Extremely helpful Marc. Your explanations as you worked are clear and concise. I completed boning my duck today. Obviously it took a while longer than you did but I am delighted with the result. Thank you very much
This is a great video. I don't think I find this as difficult to do as Chef Marc says - but you do get better as you get experience. I disagree that a single mistake forces you to start again with a brand new duck. If I make a mistake, I simply move on and cook it as is. It doesn't ruin it at all, and my guests & family never notice anything amiss. However it does offend my sense of perfection. I am the ONLY one who knows that it isn't perfect. Every time I do it, I get better. I always leave my wingtips and thighs intact, but I think I'm going to try this method next time! The fewer bones, the better!
This video is priceless. I have this exactly on the menu, filled with porcini and served with calvados sauce, and i love it a lot, but oh boy its a knife job...
i dont mean to be so offtopic but does anybody know of a tool to log back into an Instagram account..? I was stupid lost the password. I love any tips you can give me.
@Kole Melvin i really appreciate your reply. I found the site through google and I'm in the hacking process atm. Takes a while so I will reply here later when my account password hopefully is recovered.
Ok, Learned a lot here. Using a paring knife as opposed to a boning knife is a big basic change from the way I've been doing it, as is lots of scraping instead of running the blade. I like his keeping the wings/legs intact and I'd be taking them out backwards to keep the product intact. I'm Interested to see the stitching / choice of twine is easily available. I make a dish similar to this frequently with a 5spice jacket and lined with pistachios and Mango, because the colors are really impressive. This Butcher is so confident, he never even lifts the foul off the cuttingboard once. I'm constantly flipping and checing and getting sidetracked with the legs, etc. just leave them in and go around the cage. Love it.
You may be a master butcher, but a master at deboning a bird you certainly are not. I'm no a butcher and I'm no chef, but I can debone a bird (including a duck that you think is the Hope diamond) in under 3 mins. If I owned a restaurant and it took you over 10 mins to debone a bird, you'd be washing dishes
Also duck skin is notoriously fatty and that means greasy .doesn't matter if its a wild freshly shot duck or a domsticly raised long island butcher shop duck I've done both . and believe me your grip can slip and your knife will go through your hand in a flash . having only one hand isn't a good reference for a job in a butchershop .
Extremely helpful Marc. Your explanations as you worked are clear and concise. I completed boning my duck today. Obviously it took a while longer than you did but I am delighted with the result. Thank you very much
Bravo chef. 👍
This is a great video. I don't think I find this as difficult to do as Chef Marc says - but you do get better as you get experience. I disagree that a single mistake forces you to start again with a brand new duck. If I make a mistake, I simply move on and cook it as is. It doesn't ruin it at all, and my guests & family never notice anything amiss. However it does offend my sense of perfection. I am the ONLY one who knows that it isn't perfect. Every time I do it, I get better.
I always leave my wingtips and thighs intact, but I think I'm going to try this method next time! The fewer bones, the better!
He's talking about in a professional setting deboning for a chef. Totally different to doing it at home
Very well done sir. This kind of demonstration is timeless. It is a miracle of modernity to have a class of this skill available. Thank you.
Thank you chef
This video is priceless. I have this exactly on the menu, filled with porcini and served with calvados sauce, and i love it a lot, but oh boy its a knife job...
i dont mean to be so offtopic but does anybody know of a tool to log back into an Instagram account..?
I was stupid lost the password. I love any tips you can give me.
@Kole Melvin i really appreciate your reply. I found the site through google and I'm in the hacking process atm.
Takes a while so I will reply here later when my account password hopefully is recovered.
@Kole Melvin It did the trick and I finally got access to my account again. I'm so happy:D
Thanks so much you saved my ass!
@Ezequiel Russell glad I could help xD
Ok, Learned a lot here. Using a paring knife as opposed to a boning knife is a big basic change from the way I've been doing it, as is lots of scraping instead of running the blade. I like his keeping the wings/legs intact and I'd be taking them out backwards to keep the product intact. I'm Interested to see the stitching / choice of twine is easily available. I make a dish similar to this frequently with a 5spice jacket and lined with pistachios and Mango, because the colors are really impressive.
This Butcher is so confident, he never even lifts the foul off the cuttingboard once. I'm constantly flipping and checing and getting sidetracked with the legs, etc. just leave them in and go around the cage. Love it.
PERFECT WORK !!!!!!! THANKS FOR YOUR VIDEO SIR ......
damn i was on the edge of my seat.
Does a duck take longer than a chicken? I saw Jaques Pepin do a chicken in 45 seconds.
IT'S JUST THE SAME.
Jacques Pépin: '... hold my bière'
Haha. No doubt. Pepin takes all of 45 seconds. Haha. I’m around 30 min. It annoys me but when successful it’s satisfying.
Lucky bone? C’ est quoi? Le wishbone?
He must be a confident guy to have master stitched on his whites, I'm interested too see the finished dish
Excellent!
For you kiddies at home: dry the duck with a kitchen towel -- get it as dry as you can.
My Dad was a butcher here in Ohio. It's becoming a lost trade.
I really like when french people speaking English
That looks almost surgical
Too slow. Too much knife work. Pepin's method of deboning a chicken works as well for duck.
Wondering WHY he didn't just use a filet or deboning knife?
Fillet knives are too bloody flexible . almost took my thumb off once . you work with whatever your comfortable with .
You may be a master butcher, but a master at deboning a bird you certainly are not. I'm no a butcher and I'm no chef, but I can debone a bird (including a duck that you think is the Hope diamond) in under 3 mins. If I owned a restaurant and it took you over 10 mins to debone a bird, you'd be washing dishes
You just wase the other time
this is great. Also this man is so hairy.
Master? cut too slow😒
Maybe because that’s a tutorial and not a competition?
Also duck skin is notoriously fatty and that means greasy .doesn't matter if its a wild freshly shot duck or a domsticly raised long island butcher shop duck I've done both . and believe me your grip can slip and your knife will go through your hand in a flash . having only one hand isn't a good reference for a job in a butchershop .
Awful camera work. He's blocking most of the duck while cutting