I worked in the industry for just over a decade. I was classically trained, tho I learned more in the industry than I ever did in school. What I love about your guy's food is that every dish uses the foundational techniques, but the food is elevated several notches without any pretentiousness. It's just good fucking food. Wish to visit your restaurants sometime. Keep it up, Chefs.
@Jackielong-sighted78903 ай бұрын
So over ten years of working and you never spent enough time to learn the word though not tho nor the fact that duck has always been a symbol of a high class feast style dining of the rich the most pretentious of all and the clientele they sell most to. Wonderful job. Chef. 😂
@zangrat3 ай бұрын
@@Jackielong-sighted7890 I think you thought you were being funny. But you just came across really pretentious tho
@Jackielong-sighted78903 ай бұрын
@@zangrat Though not tho and your opinion is irrelevant. 😂
@zangrat3 ай бұрын
@@Jackielong-sighted7890 & yours isn't tho
@kennethwu1152 ай бұрын
I love duck. Thank you chef
@magst1233 ай бұрын
Great job creating what probably is the best food channel on YT these days!
@shotokhan40783 ай бұрын
one of the best, not the best!
@zangrat3 ай бұрын
@@shotokhan4078 what would you say was the best?
@trisb47512 ай бұрын
Here here
@c0zy4983 ай бұрын
Duck is so incredible. Would also love to see some Bartending again soon!
@raphtzeКүн бұрын
i love how friendly & accessible your vidoes are. very education and very entertaining. keep up the good work!
@wolfingitdown20473 ай бұрын
Duck is easily the best protein when done right
@Jackielong-sighted78903 ай бұрын
Your mum is far better.
@qz97203 ай бұрын
looks incredible chef
@FallowLondon3 ай бұрын
It was!
@AbbiWelch3 ай бұрын
I must admit I only make very simple duck breast meals at home because I don't understand the way it behaves. This is a great insight into working with duck more adventurously. Thank you thank you!
@hamett3563 ай бұрын
I always let it rest til 45-50ºC interior temp then to the broiler, I prefer over the pan so the fat won´t burn and all the skin gets the same heat until 55-60ºC, medium rare and perfect crispy skin. I love it. Good work as always.✌
@Mo_Ketchups2 ай бұрын
Actually downloaded this. These guys’ full cook videos are the top a the most, pop a the most. 🤟👍
@Nanetteb2 ай бұрын
When I saw this duck being prepared.I felt I miss duck meat so much and I had duck rarely.It looks so bronzed and glazed with flavors of herbs topped on the flavorful fat it’s poured with.That duck looks scrumptious.🍖😋
@bluebob812 ай бұрын
3 duck breasts for a £10er in Waitrose, follow the same process without the tricky carving. Came out great
@davidfarrell84513 ай бұрын
Roast duck is at the top of the meat taste pyramid. Incredible.
@simonmackness4032 ай бұрын
Sees title, thinks 'I will do that'. watches video, thinks 'nahhhhhhhhhhh'.
@waltgr64702 ай бұрын
Thank you, I am a big duck fan. I am a new subscriber - your channel was recommended by That Dude Can Cook.
@matthewricketts53303 ай бұрын
Great video chef! I really enjoy all these preparations
@versterker1981Ай бұрын
Love absolutely everything you guys do, fantastic stuff, dying to make it to Fallow
@padders10682 ай бұрын
Yes Chef! Looks amazing and delicious! Thanks for sharing! 🙂😋😎❤
@balearicburger3 ай бұрын
Looking forward to this
@Troglodyte2 ай бұрын
The way he held that knife to cut the skin was wild. He's been doing it for years so he'll be fine, but I would probably use a filet knife or a paring knife, because I would definitely cut myself.
@asepsisaficionado73762 ай бұрын
When he shook that pan of boiling honey around my fear response went off.
@brettnelly942 ай бұрын
This recipe is confusing in regards to total time roasting the duck. The video seems to suggest a very large amount of fat has rendered in 4-5 minutes at 200c. Surely that is not possible
@borisfishman60347 күн бұрын
I think they neglected to mention for how long they turn it down to 140 degrees C. It's 6 minutes at 200 Celsius, and then x amount of time at 140, I would guess between 30-45 min depending on the size of the duck, since he only brings it up to 38 Celsius and waits for it to come up to 56. It does render all that fat pretty quickly, I think. I'm about to find out.
