May contain eggs is a pretty common statement, it's for allergen reasons. It's the same as May contain peanuts, because the factory cooks with those allergens
Poultry and game fowl carry an inherent risk of being naturally cross-contaminated by egg - when cleaning a bird, it's not unusual to find undeveloped eggs still inside, and in practical terms, it's impossible to guarantee that every trace would be removed.
@@WolfgangRhys Don't worry, the good people in Slaughter Magna have demanded all reciprocating steam engines be handed in to keep everyone safe and compliant.
This will likely be your last video. Having discovered the key to the perpetual motion potato, it won't be long before they get to you. Of course, they'll keep the channel running with Henry from the GCHQ accounts department doing his best shrimp impression. Eva will know, and we'll start to hear her interrupt the videos more and more often until one day there's just silence. The fans will start to get restless as Jenny enters her eighth week of "being at her mother's", and so Henry will announce the end of the channel due to the ongoing war in Ukraine. It's such a shame that you stumbled upon that tattie. If you'd just kept it out of the video, none of this would have been necessary.
Professional chef here. Pretty sure this is my favorite cooking channel. Just amazing home cooking with just the right amount of technique thrown in here and there, really is. Everyone should(and can) aspire to cook like this for themselves and their loved ones regularly!
This may be the most wholesome channel on YT. You never fail to surprise me Mr. Shrimp. Wouldn't call myself a chef but having worked in kitchens the good good part of a decade, and with very minor adjustments bordering being a pedant, this is a fantastic video. To the meat eaters out there, if you ever find yourself in a position with a surplus of bones, would recommend making your own stock, it's unfathomably better than anything you can buy. Also, your veggies will taste twice as good rendered in Duck fat. *Edited . Thank you all and my phone default for putting my vulgar vocabulary on blast.
I think, in view of your praise of the wholesomeness of the channel, you will probably want to edit your last bit one word. I'm sure you meant duck fat 🤣
Love that you hate waste. Every time I am fiddling around trying to save a morsel, I'm thinking no wonder it takes me twice as long as anyone else to get anything done.
I love Jenny’s vibe so much just like “ya it’s good” idk if she just isn’t comfortable on camera or is just like that but I love it it’s so relatable lmao
My fiancé is the same way. I have a car channel and whenever I get a new car and I’ve very excited, I’ll ask her what she thinks about it and she’ll say. ‘Oh that’s nice.’
I love that i keep finding older videos of yours. My kids and I love listening to you on long car rides (most noteably when driving from Iowa to Georgia)
Duck Confit and Fondant Potatoes is one of my favorite meals. There is a simplified recipe for Duck Confit. A sort of set and forget recipe. Thanks for the fondant potato short cut, will try the next time I can afford to buy duck.
A Shrimp video is not complete without an Eva cameo, the goodest of good girls. I wonder how she’d feel if she could understand that she has a fanclub of thousands of loyal followers from all over the world.
Thank you very much. I saw the cans in the supermarket today and want to try it. I will use the gravy for the sauce. I almost cried when you poured the gravy over the vegetables and used the potato remnants for your sauce.
Same - actually I've never used them. They're needless and potentially lethal. It'd be different if the food was bought at a camping store (but then who doesn't take a can opener when they go camping?).
I've had Duck Confit before. It was served in the mess hall of a fly-in-fly-out mine in far outback Australia (a thousand kilometres from anywhere) and it was outrageously good.
Likewise, when I buy a broiled ready to eat chicken at the supermarket, I consider the jelly in the bottom to be gold. Our second meal from the chicken is creamed chicken (we call it chicken a la king) with the jelly added to the mix. We spoon it over rice or hot biscuits.
Yea thats def an import thing more than anythin else. A can of similar-ish products that are made in china or north america wud generally be vastly less than that $50 price pt However, that bein said... Id still expect it to be $15-20 most likely rather than the $13 price pt, unless found on sale or at a cheaper grocer (those discount grocers that sell the stuff the other stores donate when nar sell by dates for tax write offs; they often have some of the best fancy stuff but for like $5-10 in this case instd of the over double that price; also where i find vegan foods for prty much pennies too, which makes them the best imho cuz the main thing that keeps me from bein vegetarian or vegan is the steep luxury price they require for that stuff >.>). It does however also depend on where you are in USA cuz some places just have vastly worse prices and the places with sales tax just make it all that much worse (im an oregonian native but TransPlanted to Missouri recently n still hate yalls sales tax here just as much as i hated Calis as a kid and Washingtons as a travelin LARPer >.>). But yea, the coasts prices are generally less with some luxury item exceptions (such as no doubt duck confit) just cuz the product is cheaper to move to that area. But this is somewhat mitigated by cost of livin otherwise bein lesser inland, esp when near a larger city but not rite in the middle of it. Cuz you get the benefits of the city for shipments to keep goods cheaper and are outside of it enuf to not have to pay the extra price to live in a city and also get pricegouged by folks mostly tryin to target tourists.
