@@TraciaglenMyoglobin IS NOT blood ffs. The animal was bled during slaughtering. Ain't no fucken blood in modern day meats. Except where it's an ingredient.
@@TraciaglenMyoglobin IS NOT blood ffs. The animals are bled during the slaughter process. There is ZERO blood in modern day meat. Unless it is an ingredient.
As long as the pan isn't so hot that it sears the fat as soon as it goes in I don't think it matters. You just don't want to crisp up the fat before it's had a chance to render.
this has gotta be the best duck breast tutorial I've seen and I've watched close to a dozen now. I like how direct your instructions are, and not a beat missed either.
Number one mistake I see every so called chef make. I knew you would not start with a cold pan. Always start with a cold pan it lets the maximum amount of fat melt away without sealing it in
Nice video Chef. So far you are the only instructor I have come across who reminds people to clean their knives of steel filament after sharpening. Tick.
I just stumbled to your channel and I gotta say I love the way you explain and teach in your videos! Your videos are edited so professionally and definitely shows how much effort was put in! I was sad to see your latest video was 7 months ago 😞 I hope you continue to make more and inspire others like me! Thank you chef!
He perfectly rendered the fat and it was a large duck breast so those slices weren’t as thin as you’re making out. We get it, you watched Gordon Ramsays vid on how to cook duck breast.
@@KristianH1986 I didn’t say that he didn’t render the Fat perfectly but it’s evident he knows what he’s doing the people that he is showing won’t, Anyone who doesn’t should always cook it in a cold pan for an even cook and yes that is a Large Duck but it’s still thin slice and will lose heat Quickly. Good response with the Gordon Ramsey video though 👍 but I have enough experience now that I know what I’m talking about.
Just an FYI but as a duck hunter I must point out that this is a pen-raised duck. A wild bird is in no way this big. This is as big as a wild goose, a big one too! Wild waterfowl have almost no fat on them. They fly and migrate so the fat is burnt off of them. You have to add some type of oil to them when cooking. Pen-raised birds are over-fed and waddle around in a pen and do not get any exercise at all. I have a lot of duck breast to cook this week. Breasted Teal, a very small duck. I'm looking for some different recipes tonight.
My introduction to duck breast was during a 3 month stay in Budapest It comes from the butcher free of silverskin but with a deep layer of fat. Keep the skin on Salt and score the skin. Start with a cold pan. put the breast in the pan skin down and urn it UP. probably 4 minutes on that side (or until you can see that the skin is getting crispy. Turn and cook for 3 mins. Let it rest a few minutes and slice it diagnolly and on a bias. 1/2 inch thick pieces
Came from Instagram too! I have been a fan for a while and I didn’t know you had a UA-cam account. Post a link of new videos on your bio maybe? Subscribed!
Wish I had watched this before making duck breast last night. I didnt let it rest long enough and as you said, blood was swimming on the plate! watering down my l'orange sauce! It was still good but.....
I wanted to thank you very much for this breast duck recipe. I prepared it today, and it came out soooo good, like what you would get at a good French restaurant. The combination of thyme, garlic, and butter added a delicate but delicious taste to the duck meat. And the trimming and cooking technique you described made the cooked breast meat to become so tender! Can't thank you enough! I'll be preparing this again and again, and I'll be definitely looking at your other recipes!🙏
The only duck breasts I ever see on sale are Gressingham 200g. They are universally available from all butchers, wholesalers and supermarkets but I cannot get one anywhere near the size of the one used here. Even the Chinese supermarkets dont have them that big.
Loved watch your video... twice mind you. It brought back memories of my duck hunting days. I used to punish wild duck breasts by cooking them gray through and through until I overcame my fear of under cooked game. What a difference it makes. Med -rare is the only way to cook duck. Thanks for the memories. Big like.
I bought a duck breast on a whim and looked up a recipe on how to prepare a crisp skinned one. I have prepared whole and breasts before, but wanted to see another technique. This is the best presentation and instruction that I've seen. I came out beautifully.
Did you say what temperature you cooked the duck to? I smoke my breasts and sear off when they reach 150. after the sear (about 2-3 min a side, a suspended sear using GrillGrates) I let it rest. Final color is similar to yours but my guess is a little past medium rare. I like you incorporation of the herbs and butter. That would be awesome with the smoke flavor I get after about an hour on the smoker.
A very clear demonstration and excellently presented, but the high-pitched wailing background noise was so exasperating that I had to skip though a lot of it.
Nicely done. Different than other approaches where for example, some chefs weigh down the duck breast in the pan to render it. Question: Do you ever check done-ness with a thermometer and if so, what temp do you recommend? In the 125-30 zone? Thx!
![Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]](http://i.ytimg.com/vi/qvQz56_4RH8/mqdefault.jpg)
Hi there, I am slightly confused. You kept referring to the crispy skin, but you removed the skin and an amount of the fat, so there is no skin?
Myoglobin, not blood
Really you too sensitive to hear blood
@@TraciaglenMyoglobin IS NOT blood ffs. The animal was bled during slaughtering. Ain't no fucken blood in modern day meats. Except where it's an ingredient.
