Oslo «Canard à la presse»: a l'Aise is the must [2020]

A l'Aise is a new Michelin guide member. Chef and co-owner Ulrik Jepsen, has experience from 1 and 3 Michelin starred restaurants in Norway and abroad. Such as Waterside In, UK. Kokkeriet and Søllerød Kro in Denmark. The desire to travel brought Ulrik and his family to Norway where he has worked as Chef at Engø Gård at Tjøme. Now Ulrik is the co-owner of a l'Aise.
Here, at a l'Aise you can try the best Pressed duck (canard à la presse) of your life.
www.alaise.no
Tags: Pressed duck, Canard à la presse, Caneton à la presse, Canard à la rouennaise, Caneton à la rouennaise or Canard au sang, a l'aise, a l'aise norway, a l'aise oslo, Ulrik Jepsen, chef Ulrik Jepsen, Ulrik Jepsen Michelin stars, Ulrik Jepsen Michelin, Michelin guide Ulrik Jepsen, Michelin guide Norway, Michelin guide Oslo, Oslo Michelin stars, duck press

[@emjay1672]

Legend has it he is still cooking for 9 minutes and resting for 10 minutes.

[@alanscott1012]

Hahaha I was gonna say how many times does this man need to say this???😅😅

[@wasd____]

"I seen'd him cook, once. 'Twas for nine minutes, not a minute more nor less. Then he rested for ten minutes. Then did it all over again. Ain't never seen nothin' like it 'fore, and ain't never seen nothin' like it since. Might never see it again, neither, but I can tell ya what: that man is still out there, somewhere... cookin' for nine, restin' for ten, always. You can be a-sure a' that." - A grizzled old chef somewhere in the wilderness

[@stubbeGOLD]

If you prefer classical french cuisine over the hyped nordic cuisine (and Im a Norwegian), this is the best restaurant in Oslo. Consistently sublime!

[@EliteLife]

Thanks for this comment

[@ignoblesurfer6281]

This restaurant looks great for that reason - it is respectful of classical technique and repertoire, but also of local traditions and above all the excellent local produce. Nordic cuisine that's nettle soup and reindeer bones simply isn't that good, even if it's a technical achievement to make it edible

[@Ganjasmith]

The perfect example of difference between Italian cooking and french. French use 25 pans, 30 ingredients, 1 kg of butter, $15,000 of equipment. Italians use 3 good quality ingredients and 1 maybe 2 pans. Both deliscious

[@starganstar2016]

Each great in their own way. Beauty of diversity

[@karpok46]

As a French I disagree 😂

[@angloirishcad]

Sort of...in northern Italy they have far more complex dishes. And in South West France, you'll struggle to find restaurants where they use more then two or three ingredients

[@Ganjasmith]

@@angloirishcad Dai bello, Sono del veneto e ti garantisco non esisto piatti cosi elaborati. Forse in lombardia o regioni piu Italo/francesi ma quella e a causa di una adattazione della cucina francese, non e per se italiana

[@oriol6610]

great coment.

[@fitzek2000]

By far one of the nicest dishes I have ever seen served for a guest. This is gastronomy at it’s best including the real waiter high performance, old and traditional techniques. The thoughtful presentation itself is amazing. Seeing all the wise choices of using the equipment of creuset/staub to give and show the real use case live.

[@LA_Viking]

When it comes to haute cuisine, I admit that Norway isn't a place that would enter my mind. However the chefs and service staff featured here appear to be every bit as capable and every bit as dedicated as one would find in Paris. And the title of the piece wasn't just click bait...the press featured looks magnificent indeed and I have never seen one quite like it.

[@peterg1239]

I have never salivated so much watching a video....Love Duck! Much admire the skill and patience.

[@whatmane]

Damn, so much work goes into such a small dish

[@healinggrounds19]

I had NO idea. More respect when I order this dish.

[@davegrier523]

No shit! Barely enough to make a sandwich. I would have to order 4 or 5 plates.

[@olavseidel8217]

...exzell(ente)s Gericht ! Ein Juwel der klassischen französischen Hochküche. 😍

[@gkgyver]

„Fond de canard“ - pours in a velvety jus made from, uh, about 200 ducks reduced down to 100 ml.

