Honey glazed duck breast with the best potato you've ever seen! - Fine dining Christmas menu special

[@MrDebkumarbasu]

This is the best channel that takes the time and care in teaching the steps with proper attention to detail and good production quality. No hyperactive over the moon over done crazy business. Just pure calm and passionate approach to teaching something he clearly loves.

[@ryanrodrigues5355]

I'm not gonna lie ... I thought it was pretty bold to say "best potato you've ever seen!" ... However, you did not disappoint! I've never seen anything quite like that before ... pure genius!

[@JulesCookingGlobal]

Thanks a lot! Very kind. It was so delicious…

[@ilias7828]

Im 17 years old . I started being interested in cooking since 13....you are helping me learn a lot and thank you because there are not a lot of people like you

[@JulesCookingGlobal]

Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day

[@naiadbaksh3996]

You have the best fine dining cooking content on KZbin.

[@tobiasboberg524]

This guy knows what he is doing! Really Nice!👌

[@patrickehrenberger6176]

I made the potato’s today. It was a lot of work but definitely worth it. By far the best potato’s I ever had. Thx for the recipe ❤

[@augustobrk4528]

Taking everything to the next level Jules!! Inspiring moves and technique!

[@nebojsadurmanovic2268]

After watching your videos, I've started putting things in the fridge for later on a regular basis.

[@andred7087]

you had me when the potato role fitted perfectly in the baking tray 👍🏾nice work

[@andresmekel498]

i love how delicate you are with plating and with every single step

[@tommarello01]

I thought my potatoes au gratin would be the best I ever had but now I'm thinking it would be these potatoes. Can't wait to try them!

[@JulesCookingGlobal]

Haha hope you like them!

[@VaernSul]

Replying to a year old comment, I know, but you can achieve a similar effect by letting potato gratin sit in the freezer for a few hours, then cutting it to the desired shape and frying the sides in butter. It won't be as nice, pan-fried freezed gratin can't compete with 250g of butter and 5 sprigs of thyme, but it should be pretty good and easier prep work.

[@anthonymeyer-beer2295]

btw you are an absolute inspiration.. You will bring my cooking to the next level.. Big thank you for that

[@JulesCookingGlobal]

Appreciate it! Great to hear

[@doubletee9000]

This is incredible mate. Love that potato preparation

[@m591-b1d]

Jules wtf, I knew you were magic but you even managed to make potatoes bigger! 😆

[@JulesCookingGlobal]

Haha potato is life!

[@yeahyeahnatnat]

Could you please do a kitchen tour? Someday? Very curious how you organise the kitchen and the fridge~

[@rallihofstetter7065]

Congrats on your amazing talent… You are simply amazing 💫

[@lightscameraaction3660]

Amazing chef

[@elcambo1829]

Good technique on the potato. Kind of reminds me of the beetroot dish of Joris Bijdendijk from Rijks, one of my favourite restaurants on the Netherlands. Bet you know him, such a great chef as well

[@JRichard20]

Wow phenomenal

[@chrumczyk5494]

Looks lovely :) What I do with my duck breast is that I don't use any oil. Skin has so much fat in it, that I just start from a cold pan and it renders out. That's how I was thought, but your duck still looks wonderful :)

[@isurudarshana5848]

accully super talanted chef your presentation very nice

[@kainf354]

Amazing! Well done chef!

[@christiansuryawan3484]

Love this

[@addictedtoyoutube8864]

Just found your channel, and I wanted to say thank you for producing this amazing content!

[@hbngocrs]

Hi Jules! Simple ingredients but really nice dish and presentation. Continue this great work!

[@JulesCookingGlobal]

Thanks a lot Rosie!

[@webguynz]

next level again bro!!!!

[@ismailhassan283]

Stunning 😍

[@alexanderreeveshamilton3577]

I don't doubt it 😂 your food is truly amazing 😋😋

[@Oculoustuos]

Jules, what can I say? Yum.

[@ONTHEPASSWITHMAX]

Excellent work chef!

[@JulesCookingGlobal]

Thank you!

[@Bdoodee]

Beautiful.

[@ebbars_]

Ooohhh this looks nice! Love your content 🙏🏻🤤!

[@JulesCookingGlobal]

So kind of you! Thanks a lot

[@老黄-c9d]

Awesome

[@sandraelizabehtdecabrera3989]

Beauthiful chef 👌💯

[@gharkirasoibymeena838]

wow very good. .

