Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]
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- Опубліковано 15 січ 2015
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Just did! I been doing this recipe for now ages!
Love the video! Blood orange is such an amazing flavor
thank you very much ! Next we are uploadind 3 Star Michelin Chef Alain ROUX Part 2@@northwestwinterfest943
Next week Uploading *
@@Digitalfoodnetwork We will be on the look out
This video should be titled: "2-Star Michelin Chef has his patience TESTED by obnoxious host breathing into him."
whn i first watched it i thought the host was the 2 star michel cheif
Lmaooooo
Pidgeon I would have pushed that guy into the ovens and shouted “get the fuck off me!”
Host is one of my former chefs. Chrf Ashley worked in a several MS restaurant including legendary La Gavroch under chef Michel La Roas
@@davidgrigoryan4774 Very polite of you to just state a fact instead of slating him on UA-cam, lol.
This was an odd dynamic. Now I understand the saying "too many cooks in the kitchen".
Ryan D “too many cooks spoil the broth” I don’t think that applies here...
@@MrRobbish Disagree. Too many cooks spoil the broth is appropriate here. Host needs to ease up a little.
Too many cooks certainly spoil the video. It was so manic with them both talking at once constantly. I didn't know who was supposed to be the chef mentioned in the title. The silence when it finished was golden😅
It's different, but I'm ok with it.
I liked the guy suggesting you could use scissors instead of ripping the paper like it was some genius 2-star Michelin insight
LOL😂 I was like:WTF this chef on about?
Chef 1 “and here’s a Cartouche”
Chef 2 not trying to be out done “and here’s how you make a Cartouche”
1:57 that look he gives lmfao.
What about it?
@@strangeboy904 the look was, “give me a break”
I've always loved getting busy in the kitchen when I have company. I'm not a chef in any way, shape or form(I'm a retired butcher by trade). I just like to follow a good recipe and enjoy the fruits of my labor. Sometimes I succeed and sometimes I fail. I noticed some great kitchen hacks here. Thanks for sharing
this is some meme-level editing, camera man was having a field day!
and the chemistry between the two chef's was way off haha can see the fear in dude's eyes
They’re completely awkward lol
That's so much work in just one dish! looks amazing
2:15 showing the same scene in reverse really f'd my mind for 1 second
The tension between the two personalities just made time reverse for a moment is all.
Lol the chefs face when the host kept taking over... pissed af
Good to see Papa John decided to become a chef now (dude looks a lot like him lol)
Honestly a fantastic video with two chefs working together
The interplay between these too. I bet they banged so hard after this, the whole time complimenting each other's technique and trying to finish each other's tasks. So in synch. No obvious competition at all.
That sauce literally makes that dish. I'm tempted to try
You definetly should ! Thanks for watching
Love how the Pom is steeling old mates thunder
"Duck a l'orange is the most popular French dish in the country." - 40 years ago maybe. I have NEVER seen it on a menu.
It's outdated
Danielsan B heads up, this show was on 40 years ago.
Danielsan B
To a busy kitchen with a smaller staff it’s a pain in the butt.
They don't serve it at an American Diner 😂
Medium rare duck? ....ok
Looks awesome I will definitely try this at home.
"pork chops and apple sauce", right over his head lol
look at their faces, they must've had a fight after this.
lmao, theres always a fight in a kitchen restaurant. i thought it was only in small mom and pop joints or like small restaurants with like 10 or less employees, you'd be surprise all the drama that happens in even best rated restaurants
The chef has a busy day behind him and ahead of him but yet his boss sitting upstairs tells him he needs to fit a filmed demonstration of their duck dish. The chef's face is that of impatience, nothing else.
lol he is the owner of melisse
3:27-3:33, he was about to smack the other chef on the nose with that piece of paper lol.
qiuxiao mu actually they did
Wow...artistry!
compliments
That dish looker so gorgeous. Im definitely going to try this
monsieur le chef, vous expliquez explicitement le processus, et je ressens votre passion dans mon cœur. J'adore cuisiner à la française avec le cœur profond. Le canard est très difficile à bien cuire, à le rendre rosé et juteux est difficile, et à agrémenter de légumes fins et d'un jus sucré .. on sait ce que l'on mange, pas trop salé et une cuisine française classique. Tout comme ma grand-mère le faisait.
