Perfect Duck Breasts from the perfect French village in the heart of Gascony, South West France .

[@hatshepsut8329]

EXCELLENT all the way around, Peter!!!

[@Nicksmate]

Fantastic film !

[@yinhonglin9592]

1:20 must be the most calming scene, a calm cat.

[@juliojimenez5736]

Poetry!!!

[@caneandabel]

Fantastic!

[@Dvnllnvg]

Perfect meal in a dreamlike setting yet again. I wish the algorythm would recommend your videos to a wider audience. The quality of the overall filming and the variety of shots you are using also seems to still be going up. Kudos my friend.

[@Petespans]

Yeah, I need to do "cooking with Johnny Depp and / or Megan Markle" to trigger the algorythm.

[@dojufitz]

@@Petespans lol... Depp Daurade or Markle Mont d’Or might go bersek!

[@Petespans]

@@dojufitz Le Mont d'Or!!! I'm going there soon.

[@misottovoce]

@@Petespans O Gott!🤗 well....except for Johnny!

[@justindemichele8736]

Thank you!

[@teresahepplewhite9828]

Perfection.

[@beef19811]

I just love the quality of the ingredients you use, everything looks the finest…. As a bit of a staub fan I’m disappointed that the potato’s stuck… just a idea for the future would be great to hear your backstory and how you ended up travelling around eating and drinking and basically living the dream of every foodie. Take care brother keep up the good work.

[@AlexandreRougeray]

In fact, ingredients of this quality are not particularly expensive or difficult to find in Béarn and Gascony. You can stop off directly at the local producers who post large signs at farm entrances. The most popular French dishes all come from rural and modest backgrounds. As Gascons we're a proud people, and it's always very frustrating for us to see foreign tourists leave France disappointed having only visited Paris. TGV trains from the Montparnasse station serve many regions, and the best way to visit Gascony is to rent a car once you've arrived at the station to discover its typical roads and villages. I'd say the best times to visit our region are during the summer to enjoy the fairs, village fêtes, hunters' meals and medieval festivals, or during the grape harvest to attend open houses at our many vineyards and go to our beaches at the end of the tourist season. The young people all learn English at school, but I'd advise you to learn a few basic words of French and Gascon to communicate with the locals.

[@tonydeltablues]

Marvelous! Magnifique! I'll be seeking out decent duck breasts in the UK to try this! I guess the soul of the dish is the fact the duck breasts cone from the fattened foie gras! Best Tony

[@Petespans]

Regular breasts are fine too, but Yes, around these parts almost always the "magret" is used. I'm sure it'll be delicious :)

[@stevetaylor1904]

Got to have pink peppercorns❤️ Well cooked mate

[@wutangdeadhead]

I made this last weekend and it was probably the best thing I’ve ever cooked. So good I’m going to do it again this weekend. After discovering your channel a couple weeks ago this has quickly become my favorite channel on KZbin. Thanks for the great content

[@infotalisman3112]

Superb!

[@nickimorley536]

My favourite area of France. We used to go to Condom food and drink, Floc, divine

[@Petespans]

Nicki! Hi :) My absolute favourite too. So weird about Floc - you take one step out of the Gers and they've never heard of it.

[@artfulcookingwithdawn9000]

Yes!! Duck, my favorite! What would I give to be there right now enjoying this meal! Bon appetit!

[@hssh8698]

This is the third video I watched but I already subscribed after the first. Absolutely lovely. Thank you for sharing.

[@murraymarshawn2175]

Beautiful.

[@gd5830]

Very nice indeed.

[@carljones7992]

Simple yet elegant Peter. Keep these classical french dishes coming ❤️

[@seanmurphy6915]

Great video Pete. Brings back great memories . My Parents had a house just north of Marciac. A Village called Plaisance. That dish is typical of the region. Fantastic. Keep them coming

[@Petespans]

I know the area ... Near Madiran where I went for wine festival a few years back - Lupiac, Bassoues... Thanks for tuning in Sean :)

[@johnSmith-uc1fz]

Fantastic 🤌

[@Metrafann_railfan_427]

Bravo, simple mais surement delicieux avec la sauce au madere.👍 Oh au fait je suis entrain de cuisiner un navarin d,agneaux en suivant votre recette de Gavarnie.

[@matthewtetreau4903]

Wonderful preparation. Also, that may be the largest duck breast I've ever seen!

[@Petespans]

One of the smaller ones at the butcher! Thanks for tuning in Matthew

[@natalialopes719]

That duck recipe looks amazing. But oh my goodness those views! Absolutely gorgeous!

