animals. Ducks are sweet. Don't eat them.
Watched them all and agree that people eat to much of everything. At home we eat around 95% vegan and the fish & meat we eat is 100% local and organic. I make these videos to inspire and educate. In multiple ways, not to use to much meat, to think about what you buy, how not to watch anything, etc. I think it’s okay if you eat meat or fish, just think about how much, how often and where you buy it
I love your channel and your content. Why are all your plates appetizer size? You go thru all the time and trouble to make something incredible then build a serving the size you would feed your five year old with. I don't get it. Fill up the entire plate don't be shy! LOL
For the one interested in making a tatin tart (apple tart) using the same technique used for the potatoes (sliced in stripes ) here a fabulous recipe . It is in French but there is English subtitles . It is technical but worth it . The French chef Alain Passard from l’Arpege in Paris also created an apple tart called ‘ Bouquet de roses ‘ (Roses Bouquet ) and also cut the apples in stripes and the tart is just at the next level . th-cam.com/video/L6HGb6B1N_0/w-d-xo.html
This is the best channel that takes the time and care in teaching the steps with proper attention to detail and good production quality. No hyperactive over the moon over done crazy business. Just pure calm and passionate approach to teaching something he clearly loves.
I'm not gonna lie ... I thought it was pretty bold to say "best potato you've ever seen!" ... However, you did not disappoint! I've never seen anything quite like that before ... pure genius!
Thanks a lot! Very kind. It was so delicious…
You have the best fine dining cooking content on TH-cam.
Im 17 years old . I started being interested in cooking since 13....you are helping me learn a lot and thank you because there are not a lot of people like you
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
This guy knows what he is doing! Really Nice!👌
I made the potato’s today. It was a lot of work but definitely worth it. By far the best potato’s I ever had. Thx for the recipe ❤
Taking everything to the next level Jules!! Inspiring moves and technique!
you had me when the potato role fitted perfectly in the baking tray 👍🏾nice work
i love how delicate you are with plating and with every single step
btw you are an absolute inspiration.. You will bring my cooking to the next level.. Big thank you for that
Appreciate it! Great to hear
Good technique on the potato. Kind of reminds me of the beetroot dish of Joris Bijdendijk from Rijks, one of my favourite restaurants on the Netherlands. Bet you know him, such a great chef as well
Amazing chef
This is incredible mate. Love that potato preparation
I thought my potatoes au gratin would be the best I ever had but now I'm thinking it would be these potatoes. Can't wait to try them!
Haha hope you like them!
Replying to a year old comment, I know, but you can achieve a similar effect by letting potato gratin sit in the freezer for a few hours, then cutting it to the desired shape and frying the sides in butter.
It won't be as nice, pan-fried freezed gratin can't compete with 250g of butter and 5 sprigs of thyme, but it should be pretty good and easier prep work.
Wow phenomenal
Love this
Hi Jules! Simple ingredients but really nice dish and presentation. Continue this great work!
Thanks a lot Rosie!
Congrats on your amazing talent… You are simply amazing 💫
Just found your channel, and I wanted to say thank you for producing this amazing content!
accully super talanted chef your presentation very nice
After watching your videos, I've started putting things in the fridge for later on a regular basis.
Stunning 😍
Could you please do a kitchen tour? Someday? Very curious how you organise the kitchen and the fridge~
Amazing! Well done chef!
next level again bro!!!!
Looks lovely :) What I do with my duck breast is that I don't use any oil. Skin has so much fat in it, that I just start from a cold pan and it renders out. That's how I was thought, but your duck still looks wonderful :)
Hello Jules, first of all thank you for amazing recipes!! I have a question.. Can I store this potato in freezer after baking part in a vacuum sheets? ( like mise en place) Do you think can it gives the same texture? Thank you so much
Jules wtf, I knew you were magic but you even managed to make potatoes bigger! 😆
Haha potato is life!
Beauthiful chef 👌💯
Excellent work chef!
Thank you!
I don't doubt it 😂 your food is truly amazing 😋😋
Beautiful.
Awesome
Jules, what can I say? Yum.
Thank you for this chanel. i am preparing to take a Chef exam in Norway this Oct and I have been watching many of your recipes. Do you have a vedio on how to d bone and cook whole duck?
Amazing potatoe dish, thanks for sharing❤️ Question: It should be fine to prepair the potatoe and put it in the freezer until frying, right?
Ooohhh this looks nice! Love your content 🙏🏻🤤!
So kind of you! Thanks a lot
Love your Video, they are fantastic 😍🔥👍
wow very good. .
Hi. And do you use champignons for this recipe?
Jules, @0:41 , you're using a beurre noisette + thym but, we could use the same technic with duck fat right ? I mean you're essentially using beurre noisette for an additional hazelnut type flavor mixed with the Thym correct ? Anyway, thanks for this wonderful christmas special.
Look 5 Star ⭐ in the hotel ....
Beautiful video 😍📸
Hi Jules,
Just bought the peeler from your link!
It came with 2 thicknesses, should I use the thin or the thick setting for the potato?
Thank you!
raw brussel sproud leaves didnt knew thats doable lol
great patata brother awesome!
what u think about putting the duck in cold pan and start fry on 60% heat?
great recipe! looking forward to trying this one. As for I would like to see next, I'd absolutely love to see an extravagant savory pithivier from you! maybe Duck confit & foie or whatever you want! but savory :)
Keep up the amazing work!