The final product looked fantastic
Thanks Olivia Care ! 😃
This looks great. Is the recipe with the measurements listed somewhere.
I couldn't agree more.. Cooking starts young and at home.. My father taught me how to cook at the age of 7 and by 9 i was making proper dinners for the family. Got out of school and look at that i'm a cook.
Tried the recipe for the very first time yesterday, and was very happy with the results! Love this recipe will definitely make it again! Yummmmm 😋
Brave of you. Well done 👏
No you didn’t.
Wonderful
I had no clue Papa John was an actual chef!! So cool!
I love this video❤❤❤ old school teachings 🦆🙏🙏🙏
Excellent!
Brilliant!
That was an awesome visual experience.
Great recipe!
Thank you BRUNO
Its the real deal!
Ha ha )))
Bruno by the way your recipe for ratatouille it was superb
Yeah but this guy talks to much.. not everyone is bruno💪
I actually really like the video it gave great tips and i think it very creative to put one item in two components on a dish raw vs cooked
نال
toooo good!
Wow just wow
I'd prefer to see the Chef doing all the cooking vs being a side kick to this talking yapping person names Ashley.
I like their easy, French self-assurance.
One is English and one is American
Amazing teamwork
Which video? 😂
Thank’s chef 🇲🇾🇲🇾🇲🇾
Blue chopping board ....:)) nice HACCP .... michelin stars It s like confetti today......
1:59 "Crapcake"!!! Sounds delicious!!!
TURNUP
Facing the best
Great Italian dish from Tuscany, very old recipe that Caterina De Medici brought to France when she got married to Henry the Second
Bravo!
Good knowledge from proffesionals
4:30 when he said let it rest, he looked straight at the guy so he definitely meant rest his mouth from talking
Superrr awesome 👏
three peppercorns in a bowl
Geoff Saba
.... 🎶 which one will the fountain bless 🎵
awesome duck prep
Thank you it's so refreshing to recognize the work of a Good Chef
Cool
Hahahah you can see head chef slowly getting angry bcuz hes being interrupted and talked over from this other guy lol
Like dude shut up !
word!
What happened to starting it cold in the pan and rendering fat as it heats?
Outstanding 'how to' video. Every step and ingredient given. I thought the turnip presentation interesting. I've always added a touch of Demi-glas to the sauce...adds a nice complexity and cuts a little of the sweetness. I wonder if they would like it. I'm sure I would like theirs.
Host is way too overwhelming!
Overbearing, yeah
Yeah everybody is talking about how important "resting" the meat is...but isn't too cold afterwards? Do they reheat? If so how... I don't think throwing it in the pan or oven again is a good option. Can someone help me out?
This is better thrill than watching a horror movie... I just expect one of them to suddenly stab the other in the eye.
Buddy is like an Italian chef version of Mike Tyson!
05:02 You always want a little bit of death in your orange sauce.
SirKrell thought u were a crazed vegan for a second then I herd the secret ingredient
Turn up your hearing aid, grandpa ... he said "desk."
He actually says "depth"
@636lover1 here’s credit note for debt
'Extra sauce' - there's like a couple of tablespoons of sauce on the dish, but otherwise this looks delish and pretty doable, I want to try, loooove duck!
My grandma made totino pizza rolls
goober pea My grandma shot a Totino and then sang a song about it in the square.
Really team work
Papa John's is a real chef who woulda thunk
john cusaks twin who was never hugged as a child
Host is annoying, talking too much. I thought a host usually ask the questions?
I dunno.. I find him okay
I thought they were having fun idk
Lol i thought he Was the chef.
Timeless dish. And obviously they're doing the hard version. Which is the classical way.
Thank you for recognizing the Talent and hard work of this Chefs
@@Digitalfoodnetwork Of course! Thanks for the response! I'm a Chef and extreme food nerd. I can't get enough of the classics!
Thank youCHEF there is plenty of classics in our Channel@@Samurai78420
Anyone know the D&B background track?
