Confit duck leg with brioche feuilletée | Fine dining comfort food!

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  • Опубліковано 29 жов 2024

КОМЕНТАРІ • 100

  • @August222
    @August222 Рік тому +31

    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.

  • @Yugnav88
    @Yugnav88 Рік тому +8

    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.

  • @tanyaradzwakandeo7731
    @tanyaradzwakandeo7731 Рік тому +2

    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.

  • @gustavosm7030
    @gustavosm7030 Рік тому +1

    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)!

  • @-joaolopes_-
    @-joaolopes_- Рік тому

    Pls do never stop!!
    Thank you very much.

  • @deirdremitchell1643
    @deirdremitchell1643 10 місяців тому

    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.

  • @davidharbilas4185
    @davidharbilas4185 Рік тому

    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.

  • @陳彥誠-j8f
    @陳彥誠-j8f Рік тому +2

    The chef always makes amazing works, I will try it too, it is really great, thank you Chef Jules for sharing

  • @charlesreed5839
    @charlesreed5839 Рік тому

    That duck was perfect. Jules rules.

  • @gab.lab.martins
    @gab.lab.martins Рік тому

    Torchon always looks special.

  • @naggymikhail2876
    @naggymikhail2876 Рік тому

    Woooow that really beautiful & professional way to cook ,also it's really elegant

  • @danielleshelbourne220
    @danielleshelbourne220 9 місяців тому

    That Brioche is next level Jules, holy moly - I’m devastated it’s not in front of me right now! 🤤

  • @magnificalux
    @magnificalux Рік тому +4

    Wow! Everything looks amazing! The brioche crunch at the end! 😍

  • @theopmfamily
    @theopmfamily Рік тому

    everything looks amazingly phenomenal

  • @CHAN-id3uz
    @CHAN-id3uz Рік тому

    Always thank you.🙏

  • @MsMM303
    @MsMM303 Рік тому

    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 ,

  • @rickguerrero2282
    @rickguerrero2282 5 місяців тому

    A really nice dish!!

  • @carloalison
    @carloalison 8 місяців тому

    I keep on coming back to watch this. :)

  • @stijnbijker7883
    @stijnbijker7883 Рік тому

    Absolutely phenomenal 😮

  • @johnskogen9682
    @johnskogen9682 Рік тому

    Thank you so much Jules🎉

  • @espanhol321
    @espanhol321 Рік тому

    This is brilliant. I love your videos.

  • @DottCiop
    @DottCiop Рік тому

    🙏 thanks for the beautiful video ! Nice trick the cooling in water

  • @matansh16
    @matansh16 Рік тому

    As always. Amazing, thank you for the motivation and knowledge.

  • @emadmarwan
    @emadmarwan Рік тому

    I am one of your fans
    Best regards from 🇪🇬 Egypt

  • @GAGANDEEP91
    @GAGANDEEP91 Рік тому

    Love your recipes from NZ

  • @adriangalan744
    @adriangalan744 Рік тому

    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!!

  • @1983nanenane
    @1983nanenane Рік тому

    Ooh yessssss!!! Super techical

  • @shawnli3177
    @shawnli3177 Рік тому

    Thanks for sharing your skills chef, very professional demonstration ❤

  • @Metaplasticizer
    @Metaplasticizer Рік тому

    Wow that looks amazing! The brioche is ❤😊

  • @emanspi
    @emanspi Рік тому +2

    What a fantastic dish! Let’s help him reach 100k subscribers as he deserves!

  • @unbekannt6227
    @unbekannt6227 Рік тому

    Great work, Chef!

  • @alpinekiwi
    @alpinekiwi Рік тому

    Like a confit rillette! Looks delicious!

  • @cdream4444
    @cdream4444 10 місяців тому

    Chef you are good!

  • @MsMM303
    @MsMM303 Рік тому

    this is amazing

  • @luciobazzani855
    @luciobazzani855 Рік тому

    Wow, amazing dish. I love that brioche feuilletée, do you reckon it can be good served with a fish terrine?

