3 Sauces for a Duck Breast

[@Petespans]

Let me know if there are any classic dishes from France or Spain you'd like to see me cook. Check out our new website for all written recipes. (operational but still under construction) petespans.co/ Bon appétit et large soif! Peter🙏🙏

[@anajackson6677]

I have a healthy obsession with "Pulpo"... octopus!!! The Spanish have a few ways of preparing Pulpo. That would be nice to see on your channel 🥰

[@Petespans]

@@anajackson6677 What a fine idea! Several ways to prepare pulpo.

[@marcvdm1111]

One of my "dream recipes" is Zarzuela, with the typical piece of sliced fish (bones in center) and a lot of green peas. Long ago we had a traditional Spanish restaurant in Holland (city of Utrecht) with long tables, bottles of wine on the table, where they made a wonderful version. Sadly closed long ago.

[@nicolasmoss-allison5645]

I'm sure I'm not the only one who appreciates the effort that went into that video - onwards to 10k!

[@alimack5489]

Just stumbled across this channel, French food especially from the duck region of France is simply exquisite. Fantastic channel and proper good cooking. Very hungry now!

[@basharalkadhi852]

This is just what youtube needs. Excellent content; glad I found your channel!

[@Petespans]

Wow! Glad you enjoy it!

[@n1cktar]

Spanish lessons are perceived in a completely different way after you see this channel. Starting to feel a sense of respect and admiration for the teacher. Such an intelligent person.

[@dojufitz]

I think the Pepper Sauce is my preference. They all look amazing.

[@Technosauce]

What an underrated and overlooked channel. You inspired me to make my own sauce that is similar: out of orange marmalade, white wine, and garlic. Perfect for steak & duck. Thank you Pete

[@Petespans]

Yeah, overlooked... but we'll get there :) That sauce sounds top-drawer.

[@josephmarciano2584]

Greetings from Sausalito, California. Huge fan Pete! I love your blending of culinary history and plain spoken cooking guidance. I envy you the arduous task of of eating all that beautiful Gascony food. Tuesday evening here, and I have your Lamb Shanks braising in the oven now. Can't wait. Yum! I would love to hear a conversation with you and Jacques Pepin.

[@Petespans]

Bless you for following my adventures! Hope the shanks did not disappoint. I studied under JP at the French Culinary Institute and remains a great influence.

[@rickloginname]

Your videos are to TRANSPORTING - more than just a recipe show. I love the nostalgia of the traditional dishes.

[@Petespans]

Cheers Rick! I often wonder if we are the last generation to have access to or interest in these traditional preparations as the factories take over.

[@chefarchiepie]

Delightful Pete - a beautiful and rather under-appreciated part of France and the duck I'd say has to be up there with the best - thank you.

[@Petespans]

Merci Chef! Let's hope it remains under-appreciated despite my best efforts to promote it!

[@theoserene4262]

Absolutely fantastic video covering exquisite sauces to pair with your magret de canard! As a French, I absolutely loved this and your dedication to exploring the french culinary world! Please continue to do so!

[@mickjamesgarage]

Your videos are always a joy to watch. Thank you Pete and keep them coming.

[@Petespans]

Will do! Thanks for your encouraging words :)

[@intothedragon]

I have to say that this was one of the best cooking videos I've ever watched in 40 years.

[@kevinmoor6408]

I have never eaten duck with French sauces since watching Fawlty Towers.

[@Petespans]

Brilliant!

[@sirwi11iam]

I like to use duck fat a lot to cook with if not using extra virgin olive oil. Can't get more natural than that, especially when you rendered it off the bird yourself. No processing, no factory, just pure natural fat. I'm in pretty good shape so it can't be too bad...🤣 Thanks for another great vid, Pete!

[@Petespans]

Same calories in all fats anyway, I believe. Bless you for tuning in :)

[@FUNwama]

Love the video - great informative style. The pousse rapiere does (forgive me) bring to mind a margarita, or it's as yet unknown Gascon ancestor.

[@Petespans]

Confession - I don't actually know what goes into a margarita :( Thanks for tuning in and leaving a comment!

