Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]

[@Digitalfoodnetwork]

If you enjoyed please SUBSCRIBE

[@stevenhombrados1530]

Just did! I been doing this recipe for now ages!

[@northwestwinterfest943]

Love the video! Blood orange is such an amazing flavor

[@Digitalfoodnetwork]

thank you very much ! Next we are uploadind 3 Star Michelin Chef Alain ROUX Part 2@@northwestwinterfest943

[@Digitalfoodnetwork]

Next week Uploading *

[@northwestwinterfest943]

@@Digitalfoodnetwork We will be on the look out

[@bierdlll]

This video should be titled: "2-Star Michelin Chef has his patience TESTED by obnoxious host breathing into him."

[@jessecampbell562]

whn i first watched it i thought the host was the 2 star michel cheif

[@draymondblack2841]

Lmaooooo

[@darylburchfield9657]

Pidgeon I would have pushed that guy into the ovens and shouted “get the fuck off me!”

[@davidgrigoryan4774]

Host is one of my former chefs. Chrf Ashley worked in a several MS restaurant including legendary La Gavroch under chef Michel La Roas

[@SheldonBeldon]

@@davidgrigoryan4774 Very polite of you to just state a fact instead of slating him on KZbin, lol.

[@ryand6822]

This was an odd dynamic. Now I understand the saying "too many cooks in the kitchen".

[@MrRobbish]

Ryan D “too many cooks spoil the broth” I don’t think that applies here...

[@savedfaves]

@@MrRobbish Disagree. Too many cooks spoil the broth is appropriate here. Host needs to ease up a little.

[@noonsound4894]

Too many cooks certainly spoil the video. It was so manic with them both talking at once constantly. I didn't know who was supposed to be the chef mentioned in the title. The silence when it finished was golden😅

[@GH-oi2jf]

It's different, but I'm ok with it.

[@Jonpoo1]

I liked the guy suggesting you could use scissors instead of ripping the paper like it was some genius 2-star Michelin insight

[@rafapazos06]

LOL😂 I was like:WTF this chef on about?

[@danlewis7707]

The interplay between these too. I bet they banged so hard after this, the whole time complimenting each other's technique and trying to finish each other's tasks. So in synch. No obvious competition at all.

[@SoulsOfAG]

😂😂😂

[@andybyron1]

I've always loved getting busy in the kitchen when I have company. I'm not a chef in any way, shape or form(I'm a retired butcher by trade). I just like to follow a good recipe and enjoy the fruits of my labor. Sometimes I succeed and sometimes I fail. I noticed some great kitchen hacks here. Thanks for sharing

[@tobyjarvis5944]

Chef 1 “and here’s a Cartouche” Chef 2 not trying to be out done “and here’s how you make a Cartouche”

[@RecklessWonders]

this is some meme-level editing, camera man was having a field day! and the chemistry between the two chef's was way off haha can see the fear in dude's eyes

[@jasmincarter5057]

They’re completely awkward lol

[@WatchRayPlay]

Good to see Papa John decided to become a chef now (dude looks a lot like him lol) Honestly a fantastic video with two chefs working together

[@ThomasShue]

I'd prefer to see the Chef doing all the cooking vs being a side kick to this talking yapping person names Ashley.

[@ELoveHo]

That's so much work in just one dish! looks amazing

[@Failz0ne]

2:15 showing the same scene in reverse really f'd my mind for 1 second

[@savedfaves]

The tension between the two personalities just made time reverse for a moment is all.

[@Submersed24]

Lol the chefs face when the host kept taking over... pissed af

[@TheSublimeLifestyle]

1:57 that look he gives lmfao.

[@strangeboy904]

What about it?

[@savedfaves]

@@strangeboy904 the look was, “give me a break”

[@theANSWER4MVP]

Yeah everybody is talking about how important "resting" the meat is...but isn't too cold afterwards? Do they reheat? If so how... I don't think throwing it in the pan or oven again is a good option. Can someone help me out?