[@adrianlightfoot7341]

Love your Video, they are fantastic 😍🔥👍

[@KhanhNguyen-wq4dr]

I like videos! Thank

[@royaltyfood2993]

Look 5 Star ⭐ in the hotel .... Beautiful video 😍📸

[@emanspi]

You are such a professinal chef! Thank you for sharing this amazing recipe! If anyone is reading this make sure you subscribe!!

[@JulesCookingGlobal]

Thanks a lot Emanuel!

[@emanspi]

@@JulesCookingGlobal No problem! You deserve millions and you will get there for sure!

[@cerennemutlu6229]

Hello Jules, first of all thank you for amazing recipes!! I have a question.. Can I store this potato in freezer after baking part in a vacuum sheets? ( like mise en place) Do you think can it gives the same texture? Thank you so much

[@olawilkinson2742]

Thank you for this chanel. i am preparing to take a Chef exam in Norway this Oct and I have been watching many of your recipes. Do you have a vedio on how to d bone and cook whole duck?

[@lordsgirl777]

I love duck so I'll be trying this. However looking at your portion size I'm thinking to myself 'I'll be hungry again within 15min, I'd probably head to mcdonalds afterwards

[@Dontatme29]

great recipe! looking forward to trying this one. As for I would like to see next, I'd absolutely love to see an extravagant savory pithivier from you! maybe Duck confit & foie or whatever you want! but savory :) Keep up the amazing work!

[@JulesCookingGlobal]

Thanks for the suggestion, definitely making a savory pithivier soon!

[@Dontatme29]

@@JulesCookingGlobal You’re very welcome! Can’t wait to see it 😎

[@Noname0089]

Great techniques! I can't wait to try these recipes. I'm sure I'll mess it up, but still :>

[@arcovandijken]

Prachtig recept weer, gaat volgens mij hartstikke goed met je kanaal. Topper

[@randymarshall1267]

If only I had three days to cook dinner.

[@JulesCookingGlobal]

I may take a long time, but most of the time it’s cooking in the oven or resting in the fridge. Really worth trying because it’s so delicious

[@syebayip-creativedirector247]

You are really good 👍

[@JulesCookingGlobal]

Thank you so much!

[@stepan1226]

Hi. And do you use champignons for this recipe?

[@Humanprototype-wh8qr]

raw brussel sproud leaves didnt knew thats doable lol great patata brother awesome! what u think about putting the duck in cold pan and start fry on 60% heat?

[@sagbrokendreamz9443]

Can you make crustade?? Crispy thin shells

[@joakimgregorsson8518]

Amazing potatoe dish, thanks for sharing❤️ Question: It should be fine to prepair the potatoe and put it in the freezer until frying, right?

[@ididnotwritethis]

Hi Jules, Just bought the peeler from your link! It came with 2 thicknesses, should I use the thin or the thick setting for the potato? Thank you!

[@Stecar44442]

How did you reheat the mushroom and sprouts? Loving your channel

[@joakimervik9680]

I have the same petty knife:)

[@daltonjaklitsch7304]

what plates do you use?

[@Jorendb89]

Great Christmas menu!! By any chance, will there be a mise and place video for the entire menu?

[@JulesCookingGlobal]

Thanks! There’s not going to be a video, but I’m going to upload a full prep list on my website

[@markc8560]

Are there any alternatives for the Brussels sprout? It is not available in my country.

[@clasifi1]

Jules, @0:41 , you're using a beurre noisette + thym but, we could use the same technic with duck fat right ? I mean you're essentially using beurre noisette for an additional hazelnut type flavor mixed with the Thym correct ? Anyway, thanks for this wonderful christmas special.

[@tagardelprado1998]

I want to see a recipe where you make foam from something, you know a saus it’s like a cloud made of bubbles. I just can’t seem to make it

[@JulesCookingGlobal]

Thanks for the suggestion! I’ll definitely look into it

[@daanverstraten1403]

What knives do you use?

[@alessiomelibeo7790]

Hi Jules, amazing as always :) I wanted to ask a question.. I recently bought a sous vide stick and wanted to try to cook duck breast. Which temperature do you suggest me to cook it to? And do you think that the skin will still result crispy after being cooked at low temperature? Thanksss

[@JulesCookingGlobal]

Thanks a lot! I would cook it at 65 degrees for 1 hour, but the skin is not going to be crispy. Just sear it on the skin side after cooking it sv. Enjoy!