[@stephensheer6781]

Fantastic educational presentation. On my list to source and master. Regards as always.

[@pesiuber]

Your channel is a hidden pearl

[@Fisklina]

What an underappreciated channel this is. I discovered your channel a few months ago, and it has quickly become a favourite. No bs, just well informed and high quality cooking. Every other video is reliving the food memories from my youth and vacations in France, Spain and Portugal. This was what ignited my passion for food and cooking. And later, wine. If you one day were to be able to go to Bretagne and somehow whip up a Kouign-amman in your portable kitchen, this channel would be complete haha. Keep up the good work.

[@Petespans]

Lovely to hear from you. Many thanks for sharing and for your encouragement! I need to learn the Kouign-amman!

[@othala7540]

Very underrated channel always enjoy it 🎉

[@boysinsand]

You present both wonderful food and some great local color. Thank you

[@Petespans]

Thanks for the kind words! I'm happy you like the food and the local vibes in the videos.

[@boysinsand]

@@Petespans keep it up, and i''ll keep on watching!

[@drunkinmonk1991]

These were all lovely

[@Petespans]

Thanks for your support!

[@BriangjohnsonTv]

amazing!!! goodness my culinary degree is from France and I’m digging what you’re laying down Pete! Congrats on the fantastic channel.

[@Petespans]

Thanks for stopping by Brian! I can't thank you enough for your inspiration :)

[@1jankie]

Another great video! Thank you.

[@anajackson6677]

I always learn something new watching your shows. ❤❤❤

[@Petespans]

Awesome Ana! I'm thrilled that you're enjoying the content and finding it helpful. Really appreciate your participation.

[@sethmcguinness3153]

My favourite youtube cooking channel by far.

[@romathinio]

Very interesting and very well put together. Subscribed. Good luck in developing your channel!

[@BriangjohnsonTv]

dam so good!!

[@chrismoose64]

Bloody hell, Pete. I'm salivating. I'm in San Sebastian and will probably head back to 24590 via Le Gers. Congrats on the 8k subs!

[@Petespans]

Hey Chris, Tell them Pete's Pans sent you!! Enjoy!

[@kyproset]

Thank you, just what I needed.

[@Petespans]

Glad it helped!

[@kathrynmorgan2001]

Thank you, Pete, for transporting us

[@Don_from_cairns_australia]

I just love watching your videos. It is so professionally done. I can’t believe a network station hasn’t picked you up to Produce a series of shows. I just wish the episodes were a bit longer and more frequent.

[@NYoung-lq5us]

Such a beautiful setting and ambiance and delicious, gorgeous food. Looking forward to watching more of your videos.

[@luisvernon4849]

As usual, Pete is ne plus ultra as chef and tour guide of the regions he visits...I was in Lyon and Burgundy two months ago and now regret not having gone back to Gascogne. Superb cuisine at it's most sublime presented to us by one of the best... Salud Pete!

[@Petespans]

Thank you for your kind comment Luis! ¡Salud!

[@vacnindrep]

Awesome! Thank you for the Education

[@andrewharrison8975]

Bloody marvellous! 😊

[@Petespans]

Cheers Andrew :)

[@amazinglol-ee8gx]

i really love this guy man

[@Texaswesternwriter101]

I wept tears of joy at your sauces. When I used to travel in that part of France I would always sample the local duck dishes. Thank you old son for providing ideas for my next duck dinner. As always, Bon appetit!

[@Petespans]

Ah, such nostalgia :) I'm delighted to provide a little inspiration. Happy cooking!

[@britinmadrid]

It all looks simple when there is a clear explanation. Great video as always!

[@Petespans]

Thanks for the support! As they say "Faites simple!"

[@josehtorresuribe4582]

Thanks ! Love this video

[@BMan1113VR]

Great to see the website up and running!

[@infotalisman3112]

Superb as always - Merci Pete! 🍻

[@Petespans]

Je vous en prie! Thank you so much for your kind words!