[@DanielBrownsan]

"Duck a l'orange is the most popular French dish in the country." - 40 years ago maybe. I have NEVER seen it on a menu.

[@SwissMarksman]

It's outdated

[@danazator8257]

Danielsan B heads up, this show was on 40 years ago.

[@JeevesReturns]

Danielsan B To a busy kitchen with a smaller staff it’s a pain in the butt.

[@Alphadog123123]

They don't serve it at an American Diner 😂

[@jwvideos7011]

Medium rare duck? ....ok

[@MrMattorge]

Why is the "other guy" doing most of the talking?

[@zsolts5359]

matthew orge a brit teaching a french to cook

[@SheldonBeldon]

He's hosting the segment.

[@JamesDarby7]

go seek therapy

[@peytonglass745]

peter wurst I’m sorry but your a freak

[@TravelWithBradley]

You seem to have something against homosexuality, or campness, rather. You are the worst person to be a therapist if you're this judgemental and caring towards how other people choose to live their lives. You are a bit of a freak, just learn to accept it... Hmmmmmm?

[@BrunoAlbouze]

Great recipe!

[@Digitalfoodnetwork]

Thank you BRUNO

[@hotdam83]

Its the real deal!

[@im6770]

Ha ha )))

[@MrChefgiannis]

Bruno by the way your recipe for ratatouille it was superb

[@hadynsr]

Yeah but this guy talks to much.. not everyone is bruno💪

[@Squats4Days5541]

Host is annoying, talking too much. I thought a host usually ask the questions?

[@Wvk5zc]

I dunno.. I find him okay

[@JayMoney-hd1jl]

I thought they were having fun idk

[@MrMusicMuppet]

Lol i thought he Was the chef.

[@crowchild16]

Hahahah you can see head chef slowly getting angry bcuz hes being interrupted and talked over from this other guy lol Like dude shut up !

[@babensky5816]

word!

[@arterial]

What happened to starting it cold in the pan and rendering fat as it heats?

[@danielsnow7090]

What brand/maker are those copper pans ???

[@scottkerk3673]

This looks great. Is the recipe with the measurements listed somewhere.

[@hcassar]

Host is way too overwhelming!

[@savedfaves]

Overbearing, yeah

[@dannytoots6635]

no he wasn't, he was fine. People on KZbin are so pathetic

[@hcassar]

@@dannytoots6635bro he looks like he just ripped a couple of lines

[@robertwood5276]

My all-time fav dish.

[@qiuxiaomu6746]

look at their faces, they must've had a fight after this.

[@be4unvme]

lmao, theres always a fight in a kitchen restaurant. i thought it was only in small mom and pop joints or like small restaurants with like 10 or less employees, you'd be surprise all the drama that happens in even best rated restaurants

[@MrDylanHole]

The chef has a busy day behind him and ahead of him but yet his boss sitting upstairs tells him he needs to fit a filmed demonstration of their duck dish. The chef's face is that of impatience, nothing else.

[@simplelife6318]

lol he is the owner of melisse

[@unknnnnn9060]

3:27-3:33, he was about to smack the other chef on the nose with that piece of paper lol.

[@9929kingfish]

qiuxiao mu actually they did

[@aemiliadelroba4022]

Some small details are missing 😂 how many min each side ? What’s the fem for oven and for how long ?

[@nathanieliiwilliams788]

That dish looker so gorgeous. Im definitely going to try this

[@HavocParadox]

I couldn't agree more.. Cooking starts young and at home.. My father taught me how to cook at the age of 7 and by 9 i was making proper dinners for the family. Got out of school and look at that i'm a cook.

[@SteelSmitty412]

The final product looked fantastic

[@jonnyrocket3659]

monsieur le chef, vous expliquez explicitement le processus, et je ressens votre passion dans mon cœur. J'adore cuisiner à la française avec le cœur profond. Le canard est très difficile à bien cuire, à le rendre rosé et juteux est difficile, et à agrémenter de légumes fins et d'un jus sucré .. on sait ce que l'on mange, pas trop salé et une cuisine française classique. Tout comme ma grand-mère le faisait.