[@alessiomelibeo7790]

@@JulesCookingGlobal Thanks!!!

[@joshebedhguzman2209]

Amazing video! 😍✨ Please help me... What is the name of this technique? 6:33 And how about a recipe for baked pork leg or just pork that you want to share?🍖

[@thisisbatoule]

All your work is so great! But Im still waiting for a breakfast recipe.. I have a news years wedding which I've been planning for 2 months and I still don't know what we're going to serve for breakfast. So please something this or the next week!😐

[@thisisbatoule]

I meant 🙂

[@JulesCookingGlobal]

Working on a new “worlds best” who knows… 😉

[@thisisbatoule]

@@JulesCookingGlobal excited!

[@konstantingovzbit925]

как всегда круто

[@stephendco]

Is it me or did I missed it, but the mushroom Brussels sprout mixture is served cold?

[@jhoerup]

Can't figure this out either. Went through the recipe on his home page. Still a mystery.

[@JulesCookingGlobal]

It’s served hot, just heat it up in the oven while the duck is resting

[@JulesCookingGlobal]

I’ve updated it on the website, I’ll put more thought into it for the next video. Thanks for noticing

[@mcstanb]

120C...is that with fan on or without?

[@JulesCookingGlobal]

Fan on ✌🏼

[@946brandon]

Looks great but especially the potato was way too labor intensive and time consuming. What do we do with the left over duck breast after you portion cut it?

[@kanejacob]

Why isn't Jules on MasterChef?

[@JulesCookingGlobal]

Haha appreciate it Jacob!

[@luuk2211]

waar werk je dan?

[@grimawormtongue1949]

Portion size should be bigger. 2x as big at least.

[@thomasvanschaftingen2759]

Are you a Netherlander

[@anthonymeyer-beer2295]

@Jules Cooking: Why dont you own your own Restaurant if i may ask?

[@JulesCookingGlobal]

Well if I do something I want to do it right. Right now I focus on inspiring others and sharing knowledge. Maybe I’ll have the opportunity to open a restaurant in the future, but first I need to give it all here on KZbin

[@alejandroecheverria4054]

@@JulesCookingGlobal Your answer is really inspiring. And all the content you share with us is absolutely flawless!!!

[@mcspad]

Where’s the rest

[@Busmagnus]

Huh. Interesting, usually you put the duck breast in a cold pan, slowly heating it up to render out the fat. Why did you put it in a hot instead?

[@JulesCookingGlobal]

I gives it a more even crispy skin, plus if you cut the skin like this there’s no difference in the crispiness

[@Busmagnus]

@@JulesCookingGlobal Ahh nice i have been thaught that you do it in a cold pan, because you seal the fat in if you start with an hot pan, honestly iv'e never question it until i saw this. Nice to see that it works.

[@pinkiepinkster8395]

Watch Game Changers and Earthlings and Dominion and Cowspiracy and Forks over Knives and read Dr Michael Greger's book How Not to Die. We are using half the planet to grow agritortured animals or food for agritortured animals. Ducks are sweet. Don't eat them.

[@JulesCookingGlobal]

Watched them all and agree that people eat to much of everything. At home we eat around 95% vegan and the fish & meat we eat is 100% local and organic. I make these videos to inspire and educate. In multiple ways, not to use to much meat, to think about what you buy, how not to watch anything, etc. I think it’s okay if you eat meat or fish, just think about how much, how often and where you buy it

[@docohm50]

I love your channel and your content. Why are all your plates appetizer size? You go thru all the time and trouble to make something incredible then build a serving the size you would feed your five year old with. I don't get it. Fill up the entire plate don't be shy! LOL

[@HazerdousGamingTV]

You most definitely can, but that's not the point.

[@renzoarbore231]

NICE SKILLS, NOT NICE LOOKING SRY

[@kingk2405]

For the one interested in making a tatin tart (apple tart) using the same technique used for the potatoes (sliced in stripes ) here a fabulous recipe . It is in French but there is English subtitles . It is technical but worth it . The French chef Alain Passard from l’Arpege in Paris also created an apple tart called ‘ Bouquet de roses ‘ (Roses Bouquet ) and also cut the apples in stripes and the tart is just at the next level . kzbin.info/www/bejne/gmereJVsd5aBlZI

[@unbeastable957]

what if i use a dirty "kitchen paper"