Magnus Nilsson Makes Canard À La Ficelle (Duck On A String)

[@sambriggs93]

The best part about Chef Magnus is his honesty. He doesn't try whatever he made on TV and do a a ridiculous face and say YUUUUMMM. He admits that it's not perfect but that the idea is good and is a step to something better.

[@shanebonanno5961]

This is one of the reasons I have so much respect for Magnus as a Chef. He doesn't stop when he could just say, "oh yeah, it's good. We'll serve it." He takes the extra step and puts it way over the top.

[@bionicsjw]

This series on Netflix, in the mind of a chef, is one of the best cooking series I’ve ever seen. Following the different chefs featured in their different styles of cooking along with the amazing inventiveness that they create was fantastic. One of the Other Nordic chefs slice the mahogany clams that he estimated it was a couple hundred years old

[@SUPAFLANDY]

I love the fact Mind of a Chef shows Chef Nilsson at the start of the journey of this dish and he talks how he will try to improve on it. Too many times we see the finished product of a wonderful dish and for myself it is inspiring to feel like I am on this journey of discovery with him. great stuff :)

[@yankees6970]

The full episode shows the heartbreaking story of Peter, who supplies the ducks to Magnus and others. Towards the end of the story we see Peter choosing the duck he has to slaughter. He says that he loves the ducks so much that it gets harder & harder and he won't be able to do it much longer. :( So sad. And that's why this is the best show on TV.

[@Alienman1212]

where can i watch the full episodes?

[@reallivebluescat]

well, he got over it. in a sence

[@simonromlie9009]

Yeah that was so heartbreaking. Because its also all he knows and its not that simple when you live in a small town far away from everything to just get a new job. I really felt for him.

[@petermcgibney]

supaflandy, has said very well what I was thinking, for sometime now I have found Chef Nilsson a true inspiration, he seems such a calm and thoughtful professional.

[@katiamartinsdeabreuabreu7729]

Boa tarde querido amigo! É realmente uma delícia, e bonito de se ver! Tenha um sábado abençoado! Paz, alegrias, e muita luz ♡ Beijos. Aproveite sem moderação! ♥♥♥♥♥

[@petermcgibney]

Katia Martins de Abreu Abreu bom noite obrigado, e uma boa fim de semana com muito relax

[@katiamartinsdeabreuabreu7729]

+Peter Mc Gibney, boa noite para você meu querido. Tenha um fnal de semana feliz, do jeitinho que você está esperando. Milhões de beijinhos no coração ♥ ♥ ♥

[@mark-angelofamularcano237]

I was about to be disappointed in the end since that duck did not seem to render nicely. But when he said it wasn't yet perfected, I was relieved. I just realized he was testing out a new dish :P

[@karenandrews4224]

Magnus is a beast… love his technique

[@stuff2s]

Anyone know what the song at 2:31 is?

[@scriptotres]

Does anyone know how to create this tasty paste?

[@Gourmet_Goon80]

It's probably something proprietary; not a secret per se. I think I heard him say it's a reduction of beef stock and fermented vegetables, so I would assume fermented mushrooms would be in that recipe, as the have a lot of umami present in them. Other than that, I'm not much help.

[@KinkyLettuce]

@@Gourmet_Goon80 a new Faviken book is coming out, maybe it can answer some questions. Unlike your local family restaurants which probably depends their entire business on one single dish, Chefs and restaurants at this caliber are never about gate-keeping their "secrets". They believe in sharing knowledge and inspiring others. Chefs like Thomas Keller, Rene Redzepi, Daniel Humm, Heston Blumenthal all share their recipes, and I doubt Magnus is an exception.

[@nicolaodoroso3703]

Incredible.

[@leo19m]

Could somebody tell me what brand knife he is using and what type of knife it is?

[@jb76489]

The brand is Either masahiro or misono

[@konami1979]

He likes to use Misonos made with Swedish steel.

[@KinkyLettuce]

he uses a Japanese honesuki to breakdown the duck, which is a knife made for poultry butchery. The brand is unknown, since no good shot is shown. But if you google "Japenese honesuki western handle", you will find something very similar. As for the long slicer knife, others have answered you. Magnus loves his Misono knives

[@markwoldin162]

Excellent explanation, and I like the honesty when it does not come exactly as he wanted it. Superb video.

[@Gourmet_Goon80]

Magnus is a badass. It's a shame that Faviken has since closed. It had been on my list of restaurants I must try before I die. Le sigh.

[@Thewestcoastshooter]

That chicken wire looks galvanized

[@MrWillDance]

does hi say at the end the duck is not finished yet but good product to work with...?

[@platandrodek]

Gorgeous

[@nickbriggs9620]

Chef Magnus was one of my favorite chefs highlighted on this show. He shows so much experimental stuff, and how he operates is so interesting... maybe the man needs his own show...

[@MisterX3866]

Erik Anderson is that you ?

[@benthao4816]

I love the way Chef Magnus Nilsson thinks when he approaches cooking, it makes sense when he thinks about putting a dish together!

[@RavenWolfDrum69]

❤❤❤❤❤❤❤❤

[@matthewchow4991]

He forgot to blow air into the skin to separate the fat and meat to create crispy skin.

[@theblobfish9614]

This would never have gone crispy and that was not the intention anyways

[@heesung]

this guy needs to wear a hairnet

[@debcothran7564]

Simple and succulent

[@k.r7496]

should have rest the bird before carving tho

[@amal-ti2zz]

Incredible

[@eardrumss]

If it's not perfect why he still serve it?

[@harrymarquis9691]

he didnt, was trying out a new dish

[@BenRangel]

He probably just served it for staff dinner to learn and talk about what could be improved.

[@tumairatu1818]

I like your cooking ...But you should tie your hair up

[@csablan3829]

Lol, I'm sure that keeps him up at night..

[@topteam22]

Magnus is just a Rene red. Wanna be and people buy into it. This idea was literally taken from his friend he visited and what led me here. He just wrote it in French. One day he’ll make up his own dishes. He lacks a lot of fundamentals of being a chef and straight into the part that everyone wants. Classical French roots will always be the foundation of a chef

[@SuWoopSparrow]

What idea? He literally says that its based on a French technique. And classic French roots are not the foundation of every chef.

[@topteam22]

Classical French is the basic of anything you do my friend

[@sunnymoody2424]

French cusine is French cuisine. It's a part of the culinary world. Not the totality of it. Magnus is a very honest and successful chef who deserves his fame. Much of the worlds best food has no French influence whatsoever.

[@cameronwasserman7712]

@@topteam22 I love your passion. You must be an amazing chef Phil. Keep it up!