@AzureCity3 ай бұрын
3:40 the way bro was scoring at the end there 😳😭
@dantheman99192 ай бұрын
What of it?
@Gmeister4842 ай бұрын
haven't seen a chef do this before lmao
@avefreetimehaver51542 ай бұрын
amazing as always
@MrRoyalGard3 ай бұрын
Thanks my man, will try this one! Nice to see a video with 100% effort ! Wanna ask, if you get a "raised" duck instead of free range duck is there a difference in skin color on the duck?
@Jackielong-sighted78903 ай бұрын
Difference is night and day.
@Glee733 ай бұрын
another fantastic video!
@edenjs15033 ай бұрын
This answers the question: Why do restaurants charge what they do when you can make the food cheaper at home 👍 All the effort and layers of processes make it worth every penny!
@calummcleod97912 ай бұрын
Because you are paying for the labour cost to make it? You are paying essentially for someone to do something that would take you an hour or more depending what it is. I hate that people complain about restaurant prices. How can they pay their staff a fair wage if they don't charge a decent amount? In my opinion eating out should cost even more than it does now. Independant restaurants are struggling more than ever to stay afloat with rising rent costs and staff wages.
@ninjadudeofficial2 ай бұрын
@calummcleod9791 you're literally just agreeing with what they said
@HaltdegrijzejagerАй бұрын
Insane technique! Any opinion on changing the salted boiling water for boiling poultry stock/duck bone broth. Will that benefit the flavour?
@koga19843 ай бұрын
lovely feather calamus.
@ggangulo2 ай бұрын
sick duck chef
@Danny_Roman.2 ай бұрын
Wish you guys would do another fillet steak video. Full break down on how you achieve a perfect medium rare.
@DavidBrown-ts2us3 ай бұрын
Great to see the temps. I saw on another show once where duck was perfectly cooked, but then ruined because it was over rested. How long will it take for that to happen?
@ruud24k2 ай бұрын
There is no straight answer to your question. Since it very much depends on the weight/size of your bird. More mass means it will come up to temp slower. The key take away from this vid (for me at least), is to pull it out fairly early. You can always heat it a little further if necessary. Chef takes it out with just 36c on it. Which seemed early to me. But his experience enables him to judge how far internal temp will rise way better than I'd be able to. He makes it look simple. But do not underestimate how much the chefs experience plays into the process. He has to take into account how much temp will rise, not only during resting, but also with browning the skin in the pan and under the grill. It will put some more heat into the bird and is easy to become overdone at that point.
@countryside_guy3 ай бұрын
Wild duck is a pita to cook, barely has any fat.
@lul.t.68312 ай бұрын
It looks delicious but I think my family would scrunch up their face at how pink the meat is.
@ShortP10893 ай бұрын
hey! loved the video, as always. a quick question: when you are preparing the galze, why don't you crush the star anis and maybe even the sichuan pepper to increase the spices fragrance? i once heard a michelin star cook say, that you should always crush spices like anis, ten, cinnamon etc. to increase the intense flavors of them, because you want to be able to taste the spice, and if not, why would you put it on there in the first place. However, i feel like you might also be consciousnessly going for the mellow flavor, if that's the case, ignore everything i said :D
@TheIceMan232 ай бұрын
if only i could afford to buy duck
@JanBongoO2 ай бұрын
Youre an incredible talented chef, but they way you hold knife at 3:40 is scary. Please, think about your hands, need more videos. Thanks ;)
@thomasbarber99793 ай бұрын
i literally searched for a Fallow duck video yesterday
@Will0572 ай бұрын
Just a little critic, the music is not necessary in my opinion.
@williammohae9 күн бұрын
How did you attach the GoPro to the apron?
@braisedtoast90023 ай бұрын
Be careful when you're draining the duck from the boiling water. If you copy the technique shown here it's extremely easy for boiling water to follow the groove down the tongs straight on to you. Edit: ah he mentioned it 5 seconds after I paused to comment.
@zangrat3 ай бұрын
Just a quick question.... Why would you comment before you've watched the whole video ?
@braisedtoast90023 ай бұрын
@@zangrat because I've burned myself like that before and didn't want anyone else to get burned.
