"You don't have tarragon, use sage it'll be delicious. You don't have butter, change the channel!" 😂 🔥🔥🔥
@CookingwithYarda
3 жыл бұрын
Hi, if you like cooking, feel free to check out my recipes ;-)
@robertjdejong
2 жыл бұрын
What is the point of keeping this stuff in your sauce? Fig, onion, jam. You want it? Keep it!
@hamishmacintyre4600
2 жыл бұрын
Chef JP….you’re the best.
@deborahrose8621
Жыл бұрын
😆🤣
@Phil144gbp
Жыл бұрын
🤣🤣🤣
@brendaalbaugh8927
3 жыл бұрын
So glad you love butter! It’s always been a favorite of mine now I can quit trying to hide my addiction. Thanks
@oldmanfromoc7684
3 жыл бұрын
Make that golden butter, not hard and your brains will fall out it's so good! Enloy!
@philippehuysmans3159
3 жыл бұрын
Hello Chef : I made this delicious recipe for my lil family today, with fresh duck breasts (I live in Belgium, here we have got excellent (fresh) french duck breasts (St Sever)). I had no butternut puree so I made potato croquettes, and added delicious slices of french melon on the plate. You were right, this takes the duck to yet another level. This recipe is worthy to get onto a restaurant menu. Thanks for your humor, and the way you share recipes without hiding anything. A child could do it!
@ChefJeanPierre
3 жыл бұрын
Thank you Philippe! I am glad it works for you!😀
@Smellslikegelfling
3 жыл бұрын
What an amazing presentation for such a simple dish! I bet the taste is 5 star. I think some people may have a little difficulty getting the black mission fig and aged balsamic though.
@ChefJeanPierre
3 жыл бұрын
You may be right if you live outside the US. But if you do you can get it on Amazon or on our website. Website: chefjp-com.3dcartstores.com/Fig-Balsamic-Vinegar_p_433.html Amazon: www.amazon.com/Mission-Italian-Balsamic-Vinegar-Natural/dp/B00MRC8ULA/ref=sr_1_2?dchild=1&keywords=chef%2Bjean%2Bpierre%2Bfig%2Bvinegar&qid=1629400150&sr=8-2&th=1
@daphnepearce9411
3 жыл бұрын
You might be able to find that or something similar at an olive oil specialty store. Luckily I have one close to me. I'm becoming a regular since I go every other week lol!
@philippehuysmans3159
3 жыл бұрын
You can do it with reasonably good Modena balsamic vinegar and regular figs, too. Just balance the acidity (taste it).
@smolbunz
3 жыл бұрын
I absolutely love this channel! Randomly stumbled upon it last week and have been watching it every night .. thank you for entertaining us !! 😄
@ChefJeanPierre
3 жыл бұрын
Thank you 🙏
@ireneposti6813
3 жыл бұрын
I love Duck. When my husband took me to Paris. He took me to this wonderful restaurant and the duck dish was absolutely delicious. I wish I could remember the name of that restaurant cause I can’t ask my husband cause he passed away 2 years ago 🥲
@jayhawkhenry
3 жыл бұрын
Wow, this looks amazing and I don’t like duck. I’ll try it with chicken. My wife says I have never cooked better dishes! Thanks Chef!
@haydenpardoe7
3 жыл бұрын
I was literally thinking the other day you should do one of these! I've tried a few times but can never get it pink enough without it being raw in the middle
@a.riddlemethis795
2 жыл бұрын
Hi Chef! Do you think one can substitute fig with plum, dried plum and plum jam? I haven't seen those figs here in Central Europe.