  • @joseptorres90
    @joseptorres90 Рік тому

    Dude u r in another level

  • @Robbertbergmann
    @Robbertbergmann Рік тому

    stunning as usual !
    3 stars !

  • @fight4domination
    @fight4domination Рік тому

    Looks amazing!

  • @NatalyBless
    @NatalyBless Рік тому

    Looks so perfect 👌🏻 I want testing

  • @ahmederfan1937
    @ahmederfan1937 Рік тому

    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

    • @JulesCookingGlobal
      @JulesCookingGlobal  Рік тому +1

      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

  • @MrAleafa
    @MrAleafa 11 місяців тому

    what a brioche, man

  • @rhysics1
    @rhysics1 Рік тому

    That is a beautiful brioche :D

  • @alphashavingworks
    @alphashavingworks Рік тому

    Mouthwatering!!

  • @Mikedeclercq
    @Mikedeclercq Рік тому

    Looks very gooood 🤤🤤🤤

  • @ninjabutz2123
    @ninjabutz2123 Рік тому

    Hi Jules! I was wondering how you keep the duck pink? Wouldn’t 8 hours at 90 degrees Celsius make it gray?

  • @pakokoo
    @pakokoo Рік тому

    Underrated

  • @enshlag9151
    @enshlag9151 Рік тому

    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 !

    • @FilmerVicz
      @FilmerVicz Рік тому

      salt enhances flavour, pepper changes flavour. (it is a spice)

  • @gonzaloalegre7062
    @gonzaloalegre7062 Рік тому

    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

  • @christopherdiao240
    @christopherdiao240 8 місяців тому

    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!

  • @KrishnapadaDebnath-yn1iz
    @KrishnapadaDebnath-yn1iz Рік тому

    Great 🎉

  • @johnskogen9682
    @johnskogen9682 Рік тому

    Takk!

    • @JulesCookingGlobal
      @JulesCookingGlobal  Рік тому

      Appreciate the support John 🙌🏼 You’re an absolute legend 🔥

  • @carloalison
    @carloalison Рік тому

    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
      @JulesCookingGlobal  Рік тому +2

      Hope you like it! Chicken would be very delicious as well 🙌🏼 and thanks for the suggestion! I’ll definitely look into it 🙏🏼

    • @carloalison
      @carloalison Рік тому

      @@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.

  • @rageitalic-t3c
    @rageitalic-t3c Рік тому

    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)

  • @ДенисКазмирковский

    Absolutely amazing. But what if the dough will achieve 23+ degrees? Will it rise?

  • @clasifi1
    @clasifi1 Рік тому +1

    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. ;)

    • @JulesCookingGlobal
      @JulesCookingGlobal  Рік тому +1

      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

  • @da480
    @da480 Рік тому +1

    Apologies if already asked and answered. Do you own a restaurant? I would love to dine at your restaurant)))

  • @tesselabkee7296
    @tesselabkee7296 Рік тому

    can you subtitute glucose syrop with regular syrop? whats the deal with it?

  • @vincentvindevogel2368
    @vincentvindevogel2368 Рік тому

    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?

  • @andres24706
    @andres24706 9 місяців тому

    Chef! Why do you add milk powder to the brioche dough?

  • @jackfahey4610
    @jackfahey4610 Рік тому

    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

    • @jackfahey4610
      @jackfahey4610 Рік тому

      Actually I think you have gray cabinets. Still boring

  • @mimicobb9315
    @mimicobb9315 Рік тому

    get 1 M subscribers soon, inpressive!

    • @JulesCookingGlobal
      @JulesCookingGlobal  Рік тому +1

      7 K till 100.000 🥳 can’t wait for my biggest giveaway so far!

    • @mimicobb9315
      @mimicobb9315 Рік тому

      @@JulesCookingGlobal 💪👨‍🍳

  • @claudiagraf5222
    @claudiagraf5222 Рік тому

    what pectin is used?

  • @christinalempesi3372
    @christinalempesi3372 Рік тому

    speechless

  • @MosesFalconi
    @MosesFalconi Рік тому

    Let it drain for a couple of hours??