@@TraciaglenMyoglobin IS NOT blood ffs. The animals are bled during the slaughter process. There is ZERO blood in modern day meat. Unless it is an ingredient.
@@TraciaglenDont try to correct someone when you dont know difference between blood and myoglobin. Its a protein that keep meat moister intact
I was always told to put duck breast in a cold pan.
As long as the pan isn't so hot that it sears the fat as soon as it goes in I don't think it matters. You just don't want to crisp up the fat before it's had a chance to render.
He talks about 'searing the skin', but he took the skin off when he removed most of the fat in the beginning. What happened to that skin?
this has gotta be the best duck breast tutorial I've seen and I've watched close to a dozen now. I like how direct your instructions are, and not a beat missed either.
Much better to leave the skin on and render the fat slow etc etc
Number one mistake I see every so called chef make. I knew you would not start with a cold pan.
Always start with a cold pan it lets the maximum amount of fat melt away without sealing it in
Is it possible to cook the duck breast in pan only?
OVER COOKING IN THE OVEN JUST DO IT IN THE PAN
Came from Instagram. Great content!
But it's not blood coming out of the meat when you cut it without resting!
Nice video Chef. So far you are the only instructor I have come across who reminds people to clean their knives of steel filament after sharpening. Tick.
I just stumbled to your channel and I gotta say I love the way you explain and teach in your videos! Your videos are edited so professionally and definitely shows how much effort was put in! I was sad to see your latest video was 7 months ago 😞 I hope you continue to make more and inspire others like me! Thank you chef!
Put Duck in a cold pan and gradually add heat it helps cook evenly and also don’t slice as thin as he did or it will lose Temperature quickly
He perfectly rendered the fat and it was a large duck breast so those slices weren’t as thin as you’re making out.
We get it, you watched Gordon Ramsays vid on how to cook duck breast.
@@KristianH1986 I didn’t say that he didn’t render the Fat perfectly but it’s evident he knows what he’s doing the people that he is showing won’t, Anyone who doesn’t should always cook it in a cold pan for an even cook and yes that is a Large Duck but it’s still thin slice and will lose heat Quickly.
Good response with the Gordon Ramsey video though 👍 but I have enough experience now that I know what I’m talking about.
@@KristianH1986 don't be a dick
After 5 mins resting it would get cold, no? How can I rest it and keep warm? Great video!!
Nice video, but after all the work you don't show us the finished product! Very frustrating, needed a close up after you sliced it ...
Gotta say that your video quality is getting better. Keep up the great work Oli.
"...wipe knife so there is no filaments.. " says he after doing over the food 😂
No butter, no garlic or herbs, please. Butter and duck fat don’t belong together. We would never do that in South
West France.
Just an FYI but as a duck hunter I must point out that this is a pen-raised duck. A wild bird is in no way this big. This is as big as a wild goose, a big one too!
Wild waterfowl have almost no fat on them. They fly and migrate so the fat is burnt off of them. You have to add some type of oil to them when cooking.
Pen-raised birds are over-fed and waddle around in a pen and do not get any exercise at all.
I have a lot of duck breast to cook this week. Breasted Teal, a very small duck. I'm looking for some different recipes tonight.
I've Duck Hunted for too many years and before now had never seen such an easy way to prepare for a great tasting result. Thank you Chef.
Great video, very succinct and to the point - thanks for sharing!
Simple cooking but nice, I'm doing it for tonight's dinner
How did he get a crispy skin when he literally trimmed off all the skin at the start?
um...what happened to the coveted Duck Skin?
My introduction to duck breast was during a 3 month stay in Budapest It comes from the butcher free of silverskin but with a deep layer of fat. Keep the skin on Salt and score the skin. Start with a cold pan. put the breast in the pan skin down and urn it UP. probably 4 minutes on that side (or until you can see that the skin is getting crispy. Turn and cook for 3 mins. Let it rest a few minutes and slice it diagnolly and on a bias. 1/2 inch thick pieces
thanks for sharing. will def give this a go :)
Is it better if we keep duck meat skin side on cold pan and heat it up gradually, so that fat can melt equally??
Thank you for sharing! Your technique is better than many famous chefs
There is no blood in your meat ^^
Why can duck be eaten medium rare but not chicken?
So glad I stumbled on this. My friends will appreciate a trimmed duck breast! Lol I had no idea.
Bruh you need to scrub your frying pan, it's nasty.
Called seasoned 😉
@@DANMCMAHON08 Yea I also use that excuse
Great quality video. Would recommend placing instructions/tips in the video description
Came from Instagram too! I have been a fan for a while and I didn’t know you had a UA-cam account. Post a link of new videos on your bio maybe? Subscribed!
Thanks! Good idea, cheers.
Wish I had watched this before making duck breast last night. I didnt let it rest long enough and as you said, blood was swimming on the plate! watering down my l'orange sauce! It was still good but.....
#suggestion more of these simple technique intensive recipes.