@theeverythingengineer
3 жыл бұрын
I love duck ,it's delicious but I have problems cooking it due to the smell plus I really anxious seeing duck fat... But I'll try do it your way... tq chef for all tips ,trick and knowledge also tq for this recipe
@colleenpine2187
2 жыл бұрын
Duck tonight
@Im2Old4ThisShite
3 жыл бұрын
Chef, I hope I'm not out of line for making a suggestion for ingredient substitution. In reference to needing a balsamic with low acidity, if you can't find or afford expensive aged balsamic, just buy the cheap stuff and do a reduction. Now, doing a vinegar reduction inside your house is a great way to get some alone time if you have a family. 😆 I am an old disabled veteran who lives alone so I don't have that problem but since it does smell so strong, I have a single burner propane hob that I got from Walmart for $20 and I just do the balsamic reduction on my patio. Just use a low medium heat, have a few beers and enjoy the outside while watching a video or two on KZitem. No need to stir it,, just watch the heat and let it gently simmer. I usually reduce 2 quarts at a time and reduce it by about 75%. Stop when it's the consistency of hot maple syrup, pour it in a squeeze bottle and after it cools down, it'll be thick and black and unreal. Balsamic reductions are a beautiful thing. Check it out.
@ChefJeanPierre
3 жыл бұрын
Great comment Michael! Very low heat is certainly the way to go! 😀
@Im2Old4ThisShite
3 жыл бұрын
@@ChefJeanPierre Thank you chef 🙏
@generalx5220
3 жыл бұрын
Haha you could rub the sauce all over your body it’s that good. LOL
@filipthefirst
3 жыл бұрын
Figs in hardware store hahah. I just found him randomly a few weeks ago and can’t stop watching. Amazing guy! So much knowledge and such a fun and exciting presentation!
@ChefJeanPierre
3 жыл бұрын
Awesome! Thank you!😀
@TheNunakun
3 жыл бұрын
Actually, my local hardware store has dried figs, raisins, and plums next to the screwdrivers. I guess it's a nice snack for craftsmen :)
@martineriksen2642
3 жыл бұрын
Just made your short ribs today. Actually they are still in the oven. Watching your magic in your kitchen is very good for emotional support. Duck breast is next, I’m catching up with you chef 😉
@stangcaptain4532
3 жыл бұрын
Thursdays are usually my favorite day of the week because another great cooking video drops.
@AldousHuxleysCat
3 жыл бұрын
Duck was something that was never served in my home growing up, as a cook since I knew nothing about it I've left it alone. I can't tell you how happy I am to see this recipe and to know that I've got expert advice for giving it a try, thank you Chef Jean Pierre, excelsior!
@recoswell
3 жыл бұрын
"i don't do anything complicated, now go out and get 18 year old vinegar" guy is great
@wernerdaelemans8508
3 жыл бұрын
Eggs Benedict please
@Wess2631
3 жыл бұрын
Great video, everything lasts 17 years, rub your body in the sauce and just try to skip the butter in the sauce ;D The look he gives at 18:07, THAT kills ;)) Greetings from Denmark ;P
@mrdoubtfire9906
3 жыл бұрын
This looks delicious. I’ve never made duck breast before. I do love duck however at the restaurant. Thank you Chef!
@SuzanneBaruch
3 жыл бұрын
You can do it, trust me! It's not as difficult as some would have you believe. Have fun with it!
@judyjohnson9610
3 жыл бұрын
Where I live, whole duck is not expensive. But I don't like cooking it because it spatters. Might splurge and buy a breast
@y.b4251
3 жыл бұрын
These videos are precious because its trying to preach the fundamental concepts of cooking. I didn't try most of the recipe but I surely improved by applying most concept from the videos.
@denniscrider3776
3 жыл бұрын
Cooking is all about having fun and trying something new.
@philippehuysmans3159
3 жыл бұрын
The more you practice, the easy it becomes. It is about self discipline, learn techniques (Jean-Pierre is an excellent teacher), and yes, experiment. Become the master of your recipe whathever you cook.
@shelley595
2 жыл бұрын
@Chef Jean-Pierre, your favorite exaggeration number is obviously 17. (Everything will freeze for 17 years. 😀) I can relate. Mine is 16. My friends and coworkers know that when I say 16 years, 16 times as much, 16 ways, etc., I just mean, "a lot!" Way more than 5.
@brucebergstresser3973
3 жыл бұрын
You sir are a delight. Watching Chef Jean-Pierre in the kitchen is a joy because you make it so simple that 'even a child could do it.' Thanks for sharing yourself with us.