Thanks for letting us see your little dog, it certainly brightened my morning. I also enjoyed this segment, conft de canard sounds to me quite delicious. I love to try different foods and would formerly in the 1990s visit Tokyo and wander about looking for food vendors to sample their delicacies.
Only Mike could connect potatoes and steam engines, lol. Brilliant stuff as always, been having a hankering for duck for a long time, this recipe would be perfect.
So much good food in France can be found in cans. It's always such a treat for me when I bring back a can of duck confit or cassoulet. It's funny when I talk to my English friends about it, they find it very odd. Although, since I'm living in Toulouse you can find much better duck confit and cassoulet in other places haha.
I love love love confit duck, or as my Grandad used to say thrice-cooked duck. Such a stunning and concentrated flavour and a very versatile ingredient. It makes a superb filling for ravioli or perogi.
Canned confit de canard (duck confit) is indeed very common here in France, and can be found in supermarkets at even lower prices. Maybe not the best quality, though. This is one of my favourite dish, and you really did it justice. My mouth was watering the whole time ! 😍
When you live all your life knowing things by one name then suddenly hear that people in other countries use a different name it is very difficult to accept. The word 'broiler' makes absolutely no sense to me as a substitute for the word 'grill', it even appears to be made from two different words 'braise and boiler', neither of which describe the appliance accurately (in my mind). American English is very weird to me, so many words make absolutely no sense to me at all !
@@ian-c.01 As a writer living in Australia who has a primarily US audience, I had to make the effort to swap my writing to US English-which was the easy bit. Then came learning all the US terms for things. The worst bit is when there's no specific word for something in US English.
@@ian-c.01 Broiler is even weirder for West-Germans, it means Rotisserie-chicken in East-German. They used that name from a brand of chicken that were imported from Bulgaria in the '60s that were called brojleri by that company using the American name for fancy.
@@ian-c.01 You use the broiler to broil food. 'Broiling' in NA is a cooking technique which is distinct from 'grilling'. Grilling nigh-universally means cooking over intense heat on *the grill* (i.e. the gridiron (or linked metal bars)) of a barbecue (which is sometimes even just called a grill as a whole in some places) outside, and if you want to be really specific, it should be a non-gas barbecue so you get "grill flavour" from the combustion of wood or charcoal. Broiling, on the other hand, uses the still quite high, but definitely not barbecue-level, heat that your oven generates from the top element or gas flames while the food probably sits on a pan on top of the oven grill (or rack). BBQ is veeeery important in the USA, so it makes sense they'd invent a term to differentiate the two.
Whenever we turned potatoes and cut them in to the barrel shape at college,we always peeled them first and used the trimmings for mash but I suppose that the skin still went to waste :) we also had a special knife for it, I always found it really difficult. Great video as always !
Came here to say this, we made fondant potatoes every week multiples times. The trimmings always got used. I reckon people think if they can't see it, it must be in the bin lol... usually it's on your neighbours plate just in a different form.
In a commercial setting, definitely, but I'd bet most home cooks don't care enough about the waste, and unless they're actually thinking about it, just use the bits they're cooking
What a beautiful meal! It looks like it tasted amazing. I can't imagine how expensive a can of duck would be here in NZ though! I loved the potato steam engine too :)
At my local supermarket (in NZ) you can get 'duck leg cooked in duck fat' in a sealed plastic pouch at the supermarket for about $9. I guess that's 1 leg though - can't say I've bought it.
Hi, I came across your videos a few months ago and forgot to subscribe. You finally came up again and I hit that button straight away. I actually watch to listen to your voice, i find it comforting that there is such a resemblence in the way my late father in law did. I also get some handy food saving tips. Hope that's not too odd but as soon as you mentioned france my heart beamed as he loved France ❤
Yay!! You've finally gotten to all my favourite dishes. ❤❤❤ Loved this! Jenny is a lucky gal (& Eva 😉) to have you cook such things every once in a while. Now back on the diet....lol. I find after having such a blissful, fatty meal...I need two days of water and light salads to balance things out. 😀
I've never enjoyed your origami table mat so much. This cook highlights the idea of "No waste due to symmetrical use". Every fold you make highlights efficiently. To me this is not "Weird stuff in a can". This is "Brilliance in a can". At the end of the day, it might be a great can, but YOU are the brilliant one. I dig it.