[@roger_melly5025]

Serious culinary talent there! From kitchen to table.

[@13WhiteFang37]

Absolutely love classical French cooking, it's extremely rare to find outside of Europe now but I'd kill for a meal with duck a la presse, poulet en vessie, rabbit a la royale, etc. Call it pretentious, ostentatious, whatever you will - The taste is unparalleled and the level of technique required is unmatched (maybe only top-level Cantonese cuisine). Huge respect to chefs that are still making classics while the rest of the world moves on to El Bulli-like duck foam swimming in seawater consomme with cigar aromatics lol.

[@mrg4388]

Rich people will always find excuses to explain why it's difficult to be rich.

[@J.c410]

Because you have to work your ass off as most rich people are wealthy because of their own actions and not from heritage, and often time have stressful and higly time consuming jobs ? But maybe you think money grow on trees

[@anti-bien-pensants6470]

Poor people will always find an excuse to explain why they are poor

[@kasperdedeyne5293]

@@anti-bien-pensants6470 intergenerational wealth and poverty exists and is a very valid excuse. Especially when the top 0.01% keep on getting a bigger and bigger share of the total wealth. But you seem like a lib so not like you give a shit about anyone but yourself and the wealthy.

[@yuhyeet231]

@@J.c410 wealth class mobility is actually very low in general. almost all rich people are rich because their parents were

[@chickengeorge9162]

These guys act like rocket scientists cooking a dam duck.

[@JT.526]

"Excuse me, waiter! I believe I purchased the whole duck."

[@vonpfrentsch]

Bravo Chef, bravo Mr. le Maître d´Hôtel.

[@jeverettrulz]

An exceptional experience and video as always! Thank you!

[@EliteLife]

Thank you so much again!

[@balasmj]

This is QUACKing awesome... 😍😍

[@Antoine5498]

Nothing better than italian cuisine.

[@vonpfrentsch]

The tool, the presse, is an old Christofle piece and costs nowadays at auction, although very rare, 10-12.000 $ minimum.

[@IamFormaggio]

Working in a good restaurant, my day started de-boning and quartering a dozen roast ducks.

[@healinggrounds19]

You sound like my brother! His goal is to be chef some day.

[@VinhNguyen-cq6yl]

I'd have 1 whole roasted duck for like 1/10 of the price and id much enjoy it too. This is too high class for me.

[@healinggrounds19]

Have you ever had pressed duck? It will ROCK your world.

[@camiloordonez4906]

You are choosing quantity over quality, but ok

[@seanharricharan9191]

@@camiloordonez4906 define quality?

[@soluna1679]

@@seanharricharan9191 duck raised in Mickey mouse which resides within Dysneyland, their food is fresh caviar from Gordon Ramsay's fridge with the exclusive lamb sauce. You calculate the quality

[@Glee73]

its more than just the duck, its about experiences.

[@hansangkim4699]

Wow!! Mesmerizing!! Thanks for the video. Two thumbs up!

[@Freelancer604]

Big-ass duck goes in, 3 slivers of duck meat come out. C'est Excellent.

[@victorquesnel-leduc1932]

If they only serve me this little plate i flip the table.

[@loginnamejon]

I like how they will call these complexes dishes very simple.

[@tapasdas5436]

Mindblowing

[@iirunbk]

Is this a laise in Oslo?? That looks like the same chef that cooked our plate and it was amazing!!

[@levonalyanakian1831]

It looks amazing! Thanks for sharing

[@EliteLife]

You welcome

[@addison207]

Wow that looks amazing

[@silentkill4374]

From the whole delicious of roasted duck ,you can only get a 3 small pieces ...fking crazy

[@adldy8618]

dont worry you are paying the whole duck

[@michaeladams6047]

tasting menu

[@davidwalden444]

No, the duck is used to create more than one dish

[@maevethefox5912]

I often wonder how these recipes were created in the first place. Creating great flavour is something I understand, but coming up with these processes I can't imagine!

