Amazing 3 * DUTCH DUCK "T-BONE" aged in hay and paraffin by Jonnie Boer at De Librije

​Jonnie boer and Nelson Tanate prepare an amazing main course with duck. The farm duck comes from Ermelo and is matured with hay, then matured in paraffin and finished with a gravy of hay and celery. Finally, it is served as T-bone steak, together with the liver and the heart.
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[@M3ND3LA]

Kwek

[@jiveAt5]

Fukie 🦆😆😆

[@igotsauce135]

@@jiveAt5 ahahahaha

[@jonnyrocket3659]

kwek kwek

[@kossttass]

bravo chef, that is a very inspired dish and i'm sure it tastes even better. i didnt even know paraffin could be used in such a context. genius

[@rickymarwah3438]

that duck lived a richer life than most

[@nothingtosee314]

Somebody's breathing heavier than Tony Soprano in this vid.

[@jaysxm.3802]

Amazing, worth the experience.

[@peterpan7840]

OMG, this is by far the most bizarre n creative dish I've seen in my 65 years of gastronomic life. I simply can't understand the number of bad comments this video has rilled up. All I can say is hay hay hay too bad!! Keep up the good work, vid provider. I subscribed!!

[@FilmerVicz]

when he pulled out the cream of the liver i mean

[@GameplayerSolCley]

bizarre f! yes! 😶‍🌫

[@exchef7555]

that's a great dish!

[@michaelwilliams714]

Looked great

[@geert574]

Darth Jonnie

[@ImaGetchaBruh]

If I wanted to taste barnyard, I'd use cheap white pepper! This is actually a really cool idea and beautiful execution. Wish I could try this!

[@canis582]

By the way, we made a cream of the liver

[@nacholopezpardo2871]

Wtf does this mean?

[@jiveAt5]

Take the microphone out of your nose Johnny 😆

[@lexiusvon4309]

All Dutch chefs are influenced by Cas Spijkers

[@eyeofthetiger6002]

Damn, this guy's duck would give the Chinese roast duck a run for its money! You can literally hear how crispy the skin is as he was cutting through the duck.

[@topkho]

Impressive

[@Sderuijter1.]

Jonnie: Quack 🤣

[@LosianOne]

It's crazy how many people who likely havent worked in Michelin restaurants, let alone run one, are in the comments pretending they know better than these chefs.

[@pwbrowniv]

I have and I despise the new way of serving food. We used to understand the importance of temperature, but now it's a parade of tweezing and shaping while the food goes cold.

[@iloveihop07]

@@pwbrowniv if your food is getting cold like that, your restaurant was not doing it very well... kitchens i've worked in is almost like fast food, just more skilled... 95% prep done. finish proteins/sauces and plate. food should not be cold (unless it is meant to be)

[@joela.4058]

This is youtube, everyone here is a 6 Michelin star chef

[@pwbrowniv]

@@joela.4058 They're crony line cooks who spent some amount of time at Michelin level and are unable to reflect on it critically.

[@charlesferrin5]

You better not mess up that tiny piece of hay duck!

[@stephanreichelt1960]

hay now:D

[@teddyzwolle]

🤤🤤

[@RKKDesign]

Amazing ... sounds great . What if you are allergic to hay tho?

[@vladpadurescu1065]

You dont get the fkin duck im hay. Its fkin easy

[@harryh7370]

So that was some steenkool English...

[@blokin5039]

Harry are you from this restaurant??

[@tinustussengas3075]

@@blokin5039 no I'm not.

[@wildboer]

I guarantee every person criticizing this dish wouldn't even cut it as a line cook at Applebee's.

[@kossttass]

so what? you think food critics can cook better than the cooks that give negative reviews? get your head outta your ass

[@JackJackKcajify]

@@theanonymouschef1557 food critic doesnt need to be a cook. they need to cultured and understand cuissine. also have some sort of reputation as a critic.

[@GameplayerSolCley]

@@JackJackKcajify At the same time he is right.

[@RaVeN85887]

@@JackJackKcajify Food critics gave him 3 Michelin stars. But the "food critics" on KZbin know better without tasting the dish.

[@steekmoerjr9600]

I'm an amazing cook....and I think using paraffin is not a good idea due to it being poison to a person when consumed.

[@JS-zb1vv]

It’s amazing what people with money will buy . One bite of duck . Duck stuffed with hay wow . Hay maybe it’s good.

[@wappietamtam6546]

Wel It looks great, only I think I have to go to MC D afther that still!

[@happyexpat6530]

Expensive hay

[@arniekando6846]

Did Darf Vader become a videographer

[@BronsonWally]

Well, I'll start now, and maybe in a week I'll be done lol !! Looks good though .