[@lk6789]

Just about to cook my half duck, it will go into the oven first braised and then roast until golden brown. Will be served with a homemade slightly spicy plum sauce , fresh veggies and roast potatoes. simple but yummy. Followed by homemade cheese cake topped with mixed berries and licor de turron (sorry only frozen berries) and as I am English a dollop of fresh cream

[@debbiezullo7056]

Gorgeous video. I do prefer my duck more on the rare side, where it’s very pink inside. Excellent crust on the fat side. Absolutely gorgeous.❤

[@RYN988]

I'm soooo glad I stumbled upon this video and channel! Love from Saudi Arabia! (I'm having duck breast tonight!)

[@beef19811]

Pete… how haven’t you got your own tv series on BBC… I’m a recent fan, but massive fan already

[@david-bs2xo]

I reflect exactly what everyone else says. amazing video and an underrated channel. Sometimes the youtube algorithm works, hopefully it works for more people too.

[@classiclife7204]

Just subbed after watching a 4-video binge. This channel needs to blow up big time: poignant historical locations, great cooking tips, and a smart person responsible for it all. Makes want to go to the Pyrenees, criss-crossing the border of Spain and France, eating at every restaurant in every town!

[@Petespans]

Thank you for tuning in and for your encouraging comment :) What a good idea about the restaurants!

[@etiennetherriault20]

Bon appétit et large soif

[@Petespans]

Well said!

[@whwahhdsh]

very underrated video!

[@i.m1981]

Great video. Thanks, have a check of your spelling of sauce for the last couple of sauces though, Keep them coming. I'm hungry now, I have a house in salema, Portugal and looking forward to going back for a month in the next couple weeks, your videos are building my appetite.

[@Thesilverthunder777]

That hotel looks on point.

[@Petespans]

I know, right? I had to resist the urge to move in permanently!

[@pinterestexpress8870]

Thanks for the vid. What would you say are the best duck breast for flavour?

[@bryancole4247]

You the man

[@bronas1312]

Pete, how doesn't all your sauces taste like iron from all the acidic ingredients you put in your carbon steel pan?

[@Petespans]

No idea to be honest! Pretty well seasoned I guess.

[@azazattila]

It's nice to see that you definitely started to pick up views and subscribers. Vamos!

[@Petespans]

Vamos! Appreciate the support :)

[@josephmarciano2584]

Where's Pete? I'm missing his culinary guidance and wit!

[@Petespans]

New season imminent! My RV has been broken for weeks :(

[@tedmac8049]

❤

[@danskeroonie6303]

🤩🤩🤩

[@clee5653]

Great cooking, but weird choice to pair it with Beethoven's No. 8.

[@Petespans]

Appreciate feedback. Why's the pathetique pairing weird?

[@clee5653]

​@@PetespansBecause it's not really for afternoon cooking in the sun, as its name might suggest? Of course, you are free to interpret it however you want, but many pianists treat it as a piece full of tension. They achieve it either by the orthodox way of emphasizing dynamics, or by varying tempo like what Glenn Gould did in his recording. Still, if you listen to it when you are cooking, then no need to change for nitpickers like me.

[@Petespans]

@@clee5653 Interesting insights... just sounds beautiful to me - probably Billy Joel influence :)

[@clee5653]

@@Petespans Glad you like it. Now try Claudio Arrau, he's slow and steady, with dynamics. And Wilhelm Kempff, his interpretation is what I would call a bit anxious compared to others.

[@Petespans]

@@clee5653 No idea Gould had a version. I heard his thoughts on "rhythmic integrity" such as second Goldberg recording, so will be fascinating...

[@thoroughsoft]

Ok, I always discard any claims that the phone is listening to what you are saying. But now I am starting to wonder if the phone can actually SMELL what you are cooking. I have just finished eating a duck breast (with ceps and mushroom risotto so wrong area and probably even country) and this channel with this video shows up in my feed for the very first time! I would just like to throw in a sauce base that Pete did not mention but is from his own territory. Whisky, single malt of course, but with not too much smoke. Go with something like Talisker or Oban rather than anything from Islay. Whisky reduced with some duck or chicken stock is a lovely combo with the duck breast. I think this is the very definition of cross-over kitchen.