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

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[@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.

[@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?

[@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.

[@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

[@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

[@TheSublimeLifestyle]

1:57 that look he gives lmfao.

[@strangeboy904]

What about it?

[@savedfaves]

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

[@Submersed24]

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

[@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.

[@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

[@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.

[@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?

[@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.

[@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💪

[@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.

[@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?

[@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!

[@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.

[@ELoveHo]

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

[@bottomshot4546]

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

[@gioko3028]

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

[@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.

[@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 👏

[@LoreCraftForge]

No you didn’t.

[@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.

[@andrewfrancisjames]

Man what schizophrenic editing. Can't watch.

[@TomCook1993]

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

[@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.

[@fatihsultan7186]

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

[@Digitalfoodnetwork]

You definetly should ! Thanks for watching

[@filippogoa]

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

[@jayvega3363]

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

[@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

[@arterial]

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

[@denysalbesko6840]

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

[@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.

[@bertoman1990]

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

[@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.

[@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

[@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

[@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.

[@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.

[@JoeyButtercup]

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

[@nathanieliiwilliams788]

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

[@geoffsaba6315]

three peppercorns in a bowl

[@JeevesReturns]

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

[@candjur1]

They forgot 2-3 stock pots

[@wozza77able]

Love how the Pom is steeling old mates thunder

[@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?

[@zzebowa]

Reminds me of Jamie OLiver cooking for Jamiraqoi. The ego clash was extraordinary. Two alpha male tossers trying to out pose each other. It really was hysterically funny.

[@davedavid427]

I know who I'd back in that clash. Jamie Oliver is great while Jamiroquai is one of the worst, cheesiest, phoniest, most unoriginal bands ever.

[@savedfaves]

I don’t think Jamie is a tosser.

[@Abnsdllnnlosnfd]

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

[@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

[@SteelSmitty412]

The final product looked fantastic

[@alexpearson8481]

When you are around Michelin star Chefs.......give them the respect they deserve; these Michelin chef's are extremely rare guys. So many TV or KZbin hosts need to learn how to be a proper host.

[@lizethrodriguez333]

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

[@ernestcastro6238]

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

[@UltraviresMOnkey]

TURNUP

[@aemiliadelroba4022]

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

[@sk8mafia57]

Sounds like a white mike tyson

[@alexanderheath3836]

sk8mafia57 yes!

[@jbot91]

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

[@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

[@patricktatro162]

This guy is very good.

[@martind349]

I like their easy, French self-assurance.

[@savedfaves]

One is English and one is American

[@simonbeechrealnameisdeanan8592]

This was painful to watch they had terrible rhythm together

[@bighoss1860]

I don't see the tension everyone else seems to see, boredom makes you see what you wanna see i guess, looks like they are just cooking something and explaining things for people who are watching.

[@Digitalfoodnetwork]

BRAVO Exellent Answer

[@felatioable]

I thought the guy on the left was the Papa John’s guy this whole time

[@vivekkodige7488]

Lmao 😂

[@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

[@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.

[@scottkerk3673]

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

[@wysiwyg2489]

His grandma is from Rouen 6:35, he sounds like is from Brooklyn LOL

[@cuculis1]

Looks awesome I will definitely try this at home.

[@quackduck5887]

Papa John's is a real chef who woulda thunk

[@loayjabre70]

Buddy is like an Italian chef version of Mike Tyson!

[@beerfordinner]

you got a michelin star chef and his sous doing a tutorial on one fucking dish and meanwhile you have the rest of the crew doing yhe whole dam dinner service with no calls im weak

[@codatzel]

Good knowledge from proffesionals

[@marcofrassini9172]

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

[@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.

[@stevestevie7733]

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

[@lekalla]

6:12 i'm praying for his fingers

[@rg1809]

Outstanding 'how to' video. Every step and ingredient given. I thought the turnip presentation interesting. I've always added a touch of Demi-glas to the sauce...adds a nice complexity and cuts a little of the sweetness. I wonder if they would like it. I'm sure I would like theirs.

[@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

[@yankeebean2000]

Wow...artistry!

[@midnightfun1277]

I dont understand who is the host?

[@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!

[@williamle8300]

the pencil man wants to kiss the chef man

[@stephenblackwood5255]

Fuck me , they would bore the bark off a tree

[@cesarsaenz6614]

Amazing teamwork

[@savedfaves]

Which video? 😂

[@samholder196]

Short-haired dude is a close-talker

[@savedfaves]

Like Russell Brand 😂

[@ericl9781]

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

[@jamesovens9283]

Anyone know the D&B background track?

[@rajnair5667]

You know a chef is legit when he takes hot meat out of the pan or oven and holds it in his hand. That’s years of experience right there. I am sure Jamie Oliver with burn his delicate hand.

[@savedfaves]

Don’t diss Jamie, he’s a good chef and teacher.

[@georgemorley1029]

Jamie Oliver has probably forgotten more about cooking than you’ll ever know.

[@catherinehawkins3211]

Jamie Oliver ís a proper chef. He did the training and worked long hours in demanding kitchens under famous chefs. On top of that he has done a lot of good; he successfully challenged British politics and changed what thousands of children in the UK eat every day at schools, teaching the whole of society around him about nutrition and why it is important and how to do it on a budget, ánd having had learning difficulties himself, worked hard to provide education and gave work experience and jobs to underprivileged young people, thereby giving a decent chance in life to those who really didn’t have that before. That trumps holding some warm protein in front of a camera in my book any day…

[@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!!

[@1622roma]

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

[@Raylis]

compliments

[@allyoucancook3449]

"Fleur De Sel" salt is not from Normandie but from Brittany

[@teabaggervance8]

Lispy and wispy the bumbling duo

[@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!

[@petersive]

Where can I find the ingredients and quantities?

[@Digitalfoodnetwork]

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

[@zaakirthomas771]

Can somebody please tell me why these two Michelin star chefs are using the wrong chopping board?... I mean, any kitchen aims to reduce the risk of cross-contamination

[@youseefdellys1169]

Facing the best

[@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!