Thanks for the suggestion, definitely making a savory pithivier soon!
@@JulesCookingGlobal You’re very welcome! Can’t wait to see it 😎
I like videos! Thank
Amazing video! 😍✨
Please help me... What is the name of this technique? 6:33
And how about a recipe for baked pork leg or just pork that you want to share?🍖
You are really good 👍
Thank you so much!
Can you make crustade??
Crispy thin shells
How did you reheat the mushroom and sprouts? Loving your channel
I love duck so I'll be trying this. However looking at your portion size I'm thinking to myself 'I'll be hungry again within 15min, I'd probably head to mcdonalds afterwards
Are there any alternatives for the Brussels sprout? It is not available in my country.
Great Christmas menu!! By any chance, will there be a mise and place video for the entire menu?
Thanks! There’s not going to be a video, but I’m going to upload a full prep list on my website
Great techniques! I can't wait to try these recipes. I'm sure I'll mess it up, but still :>
You are such a professinal chef! Thank you for sharing this amazing recipe! If anyone is reading this make sure you subscribe!!
Thanks a lot Emanuel!
@@JulesCookingGlobal No problem! You deserve millions and you will get there for sure!
what plates do you use?
Hi Jules, amazing as always :) I wanted to ask a question.. I recently bought a sous vide stick and wanted to try to cook duck breast. Which temperature do you suggest me to cook it to? And do you think that the skin will still result crispy after being cooked at low temperature? Thanksss
Thanks a lot! I would cook it at 65 degrees for 1 hour, but the skin is not going to be crispy. Just sear it on the skin side after cooking it sv. Enjoy!
@@JulesCookingGlobal Thanks!!!
Prachtig recept weer, gaat volgens mij hartstikke goed met je kanaal. Topper
What knives do you use?
If only I had three days to cook dinner.
I may take a long time, but most of the time it’s cooking in the oven or resting in the fridge. Really worth trying because it’s so delicious
I have the same petty knife:)
I want to see a recipe where you make foam from something, you know a saus it’s like a cloud made of bubbles. I just can’t seem to make it
Thanks for the suggestion! I’ll definitely look into it
Is it me or did I missed it, but the mushroom Brussels sprout mixture is served cold?
Can't figure this out either. Went through the recipe on his home page. Still a mystery.
It’s served hot, just heat it up in the oven while the duck is resting
I’ve updated it on the website, I’ll put more thought into it for the next video. Thanks for noticing
Looks great but especially the potato was way too labor intensive and time consuming. What do we do with the left over duck breast after you portion cut it?
120C...is that with fan on or without?
Fan on ✌🏼
All your work is so great! But Im still waiting for a breakfast recipe.. I have a news years wedding which I've been planning for 2 months and I still don't know what we're going to serve for breakfast. So please something this or the next week!😐
I meant 🙂
Working on a new “worlds best” who knows… 😉
@@JulesCookingGlobal excited!
как всегда круто
Why isn't Jules on MasterChef?
Haha appreciate it Jacob!
Portion size should be bigger. 2x as big at least.
waar werk je dan?
@Jules Cooking: Why dont you own your own Restaurant if i may ask?
Well if I do something I want to do it right. Right now I focus on inspiring others and sharing knowledge. Maybe I’ll have the opportunity to open a restaurant in the future, but first I need to give it all here on TH-cam
@@JulesCookingGlobal Your answer is really inspiring. And all the content you share with us is absolutely flawless!!!
Are you a Netherlander
Huh. Interesting, usually you put the duck breast in a cold pan, slowly heating it up to render out the fat. Why did you put it in a hot instead?
I gives it a more even crispy skin, plus if you cut the skin like this there’s no difference in the crispiness
@@JulesCookingGlobal Ahh nice i have been thaught that you do it in a cold pan, because you seal the fat in if you start with an hot pan, honestly iv'e never question it until i saw this. Nice to see that it works.
Where’s the rest
Watch Game Changers and Earthlings and Dominion and Cowspiracy and Forks over Knives and read Dr Michael Greger's book How Not to Die. We are using half the planet to grow agritortured animals or food for agritortured animals. Ducks are sweet. Don't eat them.
Watched them all and agree that people eat to much of everything. At home we eat around 95% vegan and the fish & meat we eat is 100% local and organic. I make these videos to inspire and educate. In multiple ways, not to use to much meat, to think about what you buy, how not to watch anything, etc. I think it’s okay if you eat meat or fish, just think about how much, how often and where you buy it
I love your channel and your content. Why are all your plates appetizer size? You go thru all the time and trouble to make something incredible then build a serving the size you would feed your five year old with. I don't get it. Fill up the entire plate don't be shy! LOL
You most definitely can, but that's not the point.
NICE SKILLS, NOT NICE LOOKING SRY
For the one interested in making a tatin tart (apple tart) using the same technique used for the potatoes (sliced in stripes ) here a fabulous recipe . It is in French but there is English subtitles . It is technical but worth it . The French chef Alain Passard from l’Arpege in Paris also created an apple tart called ‘ Bouquet de roses ‘ (Roses Bouquet ) and also cut the apples in stripes and the tart is just at the next level .
th-cam.com/video/L6HGb6B1N_0/w-d-xo.html
what if i use a dirty "kitchen paper"