Fine dining DUCK BREAST recipe | Cabbage Puree & Chicory

[@mattytrane]

I really appreciate your videos. Well organized, concise, and technique oriented. Keep it up Majk!

[@ChefMajk]

Do you like duck guys? 😋

[@isabellahti672]

Yes I love it 😍

[@Rasprogress]

Yes. And pheasant as well.

[@ajayhullule6405]

Awesome creation chef Majk. But not able to find orange and star anise sauce recipe could you please share your link here.

[@ChefMajk]

@@ajayhullule6405 the link is in the description or even pops up inside the video.

[@ChefMajk]

www.patreon.com/posts/56046324

[@ionut-emilianlupascu5359]

Thank you Chef! I did it this evening, very nice one!

[@gerardomoreno7237]

Fantastic dishes Chef

[@ChefMajk]

Thx ;)

[@souett]

That looks really good. I will try something similar

[@xupsguy55616x]

This guy gives me a mix between chef John and Guga

[@ChefMajk]

It can be, I used to watch Guga a lot

[@musicmaster1428]

Hello Chef! There is a fantastic dessert by Chef Julio Pereira, wich I was never able to cook myself. Its white Choclate/Yoghurt Cream, maracuja mousse, black olive caramel, peanut crumble and little pieces of dark chocklate cake! Its the most complex and tasty dish I have ever eaten and I wonder if you can redo it.

[@robkodd1]

ahoj,májki.mám tento recept, len trošku iný. kačka detto, len lečo sós, ale s tarhoňou na šalotke. detto paráda , ako Tvoje , krása ako vždy.

[@shamimrah.rahaman.2829]

Your way of explanation and showing fantastic. Great. Thanks

[@8nansky528]

I ADORE READING

[@lifebeyondrepair]

really underrated channel

[@ChefMajk]

Thanks, cool picture :D

[@williamblommaart6959]

Not too bad at all Majk!

[@mandm2349]

Great job Chef, this looks fantastic

[@goldamarcella9633]

Ps: is the vegetable oil in the puree used to add that distinctive shine that Michelin star purees have.

[@ChefMajk]

Yes it is for better consistency, taste and shine

[@wazzak2312]

Guys awesome

[@algylpamungkas6719]

Awesome, thank you chef for giving me inspiration to become a better cook

[@ChefMajk]

You are welcome ;)

[@gagfails4985]

AWESOME .

[@ilancohen8267]

Thanks for that chef ..red cabbage 😍

[@ChefBasicswithBaz]

I thought that the duck was a slice of cake at first glance! red cabbage puree is an idea i havent seen before, has it got the sweet and sour flavour of braised red cabbage?

[@ChefMajk]

Sour flavor, there is nothing sweet in the recipe really

[@tobygjertsen2312]

Gorgeous dish!! How much vinegar and wine do you use for your puree though?

[@ChefMajk]

Don't focus how much I am putting but try to put how much you like and feel is right. Like this you will learn actually to cook and not just copy recipes. That is why there are no recipes for things like this. Good luck

[@Richard-lz9jr]

Just wondering is the purée still warm when served ? If so, how do you keep it warm:)

[@martinhecker2118]

Something I wanted to know, too

[@Richard-lz9jr]

@@martinhecker2118 he told me on another video he’d keep it warm in the pot or put the bottle in hot water for few minutes to warm up

[@wincentfritz]

You can put the oven on about 60 degrees and have both plates for warming and different purés, also for example you can put different meat and fish inside for warming if you have like a reduction sauce or something else still in the making🙏

[@mbr254-y5g]

Absolutely beautiful

[@goldamarcella9633]

been waiting for a duck breast dish like this. Can't wait to make this (commenting using daughters account lol not mine) I've been subbed since day one. Oi oiii

[@ChefMajk]

Thanks for support

[@ajayhullule6405]

Yes Chef Majk

[@avinashauckal4506]

Nice 👌

[@opticmass905]

Very nice

[@minhle623]

can you cook langustine

[@dom_smth9]

Could you maybe do some more healthy recipes? Comparisons would be great, healthy vs tasty!

[@ChefMajk]

I used to do healthy recipes when I started a channel, but people did not watch it that much so I am not caring about healthiness much now.

[@Wtiberon]

@@ChefMajk It's an American thing to complain about healthy options. For years they badgered McDonald's for not having healthy options until they finally did. Of course, nobody bought them, so they went back to only chicken, burgers and fries.