[@manzoj5898]

I actually really like the video it gave great tips and i think it very creative to put one item in two components on a dish raw vs cooked

[@mahmoudselim9999]

نال

[@petersive]

Where can I find the ingredients and quantities?

[@Digitalfoodnetwork]

Go to the website cuisiineculture.tv you will find it there

[@2war2bray]

Restaurants nearly always serve duck breast rare but that is too rare for the average Joe, including myself. Really rare meat, whether foul or otherwise never quite has the right texture - too pulpy. You should always have a certain amount of resistance in the bite.

[@midnightfun1277]

I dont understand who is the host?

[@sidsydney5328]

Great cooking! IMO Needed a little drizzle of the orange sauce directly over the duck at the end to make it duck a la orange

[@Digitalfoodnetwork]

Thank you SID

[@savedfaves]

I thought the same but maybe the chef wanted the person eating to dip method to control it more? I don’t know

[@JoeyButtercup]

I had no clue Papa John was an actual chef!! So cool!

[@Bosoxist]

Why is he using a blue chopping board for the orange zest? Isn't blue for Fish? Love this recipe. Made it a few time now.

[@andrewfrancisjames]

Man what schizophrenic editing. Can't watch.

[@IlIlIlIlIlIlIlIl-v9h]

andrewfrancisjames1 are you new here? Have you ever seen a Gordon Ramsay video editing style? 😂😂😂

[@henryj8363]

TomCook1993 I never found a Gordon video hard to watch but this video is excruciating

[@CooManTunes]

@@henryj8363 Ramsay's videos suck. :'D

[@martind349]

I like their easy, French self-assurance.

[@savedfaves]

One is English and one is American

[@kaylun80]

When do we get the Gordon Ramsay version of this dish? You know where the amazing camera work allows you to see every single atom of the ingredients?

[@ernestcastro6238]

I had to stop watching this, it brought back memories from working with rude arrogant chefs. Did I have restaurants nightmares.

[@nirvani7135]

Tried the recipe for the very first time yesterday, and was very happy with the results! Love this recipe will definitely make it again! Yummmmm 😋

[@savedfaves]

Brave of you. Well done 👏

[@DevoutJourney]

No you didn’t.

[@stevestevie7733]

why are they using a blue chopping board for this demo? just asking

[@bayareamicroblading5436]

Is the cartouche made from wax paper?

[@einundsiebenziger5488]

Most certainly not. The wax would melt in hot steam and drip into the food.

[@cuculis1]

Looks awesome I will definitely try this at home.

[@wozza77able]

Love how the Pom is steeling old mates thunder

[@lizethrodriguez333]

I love this video❤❤❤ old school teachings 🦆🙏🙏🙏

[@ericl9781]

2:16 the video goes forward then backwards. Watch the smoke lol so cheap

[@filippogoa]

Great Italian dish from Tuscany, very old recipe that Caterina De Medici brought to France when she got married to Henry the Second

[@jamesovens9283]

Anyone know the D&B background track?

[@user-ms4zr8tx5x]

What is the average oven temp?

[@Digitalfoodnetwork]

Please go on our website Cuisineculture.tv and you will find the full recipe

[@geoffsaba6315]

three peppercorns in a bowl

[@JeevesReturns]

Geoff Saba .... 🎶 which one will the fountain bless 🎵

[@sameotoko]

Wow, I love this. I just have one question: is there an objective difference when making the sauce between redicing it 3 times after each ingredient addition vs just throwing everything together and waiting it out?