It really looks great ! Thx u
I’ve always been afraid to try duck breast. Now, because of your clear and easy instructions, I’m ready to try it. Thank you for this!!
I wanted to thank you very much for this breast duck recipe. I prepared it today, and it came out soooo good, like what you would get at a good French restaurant. The combination of thyme, garlic, and butter added a delicate but delicious taste to the duck meat. And the trimming and cooking technique you described made the cooked breast meat to become so tender!
Can't thank you enough!
I'll be preparing this again and again, and I'll be definitely looking at your other recipes!🙏
its nnot blood, its myoglobin
Didnt see the boning knife or its use.??? Enjoyed the episode. i will be trying your method.
This is my first time watch your channel and i totally love the way u cook... nice
Greetings from Malaysia.... Thank you, getting ideas for my dinner tonight.
What is the total cooking time for this ?
The only duck breasts I ever see on sale are Gressingham 200g. They are universally available from all butchers, wholesalers and supermarkets but I cannot get one anywhere near the size of the one used here. Even the Chinese supermarkets dont have them that big.
After handling the raw duck, you went and touched just about everything in that kitchen
w/o washing your hands first. Well done, chap
Great video. What are you looking for when identifying a good quality duck breast?
Thank you, never made a duck breast. Is it ok to eat it that rare?
Yes
Can we cook it without oven ?
And how long it will take for pan cooking ?
cold pan hahaha
Brilliant! Tried it and it worked great!.,🤩
No sauce??
You said trim after chilling in the fridge
Surely you should leave it 20 mins at room temp before cooking ?
Great teacher! The duck turned out perfect! Thanks!
Loved watch your video... twice mind you. It brought back memories of my duck hunting days. I used to punish wild duck breasts by cooking them gray through and through until I overcame my fear of under cooked game. What a difference it makes. Med -rare is the only way to cook duck. Thanks for the memories. Big like.
Why did you even mention a boning knife when you didn't use it for silverskin
Bro does not care about contamination lol. Lovely tutorial thank you
V nice recipe..a quick question can be eaten at room temperature or 8f I need to warm it how can I warm it without losing it tenderness
I bought a duck breast on a whim and looked up a recipe on how to prepare a crisp skinned one. I have prepared whole and breasts before, but wanted to see another technique. This is the best presentation and instruction that I've seen. I came out beautifully.
Literally licking my pl8 🍽 that was amazing 🔥⚡️🌠
Did you say what temperature you cooked the duck to? I smoke my breasts and sear off when they reach 150. after the sear (about 2-3 min a side, a suspended sear using GrillGrates) I let it rest. Final color is similar to yours but my guess is a little past medium rare. I like you incorporation of the herbs and butter. That would be awesome with the smoke flavor I get after about an hour on the smoker.
Nice job, Chef! Thank you. Ku Ma from Barcelona, Catalonia. 😋🙏
Would cast iron be a good pan choice? Does leaving the skin on the garlic keep it from burning?
Totally enjoyed your tutorial! Very nice, thank you. A big help!!!❤ i would LOVE a video on a whole duck!
Very good. I would like to see how you would cook say 3 or 4 of these at once.
What is the temperature of the oven ?
In another video, Gordon Ramsey set his oven to 200 F, 93 C
A very clear demonstration and excellently presented, but the high-pitched wailing background noise was so exasperating that I had to skip though a lot of it.
It's look delicious chef 😋, chef thanks for sharing,
After searing, really should try slow frying this with more butter
Please include °C, which is what us Brits use.
Lovely video! Going to make this for sure!!
duck looks good
Skin not crispy tho
do you have to put some sauce next to it when you eat it?
Looks great! Good job. Dylan needs to get his own show
Very simple and no frills. Great video
Great Duck!!! Thanks for you’re counsel’s
Great tutorial. Thank you.
350⁰ Celsius or Fahrenheit? 😁 for the over, which is the correct temperature if I may ask 😇
Cannot be Celsius that would be wooosh ! to much lol
Can i use rosmarry instead of time
Look’s delicious
very nice
Sick tribal bro 😬
Thank you, what a bonus to find you here Chef!
Very interesting
Beautiful
thank you
Nice 👍
Wow 🤤
It’s odd that you mention the iron filings but you hone your knife above / near the food - twice 😳 Otherwise, solid instruction. Will try.
This video is 100 times better than Gordon R. You got my subscription! ❤
♡
Looks SO good!
Nicely done. Different than other approaches where for example, some chefs weigh down the duck breast in the pan to render it. Question: Do you ever check done-ness with a thermometer and if so, what temp do you recommend? In the 125-30 zone? Thx!
A 3 minute video in 12 minutes. Poor overcooked duck breast!
Is he trying to make a rubber duck ???
Baste a crispy skin? Soggy in 3, 2, 1…🤦🏻♀️
is medium rare safe?
yes, perfect for duck. very different from chicken, with low risk of salmonella from duck.
@@lexxiyoung3046 thank u very much!
Lesson learned : Don't get a tattoo.
cklass. will use tomorrow
Expertly done Oli 🤌