my favourite chef. I saw him once in a supermarket. but I was working at the time and he was busy talking to his wife and I didn't want to intrude. but wow his cooking skills. I love french cooking. takes me back to my childhood. the best confit food is duck gizzard . then served with lardons over salad with pine and walnuts and a light dressing. 😋🤤
0:06 Duck Confit is exactly the opposit of 'challenging'. It is very simple to execute and takes very little hands-on time. The only difficult thing about it is the time you have to wait. It is very forgiving in terms of timing, method, and ingredients, and this is the reason it is perfect for restaurants or bistros.
There is a charming movie called "Rare Birds" which opens with the making of Confit de Canard. The film is set in Newfoundland, Canada--very interesting story, and beautifully filmed.
We use traditionnaly 3 types of beans for this: le coco de Pamiers, le lingot de Castelnaudary, le haricot tarbais. As you understand, they are local variety of the white bean produced in the south west of France. Juste use a local one produced nearby, it just has to be fresh.
does anybody know, if it's possible to buy frozen duck thighs, defrost them over night and then make them like this? ir add salt and herbs while defrosting? or just buy fresh (which of course is the safe way to do it)?
Absolutely love his passion .. he doesn’t cook he makes love to food .
That duck confit on those beans must taste epic ..
the passion he has for cooking is undeniable! It's seeping out, and I'm getting overwhelmed just listening to him. Great recipe watch!
There's nothing more enjoyable to watch than an artist who loves their work. Bravo chef!
This mans enthusiasm makes me happy
Just like painting a picture. Très excellent chef de cuisine!
Cooking with pure joy and enthusiasm! What four people gave this thumbs down and why? Bravo, Chef! Bien fait!
Douglas Martin vegans
Because they can't understand his accent maybe
I just love a passionate french Chef, care of the product is cool to watch
Lol his laugh at the end makes me think of Santa Clause
Classic french porn. loved it.
my favourite chef. I saw him once in a supermarket. but I was working at the time and he was busy talking to his wife and I didn't want to intrude. but wow his cooking skills. I love french cooking. takes me back to my childhood. the best confit food is duck gizzard . then served with lardons over salad with pine and walnuts and a light dressing. 😋🤤
what is his name?
@@rahulgondekar5748 raymond blank... he lives or did near Oxford...
0:06 Duck Confit is exactly the opposit of 'challenging'. It is very simple to execute and takes very little hands-on time. The only difficult thing about it is the time you have to wait. It is very forgiving in terms of timing, method, and ingredients, and this is the reason it is perfect for restaurants or bistros.
I don't know if i'm confit-dent enough to try this
Jonathan Morse 😂
Jonathan Morse Don’t duck the challenge. Be producktive.
It's easy and delicious, don't be a duckhead!
Ducking hell
👏
There is a charming movie called "Rare Birds" which opens with the making of Confit de Canard. The film is set in Newfoundland, Canada--very interesting story, and beautifully filmed.
Thank you. I will seek this film out
I’m surprised he left the bone in, boneless duck confit is fabulous.
Thanks 🙏🏻
Vezy well vezy well I’m going zu try this
Raymond Blanc. Rockstar.
❤
Slow cooking is soooo superior
Art.
Why Raymond sounds like he just lost his voice
In hotplate how many Gard
What an excellent recipe for confit duck Raymond! You should sit down with a glass of wine and eat that and buy some Velas coins!
Delicious!
Fantastic magnificence
Duck me, this looks yummy!
I'm feeling quite peckish now, for some reason...
Need his recipe. Guessing his beans were pre-soaked?
👏👏👏
Does anyone know who this chef is?
He is a self taught French chef called Raymond Blanc, He has the, restaurant, Le Manoir aux Quat' Saisons in Oxfordshire England
no it is not raw but the piece of meat was not bloodlet properly
thankyou
+Luke Anthony did you make this?
Careful when you make duck confit that its not too salty I made it once, many hours of prep and cooking down the drain
what beans is he using? coco?
We use traditionnaly 3 types of beans for this: le coco de Pamiers, le lingot de Castelnaudary, le haricot tarbais. As you understand, they are local variety of the white bean produced in the south west of France.
Juste use a local one produced nearby, it just has to be fresh.
oh my fucking god look at the color of those ducks
who is the cook?
Is the fat reusable?
Yes you could, you need first to filter it.
Yes! ua-cam.com/video/GvD5twvgHPo/v-deo.html
anyone know the music composer?
the guitar is django reinhardt but i cant help with the other stuff
what's the different between confit and poaching ...??
Poaching is fast cooking in water
Confit is slow cooking in fat
Poaching is fast cooking in water
Confit is slow cooking in fat
Poaching is fast cooking in water
Confit is slow cooking in fat
Great help , thanks
Monoko Buzz fuck you talking about ??
does anybody know, if it's possible to buy frozen duck thighs, defrost them over night and then make them like this? ir add salt and herbs while defrosting? or just buy fresh (which of course is the safe way to do it)?
+Tatjanak1989 the herbs and seasoning will dilute with the thawed water so you would rather get fresh
Defrost the legs completely for 24 hours first. Then start the process. The results are just as good.
thank you!
Y
All fat is good fat
i think this guy look like syvester Stallone