[@deadfr0g]

I was wondering about that too. There's absolutely no question that chefs of this calibre know how to get results, but scientists they are not! I feel like this is something I'd want an organic chemist or a test kitchen to answer, hahaha. The sugar definitely needs to be alone to actually caramelize; if there's much liquid present, it will just dissolve (and become syrup) without properly "toasting" at all. (Looks like they add juuust enough water to keep the caramel slightly fluid and prevent it from rapidly becoming the thick, gluey consistency of dried tree sap.) I imagine the vinegar probably loses its sharpness a lot quicker when it's (nearly) the only liquid volume present, too. Not sure if its flavour is otherwise transformed in any meaningful way. This is the part that is a big question mark for me. The thing he mentioned about blanching those orange peels 3 times before actually using them... what in the heck is that about?! Like I don't doubt for a second that he knows (way) better than me here, but wow, I would not have guessed that step in a millllllion years.

[@ntnnot]

deadfr0g Like he said, they blanch them multiple times to remove any bitter substances from the zest, so you're left with just a pleasant fruity/flowery orange flavor.

[@deadfr0g]

ntnnot Oh yeah, I understood what he meant. It's just a really surprising technique to me! Be honest here: Would you have predicted that it would work this way? That repeated blanching strips away (or breaks down) the astringent compounds but NOT the fragrant oils?? Like I would have assumed that it would either stay bitter anyway, or just end up totally flavourless. I never would have thought of trying that ever.

[@ntnnot]

deadfr0g Yeah, now that you mention it (again), it's a good question... Did some searching and I seem to have found the answer. The bitter compounds aren't oils and are water soluble as opposed to the fragrant essential oils. _"The outer epidermis contains the aromatic oil glands while the spongy, pectin-rich albedo usually contains protective bitter phenolic substances. Both the oil with its terpenes and the antioxidant phenolics are valuable phytochemicals. The bitters are water-soluble, while the oils are not. Cooks can therefore leach the peel repeatedly with hot (rapid) or cold (slow) water to remove the bitter compounds, then gently cook the peel if still necessary to soften the albedo, and finally infuse it with a concentrated sugar syrup. Through all the processing, the water-insoluble oils stay largely in the rind.” - from ‘On Food and Cooking’_

[@deadfr0g]

ntnnot Mmm, that's what I was suspecting. Nice info find!!

[@clivemarshall7503]

How to keep it warm while resting by the way?.?

[@savedfaves]

I wondered the same thing. They must leave it rest under those warming lights or smtn?

[@fatihsultan7186]

That sauce literally makes that dish. I'm tempted to try

[@Digitalfoodnetwork]

You definetly should ! Thanks for watching

[@ratnacook9879]

why most of you guys complaining, they cooking together and talking about the food. i think they did it a good job. I am going to try it except without blood orange juice.

[@denysalbesko6840]

This is better thrill than watching a horror movie... I just expect one of them to suddenly stab the other in the eye.

[@SirKrell]

05:02 You always want a little bit of death in your orange sauce.

[@jakepannabecker877]

SirKrell thought u were a crazed vegan for a second then I herd the secret ingredient

[@SuzanneBaruch]

Turn up your hearing aid, grandpa ... he said "desk."

[@mattrogers6487]

He actually says "depth"

[@savedfaves]

@636lover1 here’s credit note for debt

[@yankeebean2000]

Wow...artistry!

[@jayvega3363]

The let it reduce syrupy rewind smoke part is gonna fuck me for life ...

[@Samurai78420]

Timeless dish. And obviously they're doing the hard version. Which is the classical way.

[@Digitalfoodnetwork]

Thank you for recognizing the Talent and hard work of this Chefs

[@Samurai78420]

@@Digitalfoodnetwork Of course! Thanks for the response! I'm a Chef and extreme food nerd. I can't get enough of the classics!

[@Digitalfoodnetwork]

Thank youCHEF there is plenty of classics in our Channel@@Samurai78420

[@SheldonBeldon]

Dude is a chef at a Michelin starred restaurant and KZbin failures are giving advice. Do me a favor and achieve what this man has, or at least eat it prepared by him before you comment. I liked both guys and they are both great at their job.