I don't know why I put quotes on the symmetrical part because that's just what I see in your procedure of not wasting things. Just wanted to clarify that.
I would call the potatoes "Dali Fondant Potatoes". Dimensionally twisted compared to reality, and of course, steeped in Thyme. I've always felt deliberate food waste is wrong even if its a cheap ingredient - although I suppose the bits you carve off to make things cheffy could be kept in the fridge in salt water for use the next meal, but this version is much less fuss and appears to result in an equally tasty result. Tinned "speciality" meats are an excellent way to keep something in the cupboard for when you want something different. Its a shame people have become averse so much to fats and jelly in meats, because thats where a lot of the flavours dissolve into when you cook meat.
In a restaurant environment I'm sure they find uses for leftovers like this. Soup comes to mind as an easy way to use up any oddly shaped bits of vegetable
A lot of restaurants also have deals with local farms regarding food waste in terms of vegetables etc. So at the end of each day, they're shipped to the local farm for the animals to eat. At least that's been the case in every single restaurant I've worked at, since there can and will be food waste, either on purpose, or just things that are plain unusable in a kitchen.
I like to put the thyme first and when the fat is infused with it, I remove it and it gets into the meat well, giving it a pleasant aroma. I do not use stock or the oven and I add crushed garlic at the very end.
Rocking steaming potato, Eva eating duck, poor camera focus, and ice cream van chimes interruption- These are all that makes this channel really charming.
I had duck confit in restaurants but I have never seen it in a can before. For me, it does qualify as weird stuff in a can. Cute Eva waiting for her piece. :)
I’m looking at it thinking, “wow - look at all that amazing duck fat”. If I ever see duck legs on offer; I’ll buy lots and confit them. You can get a good result using 50:50 duck fat to sunflower oil. Although at the time of writing, I wouldn’t be surprised if duck fat was cheaper.
You should definitely try this product by Maison Riviere, it's a canned duck cassoulet with beans and sausage, it's absolutely decadent in how rich and savoury it is. If you have a PO Box I would be happy to ship it to you, but you might be able to source it yourself.
Duck Confit or roast shoulder of lamb would probably be my 'last meal' of choice - no concerns about hardened arteries or calories, just unadulterated fat heaven! 😋🤤
There is an italian product called "Simmenthal" (other brands are Manzotin and Montana) which is some sort of beef meat in jelly in a can. It's very popular in Italy, but i think it's quite weird. I'm italian though. You should try it. Here in UK it's quite hard to find it, i believe Ocado sells it, or can be found in Italian delies. If you want to try it and have trouble to find it, give me a shout and I can certainly post one over to you.
So many people see canned food (no matter what it is) as sort of a budget or boring staple. A lot (my mom included) would simply take a can, open it, dump it into a bowl, and then microwave it to heat it up - it didn't matter if it was a can of chili, corn, or soup. But it really is astonishing what you can do with canned food, whether it's inexpensive or a bit pricier. (My favorite is corn salad - take a can of sweet corn, open it, drain it, toss it into a bowl with half of a minced onion, a 2:1 mix of mayo and white vinegar, paprika, garlic powder, onion powder, and cracked black pepper. If you want to get really fancy, some fire roasted red peppers or tomatoes make it even better.)
We eat duck confit a few times a year. Usually with mash to balance the greasiness . Will try your recipe next time so tfs. About 10 euros for four legs so not such bad value your end. Love the variety of your channel.
Here in the US, I bought a couple cans as Christmas gifts from Amazon. Quite pricey, but the alternative was crazy shipping from Europe plus being seized by customs.
I liked the video just because of the duck to start with. Then with the no waste approach to fondant potatoes I really wish I could give it a second like.
Frenchie here . Duck in a can is something the French regularly buy . We cook delicious potatoes in the fat . Duck fat is one of the healthiest fats according to medical research .I hate " foie gras " but a duck breast roasted in the oven or cooked in a pan makes a delicious meal and always save the fat
@@helza that’s not a bad price for that much! It would be a lot of duck dinners in a row though! 😂😂😂 Still, I have a big freezer and just ordered a vacuum sealer so I could split it up. Off to check them out now. Thanks!
I buy duck confit specifically to get at the fat inside, which I then use to make pomme frites. Nowadays I can just get a tub of duck fat to use for frying, but not long ago it was about the only way to get the fat was that can of duck confit.
From the couple of goes I had at it, confiing duck seems approachable. I tried with plain vegetable oil because finding duck fat in Thailand seems impossible. After 3 ours cooking the duck in that oil, the oil was very savory and I used it to prepare the potatoes. Duck fat can be frozen too if you plan to keep it longer.
