New Orleans-Style Backyard Duck Roast with Chef Isaac Toups - Prime Time
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- Опубліковано 5 лют 2020
- On this season of Prime Time, butchers Ben and Brent head to New Orleans to learn about all things meat in the Crescent City. On their first stop, they visit Toups Meatery chef Isaac Toups, who teaches them how to use wax to defeather a duck, and hosts an open fire duck roast in his backyard.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer/Editor: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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"Has anything been done to it yet?
...It's been shot."
priceless xD
I cracked on that one XD XD
Wet myself 😅
What a legend
Step 1 - shoot duck.
Unless it's rabbit season.
Issac Toups is pure Chaos.
"Has anything been done to this duck yet?"
"Its been shot"
I'd watch paint dry on a broken old fence if Isaac Toups was narrating it.
Oh sweetie
Second
This reminds me of the joke
How can you tell you're in a Cajun Zoo?
The animal descriptions have recipe cards attached...
Isaac's sense of humor just resonates with me on another level. He is HILARIOUS to me.
0:45 "I've never had it. I've never had it. I got it."
2:21 "I don't think this is water."
1:34 "Now, has anything been to this duck, yet?"
"It's been shot." 😂
DIP! THAT! DUCK!
Blessed be the house of Toups, forever and ever amen.
You are a very pretty Pilgrim
@@claytonkokensparger9045 thanks Clayton
"This is the Legend, Isaac Toups........ and that's Brent."
"I don't think this is water" love that guy
man i would love for isaac toups to have his show
He’s so much more charismatic than 90% of tv chefs.
@@KnivingDispodia facts
We have a teaser of what that is like when he guests in kitchens like Munchies.
👍👍 yes please
100% agree
ALL THIS PRIME TIME COLLABS ARE SO MUCH WORTH IT
“And the overwhelming sense of hospitality”
“ I-I-I can’t turn it off” I love it because of how true it is down south 😂
"Has anything been done to the bird?"
".... It's been shot."
Lolol😂🤣😂🤣😂
WHAT?! Mind blown. The wax removal was so awesome.
jack it truly was. How many I’ve plucked?! Enlightened.
But you lose the skin..? Which I'm assuming you'd want right?
The Tipsy Cookery, the way Isaac did it removes the skin which is extremely tasty. There is another wax method that leaves the skin intact and the bird whole. Look up “pluck a duck with wax” and it should be a guy named Hank Shaw going through the steps.
@@AZfishrman01 Awesome, thanks for the reply! This stuff is pretty foreign to me since I typically buy birds already cut and in a Styrofoam packaging. 😅 Super cool method tho!
The Tipsy Cookery yea of course. I love this kinda stuff. if you can, you should see if you can find some people to hunt with. It’s a great way to connect with your food source and gain a different perspective on food.
Heart, liver and Gizards. the holy trinity.
Deep fried hearts and gizzards is heavenly
@@abelardopascual6564 I havent had them deep fried before, but sounds good haha
@@rampager89 sounds like a heart attack
@@jamesblackfield6003 Yeah... Taste like heaven haha
Nooo those three amazing men in this video are the holy Trinity
As someone who doesn’t buy store bought meat, and mostly processes and eats game meat I love this! Game meat deserves so much more respect then it gets!
0:35 this man is drinking moonshine out of a Van Winkle 12 year bottle that goes for around 450
Might as well reuse the bottle if you've spent that much on it
He has two restaurants and probably got them at restaurant wholesale prices. Even if he didn't NOLA has some great bars so if you're connected like him you can probably get the empty if you kill it.
I mean...yeah, it’s a perfect representation of rich folk presenting themselves as normal everyday people.
@@timc2620 Wow 10 months ago when I made that comment that bottle was 450.. They go for 600-650 now lol
"Its been shot" lmao
Love Chef Isaac, his energy is so cool to see.
"i dont think this is water" lmao
There’s nothing quite like game you harvested yourself from the wild, and if Isaac Toups is involved in the preparation, all the better!
Duck, quail, pheasant, dove; all great eating- just watch out for the birdshot!
Just gotta spit out the bird seeds.
Harvesting your own game is awesome. I'm lucky enough to have kudu, springbok, and even Eland where I'm from. Springbok Is a must try, incredibly tender.
Matty Bhoy i gotta get to where u are, all i can hunt is deer, rabbit, moose, and bear. Turkey ig
Man Issac is one of the funniest chefs. Loved him since Too Chef days.
This show just gets better and better
I love Isaac. His sense of humor is perfect.
This is the content I wanted. MORE CHEF ISAAC!!!!
Wow! Nothing beats passion when you're cooking wild and natural food... Awesome
Hell yeah, Isaac needs his own show
I literally just commented when a new episode is coming out! Missed you guys!!
Prime Time and Isaac Toups! I'm so ready.
Isaac is my favorite person to watch on UA-cam. And I watch a lot of UA-cam
Awesome collab my dudes. I spit out my drink when isaac said "it's been shot"
Issac represents our state so well. He is Louisiana. 💯
I love Isaac! Great to see him getting more screen time
Love these two dudes.
