If every chef on UA-cam were a airline pilot, Jules would be the first astronaut on Mars. That comment might seem hyperbolic, but it is not. His techniques and assemblies are otherworldly. Thank you, Chef Jules, for this content.
Another stunning dish! That brioche looks unreal. Almost a mix between a brioche and a croissant. I could finish that whole loaf and just be happy. That buttery bread must go so well with the fatty duck leg and refreshing jelly.
I am whimpering like a baby. This is amazing and yes Chef you did show a lot of technique and skills that I would love to do when I cook. I am self-taught and things like this foster self-doubt but if called upon your lessons will have stayed with me and I would make you proud.
Like all Jules's recipes I've done before, this one is excepcional. I'm used to make croissants and breads, but I confess that I have struggled with the brioche (the gluten was full developed before I slowly add the butter, but the dough ended weaker than I expected). Totally worth doing (and repeat)!
I love this. I'm thinking of making it into a canape. Not doing the brioche as a laminated dough but more of a toasted crostini with the duck and Blackberry gel on top....We will see how it works.
LOVE THIS!! Duck is my favorite thing to cook and eat, and to see an easy way to do a rillette rolled up without worrying about wrapping it in pastry or potting it is just super cool.
I served this today it was beautiful but my blackberry jelly did not firmed up so I used it as a gravy around the meal and it was amazing . I believe even as it was my mistake it turned out better ,
Como siempre otra receta original y muy elaborada. Yo hago una parecida. Rodaja de piña en almíbar caramelizada, un disco de mousse de foie y u a capa de mermelada de frambuesa. Con unas tostas!!
Nice work jules as always i understand that brioche feuilletine you made it with savory dish .but am wrapped it with sugar and dusting with caramel powder for finish in oven. Just give it try and i love your content always
Hey Jules ! Really inspiring work - thank you ! Quick question : why do you never season your dishes with pepper (only salt)? Have a nice day :) & cheers from Belgium !
500 Grs de harina 150 Grs de agua 100 Grs de huevos 50 Grs de azúcar 25 gramos de leche en polvo 20 Grs de levadura fresca 8 Grs de sal 150 de manteca 250 Grs de manteca para el amasijo
would you please provide two pieces of information: the brioche dough final size.(we know the thickness is 5mm); the long slim pan where the brioche is baked. Thank you!
This is amazing! Very posh! The brioche feuilletine is perfect. I’d try out your technique and hopefully get a close result. What alternatives would you use instead of duck? Off topic but I was just wondering if you can come up with an Asian dish with a main & bread as well in the future?
@@JulesCookingGlobal appreciate the reply. You're right, chicken would do! And I also think pork as a substitute will do well but the brine would be different I guess. Looking forward on your future videos and thanks for sharing your knowledge to the (online) world.
Is there any way to make the brioche vegan? I'm assuming vegan butter, but what would you substitute for the eggs? (This would also help me a ton for burger buns)
The brioche feuilletée is a lot of work, but it's sooooo worth it !.. I actually like this type of brioche more so than the original one. Jules, i checked your channel, i'm surprised you haven't done a "Babka" yet :) Anyway, how about a dry-Brining , would that work just the same for the duck legs ? the most difficult part of this recipe (as far as i'm concerned) is right @6:16 I was wondering why you needed to use "pectine" instead of agar powder, but after seeing this, i now understand..It would've been even more difficult had it been gelified with agar because of the different texture. @9:08 about fucking time ! gotta admit, i was expecting something more along the lines of "And as always..Bon fuckin' appétit!"" but that'll do. ;)
Dry brining would definitely work as well. I just like a wet brine because it's 100% foolproof and even. You indeed can also make a jelly with agar, but I just really like the jam texture in this case. It's just holding, giving you the perfect texture
Might be a weird question. But would it be possible to put the duckleg along with the fat into a vacuum bag and sous vide it instead of using an oven for 8 hours? Why would this fail if it does?
a supporter here. Worth the monthly support. Can you PLEASE do something about about your mind bendingly boring kitchen. White cabinets with white walls? OMG put something of some interest on the walls. I would go crazy in such a boring space
If every chef on UA-cam were a airline pilot, Jules would be the first astronaut on Mars. That comment might seem hyperbolic, but it is not. His techniques and assemblies are otherworldly. Thank you, Chef Jules, for this content.