[@poetgooner]

Based on the documents I've seen, it's just a crap tonne of trial and error. These chefs don't actually know what works before hand. They just have a hypothesis, and they just test the hell out of it. They probably cooked that duck a hundred different ways before settling on that method, testing every step.

[@dbricksawc3634]

They start with the end product and try to make the process as complicated as possible

[@vonpfrentsch]

This an old recipe from Rouen/Normandy/France and it is the signature dish at Tour d´Argent in Paris, where the recipe goes back to the 19th century.

[@GrahamCrannell]

i had this at a place in DC like 4 years ago and still think about it to this day. Shit was so good. More than once i've considered DIY-ing a duck press out of a bottle jack or something.

[@SEALCOATINGISLIFE]

Perfection 👌🏻

[@michaelbenenson]

Everything depends on the quality of the duck per se, never mind the laborious rituals thereafter! A simply roasted duck of any quality will be as sublime as one inviting a mutitude of cosmetic manoeuvres.

[@nathanaellopez6988]

Per Se rated one of the best in NYC.

[@jamesleung8679]

This dish was invented by La tour D'Argent in Paris

[@undokat]

la tour d'argent means tower of money, that's probably what they charge for it

[@Windvern]

@@undokat Actually silver tower, but for the prices it's more like gold. Still, you can hopefully get some pastries for a more reasonable price at the bakery at the floor level.

[@VisualiseTheFun]

I don't understand the point of crisping the duck skin just to cover it with glaze/liquid and make it soggy again. Am I missing something here?

[@japhysnacks]

It's still crispy. Doesn't get soggy right away.

[@elliottatwell1155]

Crisping the duck renders the fat, and if the glaze is properly reduced you won't lose the crispiness.

[@healinggrounds19]

But why cover the crispy fat with glaze? For show?

[@camiloordonez4906]

@@healinggrounds19 adds a ton of flavor that otherwise would be left in the bones an juices

[@pp-bb6jj]

I am the one that transformed this from 1,9 to 2 thousand up votes. :)))

[@dr.paulinetimmons1620]

This is amazing- my kind of living. Impressed.

[@killwire4432]

What is the cost of the dish, with so much work going into it?

[@3up3down.]

It looks great, but only a few small slices?

[@Luukvannieuwk.]

With how many persons did you order this ? It looks amazing and there is alot of work in it. But what happens with the rest of the duckbreast since you only had like 3 or 4 slices? But great video! Amazing to see the knowledge and passion of the staff

[@EliteLife]

They do as many servings as you want. So you can go for one more round. They will serve 12 pieces in the end. We were two at the restaurant. And thank you so very much for this comment

[@Luukvannieuwk.]

@@EliteLife ah that explains it! I really liked the Librije video's to. Keep on going!

[@EliteLife]

@@Luukvannieuwk. Thank you! Did you see our other videos? ;) We have much more

[@urmomslover12]

A Line Cook I work with worked at EMP and he told me an entire duck is used for a 2 cm by 2 cm piece of duck breast on one dish. The rest is discarded. It's very nice to know this Restaurant does not misuse their product in such a way! Excellent content, as always!

[@EliteLife]

They do stock out of the bones.

[@franriding6473]

I think the cooking and resting of the duck needs explains again

[@lewisjohn2597]

Great dish but you pay for the duck and only get 3 slices of the duck breast per plate? What happens to the rest?

[@yurikozhokin8348]

By the time they produce one portion of the duck, one 737 is rolled out of Boeing factory. French products are champions in added value - they know how to make money out of nothing by creating an extremely complex production process.

[@ediapaff8858]

wait, so they take the whole bird and just prepare the breast? and leave the rest to be squeezed out?

[@Tentacl]

This looks outright delicious.

[@sheezy2526]

Ducks are asphyxiate to preserve the blood which is a nice way of saying strangled to death.

[@edzehoo]

Jeez dem French-speaking waiters are going to get my roast duck covered in spit with all those enunciations

[@halterify4346]

While i can speak french..... I absolutely hate speaking or hearing this language. Its such a pain in the ass. There are more exceptions to the rules than words that adhere to them and when I want to be understood by french people, I form a duckface and speak this way and can barely understand myself but they understand me perfectly🤧

[@chickengeorge9162]

It is still alive.

