If you want to support this channel, you can become a member using this link: ua-cam.com/channels/BLckSWkkl54OfPPL_QKobQ.htmljoin Thanks for your support. ❤️ Please also remember to like and subscribe for tasty new recipes every week. Got a favorite dish or recipe you'd love to see? Let me know in the comments! 😁
Thanks my friend! 😁 I ordered the duck fat online, it's almost impossible to get in the stores here. And yes, it is expensive 😂 But the good thing is that you can use it many times. You just need to strain it when done and then store in the freezer. If you don't have duck fat, you can also use lard or cooking oil. It also works great 😁 Cheers!
@@IvanEats yeah, i gave in and bought 3kg online. I feel like you are trying to convince me to buy a new fine mesh strainer as well so that i can reuse the fat🤣 This is getting expensive. Much appreciated!
Hey Ivan, I have written other messages to you before this one but no response of you. So I felt as if I had done something wrong. While I had just subscribed as a member. Since this is the only way to reach you, I want to know if something was off or so, Maybe I di not respond in a proper way? Just tell me and I already apologize. Merci.
My dear friend, no! I thought I had answered, I always look forward to hearing from you. I can't seem to find the messages I haven't responded to... I'm so sorry. ☹️ Please know that there is absolutely nothing wrong. By the way, there's a video on how to make lard coming later this week! Looking forward to hear what you think about it 😁 Also planning the wellington and lots of Christmas food. The Holidays are coming early to my kitchen 😂
Hey Ivan, pffft! So happy that we are still friends! You know why I got confused? I became a member of your channel and now I do not get the annoncement for your new videos. So I looked up your channel and found that there were already new recipes uploaded!!!!!! And I had to update you about the experiment with your Rakaka rcipe. Was really delicious!!!! really a fantastic recipe. i wrote you about it. Anyways. i would like to try the recipe with dutch grey schrimps but they are almost not affordable this month. Around christmas the price will be about 7 euros per 100 grams peeled little dutch shrimps!!! Okay, yhan I have to take shrimps with another nationality, n'est pas? Oh, and than you didn't react on my Rakaka writing or you did by now but your messages are not 'transported' automatically to my box now. Pity!!!!! i love your turkey confit instead of canard confit. When we follow your recipes we can present wonderful dishes for the season and save some money to buy some good wines to go with them. Bye, Ivan! PS I really admire your turkey/lard combination.
Of course we are friends! 😁 Weird with the announcements, maybe some settings changed with your notifications? Perhaps that’s why you haven’t seen my replies if you don’t get any notifications. Or maybe you accidentally unsubsribed… 🤔 Those are some fancy shrimp 😂 Here, I think the best shrimp are the Norwegian ones. But if you want good (and little bit bigger ones), they are also sometimes a bit expensive (not 7 euros per 100 grams though…). But I usually buy them unpeeled. It’s cheaper and the peeled ones you get here have more taste. Plus, you can make some amazing stock from the shells. So good for fish soups and stews! This turkey confit is amazing! It’s such a good way of cooking meat, although you need to keep track of the oil temperature so it requires a bit of attention. By the way, I’m going to a Christmas market today, hoping to find some interesting ingredients or sweets… 😍 Cheers!
If you want to support this channel, you can become a member using this link: ua-cam.com/channels/BLckSWkkl54OfPPL_QKobQ.htmljoin
Thanks for your support. ❤️
Please also remember to like and subscribe for tasty new recipes every week.
Got a favorite dish or recipe you'd love to see? Let me know in the comments! 😁
perfectly what i needed thanks
Amazing 😍 It's so good!
Your smile says it all :)
Great video. Where does one acquire this volume of duck fat ? Or does it just cost a fortune?
Thanks my friend! 😁 I ordered the duck fat online, it's almost impossible to get in the stores here. And yes, it is expensive 😂 But the good thing is that you can use it many times. You just need to strain it when done and then store in the freezer. If you don't have duck fat, you can also use lard or cooking oil. It also works great 😁 Cheers!
Oeps! I thought that is was lard from porc because it is so white. But it is duck fat? Ok!
@@IvanEats yeah, i gave in and bought 3kg online. I feel like you are trying to convince me to buy a new fine mesh strainer as well so that i can reuse the fat🤣 This is getting expensive. Much appreciated!
Haha that's amazing! 😁 The strainer is definitely worth having, the duck fat is far too expensive to throw away after only using it one time 😂
Thank you forthe video! Bye!
Thanks my friend! Cheers! 😁
Hey Ivan, I have written other messages to you before this one but no response of you. So I felt as if I had done something wrong. While I had just subscribed as a member. Since this is the only way to reach you, I want to know if something was off or so, Maybe I di not respond in a proper way? Just tell me and I already apologize. Merci.
My dear friend, no! I thought I had answered, I always look forward to hearing from you. I can't seem to find the messages I haven't responded to... I'm so sorry. ☹️ Please know that there is absolutely nothing wrong.
By the way, there's a video on how to make lard coming later this week! Looking forward to hear what you think about it 😁 Also planning the wellington and lots of Christmas food. The Holidays are coming early to my kitchen 😂
Hey Ivan, pffft! So happy that we are still friends! You know why I got confused? I became a member of your channel and now I do not get the annoncement for your new videos. So I looked up your channel and found that there were already new recipes uploaded!!!!!! And I had to update you about the experiment with your Rakaka rcipe. Was really delicious!!!! really a fantastic recipe. i wrote you about it. Anyways. i would like to try the recipe with dutch grey schrimps but they are almost not affordable this month. Around christmas the price will be about 7 euros per 100 grams peeled little dutch shrimps!!! Okay, yhan I have to take shrimps with another nationality, n'est pas? Oh, and than you didn't react on my Rakaka writing or you did by now but your messages are not 'transported' automatically to my box now. Pity!!!!! i love your turkey confit instead of canard confit. When we follow your recipes we can present wonderful dishes for the season and save some money to buy some good wines to go with them. Bye, Ivan! PS I really admire your turkey/lard combination.
Of course we are friends! 😁 Weird with the announcements, maybe some settings changed with your notifications? Perhaps that’s why you haven’t seen my replies if you don’t get any notifications. Or maybe you accidentally unsubsribed… 🤔
Those are some fancy shrimp 😂 Here, I think the best shrimp are the Norwegian ones. But if you want good (and little bit bigger ones), they are also sometimes a bit expensive (not 7 euros per 100 grams though…). But I usually buy them unpeeled. It’s cheaper and the peeled ones you get here have more taste. Plus, you can make some amazing stock from the shells. So good for fish soups and stews!
This turkey confit is amazing! It’s such a good way of cooking meat, although you need to keep track of the oil temperature so it requires a bit of attention. By the way, I’m going to a Christmas market today, hoping to find some interesting ingredients or sweets… 😍 Cheers!