Bruno albouze is really good too
Another stunning dish! That brioche looks unreal. Almost a mix between a brioche and a croissant. I could finish that whole loaf and just be happy. That buttery bread must go so well with the fatty duck leg and refreshing jelly.
It was so good! I could eat that brioche for days 😅
I am whimpering like a baby. This is amazing and yes Chef you did show a lot of technique and skills that I would love to do when I cook. I am self-taught and things like this foster self-doubt but if called upon your lessons will have stayed with me and I would make you proud.
Like all Jules's recipes I've done before, this one is excepcional. I'm used to make croissants and breads, but I confess that I have struggled with the brioche (the gluten was full developed before I slowly add the butter, but the dough ended weaker than I expected). Totally worth doing (and repeat)!
That's great to hear Gustavo!
Pls do never stop!!
Thank you very much.
Appreciate it Joao!
I love this. I'm thinking of making it into a canape. Not doing the brioche as a laminated dough but more of a toasted crostini with the duck and Blackberry gel on top....We will see how it works.
LOVE THIS!! Duck is my favorite thing to cook and eat, and to see an easy way to do a rillette rolled up without worrying about wrapping it in pastry or potting it is just super cool.
Thanks David! Really glad you like it
The chef always makes amazing works, I will try it too, it is really great, thank you Chef Jules for sharing
Hope you like it! Thanks a lot 🙌🏼
That duck was perfect. Jules rules.
Torchon always looks special.
Woooow that really beautiful & professional way to cook ,also it's really elegant
That Brioche is next level Jules, holy moly - I’m devastated it’s not in front of me right now! 🤤
Wow! Everything looks amazing! The brioche crunch at the end! 😍
It was so good! Hope you give it a go!
everything looks amazingly phenomenal
Appreciate it!
Always thank you.🙏
Thanks!
I served this today it was beautiful but my blackberry jelly did not firmed up so I used it as a gravy around the meal and it was amazing . I believe even as it was my mistake it turned out better ,
A really nice dish!!
I keep on coming back to watch this. :)
Absolutely phenomenal 😮
Thank you so much Jules🎉
Appreciate it John! 🙌🏼🔥
This is brilliant. I love your videos.
🙏 thanks for the beautiful video ! Nice trick the cooling in water
Glad you like it! 🔥
As always. Amazing, thank you for the motivation and knowledge.
Appreciate it! Thanks for the support!
I am one of your fans
Best regards from 🇪🇬 Egypt
Love your recipes from NZ
Thanks man! Really appreciate it
Como siempre otra receta original y muy elaborada. Yo hago una parecida.
Rodaja de piña en almíbar caramelizada, un disco de mousse de foie y u a capa de mermelada de frambuesa. Con unas tostas!!
Ooh yessssss!!! Super techical
Thanks for sharing your skills chef, very professional demonstration ❤
Wow that looks amazing! The brioche is ❤😊
What a fantastic dish! Let’s help him reach 100k subscribers as he deserves!
Great work, Chef!
Thank you!
Like a confit rillette! Looks delicious!
Thank you!
Chef you are good!
this is amazing
Wow, amazing dish. I love that brioche feuilletée, do you reckon it can be good served with a fish terrine?
Dude u r in another level
stunning as usual !
3 stars !
Thanks chef! ⭐️⭐️⭐️
Looks amazing!
Thank you so much Fred!
Looks so perfect 👌🏻 I want testing
Thanks Nataly, hope you like it!
Nice work jules as always i understand that brioche feuilletine you made it with savory dish .but am wrapped it with sugar and dusting with caramel powder for finish in oven. Just give it try and i love your content always
Yes! All up for that, it's so good! But indeed because I serve it with something savory I just brushed some melted butter after baking
what a brioche, man
That is a beautiful brioche :D
Thanks a lot!