[@barneykhan1652]

4 days in hay, then 5 in paraffin youll still have some way to go lol

[@blitzblutz]

It seems like the top restaurants are in the Netherlands and Belgium.

[@ruthvikkadam1454]

Just give me the rest of the duck

[@phl-gj2vi]

It looks nice but more like a pigeon than a duck and honestly can you serve this dish hot?

[@rht100]

There’s a lot of hostility in this video for no reason lol

[@sirloin8745]

No ketchup? 🤷‍♂️

[@reichhopprivatwatch1406]

the distinct taste of hay, masterfully combined with candle wax and some assorted ground dirt from a special forest!

[@andrewcooper3388]

Paraffin?

[@shannayavlog2822]

🤣🤣🤣 great recipe

[@julbradley4482]

Gamy duck breast with celery juice. I am not sure about that decision of flavour harmony but I have enjoyed to see process of making.

[@mauricekafoe9135]

He is sure thats why he has 3 star michelin !!!

[@LosianOne]

I'd doubt this duck is gamey because it is farm raised, also as the above reply states he runs a three Michelin star restaurant.

[@riley9768]

was that duck alive?

[@Gravy_Master]

No

[@peterlemke144]

Parrafin? Why they don't use beeswax?

[@wildboer]

They don't use beeswax because they use paraffin wax. Duh.

[@robertoduca9595]

🤪👈🏼

[@senraq6332]

That big duck yielded such a small serving size.

[@joebovovitch7803]

I've always wanted to taste hay in my duck too said no one lol

[@RunEscaqe3]

to be honest its not really surprising to use hay, In Japan one of the most common fish dishes the tataki made with skip jacks is done with burning hay directly onto the fishes skin to add the hay and char flavor, also aging meats like boar using hay is actually quite a common method since hay has the ability to nullify the smell of gamey meats.

[@joebovovitch7803]

@@RunEscaqe3 the only thing not surprising is that the Japanese would do it first lol

[@nigellee9824]

Well, if the photo is actually you, then someone with such obesity would probably eat the whole thing...bones ,fat, skin ........

[@lexguttman]

Wow... talk about eating with your eyes first!

[@dimitriharding2012]

How do you remove the paraffin from the Duck before cooking it in the oven???

[@jiveAt5]

It evaporates

[@KokkiePiet]

You heat it with a blow torch and it melts off

[@jameslfc86]

Let me go check if I have a dry ager.Oh wait I’m poor.

[@maniswolftoman]

All you need is a fridge. You could literally jerry rig a mini fridge with a coat hanger and a drip pan and start dry aging beef, fish, poultry, pork... In the restaurant I work in we dry age bluefin in old Coca Cola beverage coolers.

[@LosianOne]

@@maniswolftoman yo that's trippy because the last chef I worked for, who was executive chef at multiple michelin star restaurants before he opened his own mind you, used an old coke cooler to dry cure brazala, capicollo, prosciutto and other meats. A tad bit different than regular dry aging but I find it funny how many restaurants just use old soda coolers and what not.

[@maniswolftoman]

Albino Gorilla Yeah it’s odd. Because I’ve seen two-Michelin starred restaurants that dry age things like quail in their regular walk-in without using a dedicated fridge. You’d figure the one restaurant that would have the resources to properly dry age quail would be a $1.5mil kitchen in a Michelin starred restaurant... But I guess those induction stove tops really set the budget back quite a bit... Working with a chef who’s been in Michelin starred kitchens is awesome, though. They seem to know everything. My chef worked at Arzak and Le Bernardin and a few others. It’s inspiring to be yelled at by someone who has been yelled at by the best chefs on earth.

[@hoosky1143]

I think dude smokes

[@bg6012]

9 Day aging...seems like a long time.

[@theanonymouschef1557]

They are not dry aging it they just want it be dry

[@estelleromanova3171]

Please just make those video’s in Dutch with English subtitles!! Is easier for everyone!

[@wittepanther]

Lekker, doe mij maar 12 keer de eend om de eerste trek te stillen.

[@user-ef4lr7to5m]

Бля он русский, на произношении парафина спалился

[@nancyjackson3909]

Qwak

[@chickengeorge9162]

Poor duck. A wasted life.

[@starmarzuq9718]

Why the cameraman breathing so hard

[@Hermanos22]

Thats not the cameraman....