Honestly you can get wild duck just about anywhere in North America. You make it sound like it's so exotic and rare hahaha. You don't have to travel all the way to Louisiana to try some wild duck.
"if you had one, you'd feel it" damnnn Ben, that burns!
I am a man of simple taste, I see isaac toups, I like
these collabs are giving me life
Has anything been done to this yet:
It's been shot...
Give Toups his own show!
Isaac you always seem to make me laugh. You make cooking fun for me
Isaac is such a unit
I dip you dip we dip!!! That was phenomenal 👏 dang it I just love Issac Toups so much!
This has been the go-to for Christmas Eve in my family in NOLA. Serve it up with a horseradish sauce or pesto, some soft rolls, great stuff!
Mr. Toups! Nice to see him on the show.
i remember watching chef toups on 'bop beff'...great show lol
Love this show!
Wow😋👏👏👏the wax was something else...and open 🔥 is always 💯👍👍👍
Great clip! You need more primal cooking clips like this
Isaac Toups is my fav chef right now haha such a great personality and I’ve learned a lot about Cajun cooking from him!!!
I’ve been waiting for you 3 to make something together. Im a happy man today
Isaac toups has such a wit, love it
Awesome! Love this guy!
"It's been shot..." EPIC!!!
I remember the wax feather removing thing from Field and Stream MAG in like the 80s
I love wild duck. I was in the Army and at one time stationed in Ft. Riley, KS where there is an excellent wild duck population. I got more then a few weird looks cleaning and cooking ducks in my barracks room.
Issac Toups is probably the most entertaining chef on UA-cam
love this guy!
great show!wild duck hearts are delicious!
Love this Chef
This dudes Energy is something different.
Feels like home🙏♥️
My god, I love toups! Such a great restaurant and one I always try to recommend.
1:34 "Has anything else been done to this duck *yet*?"
"It's been shot."
Isaac's humour is just the best
"It gets hard really quick" -Ben 2:57
3:14 that was the most Cajun thing I’ve ever seen 😂
The LEGEND COUP and thats bret nice Lmaooo
Isaac is such a dope guest
The host is 100% Cajun and prolly even Creole. His swagger and spice selection give him away. Extra points on his beard and sunglass game. Again...Creole! His outdoor brick grill is also old school, universal African/Spanish/French, backwoods cookery!
This guy needs his own show
Spotted that le vin papillon white t-shirt representing MONTREAL!!
I didn't expect for that to look or taste as they said it did.. It really looked good..
If he's willing to step away from his restaurants to do it, Isaac needs his own show.
Gotta love that Paradise Park Water
Quality Cajun Video
Drinking moonshine out of a Pappy 12 bottle. I love it lol
So many good quotes
I can say that ducks vary a great deal flavor wise by species particularly if you get ducks that eat different things. Mallards and teal are both refered to as "puddle ducks" there are other classes namely divers and sea ducks. In my experience the diving ducks I have had are a much stronger flavor. It would be cool to get a professional chefs perspective on cooking and eating them. Some examples include golden eyes, shovlers, buffleheads, canvasbacks and more. I would highly support looking further down this rabbit hole.
No way I'm ducking this recipe, let's get quacking!
My favorite youtube homie 😭😭
1:40 it's been shot oh my god this guy's so funny hahaha🤣🤣🤣
An episode with Brad Leone, followed up by an episode with Isaac Toups? I have truly been blessed!
Clicked instantly for Isaac Toups!
Incredible
“This is the legend Isaac Toups, and that’s Brent” lmao. It was like “oh yea, and that’s Brent”😭
MOAR ISAAC !!!!
Wild duck can vary depending upon species and diet. Fat content can also vary depending upon how far the duck has migrated in relation to its fat stores. Mallard is king, but teal are right up there with it. Your puddler ducks tend to be the best tasting because their diet. Divers that eat fish or shellfish tend to have a gamier taste. We typically breast out the duck and grill them. Sometimes we do wraps with bacon, cream cheese, and jalapeno. It's a lot of work, but a whole lot of fun.
Just yum!
Ain't nothing like the good old south!!
I love Isaac
Isaac Toups is awesome
Hey, that t-shirt that Ben is wearing, "Le Vin Papillon" is from a Montréal restaurant!
'has anything been done to this duck yet?'
'its been shot.'
Lmfao what an absolute boss.
Happy to see that Issac also drinks Paradise Park by Urban South also
10:50 he goes to cheers him😂
Wild duck breast is actually amazing, I eat it quite a lot as my dad is a hunter.
First time I had duck was on a hunting trip, definitely does have a steak/chislic taste and feel. 8/10 for me
Blue and green wing teal are my favorite to eat
Y'all are drinking paradise Park! Great local beer!
Omg my mother always do that wax thing when we harvest ducks.
Nice been watching isaac 4 a while now
2:58 that’s what she said
6:03
That's what he said.
Edit: I'm so proud of this, y'all don't even know.