This is definitely weird stuff in a can to me! I didn't even know that canned meat on the bone existed, other than things like sardines. Very interesting as usual, and I enjoy seeing your recipes that include your canned items.
Ah... Then you aren't familiar with the now-legendary video that is Stuart Ashens vs a whole chicken in a can, then? It's absolute nightmare fuel, and I heartily recommend it!
0:45 _"May contain eggs."_
There's something rather humorous about opening a tin like that and finding half a dozen duck eggs in lieu of the poultry.
May contain eggs is a pretty common statement, it's for allergen reasons. It's the same as May contain peanuts, because the factory cooks with those allergens
Poultry and game fowl carry an inherent risk of being naturally cross-contaminated by egg - when cleaning a bird, it's not unusual to find undeveloped eggs still inside, and in practical terms, it's impossible to guarantee that every trace would be removed.
Anybody would think I wasn't mucking about. :v
@@DeathInTheSnow apologies, I simply assumed you were from a country with different allergen labelling
@Paul Yoxy clearly yolking?
"Potato-based reciprocating steam engine" is a phrase I didn't think I'd ever hear in my entire life
so good i loled
He really should patent that or something. This tech in the wrong hands could be disastrous.
Imagine the invention of the steam engine and the entire industrial revolution came to be after someone was inspired by a steamy potato.
@@WolfgangRhys If the irish get a hold on it, they would become unstoppable
@@WolfgangRhys Don't worry, the good people in Slaughter Magna have demanded all reciprocating steam engines be handed in to keep everyone safe and compliant.
This will likely be your last video. Having discovered the key to the perpetual motion potato, it won't be long before they get to you. Of course, they'll keep the channel running with Henry from the GCHQ accounts department doing his best shrimp impression. Eva will know, and we'll start to hear her interrupt the videos more and more often until one day there's just silence. The fans will start to get restless as Jenny enters her eighth week of "being at her mother's", and so Henry will announce the end of the channel due to the ongoing war in Ukraine.
It's such a shame that you stumbled upon that tattie. If you'd just kept it out of the video, none of this would have been necessary.
I want whatever this man is smoking. 👆🤣😂😁🤪👍
@@samy7013 haha, me too 😂
You're saying he's going to be ab-duck-ted?
Yep,it's not wise to mess with Big Potato.
This was beautiful!! Thank you.👏
Professional chef here. Pretty sure this is my favorite cooking channel. Just amazing home cooking with just the right amount of technique thrown in here and there, really is. Everyone should(and can) aspire to cook like this for themselves and their loved ones regularly!
This may be the most wholesome channel on YT. You never fail to surprise me Mr. Shrimp. Wouldn't call myself a chef but having worked in kitchens the good good part of a decade, and with very minor adjustments bordering being a pedant, this is a fantastic video. To the meat eaters out there, if you ever find yourself in a position with a surplus of bones, would recommend making your own stock, it's unfathomably better than anything you can buy. Also, your veggies will taste twice as good rendered in Duck fat.
*Edited . Thank you all and my phone default for putting my vulgar vocabulary on blast.
I think, in view of your praise of the wholesomeness of the channel, you will probably want to edit your last bit one word. I'm sure you meant duck fat 🤣
I, for one, am incredibly curios about what would constitute this "fuck fat" XDDD
I think it was a perfect ending.
When your phone auto corrects to f instead of d, we all know you use that word quite a bit 😆
Whoops!
F*ck dat?
Love that you hate waste. Every time I am fiddling around trying to save a morsel, I'm thinking no wonder it takes me twice as long as anyone else to get anything done.
I feel this comment in my soul 😆
'Enormous bill' 🤣 I see what you did there. Always good to see you quack these cans open
I love Jenny’s vibe so much just like “ya it’s good” idk if she just isn’t comfortable on camera or is just like that but I love it it’s so relatable lmao
My fiancé is the same way. I have a car channel and whenever I get a new car and I’ve very excited, I’ll ask her what she thinks about it and she’ll say. ‘Oh that’s nice.’
That ice cream van gave me such a rush of nostalgia! Those potatoes looked amazing, I’ll be trying them!
Nice to see the Eva test....love the way she holds out her little paw.
I love that i keep finding older videos of yours. My kids and I love listening to you on long car rides (most noteably when driving from Iowa to Georgia)
Duck Confit and Fondant Potatoes is one of my favorite meals. There is a simplified recipe for Duck Confit. A sort of set and forget recipe. Thanks for the fondant potato short cut, will try the next time I can afford to buy duck.