[@luisvernon4849]

Positively splendid in all ways!..I have spent time in and around Auch but have never been to Tillac. I will make it a point of visiting this lovely village my next trip to Gascony.. Floc de Gascogne, one of the great mystery aperitifs of France and one of my favorites... Cheers and Bon Appetit!

[@Petespans]

So kind of you to comment Luis! Are you a native?

[@luisvernon4849]

@@Petespans No, I'm not a French native but have traveled throughout France on and off for over 30 years...I discovered Gascony and Perigord back in 1998 and have been in love with both regions ever since...Your style of preparation and making the audience part of your experience is fantastic...Ne plus ultra as they say in France...Keep up the good work!

[@Petespans]

@@luisvernon4849 Wow. thanks for your encouragement Luis. Having a bit of a summer break atm, but should be back in action soon :)

[@luisvernon4849]

@@Petespans Looking forward to your next installment...

[@leacruz7311]

Thanks for sharing!

[@stanstead8830]

Bloody hell. That was mesmerising. You achieve a unique mood. Celestial. And your food doesn't look too bad, either! I've got fish pie in the oven, right now. I'm thinking of slinging it in the bin. What do you make of the French paradox?

[@Petespans]

under the right cicumstances, maybe. Thanks for tuning in again :)

[@misottovoce]

This will be our New Year's Eve dinner tonight, with the sauteed potatoes but also thin green beans. Also planned is the foie gras as the first course. Looking forward to that marvelous Madeira/Port sauce! Thanks again!

[@LPJ790610]

As always a delightful video and I look forward to trying this out at the earliest opportunity (which could be already this weekend). Merci!

[@stevemee6640]

Pete this is a classic among classics. I so enjoy your videos, both for the meories they evoke and the plans the inspire. Though surely you don't carry the tablecloth and fancy cruet in the panniers? 😃 Keep up the amzing work - not that you'd be thinking of stopping, if this is a typical dinner!

[@grovebud]

A little overcooked but you did capture the spirt of my home region, cheers!

[@Petespans]

une viande moelleuse, rosée ... la cuisson parfaite.

[@jaikumarvenkatchari3838]

What wine were you having with your meal,if I may ask?

[@tedmac8049]

❤

[@infotalisman3112]

Pete, do you have a favourite recipe/meal? The old cliche, ‘what would be your last meal’?

[@Petespans]

A clear cosommé followed by sautéd foie gras, followed by game e.g a salmis of pigeon, selection of cheeses, then creme brulée - which reminds me do do a consommé on here :) And you?

[@infotalisman3112]

That’s superb. I think I would go for a really lovely coarse country pate with cornichons etc. Then a beautiful steak, followed by a rich tarte tartin. And of course cheese....always cheese! Thanks Pete 👍

[@christianerny9487]

seems you love chopin 😀

[@JohnAmidon-c6r]

👍👍

[@larrybaby9377]

Ooh wonderful! Une question: Home rendered duck fat inevitably gets some flavour from slightly caramelised skin, even at the low rendering temperature, while supermarket duck fat is pure and clean. Surely that amazing flavour of caramelised duck or goose skin in the fat is the whole point of cooking potatoes in it? I find clean supermarket rendered duck fat almost flavourless. Any thoughts? Love the chanel. Someone has to do it, I guess...

[@palenkoff]

Can I ask what knife are you using? It looks like carbon steel and medium to small size.

[@janking2762]

Chopin….!

[@isaacmoon7093]

The food looks good but is that your piano playing because I need help with the polyrhythms in op 9 no 1 and my teacher isn't much help and nor are the videos I've seen so if anyone has any tips that would be greatly appreciated

[@hunterpressurecleaning6483]

Chopin, what else?

[@debbiezullo7056]

Beautiful 💋

[@Galatian1]

Potatoes and duck fat were made for one another.

[@NannyOggins]

So you don’t cut out the silver skin,I thought you had to? I have a duck breast in the fridge so this is going to be tomorrow’s dinner.

[@Petespans]

@@NannyOggins I stand corrected. Go ahead and remove. Happy cooking :)

[@mewsdo]

'je ne sais quoi' came out as 'genocide' in the subtitles...

[@SydBleak]

if you got rid of the piano I would subscribe...

[@Petespans]

Can't please everyone :( Thanks for tuning in :)

[@janking2762]

If you keep the piano, I will subscribe.

[@Petespans]

@@janking2762 hahaha!

[@thoroughsoft]

Watching this in mid October is somewhat depressing...