@ChefJeanPierre
3 жыл бұрын
All the pleasure is mine Bruce! 😀
@alpcns
3 жыл бұрын
The world is most of the time hell on Earth. Chef routinely creates Heaven on Earth.
@philippehuysmans3159
3 жыл бұрын
I came to cook on a regular basis for that very reason. Let's make a world where we could share very precious moments around the table, and set the frightening world aside for a while.
@alpcns
3 жыл бұрын
@@philippehuysmans3159 Very well put!
@julietteyork3721
3 жыл бұрын
First I started saying “Onyo” all the time and my kids looked at me sideways, then I kept repeating in your accent, “You gotta have your mise en place!” Pretty soon I’ll be wearing that white outfit when I cook. Love watching you, Chef.🌷
@cloudattack3279
3 жыл бұрын
Yep, it’s contagious. I’m only just subbed in few days ago, and my kids are trippin. “Measure carefully, don’t burn your tong, always start with da onyo”. I’m learning 👍
@HTMLguruLady2
3 жыл бұрын
There's our favorite chef we know and love! The jokes, the infectious laugh, and his absolute joy for cooking and sharing. Don't ever change chef! In fact, although I've always used alcohol when cooking, ever since finding this channel when I'm adding some wine, brandy, cognac, sherry, whatever to my food or sauces I can't help but hear in my head Chef Pierre saying "measure carefully" . And it *always* brings a smile to my face. Thank you chef for reminding us all that cooking is such a joy!
@ChefJeanPierre
3 жыл бұрын
Thank you for the kind words!!! 😀
@deborahfogel3689
3 жыл бұрын
I love watching you and learning with you. I agree that there is never too much butter. You are a lot of fun. You brighten my Thursday for sure.❤️
@JayDeeIsMyName
3 жыл бұрын
4:46 is one of my favorite moments in any cooking show. "Little bit" *throws it all in* 😂
@ler2867
3 жыл бұрын
the hesitating part is the best :))
@douglasd327
3 жыл бұрын
Love this guy but You should check out regular ordinary swedish mealtime
@JayDeeIsMyName
2 жыл бұрын
@@douglasd327 No. Especially not when you're spamming them like this, thanks.
@maetes
3 жыл бұрын
To me, this is the perfect doneness for duck breast.
@fatedtolive667
Жыл бұрын
I know you are a chef beyond compare, but everyone has things go wrong occasionally. So, please please, do a show of bloopers(out takes). I'm sure it would be a delight😇
@0nd1ke
3 жыл бұрын
Since I learned to make clarified butter my life has changed. Not only does food taste better but since I have been rubbing clarified butter over my body I look 17 years younger. Its also great for treating minor cooking burns.
@ChefJeanPierre
3 жыл бұрын
😂😂😂
@dierandomdie
3 жыл бұрын
The highlight of my Thursday, learning how to cook something I probably won't ever make. 😄
@johnreineck4938
3 жыл бұрын
I mean... SOME day I'm gonna make one of these things. For now I just watch and enjoy.
@philippehuysmans3159
3 жыл бұрын
You should, this recipe is almost impossible to miss, because you can always improve the sauce at any moment (more tarragon, a bit of gastrique, bit of fig puree...).
@scotthockenberry3085
3 жыл бұрын
It’s still really enjoyable to watch though. That’s the beauty of it 🙂
@kjellkod2
Жыл бұрын
Shoot a duck. Cook a duck. Eat a duck. Nothing to it. Go at it friend
@Arcadia61
6 ай бұрын
You should. It's incredibly easy. The sauce is the fiddly one - leave it out, the duck is still wonderful to eat with or without the sauce or a different sauce you might have in the fridge. The duck is the star of the dish.
@Martinhk
3 жыл бұрын
"This guy's a NUT!" - Name a chef that isn't! You remind me of my old chef i used to work with by teaching the mentality behind cooking; it's just food. Great video again!