@Cyge240sx2 ай бұрын
Learning to wait the whole video before commenting is very hard for most of us
@supercarpro3 ай бұрын
3:15 bruh
@Vinny0372 ай бұрын
Wow💪
@eellad2 ай бұрын
this is OT to cook at home
@paul11382 ай бұрын
Spine?
@taibanganba.rajkumar87172 ай бұрын
R.I.P duck 🦆
@angelacamporodriguez57542 ай бұрын
Hello, I would like to know what relationship you have with the Link Flow company to like your video? Could you please help me, regards
@DomBarker3 ай бұрын
what to do with the legs and wings?
@christjan082 ай бұрын
stock, confit, anythiing you want really
@LovetheSource2 ай бұрын
I'd definitely roast the wings separately and sauce them with the glaze, just eat em straight up. legs, definitely confit.
@catalicul3 ай бұрын
how long at 140 ??
@AlexMageethefirst2 ай бұрын
40 mins per kg + 10 mins.
@meat_loves_wasabi3 ай бұрын
That portion size is sad
@Jackielong-sighted78903 ай бұрын
That's why eating in is the new eating out.
@metalpuppet57982 ай бұрын
Way better than throwing away tonnes and tonnes of perfectly fine and expensive food because it hasnt been eaten
@Jackielong-sighted78902 ай бұрын
@@metalpuppet5798 food wastage is apart of life, if you think tiny portions zero food wastage well they don't.
@metalpuppet57982 ай бұрын
@@Jackielong-sighted7890 massive portions not only waste extreme amounts of food. They also cause all kinds of health issues for people. Just look whats going on in America with literally almost everyone being extremely obese while in other countries people arent getting enough food to survive. Admittedly its not just the portion size but also the ingredients but thats a different topic. Bottom line is it makes zero sense to have American sized portions. Especially not for super cheap. You then even stop appreciating the value of the food
@chriswright46772 ай бұрын
Supermarket Ducks are usually shite. Get ye to a butchers!
@MikePaton-Williams-yv9qo2 ай бұрын
Whole duck may scare some people but duck breast is easier😘
@Dynasty18182 ай бұрын
Wait so you only cooked the whole duck for like 6 minutes at 200c then poured hot duck fat over it and rested for 10 mins and that's enough to cook it to medium? Seriously? A whole chicken is like 1hr+ at 180.
@chantith40602 ай бұрын
I swear he poached it as well
@chantith40602 ай бұрын
And he let it go at 140c till meat reaches
@Mljones62 ай бұрын
Did you just skip through the video then make a comment? 6 minutes was initial temp then it went for longer at 140, as clearly described in the video.
@delgadoazorin3 ай бұрын
Don't get me wrong, it looks fantastic and probably tastes as well. But it's an overkill.
@demods12 ай бұрын
If you think that's overkill you should see the traditional Chinese method, this is a very simple intuitive version of it to be honest
@fjoe9712 ай бұрын
IS RAW!!!!
@roamingthereal40603 ай бұрын
POV: (Incredibly Complicated Thing) is Easier Than You Think
@cogboy3023 ай бұрын
Or you could be vegan. Nah.
@trush0t13 ай бұрын
Now... I'm not a chef, but if you are cooking me some kind of meat and call it a CARCASS.... Yeah, I'm not going to eat that LMAO
@Cocc0nuttt03 ай бұрын
your loss
@RBernsCarter3 ай бұрын
A carcass is the dead body of an animal. Do you want it referred to as an ex-duck?
@michaelbohm51602 ай бұрын
So... your ducks grow on trees? Wtf is this comment. How can you be so removed from nature?
@goldar48463 ай бұрын
"The skin will start to get super super crispy" What are these random superfluous words? Did you mean to say "The skin will start to get crispy"?
@steventagg3 ай бұрын
Fucking hell, get a life
@BobbyHill263 ай бұрын
Sounded to me like he was trying to say “The skin will start to get super super crispy”
@NoxiousRob3 ай бұрын
These random superfluous words are called adjectives.
@ori-yorudan2 ай бұрын
Far out, there's always something inconsequential to complain about isn't there?
@jackdaw992 ай бұрын
Super super crispy = crispier than crispy. I hope that helps