[@jiveAt5]

That's how a stressed chef breathes 😁 always through nose so he doesn't blow away the ingredients and it keeps him sharp and tense

[@PTZOUTZ]

Pulmonary disease 😂😂😂😂😂 the heavy breathing noise is created from excess mucous swirling in the respiratory system when air tries to pass through

[@KokkiePiet]

He is creaming his jeans in excitement

[@anthonywalsh2727]

its probably cold....

[@najafsoy]

Sous-chef??? Wtf? He can work maximum as pre-commis chef.

[@theanonymouschef1557]

Wtf even is a pre commis lmao also that guy is a fucking beast. Look him up before yoz talk

[@benassie88]

Een hoop gelul voor 1 hap vlees 🤨

[@humyumpf8233]

Voor mensen als jij hebben ze dan ook kant en klaar maaltijden en KFC uitgevonden

[@mohammadrezatahouri945]

Check out 5:10 - He cut gloves 😐

[@johnb.1020]

Hay's for horses that breathe, love and poop on Wall Street and happen to consume food in the same amounts as cocaine.

[@jonnyrocket3659]

sorry... again in English ??

[@theanonymouschef1557]

Yeah I remember my first acid trip

[@mvdp]

Jonnie, maak je promotievideo's gewoon in het Nederlands en niet in het Engels, mijn dochter van 12 moet er zelfs om lachen... zo slecht !!

[@elmarvandrogen4620]

Dit is niet een promotiefilmpje van hem uit. Dit is KZbin kanaal waar sterrenkoks gerechten showen. Vaak engels maar ook veel in het frans.

[@thecaptain5026]

Ik sprak net je moeder, die begreep wel dat dit een Engels youtube kanaal is.

[@chloedior7200]

Dish looks a bit overworked, like the shape of the meat looks unappetizing

[@LosianOne]

I disagree firmly.

[@LosianOne]

P.s. this is a three Michelin star restaurant, I think they know what they're doing...

[@LosianOne]

@@chloedior7200 care to elaborate?

[@cle2182]

They work with a lot of cooks so..

[@NickMeisher]

Looks more appetizing then the shitty duck i paid 30$ for at the local slop house

[@Saki630]

Waste of time and duck with this one. At least you get to eat the tongue that everyone is raving about....

[@steekmoerjr9600]

paraffin? I'll pass, and stick to something that can't poison me.

[@starmarzuq9718]

You waste the duck just to get one piece, even hawkers can get good portion than you guys .

[@AngryLlamaAttack]

star marzuq settle down. They probably ate it after and if it's a dinner service, the whole chicken is used. It's a business , dummy. They aren't going to lose money for free

[@VladDayz]

@@AngryLlamaAttack Except they will, they might hold some for making stocks and the sauce for the dish itself but they are serving pretentious overpriced food for pretentious people, won't bother them to be wasteful.

[@BelgianGurista]

Important rule in a restaurant is: your gainings $ are in your waste-bin. I saw even the carcass being used for stock/sauce.

[@woody1337lol]

So where are your 3 michelin stars? If you know so well...

[@starmarzuq9718]

@@woody1337lol in mirazur

[@pwbrowniv]

Beautiful but cold... This is why modern cuisine isn't exciting. Who wants a duck dish served room temp?

[@rht100]

Awful carving technique =(

[@marquiesriley6479]

Now i see why michelin restaurants win on presentation but suck at tasty meals...

[@HarPlayer]

Not wereing PROTECTION. HAT'S!!!!!!!!!!!!!!!!!😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠😠!!!!!!!!!!!!!!!!!!!!!!

[@mesahusa]

It seems like such a waste of a good duck. I know that they make a sauce with the carcass and confit the legs, but at the end of the day, you're getting what, 2-3 bites out of an entire large duck that would otherwise feed 3-4 entire meals? Remember that part of cooking is respecting the ingredients that you work so hard to source. I'm sure looking back 4 years from now, you're going to be bewildered at the waste.

[@albertbelous9372]

You know that that duck will result in multiple portions and that that was only one portion?

[@mesahusa]

@@albertbelous9372 There is only one tongue and one heart in a duck. If you look at the way they slice it, it's two portions at most.

[@bgnin]

This has to be the most pretentious way to cut a duck breast lmao. Not only is it harder to and has a much smaller meat yield but you leave a piece of bone on the plate. How someone could even think of this is amazing

[@basz0r]

they use the bones to make the sauce :)

[@LosianOne]

Firstly, that's why they called it a "T-bone." Secondly, which three star Michelin restaurant have you run that makes your comment worth more than being some random shit head trying act as if they know more than a three star Michelin restaurant?

[@KokkiePiet]

Have you ever eaten in a restaurant where the napkins are not from paper?

[@jrgen4145]

Decadent and useless food for the rich.