Roast duck with orange sauce I French culinary school techniques

[@chefvivienENG]

🔥Best playlists chefvivien🔥: French classics: kzbin.info/aero/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv Sauces: kzbin.info/aero/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2 Soup: kzbin.info/aero/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2 Desserts: kzbin.info/aero/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY Chicken: kzbin.info/aero/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78 Veggies: kzbin.info/aero/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s Side dishes: kzbin.info/aero/PLN55JDEo4qYYkskCtGMTaMHkDNsSCrGD1

[@oliverkruse1377]

Thank you!!! Sounds so good

[@RaymondPetrossian]

I truly enjoy your recipes and have learned a lot. I’ve tried your recipes several times and enjoyed all of them. Can you please give us the recipe for salad niçoise? Thank you

[@hawkeyepierce67]

Merci beaucoup Chef ;)!

[@Marina-sb8yt]

Merci❤❤❤

[@SnelIT]

Merci, Chef!

[@chrissimpson2428]

Chapeau et merci, Chef Vivien. At what temperature do you set the oven? Higher at start or constant heat?

[@mainlyfine]

A fantastic recipe full of useful tips. Thanx Chef. You are a hidden gem on You Tube.

[@Ken-rb7gq]

Thanks so much... This looks like a great recipe!! I always enjoy your videos 🙏😁

[@juancarrera8397]

Thank you chef

[@Kristiansand808]

That was beautiful, I might try this one out thank you Chef!

[@nataliaemilie3259]

Cher Chef Vivien, J'aime beaucoup tout ce que vous préparez. J'adore particulièrement vos vidéos en russe. Pour Noël ma belle-fille, a commandé un chapon avec des... je ne sais même pas ce que c'est... des crosnes!!!... Peut-être que vous savez ce que c'est ? Et comment les cuisiner avec le chapon ? Je vous remercie beaucoup pour vos recettes. Maintenant, je fais face à un véritable défi : ma fille a commandé pour Noël un chapon avec des crosnes, des pommes de terre et des cèpes (ou girolles). Aidez-moi svp!

[@annakozoriz]

Bonjour chef. Now I want to cook the duck.

[@alechiggins6515]

Hello Chef Vivien, Thanks for another amazing video; the duck looks fantastic. Question: Some Asian recipes for say to pour boiling water over the duck a day before and let sit in the refrigerator. Apparently this helps get a very crispy skin. Have you tried this, would you recommend? Happy Holidays to you and yours!

[@chefvivienENG]

Yes, makes sense for bejing duck. No need for this recipe

[@iltridente48]

looks amazing, unfortunately getting an entire duck is hard to get in the Netherlands. Is it also possible to replace it with a chicken? and how long would that go into the oven?