Mike, can you please, please, please do another budget meal plan. I don't care how many days. I just love them.
They're my favourite Atomic Shrimp videos.
Me too. They’re so soothing. My favourite ever!
A Shrimp video is not complete without an Eva cameo, the goodest of good girls. I wonder how she’d feel if she could understand that she has a fanclub of thousands of loyal followers from all over the world.
She'd probably want treats from them.
Eva should have her own channel
Mike if you glue a small neodymium magnet on the end of one of the handles of your tin opener it makes it a lot easier to get the lid out of the tin.
Thats too messy for mike lol
or if he slightly lifted the pull tab abd used it as a handle after opening it with the can opener
Thank you very much. I saw the cans in the supermarket today and want to try it. I will use the gravy for the sauce. I almost cried when you poured the gravy over the vegetables and used the potato remnants for your sauce.
I've started refusing to use ring pulls on cans. It has revolutionised my life.
Same - actually I've never used them. They're needless and potentially lethal. It'd be different if the food was bought at a camping store (but then who doesn't take a can opener when they go camping?).
I've had Duck Confit before.
It was served in the mess hall of a fly-in-fly-out mine in far outback Australia (a thousand kilometres from anywhere) and it was outrageously good.
You just made my week to be honest, I should definitely watch more of your videos. I’m wishing you 3 the best! Thank you.
Likewise, when I buy a broiled ready to eat chicken at the supermarket, I consider the jelly in the bottom to be gold. Our second meal from the chicken is creamed chicken (we call it chicken a la king) with the jelly added to the mix. We spoon it over rice or hot biscuits.
I scoop the jelly out and eat it with the thigh meat and stuffing 😂 my fave!
That same can costs over $50 here in the US. I'm always amazed at how much more affordable food is where you live. This meal looks so delicious.
I think that's probably an import thing. I tried to get chef boyardee lasagne in a can, but the price was something like $20,
Yea thats def an import thing more than anythin else. A can of similar-ish products that are made in china or north america wud generally be vastly less than that $50 price pt
However, that bein said... Id still expect it to be $15-20 most likely rather than the $13 price pt, unless found on sale or at a cheaper grocer (those discount grocers that sell the stuff the other stores donate when nar sell by dates for tax write offs; they often have some of the best fancy stuff but for like $5-10 in this case instd of the over double that price; also where i find vegan foods for prty much pennies too, which makes them the best imho cuz the main thing that keeps me from bein vegetarian or vegan is the steep luxury price they require for that stuff >.>).
It does however also depend on where you are in USA cuz some places just have vastly worse prices and the places with sales tax just make it all that much worse (im an oregonian native but TransPlanted to Missouri recently n still hate yalls sales tax here just as much as i hated Calis as a kid and Washingtons as a travelin LARPer >.>).
But yea, the coasts prices are generally less with some luxury item exceptions (such as no doubt duck confit) just cuz the product is cheaper to move to that area. But this is somewhat mitigated by cost of livin otherwise bein lesser inland, esp when near a larger city but not rite in the middle of it. Cuz you get the benefits of the city for shipments to keep goods cheaper and are outside of it enuf to not have to pay the extra price to live in a city and also get pricegouged by folks mostly tryin to target tourists.
Ha! The UK is one of the most expensive countries in Europe.
@@SylviaRustyFae
I have found that walking two blocks away from the main drag can bring the prices down quite a bit.
@@SylviaRustyFae Dont confuse £ with $. £13 is roughly $17. The UK is not as cheap as you might think xD
Thanks for letting us see your little dog, it certainly brightened my morning. I also enjoyed this segment, conft de canard sounds to me quite delicious. I love to try different foods and would formerly in the 1990s visit Tokyo and wander about looking for food vendors to sample their delicacies.
Only Mike could connect potatoes and steam engines, lol. Brilliant stuff as always, been having a hankering for duck for a long time, this recipe would be perfect.
Is his name Mike? I never knew that.
So much good food in France can be found in cans. It's always such a treat for me when I bring back a can of duck confit or cassoulet. It's funny when I talk to my English friends about it, they find it very odd.
Although, since I'm living in Toulouse you can find much better duck confit and cassoulet in other places haha.
Plus,Toulouse sausages are fantastic 😋
And much cheaper too here in France. You can get one of those big cans with 6-8 portions of duck for as little as €12
welp, this is one of the first where im going to just straight up go and find a can of this and make it this weekend haha. I love this series so much!
I love love love confit duck, or as my Grandad used to say thrice-cooked duck. Such a stunning and concentrated flavour and a very versatile ingredient. It makes a superb filling for ravioli or perogi.