@donjosegomburza835
3 жыл бұрын
Another home run… I will substitute your sauce recipe with orange sauce… thank you very much…
@blackglama1
3 жыл бұрын
Oh this is going to be fun, my neighbor raises duck I’ll go,get one from him. LOVE BUTTER 🧈 LOVE BUTTER 🧈 !
@charleskipyab
3 жыл бұрын
I have lost so many people to Covid and am here. Thank you Chef for comfort 🙏🏼😭😭
@badaimrage5633
3 жыл бұрын
Yeah yeah, the duck looks amazing. The "CHEF JP" label? Exquisite. It's "as is" and not "hollywood glamour". I love it. How's the burned tongue?
@realfacthunt
3 жыл бұрын
I've always found that putting the breast skin side down into a cold pan and then turning it on stops them curling up.
@MattXShaver
3 жыл бұрын
The sound is much better on this one and the recipe looks delicious. Making your steak au poivre recipe for my dad this weekend. Thanks Chef!
@CombustibleKitttens
3 жыл бұрын
So, I love duck. I love Madeira. I have slightly less extreme feelings about figs but I still like them a lot. All I'm saying is that if this recipe showed up on a menu, I'd almost be suspicious how well tailored to my tastes it is.
@Tomatohater64
3 жыл бұрын
Duck 👍 figs 👍 madeira 👍 This recipe is total kick butt good!
@theart8039
3 жыл бұрын
Duck + Figue is a real SW France dish where I come from (and Chef JP)...I don't like rare duck too..if you wish raw food, then steak tartare and I love that too, just not too often
@daphnepearce9411
3 жыл бұрын
Chef is spoiling us!
@judyjohnson9610
3 жыл бұрын
Once figs are cooked they are not as sweet. I once took a chance on a chicken burger with fig jam even though I don't care for sweet stuff with meat. It was delicious!
@Tomatohater64
3 жыл бұрын
@@judyjohnson9610 I bet that fig jam and figs in general would taste great with pork.
@i_am_aladeen
3 жыл бұрын
Amazing video as always! The most amazing thing about this video, is actually the animated thumbnail: Chef flipping breasts again and again. Perfect loop.
@chipusas330
2 жыл бұрын
Just did this tonight for Christmas and I had to thank you. It was fantastic. Measure carefully my friends! You are right...you could rub that sauce all over your body which my girlfriend did. Meilleurs vœux
@ChefJeanPierre
2 жыл бұрын
🤣🤣🤣👍
@DragonWorksOfficial
Жыл бұрын
It turned out delicious and quite unique! Although I've had to make some alterations due some ingredients not being available locally, others being out of stock for the day: changed the french onion to plain red onion and put 50% more of it to compensate for the potential difference in flavor intensity. Used regular balsamic vinegar that's 50/50 acidity to sweetness, and put a little bit more sweet to compensate. Used regular fresh figs instead of whatever those figs are. Changes the figs jam to raspberry home-lemonade syrup that has on-point raspberry flavor. I've put enough of the raspberry syrup to make a big glass of lemonade, so one serving. I've also used Port wine, not sure how it stacks against Madeira, but it's probably a tad sweeter/stronger. The sauce turned out extremely well, probably the best sauce I've ever made - savory, sweet, umami, the fresh figs gave it a flavor as if there were a bunch of spices in it, but the raspberry syrup made it not taste like fig unless you'd bite one of the actual fig pieces. I.e. great contrast and flavours mix. I've used about 40mil Port, handful and a half of red onion, 40mil of raspberry syrup, 1 big tablespoon of regular balsamic vinegar. The acidity was barely noticeable in the end sauce and it was pleasant and well-contrasting with the sweetness of the figs and syrup. I have never tried making a fruit sauce, especially dark fruit sauce, for meats before, but this really opened my food horizons a lot, as it's my new favorite thing. Thanks a bunch for the recipe and guidance! :)
@jmoses5480
3 жыл бұрын
It's only been a minute in, I like this guy
@ChefJeanPierre
3 жыл бұрын
Thank you so much! 😀
@anthonydavis4773
3 жыл бұрын
Im Suscwibed to the channel
@ChefJeanPierre
3 жыл бұрын
Thank you! 😀
@christianpilz9384
3 жыл бұрын
I really need to buy a bigger freezer
@matthewguzman6806
3 жыл бұрын
what skillet did you use? Also what kind of plate is that? I love how presentable your dish was!
