Amazing video man. Love your vibes! Making bouillon right now out of wild goose for borscht. Can't wait to taste it. The wild butcher didn't have duck so I went with goose instead. Usually I don't comment quickly but saw some pointless hate from bitter people so I wanted share some love 🙏
Oh my goodness, this was both hilarious and incredibly helpful. I raised a bunch of ducks but had too many males so I slaughtered them and smoked them. Now I have five duck carcasses that need to be utilized and I’m so glad I found this video. Thank you! Also, the accent is great and added to the humor. I’m American and I speak English but even I struggle with pronunciation because English is dumb.
Sure would help me learn the correct ratios of ingredients he uses in this restaurant technique if I knew the amounts of each. In the prior video, he used maybe 7 - 8 ducks worth of meat. How much should I use of each ingredient if I'm only cooking for 4 - 6 people?
Amazing video man. Love your vibes! Making bouillon right now out of wild goose for borscht. Can't wait to taste it. The wild butcher didn't have duck so I went with goose instead.
Usually I don't comment quickly but saw some pointless hate from bitter people so I wanted share some love 🙏
@@AlphaQ1 thanks for your support ❤️
I can’t decide if I love your style or your recipes more!
Excellent video!
Good duck stock is awesome!
Thanks a lot 🙂🙂🤙🤙
Dan is a MASTER of all aspects!
@@Maplecook lool thanks
Oh my goodness, this was both hilarious and incredibly helpful. I raised a bunch of ducks but had too many males so I slaughtered them and smoked them. Now I have five duck carcasses that need to be utilized and I’m so glad I found this video. Thank you! Also, the accent is great and added to the humor. I’m American and I speak English but even I struggle with pronunciation because English is dumb.
You made this much more entertaining than you needed to 😂
Those shiitake mushrooms will bring such a wonderful extra layer of complexity to this. Brilliant stock Dan! Love it!
Thank you for your constant support ❤️
Sure would help me learn the correct ratios of ingredients he uses in this restaurant technique if I knew the amounts of each. In the prior video, he used maybe 7 - 8 ducks worth of meat. How much should I use of each ingredient if I'm only cooking for 4 - 6 people?
Dont you usually avoid salt for a stock. The salt normally is added to the final product when using stock, no?
It DOES depend, he DOES use a lot of salt imo in this recipe
Is that a Québécois accent I hear?!?!
Yesseur!!
This is chaotic 😂
I thought his accent was fake for a second.
🤡
Not fake, just Quebecois
HAHAHAHA BouBou Bunny ! Very funny !!!
🙂🙂
Why in the freakin world are you throwing around with the ingredients like that!?! Show some respect….
Good info but your “comedic” style is absolutely obnoxious. No way I’d watch any other videos. Just being honest
We cant please everyone 🙃