[@Wottan007]

The best Paris' restaurant which serves " canard au sang" is the 3 Michelin stars rated " La Tour d' Argent" with a spectacular view on the river Seine ads on the twin towers of Notre Dame cathédral ! Expect a minimum 250€ per person not including the wines...But food IS unique !

[@kandutery]

8:20 o c’mon shut up 5 minutes please 😂

[@yurinary7006]

this looks so good damnn

[@michaelovrutsky5927]

I know this duck could cost $ 600. So why they give you 3 little pieces?

[@angloirishcad]

That was heartbreakingly disappointing...in south west France, home of the 'magret de canard'...you nearly always get the whole duck breast

[@SuZRaiden]

You don t understand bro . This kind of restaurants have course menu . This means that u get to eat like 10 - 20 dishes . They can t give huge proportions because you will get full . Even if the dish is small , u will get full after 10 - 20 of them

[@koulukakara]

@@SuZRaiden Just checked, you get 4 courses from the pressed duck menu. Crayfish, duck terrine(2:00), the pressed duck and strawberries. All this for 160$. I mean yeah it's expensive but that is what you would expect from such a complicated signature dish, it's not your local mcdonalds.

[@undokat]

@@koulukakara $160 for juiced corpus

[@e.carroll6164]

Exactly! Crazy prices and silly jobs.

[@leonardostucchi8391]

Very clean oven! 😂

[@iknowthisone6844]

ducks r so cute, u better stop gobbling them

[@gd5830]

4:14 Not quite sure about those feathers sticking out, you'd think for that price...

[@name2589]

It wasn't clear how long he cooked the duck in the oven or rested it for

[@liqurmeup]

So I paid for a whole duck and I get served two little strips. Where has the rest gone?

[@aidanclarke6106]

In the duck fond. It's a very old recipe from a time where nothing was extravagant enough for the people who could afford it. The "nouvelle cuisine" (new cuisine) trend ended such extravaganza.

[@Frey111]

The kitchen staffs eat the rest lol

[@jph1150]

Never get used to that either.... prepares both breasts... slices them... then only serves 3 slices per plate??? The entire rest of the duck in the press was also a surprise; at La Tour d’Argent, you receive legs and thighs in seperate dishes and finally the entire breast with the sauce made from the carcass

[@errydm]

Kind of tiny portion. What happened to the rest of the duck??

[@marcoreyna2222]

How did they make that beautiful fond de canard that looks amazing

[@EliteLife]

That’s professionalism

[@brynwilliams8186]

PLEASE can you go to La Marine, Noirmoutier!!!

[@oliverqi2902]

Can you guys come to the U.S, I'm dying to see how good the restaurants are near me!

[@EliteLife]

Where are you from? What state of the US? ;) We have American restaurants featured at our channel. see all the videos.

[@oliverqi2902]

California!

[@alejandrogil3383]

Brutal👏👏

[@Mo_Ketchups]

4:56 Does anyone know what this press is called?

[@nikhil0401]

6000$🥺🥺that is entire budget for my family for one full tear

[@simcouderc8098]

It's not USD, it's NOK, approximately 10NOK for a USD

[@karasvadim]

All that for two slices of duck with sauce on top lmaoooo

[@naveensilva2312]

Wheres the rest of the duck?

[@darkketchup8883]

i wonder what the duck would taste like, when i “adobo” it.. hmmm

[@manfredmann9708]

Do they do delivery service ?

[@creativespark7371]

The oven door skeeved me out. Guess even rich ppl can't dodge filthy kitchens at "fine dining/gourmet" restaurants.

[@coco805]

They call this professional, but in my opinion leaving that much meat on the carcass is a crime. The knife work was sloppy, and this is just all for show anyways for rich folks. Serving 3 slices and using the rest of the bird to make sauce is just silly, but I guess that's innovation too.