Canned confit de canard (duck confit) is indeed very common here in France, and can be found in supermarkets at even lower prices. Maybe not the best quality, though.
This is one of my favourite dish, and you really did it justice. My mouth was watering the whole time ! 😍
Atomicshrimp is in a great mood in this one, very funny. Happy Easter all
Never heard of fondant potatoes before! A new kind of potato preparation method to try, excellent
For anyone wondering, a "grill" (in the UK/Aust/NZ/probably other places) is a "broiler" in America-centric locals.
When you live all your life knowing things by one name then suddenly hear that people in other countries use a different name it is very difficult to accept. The word 'broiler' makes absolutely no sense to me as a substitute for the word 'grill', it even appears to be made from two different words 'braise and boiler', neither of which describe the appliance accurately (in my mind).
American English is very weird to me, so many words make absolutely no sense to me at all !
@@ian-c.01 As a writer living in Australia who has a primarily US audience, I had to make the effort to swap my writing to US English-which was the easy bit.
Then came learning all the US terms for things. The worst bit is when there's no specific word for something in US English.
@@ian-c.01 Broiler is even weirder for West-Germans, it means Rotisserie-chicken in East-German. They used that name from a brand of chicken that were imported from Bulgaria in the '60s that were called brojleri by that company using the American name for fancy.
@@ian-c.01 You use the broiler to broil food. 'Broiling' in NA is a cooking technique which is distinct from 'grilling'.
Grilling nigh-universally means cooking over intense heat on *the grill* (i.e. the gridiron (or linked metal bars)) of a barbecue (which is sometimes even just called a grill as a whole in some places) outside, and if you want to be really specific, it should be a non-gas barbecue so you get "grill flavour" from the combustion of wood or charcoal.
Broiling, on the other hand, uses the still quite high, but definitely not barbecue-level, heat that your oven generates from the top element or gas flames while the food probably sits on a pan on top of the oven grill (or rack).
BBQ is veeeery important in the USA, so it makes sense they'd invent a term to differentiate the two.
As an American with greater world/earth experience, I agree!
Whenever we turned potatoes and cut them in to the barrel shape at college,we always peeled them first and used the trimmings for mash but I suppose that the skin still went to waste :) we also had a special knife for it, I always found it really difficult. Great video as always !
Came here to say this, we made fondant potatoes every week multiples times. The trimmings always got used.
I reckon people think if they can't see it, it must be in the bin lol... usually it's on your neighbours plate just in a different form.
In a commercial setting, definitely, but I'd bet most home cooks don't care enough about the waste, and unless they're actually thinking about it, just use the bits they're cooking
@@TheSkyline77 my mom likes making dirty potatoes and using the skin. It adds such a nice texture and extra tastyiness to the potatoes
Your excitement over the ice cream truck is perhaps one of the most relatable bits I’ve seen on your channel, had me grinning ear to ear
What a beautiful meal! It looks like it tasted amazing. I can't imagine how expensive a can of duck would be here in NZ though! I loved the potato steam engine too :)
At my local supermarket (in NZ) you can get 'duck leg cooked in duck fat' in a sealed plastic pouch at the supermarket for about $9. I guess that's 1 leg though - can't say I've bought it.
Hi, I came across your videos a few months ago and forgot to subscribe. You finally came up again and I hit that button straight away. I actually watch to listen to your voice, i find it comforting that there is such a resemblence in the way my late father in law did. I also get some handy food saving tips. Hope that's not too odd but as soon as you mentioned france my heart beamed as he loved France ❤
I always use the low salt or salt free stuff when Im cooking. I'll definitely salt later, but I like being in control of the salt
That looked so tasty! Definitely an interesting can.
I am so glad you shared this version of fondant potatoes.
Absolutely brilliant, that duck looked delicious. Not only do I get entertainment from the baiting of scammers I also learn how to cook new dishes.
I do really enjoy your recipe videos. It’s always nice to see what you create
Yay!! You've finally gotten to all my favourite dishes. ❤❤❤ Loved this! Jenny is a lucky gal (& Eva 😉) to have you cook such things every once in a while. Now back on the diet....lol. I find after having such a blissful, fatty meal...I need two days of water and light salads to balance things out. 😀
I've never enjoyed your origami table mat so much. This cook highlights the idea of "No waste due to symmetrical use". Every fold you make highlights efficiently. To me this is not "Weird stuff in a can". This is "Brilliance in a can".
At the end of the day, it might be a great can, but YOU are the brilliant one. I dig it.
I don't know why I put quotes on the symmetrical part because that's just what I see in your procedure of not wasting things. Just wanted to clarify that.