[@mij548]

How many red wine (vinigar) you need to put in the cabbage puree

[@ChefMajk]

There is no exact amount you put how much you like by taste

[@harkeb]

I would love to try. But duck meat and chicory is hard to find where I'm from. I will try with ostrich. I have never tried chicory. Is it like chinese cabbage?

[@user-cw1bb7ru3s]

What kind of seads are the ones you added?

[@ChefMajk]

Fennel seeds

[@JayBreak7]

Really great video. Can you tell me the herbs to decorate?

[@ChefMajk]

Nasturtium flowers

[@JayBreak7]

@@ChefMajkThank you very much 😁

[@glenncollins9442]

very nice chef, your purees are always so nice and shinny and great texture, do you any agar agar? or any thing else?

[@ChefMajk]

No, I just know how to do it properly

[@glenncollins9442]

@@ChefMajk please share

[@jayaweerasamantha5688]

Majk,Can you tell me Michelin is all about puree?

[@ChefMajk]

No, where did you find this?

[@jayaweerasamantha5688]

@@ChefMajk most of your dishes finish with puree .

[@ChefMajk]

@@jayaweerasamantha5688 Yes but that does not mean anything really for Michelin star or any other quality check.

[@AR-id2np]

What is the name of leaf for Garnish?

[@ChefMajk]

Nasturtium leaves

[@AR-id2np]

@@ChefMajk thank you for your prompt reply.

[@nikap4404]

Sorry to ask, but why you did not score the skin of duck?

[@ChefMajk]

The better question is why I should? I don't see a reason to do it. I would do it only if the skin would be too thick or I need to speed up the process

[@nikap4404]

@@ChefMajk Thank you for response, probably you are right, your duck looked skinny lol😀

[@tableccentric]

The sauce went from red to purple

[@TheLeoojedap]

Is it sweet?

[@ChefMajk]

No there is nothing sweet

[@jimbopetrella]

I’d like to make this for dinner tomorrow but the girlfriend refuses to eat star anise so I was wondering what I can substitute in it’s place.

[@ChefMajk]

Cannot really substitute, it is the main thing in the recipe. Just don't put it at all if you don't like it

[@vietducnguyen5315]

that looks good. I just think ,food is salty

[@ChefMajk]

Yes, this is salty, what do you mean?

[@sesloajit5185]

What was the temperature of the oven?

[@ChefMajk]

It can be from 160-200 C

[@sesloajit5185]

@@ChefMajk thank you

[@embecmom5863]

do love your presentation.. but fine dining and 1/3rd of duck breast.. def a restaurant dish..!!!

[@oowaiyan8804]

Sauce recipe pls 😋

[@ChefMajk]

On my patreon

[@sgoadmin7294]

very good but too small portion 😂

[@ChefMajk]

No one holding you back to do more for you if you need ;)

[@Thesilverthunder777]

mega.

[@nabut4269]

please in the next time say if you work on low heat or high

[@IZARC_CALCADOS]

Personaly, i don't like the color of the purée. Maybe you should have blanched first the red cabage and then cook it the way that you do.

[@ChefMajk]

I like it very much. If you want to you can blanch it, but I don't think there will be much difference after another hour of cooking.

[@MsMM303]

I like most of your recipes but Duck with spinach would not be my favor.

[@xBenny_Blanco]

Everything was good until o saw you didn't score the duck. Imposible to get a crispy skin of you didn't age the duck before and didn't scored it.

[@ChefMajk]

Haha yes maybe for you, scoring is not necessary at all. That will help you to do it faster, that is it.

[@madsolsen9184]

Duck should NOT be red.

[@ChefMajk]

Why not?

[@madsolsen9184]

@@ChefMajk or more close to raw. 1 it is disgusting. 2 Salmonella bacteria. Brids, including Chicken have to be cooked to through.

[@ChefMajk]

@@madsolsen9184 I don't agree, many people eat medium-rare duck even rare so don't judge everybody by yourself. And btw this duck is not red but medium-rare so cooked quite a lot.

[@madsolsen9184]

@@ChefMajk that many people eat rare or red poultry, dont make it right. People can eat poultry the way they whant. But eat em red is putting yourself in danger of getting very sick and in worst case, get you kiled. (Salmonella bacteria) Poultry needs to get cooked through with an internal temerature of 75C to eliminate the risk of Samonella.

[@ChefMajk]

@@madsolsen9184 I don't judge anyone, as a chef I cook what people as for and that is it. For me I cook what I like. Rest I don't care