[@SheldonBeldon]

Lol

[@mergrew0110]

Sheldon Miller. Armchair experts are KZbins cultural gift to the world. It also allows 13 year olds to play in the grownups end of the pool. If a thread goes more than 20 posts, you'll find the answer to all of life's problems. Along with the real reason Hillary lost and Trump's grand plan. If it goes to 50 posts you'll find all the reasons why Islam will take over the world. The only other place you'll find this is in a bar at one in the morning, or a crack house. It allows armchair philosophers like me to spout forth wisdom, only because the dog always agrees with every thing I say.

[@Grieverexx]

Sheldon Miller Michelin star just means they do this very well as a business and as a profession. It does NOT make them gods of cuisine. We all have our ideas. If you want to refer from a Michelin star chef, take it from Marco Pierre White...the one who trained under Raymond Blanc and was Gordon Ramsay's mentor, "There is no recipe" and "Michelin passes out their stars like confetti"

[@SheldonBeldon]

Of course they aren't gods, but if he's in charge of a thriving restaurant he must be serving decent food.

[@tmacg86]

Well, I got a Bachelor's in Culinary Arts and Restaurant Management, And there are a ton of Culinary Mistakes in this video. You never start duck breast in a hot oiled pan as you want all the fat to render out, and starting it in a cold pan allows the maximum amount of fat to render out. You do not need oil as the fat from the duck with oil the pan enough. Seasoning from High up should be done with everything, not just wilting greens. Also the Dish they did is not the dish they showed at the very end, as you can see all of his garbage "saucing that got all over the duck at the end was not in the final shot, Something that I am sure he would yell at or fire someone for. Not everyone on KZbin is uneducated, just most people don't know what they are talking about. Also this "2 Michelin Star Chef" hasn't had a Michelin star in almost 10 Years Because he lost it in 2009.

[@marcinnowak3646]

Lovely stuff Chef. Absolutely gorgeous. One thing: blue chopping board is reserved for fish only.

[@ajbeute]

not true, if they use that board for meat and use another board for fish its totally fine, those board ''rules'' are just something that all restaurants use for ease of use but its not mandatory

[@thehouseofjerky]

ajbeute unless you live in the UK- when it absolutely is!

[@georgewbushcenterforintell147]

The blue board is for Chopping water

[@seminky5341]

Its his board. Why are you so nosy?

[@marcinnowak3646]

@@seminky5341 if you don’t understand I’m not gonna tell you.

[@codatzel]

Good knowledge from proffesionals

[@truongvlogs1731]

What your name sauce,2:04, red ???

[@Digitalfoodnetwork]

For the answer of your question please write directly to the Chef PR [e-mail] and please mention it’s from the Digitalfoodnetwork KZbin episode of Chef Josiah Citrin Thank you

[@bertoman1990]

4:30 when he said let it rest, he looked straight at the guy so he definitely meant rest his mouth from talking

[@simonbeechrealnameisdeanan8592]

This was painful to watch they had terrible rhythm together

[@9929kingfish]

Has anyone made this according this recipe?

[@cesarsaenz6614]

Amazing teamwork

[@savedfaves]

Which video? 😂

[@Lance-Stroll]

My grandma made totino pizza rolls

[@martind349]

goober pea My grandma shot a Totino and then sang a song about it in the square.

[@peterpan7840]

good style but just too much talking... got noisy after awhile..

[@UltraviresMOnkey]

TURNUP

[@patricktatro162]

This guy is very good.

[@quackduck5887]

Papa John's is a real chef who woulda thunk

[@Raylis]

compliments

[@fleshcookie]

Why does everyone always skimp on the sauce?

[@JayWelton92]

Because it's rich and is the right amount to be able to enjoy with every mouthful. It's not gravy, you don't drown food in sauces like this.

[@JeevesReturns]

fleshcookie Because it’s not ketchup. You want to taste the duck.