I would call the potatoes "Dali Fondant Potatoes". Dimensionally twisted compared to reality, and of course, steeped in Thyme. I've always felt deliberate food waste is wrong even if its a cheap ingredient - although I suppose the bits you carve off to make things cheffy could be kept in the fridge in salt water for use the next meal, but this version is much less fuss and appears to result in an equally tasty result.
Tinned "speciality" meats are an excellent way to keep something in the cupboard for when you want something different. Its a shame people have become averse so much to fats and jelly in meats, because thats where a lot of the flavours dissolve into when you cook meat.
In a restaurant environment I'm sure they find uses for leftovers like this. Soup comes to mind as an easy way to use up any oddly shaped bits of vegetable
I love your Dali potato naming!
A lot of restaurants also have deals with local farms regarding food waste in terms of vegetables etc. So at the end of each day, they're shipped to the local farm for the animals to eat.
At least that's been the case in every single restaurant I've worked at, since there can and will be food waste, either on purpose, or just things that are plain unusable in a kitchen.
Yum yum me things that’s a lovely meal for two and certainly looks restaurant quality at a pretty reasonable price
That pupper is adorable
Looks delicious. I could almost smell and taste it! The potato steam engine actually brought back memories of the wobble-Dog
Um, that looked really good! Have a happy Easter, you and Jenny! Regards from us in Sweden!
I like your rebellious nature when it comes to cooking the potatoes.
Great video on preparing canned duck confit.
You have very earthy hands, I bet you are a gifted gardener!
I like to put the thyme first and when the fat is infused with it, I remove it and it gets into the meat well, giving it a pleasant aroma. I do not use stock or the oven and I add crushed garlic at the very end.
Another great video
Any new way to cook the beautiful potato is always welcome 😊
Rocking steaming potato, Eva eating duck, poor camera focus, and ice cream van chimes interruption-
These are all that makes this channel really charming.
I road a bicycle across southern Europe from Spain to Croatia and I lived off of this food whilst in France, probably my favorite canned food of all..
I had duck confit in restaurants but I have never seen it in a can before. For me, it does qualify as weird stuff in a can. Cute Eva waiting for her piece. :)
Great tip on not using a stock cube! Nice video mate. Looking forward to the next one!!
I’m looking at it thinking, “wow - look at all that amazing duck fat”.
If I ever see duck legs on offer; I’ll buy lots and confit them. You can get a good result using 50:50 duck fat to sunflower oil. Although at the time of writing, I wouldn’t be surprised if duck fat was cheaper.
absolutely incredible looking meal! those potatoes looked absolutely lush.
Looks delicious! I love duck. You reminded me I have some in my freezer. Might be time to give duck confit a go! ☺️☺️
You should definitely try this product by Maison Riviere, it's a canned duck cassoulet with beans and sausage, it's absolutely decadent in how rich and savoury it is. If you have a PO Box I would be happy to ship it to you, but you might be able to source it yourself.
Oh!! That sounds amazing!
Would like to see that as well!
うまそう
Yummy!
Yeah, just as long as he pays you back! Am I right? No thanks.
Duck Confit or roast shoulder of lamb would probably be my 'last meal' of choice - no concerns about hardened arteries or calories, just unadulterated fat heaven! 😋🤤
Happy Easter Mr. and Mrs. Shrimp and Eva!
Your wife may be the happiest woman in the UK!! She's happy you have an interest in cooking and you are happy that she's happy! Good on you!
Just found a confit hiding in the back of the cupboard so your video is just what the doctor ordered!
There is an italian product called "Simmenthal" (other brands are Manzotin and Montana) which is some sort of beef meat in jelly in a can. It's very popular in Italy, but i think it's quite weird. I'm italian though. You should try it. Here in UK it's quite hard to find it, i believe Ocado sells it, or can be found in Italian delies. If you want to try it and have trouble to find it, give me a shout and I can certainly post one over to you.
I will definitely try those potatoes. Thanks and well done I enjoy your videos
Love the way your shirt oddly matches your table cloth today. LOLOL
I imagine Jenny is incredibly pleased with your cooking videos! This looked delicious, I'm glad it turned out well!
Now that made me hungry. Love duck 🦆 Thanks again for another great video. Take care....
That was what I saw in the donations bin at sainsburys, except it was the bigger size you gestured to. How funny
“Not really sure you should have duck, it’s practically cannibalism for you.”
Now THAT got me.
Morning coffee on a Saturday and your video and life seems better even for just 15 minutes!..
The Invention Dice now needs a "Potato" material option. Clearly they've proven effective in steam-based machinery.
