This channel is so underrated! Great recipes and high-quality production. It should have at least 120.000 subscribers (and not 1.200). A real hidden gem :) // Subscriber from Sweden
I bought duck legs specifically for this recipe. I can’t wait to try it! Although I probably will sear the duck legs before I start cooking the onion (gotta get that duck fat!). I am really enjoying your videos because often times you come across old school cookbooks and often wonder what it actually looks like. I’d like to see you tackle a dish from New Orleans restaurant called “Court of Two Sisters”. Another picture-less restaurant cookbook. Criteria 1992.
fry the duck off 1st for a couple of minutes beforehand, then deglaze the pan and pour over the duck when adding to the casserole, I find glass casserole with a glass lid is far more effective too
hey, sorry, i thought one part was a little unclear... after the initial 45 min cooking at 180, do you leave it to rest for 1 hour before puting it back in?
To save on some ingredients and get maybe stronger flavours: score the duck legs on the skin with a knife then put them skin side down in a COLD pan. Then put the pan over medium heat and wait until the skin is browned, then brown the other side. Sautée the vegs in the fat left over in the pan. A single duck leg will leak more than enough fat to sauté veggies, with the fat from six legs you could feed an entire street (or at least fry some kickass potatoes). No need to buy extra duck fat or oil.
There’s no simple answer to this question. But would say you can spend sometime on this books: salt,fat,acid and heat from Samir Nosrat / flour water salt yeast from ken forkish / family meal from ferram adria
"A very old book" is kind of stretching it don't you think? If it was a website, I could agree with you haha joking aside, you don't have as many views as you deserve. Great quality content mate!!
This channel is so underrated! Great recipes and high-quality production.
It should have at least 120.000 subscribers (and not 1.200). A real hidden gem :)
//
Subscriber from Sweden
I've just cooked this recipe and I thought I had to leave you a comment, it's possible the best duck I've ever had! Thank you for the video!!
Yes! It’s awesome. Did you try the duck Ravi from roberta’s book? I have a video in channel with that recipe
I will definitely check that one and the rest in you channel, keep up the good work 👌🏻
Wow Fantastic recipe! Duck Looked so tasty, mouth watering, Yummy. Thanks for sharing.
No! Thank you for watching:)
Wonderful!
I bought duck legs specifically for this recipe. I can’t wait to try it! Although I probably will sear the duck legs before I start cooking the onion (gotta get that duck fat!). I am really enjoying your videos because often times you come across old school cookbooks and often wonder what it actually looks like. I’d like to see you tackle a dish from New Orleans restaurant called “Court of Two Sisters”. Another picture-less restaurant cookbook. Criteria 1992.
Yay! Thanks! Old school books are the best to learn classic recipes and techniques
fry the duck off 1st for a couple of minutes beforehand, then deglaze the pan and pour over the duck when adding to the casserole, I find glass casserole with a glass lid is far more effective too
hey, sorry, i thought one part was a little unclear... after the initial 45 min cooking at 180, do you leave it to rest for 1 hour before puting it back in?
Love the game of throne reference on the side lol 😂 can you seared the duck legs before putting them into the oven?
To save on some ingredients and get maybe stronger flavours: score the duck legs on the skin with a knife then put them skin side down in a COLD pan. Then put the pan over medium heat and wait until the skin is browned, then brown the other side. Sautée the vegs in the fat left over in the pan. A single duck leg will leak more than enough fat to sauté veggies, with the fat from six legs you could feed an entire street (or at least fry some kickass potatoes). No need to buy extra duck fat or oil.
Im just starting to cook, but i really want to learn, can you please recomend a begginer book?
There’s no simple answer to this question. But would say you can spend sometime on this books: salt,fat,acid and heat from Samir Nosrat / flour water salt yeast from ken forkish / family meal from ferram adria
The Countertop thank you very much!
"A very old book" is kind of stretching it don't you think? If it was a website, I could agree with you haha joking aside, you don't have as many views as you deserve. Great quality content mate!!
Esas son recetas de chef tower
please test AMERICAN CORNBREAD vs MEXICAN CORNBREAD!!!