@amirulhakim268
3 жыл бұрын
5:48 "Measure Carefully" *happy pouring
@ThomasKretschmer-go6vt
19 күн бұрын
good job, thanks so much for the sauce recepiet , couldn'd find figs so i used currents soaked in red wine. my wife dosent like onions but she praise the sause made with the schallots. Yes. BUTTER is a key ingerident, look forward to more excepitional tips.
@mrmudcatslim1004
3 жыл бұрын
My favorite chef, the best ducking chef on KZitem.
@DonPandemoniac
3 жыл бұрын
So much culinary advice in one show, truly fantastic!
@pplusbthrust
3 жыл бұрын
Duck, wild ones are much more flavorful. Delicious, amazing.
@dotcom2528
3 жыл бұрын
Mesure carefully.... a Madeira wine is fortifide.....so JP dump 1/3 bottle without talking (or at least 20 cl..). I am not saying that it will ge good but it will be very Portuguese....!
@shelley595
2 жыл бұрын
Tarragon - I love it, too! What all does it go with? It's very good friends with basil, and those two used to go very well with a "thai seasoning" from a health-food store. Sometimes I cooked a chicken breast seasoned with just tarragon (in my wonderful waterless cookware). But I had a hard time finding other ways to include it. A few months ago, I concocted a marinade mixture of garlic, tarragon, rosemary, thyme, parsley, mint, & chives (with oil) and they all shook hands and became good friends. They made the most wonderful leg of lamb ever! I will most certainly do it again. But what else? I love tarragon! Do you have more beautiful recipes that use it?
@shelley595
2 жыл бұрын
hmm, you changed stoves. Didn't you have a nice gas stove in your 2020 vids? I'll be curious to hear how you like your flat electric stove. I've had a similar stove for the last 5 years and I hate it. Theoretically, cleanup is much easier. Well, that may be true unless any food lands on the heating area and cooks onto it. It never goes away. And I can't "roast" an onion or a chunk of ginger on the open flame and then use it. What do you think of this stove, Chef? Wow!!!!! You just opened your knife drawer. oooooo! ahhhhh! wowww! A chef could not get along with my knife collection. So far, I do - as long as I keep them sharp. But sometime, would you show us what they are and how you use each one?
@josephcollins6033
3 жыл бұрын
Beautiful! How about if I rub the sauce all over YOUR body!!!! hahahahaha! Thanks for the great information about the vinegar and how to "fix" store-bought.
@MottiShneor
2 жыл бұрын
Chef, maybe it sounds obvious, but you mean DRY FIGS, not just "Figs" some of your audience live with fresh figs...
@KaribeCuebas
2 жыл бұрын
Yes! Chef, I have clarified butter. 😃 I LOVE it. I use it for just about anything and I don’t even know how I ever lived without it. Definitely going to try this recipe. I’ve never eaten duck 🤷🏽♀️ but I have tried quite a few of your recipes and mmm delicious…never disappointed so duck will be. Thanks for another wonderful video!
@gdinca39
3 жыл бұрын
I love and i made a few of your recipes(12). Easy simple and verrrrrry delicioussss. This one will be next. Good luck and be healthy!! Keep teaching us
@jeffreyabelson7171
3 жыл бұрын
Sorry Chef - a chicken breast is nice and good protein - but JUST as delicious as a duck breast?...I'll defer to your expertise!
@shannybabayaga
3 жыл бұрын
The one dislike is by the duck he seared.
@SgtSteel1
3 жыл бұрын
My stomach was making funny noises watching this :\ The juice that came out of the duck when you were slicing it! I could have licked that chopping board!