[@bottomshot4546]

"pork chops and apple sauce", right over his head lol

[@LD-xk2lw]

I wonder what the two star mean instead of a 5 star

[@JeevesReturns]

Lillian Ding Cruise ship restaurant that stole a star.

[@weaselsdawg]

Michelin stars are awarded to restaurants to judge how worthy they are of visiting. Having one Michelin star is a good thing, and two and three even better. If I remember correctly, it's a scale of how far out of your way you should travel to experience the place, with one star being driving out of the way if you're in the area, and three being worthy of booking a flight. You cannot have more than three Michelin stars at a single location.

[@haydendillon-lloyd9304]

Lillian Ding 4 or 5 Star is rating of a hotel service and has nothing to do with restaurants, unless they are a part of that hotel. The Michelin Star award is the most prestigious award given to a restaurant, the most you can have is 3.

[@CantEscapeFlorida]

There is only 3

[@chefjohn1415]

Thank’s chef 🇲🇾🇲🇾🇲🇾

[@xar004]

The final dish looks amazing!! If you have some basic skills, then you shouldn´t be complaining!! Most Chefs are always in competition mode. Let´s get the best out of this wonderful video

[@tonyphillips5154]

Can I replace the duck with nut roast?

[@savedfaves]

You can but it’d be painful

[@Chris3141592]

Is it normal practice to handle raw meat and not wash your hands afterwards before subsequently handling utensils and other uncooked ingredients?

[@1622roma]

If everyone followed this recipe, great! I simply couldn’t keep up with their pace!

[@loayjabre70]

Buddy is like an Italian chef version of Mike Tyson!

[@jamiemacphail245]

It’s odd how they’re using a blue board, in the uk we use them for raw fish only

[@chefjasonperu]

4:25 the face of the other chef is like jesus christ.... shut the hell up

[@Abnsdllnnlosnfd]

1:59 "Crapcake"!!! Sounds delicious!!!

[@MyBodyWash]

I’m having a hard time depicting who the Michelin chef is lmao

[@obigspritztkenobi487]

THE FAT ONE, mostly the fat one is the chef

[@santos.l.halper1999]

It was the one who wasn't a cock

[@Ireland95Stephens]

The one who isn't sweating

[@ragnaice]

'Extra sauce' - there's like a couple of tablespoons of sauce on the dish, but otherwise this looks delish and pretty doable, I want to try, loooove duck!

[@francescoanastasio2021]

I had to reach the comments to understand who was the chef. I have an headache now and I didn't understand absolutely nothing of the recipe! Too much unuseful talking!

[@marcofrassini9172]

What ?? They aren't using any knor stock cubes? Folls!

[@gioko3028]

Blue chopping board ....:)) nice HACCP .... michelin stars It s like confetti today......

[@sk8mafia57]

Sounds like a white mike tyson

[@alexanderheath3836]

sk8mafia57 yes!

[@jbot91]

He looks like he's about to start swinging too 😂

[@thehappysouls]

awesome duck prep

[@Digitalfoodnetwork]

Thank you it's so refreshing to recognize the work of a Good Chef

[@stevenli7198]

I’m figuring which one of them is the chef cuz the host seems he knows way better than a Michelin chef

[@jbach1547]

Steven Li he seems like a know it all douche

[@stevenli7198]

2:14 that chef had a R-U-fvking-with-me face lol

[@jhoannalee4770]

Omg! He likes crowding him almost want to take over the lead. They taking turn who can come up with a most French cooking term!

[@bertvdlast]

Hey, they’re cutting duck and fruit on a blue plate (or whatever you call it) that’s meant for fish!

[@einundsiebenziger5488]

So what? It's clean, isn't that what counts?

[@nobelfarmagro]

Wonderful

[@iecy5443]

didnt know mike tyson became a white chef in a michelin starred restaurant , he really is a man of many talents

[@_108_.]

I think we might be the only ones who’ve noticed

[@thedevilsmilk]

Pride is being the newest but still boasting of the creations left by the rest to call your own. Pork chops and applesauce is delicious.