Chef Masterclass: Michelin-starred Alan Murchison demos duck confit

Michelin-starred Alan Murchison from L'Ortolan, Berkshire takes time out to demo a selection of dishes from his winter menu.
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[@jcflorezz]

i like the way this chef thinks. he takes two ingredients and makes them magical.

[@victorbanuelos8139]

Work hard smart and believe in yourself is evident here. No distortion straight forward view of Michelin star goals .

[@junkim6442]

not that I have ever ate at these restaurants myself, but I have cooked their recipes at home, went to the restaurants to work for them, etc. the way they handle themselves is something people that dont work in the kitchen would never understand. working 14 hour shifts a day 5-7 days a week, drive for perfection and in the midst of chaos, making sure that the guests in their restaurants have a perfect evening, you can say what you want, but trust me, if they have ego, they at least worked for it

[@islubio]

I like how he have specialized water bottle there!

[@julesmainman]

nice dish

[@MrCooltown]

i want to eat that now! Yummo!

[@jd236236]

after looking it up, i stand corrected

[@junkim6442]

I personally think this is a really clever dish. playing off the fact that you want to use the whole animal from the legs to the breast and the offal and playing off that classic pairing with the tart cherries with foie gras. Its also done in a economical way not to serve half a duck to someone to get the same kind of result, which I have seen done before and sometimes its good, most times bad. Its smart, in my opinion, taste wise, of course I havent tasted, but combinations are very classic

[@snaggypaggy]

8:30 Bottom right of the screen, the kitchen represents the chef.

[@cook4life140]

you got a bee on your kitchen

[@raaron4315]

I don't understand the duck breast - is it smoked over burning sugar? Is that good? I am so fascinated and need to try this - I've seen something like that on Iron Chef Japan but there was tea and japanese maple leaves too.

[@MrPier3800]

Exactly! Fois = liver. In any form, it is not "a piece of meat", that's the point !

[@antonc81]

One of the dishes Jun Kim mentioned - stuffed pigs trotters with morels and sweetbreads - a al Pierre Koffman, is actually cooked by Michel Roux at La Gavroche. Here's the vid: watch?v=-DnX0jNeWR0

[@richardmullins1883]

Sous vide at what temperature?

[@londontrada]

Pretty sure its a Wasp not a Bee

[@kenmoore7725]

Must be part of a multi coarse tasting menu, it is such a tiny portion.

[@explodingpuppy]

8:30 Eeek a bee!

[@MrPier3800]

From 00:01:47 he said «[Fois gras] is a piece of meat». I am simply shocked !!!

[@c0rnfl4k3z]

omg! fox george is shocked! WHO THE FUCK CARES?

[@junkim6442]

salmon cornet-french laundry, scrambled eggs with caviar and vodka whipped cream- jean georges, uni pasta with caviar- le berardin, stuffed pigs trotters with morels and sweetbreads - pierre koffman, oysters and pearls- french laundry, hot potato cold potato - alinea, mad teaparty consomme' - fat duck, beef wellington- gordon ramsay, stuffed seabass of fennel- gavroche, pommes robuchon- joel robuchon, this is a fraction... in other words your opinion comes from your wallet, not from your tongue

[@samsung63]

I don't like the modern style, it's too unusual. Would it be better to place the sorbet away from the HOT foie gras?

[@gnulen]

it is ? .. its liver.

[@RUBENPMONTES]

ha ha there is a beeeee nice dish though

[@jcflorezz]

what is peasant food? smoked duck? duck confit? foie gras? man u must know some rich ass peasants for them to be eating this labor intensive food.

[@jcflorezz]

well thats not true really. I also come from a country were most people have someone in the kitchen all day, and this does not happen. sure you can make some duck confit, but when do all of these preparations for one dish it stops being peasant food.

[@NIGAND]

No panache.

[@jeanlukepicard4859]

not exactly. bone marrow for example is not meat. blood (often used for blood sausages, for example) is not meat. skin is not meat.

[@victorbanuelos8139]

Yeah it's all paper right

[@shadowremorse]

even though the perfection of flavor and texture, it is still pretentious food, i find small portion of food that is not in a tasting menu and small portion totally not honest. the roux would never serve this kinda dishes. I am a part-time cook myself, I told myself that if I am going to work for fine dinning, I will only work for food that is like the roux and not pathetic portions like that

[@jd236236]

meat is Muscle

[@victorbanuelos8139]

Flesh

[@relauraba]

liver is meat...

[@ilidanius]

blablablablablabla

[@Gourmet_Goon80]

He strikes my as an overly confident, yet incredibly insecure person. Food looks cracking, though.