@kevinmoor26
3 жыл бұрын
And in twenty-one minutes, you learn the secrets of French sauciers that many spend years studying at a school. The information available on Chef Jean-Pierre's channel is amazing and much appreciated. I was taught to cook by my grandmother, here in the French Alps, but now produce great meals. If my friends learn to speak English and subscibe, I am sunk.
@philippehuysmans3159
3 жыл бұрын
On te voit :-)
@ChefJeanPierre
3 жыл бұрын
Thank you for the sub Jacques! 😀
@_t_h_o_m_a_s_
3 жыл бұрын
For a second i was worried that there was no onion in this dish. Looks good as always!!
@EzeICE
3 жыл бұрын
😂😂😂😂😂
@waaaweee6934
3 жыл бұрын
It's onyo!!
@_t_h_o_m_a_s_
3 жыл бұрын
@@waaaweee6934 its a 6 pound onio
@JanosGonzales
3 жыл бұрын
That was shallot!
@johnschneider4160
3 жыл бұрын
You mean "oYion!!!"
@douglasd327
3 жыл бұрын
I been using tarragon more and more lately. It really gives a bright distinct flavor. 🌿
@philippehuysmans3159
3 жыл бұрын
Yes the béarnaise being the queen of the sauce : just beware of temperature :-)
@Anarchsis
3 жыл бұрын
Mmmmmmm, Duck, my favourite meat. Only just beats Goose, which I’d love to see you cook Chef.
@dotcom2528
3 жыл бұрын
Factory fresh frozen is better then just killed.... trust me I live close to a duck farm. So truth very spoken....
@tombstone78
3 жыл бұрын
I pity the poor souls who are downvoting these kind of videos. I mean, at what second did you decide: "nah, this is bad!" What is wrong with you?
@jimf710
3 жыл бұрын
Informative and entertaining video as usual. Quick question: in a perfect world, would you let the duck rest for a few more minutes to let the juices distribute? It appears you lost a lot when you cut into them.
@ChefJeanPierre
3 жыл бұрын
You are right! I should have waited at least 10 minutes for the juice to distribute. 😀
@howardhardy1992
3 жыл бұрын
love the video, as usual. I also love duck. No place to buy duck here but....duck hunting season starts in a few weeks so I will collect my own.
@elizabethalexander-pukerud7951
Жыл бұрын
Looks good! I do live less than an hour from one of the duck farms in Indiana. Lol I believe ill be going there next week! You convince me!
@jayantjolly
3 жыл бұрын
Anyone who don't like or want to skip the butter Chef Jean-Pierre: 18:08. You are dead to me😣😣!!
@AdrianJayeOnline
3 жыл бұрын
no, the problem is that duck is a VERY fatty animal, where as chicken isn't, you need a sauce to cut through the fat, hence why you generally use an ORANGE sauce, aka duck a la orange
@daviddestin6645
3 жыл бұрын
Thank you once again Chef Jean-pierre, you're just and simply THE BEST !!! 👍
@ladyfootZ
3 жыл бұрын
I Don't use but a pinch of slat..... I've had pink hymalan salt, sea salt and kosher salt here in the house for years.. I store what I don't use in the freezer.
@dave74700
3 жыл бұрын
So. . Er. . . Wanna come an cook here for a year or two my friend? Great show as always chef. Love it. Dave from London 👍🍻👍😀
@ahmedjeljli4778
3 жыл бұрын
Why is there a dislike 🤨🤨 Love your videos and your enthusiasm Got a question, do you accept requests ??
@Company-59
3 жыл бұрын
I made this for Sunday lunch with friends. Your fantastic recipe produced a fantastic meal. Didn’t change a thing apart from vinegar and a different side. I’m genuinely grateful for all those great lunches, dinners, meals we had with friends and family based on your recipes. Thank you.
@paulh7589
3 жыл бұрын
Jean-Pierre, you are simply the best. I have learned so much from you and love watching your upbeat, fun-loving videos. We are eating very well in my house because of you. Thank you so much. There is a spot in Heaven for people like you!
