Duck Breast with Green Peppercorn Sauce.

Duck Breast with Green Peppercorn Sauce.

[@davegallagher4498]

Great cooking. What a delightful situation you've created for yourself. You're probably the Envy of all your viewers

[@joeperrywest]

“Duck fat and butter” blimmin’ marvellous!!

[@gregjohnson720]

Pete, I love the very soft background music in your videos. This one on the duck breast that you made in Tarascon-sur-Ariège is a 10 out of 10. Félicitations du Brésil.

[@ptsm7430]

Oh my goodness, yet another wonderful video, full of history, geography, culture and of course... the most exquisite food! Please keep doing what you do -it's unique and appreciated by many. I will be trying this recipe in a few days time and will let you know how it goes -I anticipate exquisite-ness! Thank you for your ongoing sublime and unequalled videos. Keep it going please -it helps keep me sane in these challenging times. Very best wishes Pete!

[@Petespans]

With comments like yours, how could I ever stop!

[@artfulcookingwithdawn9000]

Pete, you have tons of eloquence! I could just imagine how the "duck, mushrooms, and peppercorns" taste. Duck is my favorite!!!!!! At the start of your videos I always get a touch of Keith Floyd- I'm happy for that, he pioneered so much

[@Petespans]

Yes Dawn, I am unashamedly doing a Keith in parts! I literally have his voice in my head... I just wish a had a cameraman to boss about! Thanks for you kind comment an for tuning in again. Cheers!

[@worshipthepig9750]

Incredible! Beautifully filmed and beautiful presentation of the duck breast. Excellent work!

[@misottovoce]

Oooo, you've done it again, Pete! I may be making this on the weekend if I can locate a good mixture of mushrooms. By the way, those two large mushrooms - if they have a sponge looking under cap - look like what in German we call Steinpilze, or porcini in Italian. Good to have another video...and great recipe!

[@Dvnllnvg]

Thought it was a ribeye from the thumbnail, amazing!!!

[@alisdairliddle4713]

My Scottish Grandmother used to call Ceps Penny Buns because that's what they looked like. She was a great forager!

[@kevinmatthews9064]

Your videos are amazing… I can’t understand why you don’t have more likes and views.😮

[@BMan1113VR]

Great video as always. Looks like others have mentioned, but my understanding is that cepe and porcini are the same type of mushroom.

[@hatshepsut8329]

Peter, have you ever read A Guide For The Greedy by Elizabeth Pennell published sometime in the late 1890’s which is a collection of her food essays? It is very entertaining. There is a passage that keeps coming to mind when I see you with your cookbooks and it makes me think of you. “The cookery-book is of interest to the collector as something to collect, but it also has charm for all who love good reading. The average man, in his ignorance looks down upon it. The exceptional man delights in it.” You are one of the very few male cooks that I have seen that gives his recipe books a plug and really does seem to delight in them. To me it speaks volumes. Most others wouldn’t admit that they even refer to one. I prefer “the exceptional man” better. 🙂

[@Petespans]

So glad to locate our original conversation about cookery writers the other day! I wish you made videos or a blog, then we could really compare notes. I will look into Elizabeth Pennel. Does she mean "man" as is male, or old fashioned term for "person"? If she's being sexist, I'll join in... on my travels, I never ask women for directions or men for recipes. I tossed out hundreds of cookbooks a few years ago as I didn't deem them to be authoritative. I remain with very few - they have to fit in my motorhome. I bet you have a wonderful collection though. You bring up little things in my videos and remind me to feature them again. Bless you!

[@hatshepsut8329]

@@Petespans You are funny! Elizabeth was kind of a saucy old broad so her meaning of “man” could have gone either way, but I’d like to think that it was sexist. Interesting that you severely weeded out your cookbooks…I did the same thing about five years ago along with a lot of other things, but that is another story. At the moment I am proud to say that I have less than ten in my possession and they have been carefully curated for an idea or two I have in mind. You know, just because I don’t have a blog or a KZbin channel you shouldn’t count me out on being able to “compare notes”, that seems a little snobbish! There’s this thing, I don’t know if you have heard about it…it’s called email, and I would be delighted to share mine with you if you would like. There are some things that I have been thinking about regarding your channel, but your comments section is not the place to discuss it. I have a feeling we might enjoy having a little conversation about something’s. Remember, Chef Hanley, this cooking stuff is NOT a solitary profession, at least it shouldn’t be…and never has been. It has always been a “teamwork makes the dream work” kind of thing and I miss that about being in the kitchen. I don’t miss the ass breaking work though! If you feel like chewing the fat, let me know. 🙂

[@DaveDVideoMaker]

Pepper sauce is my favourite sauce to serve with steak.