[@squirtreynoldscinema]

The portions they were serving here are exceptionally small. Tour d'Argent serves bigger portions and that's their signature. Anyways, canard à la presse is a very old dish so I wouldn't say that putting everything but the duck breasts to make the "sangue" sauce is innovation, its tradition. It's a classical French dish. The legs are served too afterwards, not sure about this restaurant though.

[@waltermuller8667]

Where could you eat it and what does it cost? under 250 per person?

[@EliteLife]

Oslo. a l'Aise

[@waltermuller8667]

@@EliteLife merci combien est estimé?

[@thecook8964]

Flambe with the cognac? When😳

[@kusukacolaylowlee1611]

Why dont blender the meat in stock then reduce simmering 2 hour

[@jasonalvarado7702]

Wish I knew French..🤣🤣

[@littlerick3458]

Less table presentation and more cleaning the rational

[@maximiliankaindl8344]

Thank you for sharing my Thoughts

[@rossmaclean3405]

Is that a starter or what 😂

[@crimsonDyNaM0]

What happen to the rest of the duck that was cut...I would trade the sauce to get more duck.

[@EliteLife]

They do multiple servings. So you will get moreee

[@martinslovak9767]

Duck is raw. 👍😉🦆

[@EliteLife]

No, it’s not)))

[@martinslovak9767]

@@EliteLifeIt's too pink. 👍😉

[@misterinkognitolp]

@@martinslovak9767 no he put the breast back in the pan. So its not raw

[@EliteLife]

@@martinslovak9767 it's perfectly medium. We ate this duck, so you have to believe ;)

[@martinslovak9767]

@@misterinkognitolp The best it to bake duck for 4 hours in the oven. 👍😉

[@jasonstatham3937]

Tout ça pour deux minuscules tranches de poitrine super

[@haralds4145]

What do they do with the duck they dont serve to this guest? Theres like 75% of the breast gone and also they disappear with the legs. Do the guest pay for a whole duck?

[@chiumatthew3983]

When the chef cut it, it has 10 slices, 5 per person, but when they serve, only have 3 slices per person....

[@EliteLife]

They serve all the duck. You can go for the next round.

[@scottsimmons2342]

That's the server tax!

[@angloirishcad]

Just three slices of magret after all of that? That would be HIGHLY disappointing

[@EliteLife]

They do extra serving of course

[@hussainricky]

last two day I am busy till now, but I wait for you #EliteLife

[@chefonios]

Where is the rest of the duck mate?

[@EliteLife]

Second serve

[@utkarsh12]

5:00 who's idea was that...

[@RahulKumar-oj7tc]

Do they throw away most of the leftovers??

[@EliteLife]

No. They do many serves

[@RahulKumar-oj7tc]

Ohh OK😊

[@ludolfebner6839]

Awesome...I mean who ever heard of duck heart as an ingredient!

[@simcouderc8098]

If you buy the duck whole, you have all the gizzards in it, why not do something with it ? ^^

[@nathanjohn7138]

What happens when 20 tables want canard A la press at the same time

[@jesuspoem5270]

This recipe is from the Ritz restaurant

[@EliteLife]

It’s very classic french

[@jesuspoem5270]

@@EliteLife yes it is

[@loginnamejon]

$500 for three slices of duck. Nice

[@mirileka866]

He used only 3 slices of brast,And the other slices??

[@EliteLife]

They will do second serving.

[@BlackWolf6420]

🥇😍

[@DrumRoody]

Rich people crazy

[@acidluving]

Why there for lunch. They didn't serve till dinner time 🤣🤣🤣

[@lawrencepatrick2486]

Isnt that just duck blood being pressed out?

[@adrienboutin8703]

that's quite the whole point, the other name for canard à la presse is canard au sang, which means duck with blood

[@lawrencepatrick2486]

@@adrienboutin8703 curious how it tastes. Cant imagine if served as is from the press. Its raw and need more lamb sauce!

[@18000rpm]

The ducks are killed by strangulation in order to keep the blood in 😭

[@lukthere2]

That pressing part was kinda gross 😅 the rest pretty damn nice 👌

[@halterify4346]

I just wonder.....how many people understand the waiter?

[@Lepape2060]

Me Je parle français

[@peterbevins8692]

🌲🌲🌲