Mouthwatering!!
It was so good! Especially that brioche...
@@JulesCookingGlobal CCcccrUNch!!!
Looks very gooood 🤤🤤🤤
Thanks Mike! Appreciate it!
Hi Jules! I was wondering how you keep the duck pink? Wouldn’t 8 hours at 90 degrees Celsius make it gray?
Underrated
Appreciate the support! 🙌🏼
Hey Jules ! Really inspiring work - thank you !
Quick question : why do you never season your dishes with pepper (only salt)?
Have a nice day :) & cheers from Belgium !
salt enhances flavour, pepper changes flavour. (it is a spice)
500 Grs de harina
150 Grs de agua
100 Grs de huevos
50 Grs de azúcar
25 gramos de leche en polvo
20 Grs de levadura fresca
8 Grs de sal
150 de manteca
250 Grs de manteca para el amasijo
would you please provide two pieces of information: the brioche dough final size.(we know the thickness is 5mm); the long slim pan where the brioche is baked. Thank you!
Great 🎉
Takk!
Appreciate the support John 🙌🏼 You’re an absolute legend 🔥
This is amazing! Very posh! The brioche feuilletine is perfect. I’d try out your technique and hopefully get a close result. What alternatives would you use instead of duck?
Off topic but I was just wondering if you can come up with an Asian dish with a main & bread as well in the future?
Hope you like it! Chicken would be very delicious as well 🙌🏼 and thanks for the suggestion! I’ll definitely look into it 🙏🏼
@@JulesCookingGlobal appreciate the reply. You're right, chicken would do! And I also think pork as a substitute will do well but the brine would be different I guess. Looking forward on your future videos and thanks for sharing your knowledge to the (online) world.
Is there any way to make the brioche vegan? I'm assuming vegan butter, but what would you substitute for the eggs? (This would also help me a ton for burger buns)
Absolutely amazing. But what if the dough will achieve 23+ degrees? Will it rise?
Yeah it will also rise at room temperature, but then it will proof very slow
@@JulesCookingGlobal ok. Thanks)
The brioche feuilletée is a lot of work, but it's sooooo worth it !.. I actually like this type of brioche more so than the original one. Jules, i checked your channel, i'm surprised you haven't done a "Babka" yet :) Anyway, how about a dry-Brining , would that work just the same for the duck legs ? the most difficult part of this recipe (as far as i'm concerned) is right @6:16 I was wondering why you needed to use "pectine" instead of agar powder, but after seeing this, i now understand..It would've been even more difficult had it been gelified with agar because of the different texture. @9:08 about fucking time ! gotta admit, i was expecting something more along the lines of "And as always..Bon fuckin' appétit!"" but that'll do. ;)
Dry brining would definitely work as well. I just like a wet brine because it's 100% foolproof and even. You indeed can also make a jelly with agar, but I just really like the jam texture in this case. It's just holding, giving you the perfect texture
Apologies if already asked and answered. Do you own a restaurant? I would love to dine at your restaurant)))
can you subtitute glucose syrop with regular syrop? whats the deal with it?
Might be a weird question.
But would it be possible to put the duckleg along with the fat into a vacuum bag and sous vide it instead of using an oven for 8 hours?
Why would this fail if it does?
Chef! Why do you add milk powder to the brioche dough?
a supporter here. Worth the monthly support. Can you PLEASE do something about about your mind bendingly boring kitchen. White cabinets with white walls? OMG put something of some interest on the walls. I would go crazy in such a boring space
Actually I think you have gray cabinets. Still boring
get 1 M subscribers soon, inpressive!
7 K till 100.000 🥳 can’t wait for my biggest giveaway so far!
@@JulesCookingGlobal 💪👨🍳
what pectin is used?
speechless
Thanks for the support 🙌🏼🙌🏼
Let it drain for a couple of hours??