[@edmoore]

Ceps are often called Penny Buns here, though I think Ceps and Porcini seem to be winning mindshare as names thanks to Elizabeth David and the anglophonic internet’s american hegemony. Those are Chanterelles here in my experience, though the C. tubaeformis similar variety often get sold as such too, but a book I have suggests ‘trumpet chanterelles’ for them. A bit confusing.

[@petermueller7407]

Fantastic video!! Very much appreciated

[@chefarchiepie]

What a pleasure to watch. Your hard work on every aspect of your production is so impressive and very much appreciated by this food fanatic. . 👊

[@Petespans]

Merci Chef! Thanks for tuning in :)

[@aquaphoenixx]

There are duck breasts on sale in the store I shop at and I was looking for duck breast recipes. This is just in time for me. The dish looks mouth watering and amazing! I have been a subscriber since your cassoulet video! Greetings from Bulgaria 🇧🇬

[@thomaseriksen6885]

It has come full circle, I first discovered the channel when looking for duck recipes a year or two ago 🙏

[@hatshepsut8329]

“Good cooking is when things taste of what they are.” -Curnonsky, and I would say that you pretty much nailed that here, Chef! I have wanted to make that trek up Montsegur for a long time myself…someday I will! Safe travels and eat too much! 🥂

[@Petespans]

Curnonski... there's another one. Where did we have that conversation about cookery writers?? I must order some books.

[@hatshepsut8329]

@@Petespans The book you showed here looks interesting. Does it also contain commentary or just recipes? I finally got around to reading The Alice B. Toklas Cook Book and in it she mentions how she looked forward to reading the La France Gastronomique travel booklets published by Curnonsky and Marcel Rouff I think starting in 1921. It made me think of you and your channels mission. If you haven’t read her book I think you would like it.

[@martinmetzler9460]

I like that you do not waste anything.

[@Lughnerson]

He convinced me, "honest, traditional fare."

[@dojufitz]

Superb.... I have given up Alcohol.... but I can still cook with it!

[@Petespans]

Well done you!

[@dojufitz]

@@Petespans Thanks Pete, Yes I have been enjoying my Vino for 30 plus years - really loving it! I saw an interview with Joe Rogan with someone who read a book that made her give up Alcohol. I bought the book. Allen Carr - The easy way to control alcohol. Then I discovered someone had uploaded the audio on KZbin here it is - kzbin.info/www/bejne/oqS3fZ6QbJZ0hKM it is 8 hours long so I listened in 1/2 hour segments. I gave up alcohol at the 2 hour mark & my book hadn't even arrived!

[@peterhanley7125]

@@dojufitz Thanks Man! I listened to the whole thing and haven't touched booze for 10 days. Like you, I'm done :)

[@dojufitz]

Great to hear! Yes it was strange… at about the 2 hour mark of the audio I just said that’s it…. No more. Just like that the desire to keep going with it vanished. I even had some wine in the kitchen waiting to be consumed. With me I would associate it with food and loved it. It’s been about 4-5 weeks or more since I said no mas. My skin is looking better… I’m sleeping like a baby and I’ve got energy to do other things. I’m sure Jessica is proud of you. All the best Your mate from Melbourne Dom

[@peterhanley7125]

@@dojufitz Yes, she has already told me so! Bless you for showing me that brilliant book.

[@justindemichele8736]

Superb! Merci

[@LexLuthor1234]

Lol, dont let any Italian grandma hear you calling the mezzaluna (the rocking knife) useless. You might Just get Into serious trouble 😂😉

[@koyumde-atthevillage-8213]

Super 👍👍👍

[@paulklee5790]

Just a shout out to our castle building ancestors… tough buggers! ‘Points to bloody steep hill… ‘Think we should put it up there!… Small castle my Lord? …No the usual kind, lots of big heavy rocks should do it… hop to it!’

[@teresahepplewhite9828]

I think that the Cepe mushroom in English is the Penny Bun. Lovely video by the way.

[@peterhanley7125]

Penny Bun!

[@mrjsmith2152]

Cep = Penny Bun

[@carljones7992]

Duck Au Pouivre 😍😍

[@Imadov]

Cèpes = Porcini mushroom