So many people see canned food (no matter what it is) as sort of a budget or boring staple. A lot (my mom included) would simply take a can, open it, dump it into a bowl, and then microwave it to heat it up - it didn't matter if it was a can of chili, corn, or soup. But it really is astonishing what you can do with canned food, whether it's inexpensive or a bit pricier.
(My favorite is corn salad - take a can of sweet corn, open it, drain it, toss it into a bowl with half of a minced onion, a 2:1 mix of mayo and white vinegar, paprika, garlic powder, onion powder, and cracked black pepper. If you want to get really fancy, some fire roasted red peppers or tomatoes make it even better.)
Another certified weird classic
That looked fantastic. Good idea for the potatoes...I will be trying that.
I find your cooking episodes to be very enjoyable and relaxing.
A small face has appeared :) That's so cute!
We eat duck confit a few times a year. Usually with mash to balance the greasiness . Will try your recipe next time so tfs. About 10 euros for four legs so not such bad value your end. Love the variety of your channel.
Here in the US, I bought a couple cans as Christmas gifts from Amazon. Quite pricey, but the alternative was crazy shipping from Europe plus being seized by customs.
@@meaculpabeth there was a joke from Scooby-Doo that did just that. Hogged expensive food ~
I liked the video just because of the duck to start with. Then with the no waste approach to fondant potatoes I really wish I could give it a second like.
Will certainly give those spuds a go! Looked very nice.
That meal looks delicious!! I agree I also hate waste
Well this has really gotten me excited for duck hunting season.
Frenchie here . Duck in a can is something the French regularly buy . We cook delicious potatoes in the fat . Duck fat is one of the healthiest fats according to medical research .I hate " foie gras " but a duck breast roasted in the oven or cooked in a pan makes a delicious meal and always save the fat
I made soup yesterday and fried the croutons in some of the reserved duck fat. It was very good
Du coup, coucou Mattie!
@@PandemoniumMeltDown hé salut ...pommes de terre salardaises miammmm
@@PandemoniumMeltDown oops sarladaises
Your content is unique and you are amazing. I was so happy when you answered me when I tried to make a joke before.
I don't like the taste of duck, but you are really, REALLY selling it well! Thanks again mr. Shrimp.
love the ice cream truck just showing up in the middle of the video :D
Dude! I have one of these i was waiting to open!
Thanks for showing me the contents, really appreciate it!!!
KEEP ON SHRIMPING
This definitely qualifies for my palette! Ive had duck of any kind once in my life, much less in a can
Try it in a cassoulet (in winter - although the cassoulet festival at Castelnaudary is in August, after the bean harvest). Wehey 👍😋👍!
I wish we could get duck confit in a can in Australia! That looks delish!
You can get it online starting at AUD 47.95 for a 1.25kg can from The Culinary Club
@@helza that’s not a bad price for that much! It would be a lot of duck dinners in a row though! 😂😂😂 Still, I have a big freezer and just ordered a vacuum sealer so I could split it up. Off to check them out now. Thanks!
have very little experience with duck and hadnt heard of fondant potatoes before but oh my that looks so delicious
"Shall we throw all this away and have ice cream instead"
Very tempted...
Excellent work sir!
Really enjoy your videos shrimp. I went to Bulgaria recently and they have a lot of weird stuff in a can.
I buy duck confit specifically to get at the fat inside, which I then use to make pomme frites. Nowadays I can just get a tub of duck fat to use for frying, but not long ago it was about the only way to get the fat was that can of duck confit.
From the couple of goes I had at it, confiing duck seems approachable. I tried with plain vegetable oil because finding duck fat in Thailand seems impossible. After 3 ours cooking the duck in that oil, the oil was very savory and I used it to prepare the potatoes.
Duck fat can be frozen too if you plan to keep it longer.
Not in Thailand, but that's super surprising considering how duck seems pretty popular over there! Just learned something new XD
@@hawkcawcaw That is a different breed of ducks, they are very lean, I bought a couple of whole ducks and they had hardly any fat on them.
@@olivier2553 Super interesting, maybe its because of the heat. Good luck on your duck fat quest :)
Never heard of this, was very keen to check it out until you mentioned that price!
It looked delicious. Thank you for the video!
This is definitely weird stuff in a can to me! I didn't even know that canned meat on the bone existed, other than things like sardines. Very interesting as usual, and I enjoy seeing your recipes that include your canned items.
Ah...
Then you aren't familiar with the now-legendary video that is Stuart Ashens vs a whole chicken in a can, then?
It's absolute nightmare fuel, and I heartily recommend it!
That potato part was good humour😂