@sharmishthabanerjee6852
3 жыл бұрын
please show how to make 'BUCATINI ALL' AMATRICIANA. PLEASE CHEF
@VisualizeLeaving
3 жыл бұрын
Until recently, Gordon was my fav famous chef. And, while he has taught me more over time about cooking, I think Chef Jean-Pierre has taken his place.
@petersonxtateG
3 жыл бұрын
Plot twist: It’s the same duck that he’s been feeding with the crust of the bread everytime he makes some fresh breadcrumbs.
@smoothbeak
3 жыл бұрын
Haha oh dear!
@bobbyho4586
3 жыл бұрын
HY CHEF JEAN . YOU ALWAYS SAY THE SAUCE YOU CAN KEEP FOR 17 YRS.OR 17 DAYS OR 17 MONTHS. CHEF JEAN ARE YOU SO SURE ABOUT THE SAUCE . YOU CAN KEEP FROZEN FOR 17 YRS.CAN IT BE EATABLE OR NOT CHEF JEAN.
@christianschuff5970
3 жыл бұрын
Hey CJP, two or three weeks ago i saw your first video, now iam finished with all 87 vids. recently i cooked 5 of them ... rising. hopefully you will release two vids per week in the future ;-) kindy chris :-)
@thecrib8
3 жыл бұрын
"You can rub this sauce all over your body." That will be in little to-go bottle for dinner guests. lolol Another great recipe, Chef. I'm getting those plates too.
@bradroon5538
3 жыл бұрын
Black mission figs? I get them from my permaculture garden,/orchard.
@borealwhisperer6044
3 жыл бұрын
You have more common sense talking in those hand gestures than we deserve 👏
@Loulou-sr3tk
3 жыл бұрын
My favorite chef. I am planing to do it but with my own twist: I will follow the sauce recipe except, it will be with blueberry , blueberry vinegar… Continue chef, you are the best: probably one of the few who is telling people to adapt recipes to their own taste. For me, the best recipe ( for everything) doesn’t exist: it is question of taste.
@wcferguson7925
3 жыл бұрын
elmer fudd would like ware/rare duck just fun u bring excitement to my spoons and we also taste w/ roof of mouth
@michaelsanchez2417
3 жыл бұрын
The wife and I were in Paris a few years ago and she had duck breast and I had a NY Strip au poivre and it might've been the best thing we ever ate. Thanks Chef Jean-Pierre for your always fantastic videos! Oh and btw the most wonderful waiter suggested a Medoc to go with it and it was perfect!
@jamessanders145
3 жыл бұрын
If anyone thinks you're a nut they will quickly become you're their favorite one.
@candacebenson3786
3 жыл бұрын
Am I the only one that talks to the screen as if Chef can hear me? “You said you were going to pepper the other side of the duck. Pepper this side! Don’t put it in the oven yet, you didn’t pepper this side!”, lol. Just me?
@marekzacek5400
3 жыл бұрын
I need to get myself some of this.... Also, you can skip the butter face destroyed me XD
@brealenbaker2064
3 жыл бұрын
I've been waiting for your video chef, always ends my night on a happy note.
@_t_h_o_m_a_s_
3 жыл бұрын
Dont forget the onions
@cornbreadfedkirkpatrick9647
3 жыл бұрын
onyo and butter, please, oh show everyone how to prepare the Turk duc'n properly the holidays will soon be here.
@smoothbeak
3 жыл бұрын
I'm a little like an 18 year old black fig balsamic vinegar, I get sweeter and thicker as I age!
@muhammadfariz9735
3 жыл бұрын
this is how we cook in malaysia!! just throw everything into the wok/pan or whatever you like and stirr ahhaahahhaha
@samuelspade889
3 жыл бұрын
For health reasons I replaced the butter with bacon fat. I would sou vide the duck.
@lillybellep8956
3 жыл бұрын
I was introduced to duck breast a few years ago . It had a juniper rub on it and then grilled outside. It was "amazing" since then I have cooked it with a cherry sauce and another I can't remember and it really is so delicious. This recipe sounds wonderful. A must try!!
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