His grandma is from Rouen 6:35, he sounds like is from Brooklyn LOL
Why is the "other guy" doing most of the talking?
matthew orge a brit teaching a french to cook
He's hosting the segment.
go seek therapy
peter wurst I’m sorry but your a freak
You seem to have something against homosexuality, or campness, rather. You are the worst person to be a therapist if you're this judgemental and caring towards how other people choose to live their lives. You are a bit of a freak, just learn to accept it...
Hmmmmmm?
Great cooking! IMO Needed a little drizzle of the orange sauce directly over the duck at the end to make it duck a la orange
Thank you SID
I thought the same but maybe the chef wanted the person eating to dip method to control it more? I don’t know
Nice
The final dish looks amazing!! If you have some basic skills, then you shouldn´t be complaining!! Most Chefs are always in competition mode. Let´s get the best out of this wonderful video
When do we get the Gordon Ramsay version of this dish? You know where the amazing camera work allows you to see every single atom of the ingredients?
I’m having a hard time depicting who the Michelin chef is lmao
THE FAT ONE, mostly the fat one is the chef
It was the one who wasn't a cock
The one who isn't sweating
How artistic! But I do like a lot of sauce.
Wow, I love this. I just have one question: is there an objective difference when making the sauce between redicing it 3 times after each ingredient addition vs just throwing everything together and waiting it out?
I was wondering about that too. There's absolutely no question that chefs of this calibre know how to get results, but scientists they are not! I feel like this is something I'd want an organic chemist or a test kitchen to answer, hahaha.
The sugar definitely needs to be alone to actually caramelize; if there's much liquid present, it will just dissolve (and become syrup) without properly "toasting" at all. (Looks like they add juuust enough water to keep the caramel slightly fluid and prevent it from rapidly becoming the thick, gluey consistency of dried tree sap.)
I imagine the vinegar probably loses its sharpness a lot quicker when it's (nearly) the only liquid volume present, too. Not sure if its flavour is otherwise transformed in any meaningful way. This is the part that is a big question mark for me.
The thing he mentioned about blanching those orange peels 3 times before actually using them... what in the heck is that about?! Like I don't doubt for a second that he knows (way) better than me here, but wow, I would not have guessed that step in a millllllion years.
deadfr0g Like he said, they blanch them multiple times to remove any bitter substances from the zest, so you're left with just a pleasant fruity/flowery orange flavor.
ntnnot Oh yeah, I understood what he meant. It's just a really surprising technique to me! Be honest here: Would you have predicted that it would work this way? That repeated blanching strips away (or breaks down) the astringent compounds but NOT the fragrant oils?? Like I would have assumed that it would either stay bitter anyway, or just end up totally flavourless. I never would have thought of trying that ever.
deadfr0g Yeah, now that you mention it (again), it's a good question... Did some searching and I seem to have found the answer. The bitter compounds aren't oils and are water soluble as opposed to the fragrant essential oils.
_"The outer epidermis contains the aromatic oil glands while the spongy, pectin-rich albedo usually contains protective bitter phenolic substances. Both the oil with its terpenes and the antioxidant phenolics are valuable phytochemicals. The bitters are water-soluble, while the oils are not. Cooks can therefore leach the peel repeatedly with hot (rapid) or cold (slow) water to remove the bitter compounds, then gently cook the peel if still necessary to soften the albedo, and finally infuse it with a concentrated sugar syrup. Through all the processing, the water-insoluble oils stay largely in the rind.” - from ‘On Food and Cooking’_
ntnnot Mmm, that's what I was suspecting. Nice info find!!
Lovely stuff Chef.
Absolutely gorgeous.
One thing: blue chopping board is reserved for fish only.
not true, if they use that board for meat and use another board for fish its totally fine, those board ''rules'' are just something that all restaurants use for ease of use but its not mandatory
ajbeute unless you live in the UK- when it absolutely is!
The blue board is for Chopping water
Its his board. Why are you so nosy?
@@seminky5341 if you don’t understand I’m not gonna tell you.
Where can I find the ingredients and quantities?
Go to the website cuisiineculture.tv you will find it there
Sounds like a white mike tyson
sk8mafia57 yes!
He looks like he's about to start swinging too 😂
Why is he using a blue chopping board for the orange zest? Isn't blue for Fish? Love this recipe. Made it a few time now.
the pencil man wants to kiss the chef man
Lispy and wispy the bumbling duo
Restaurants nearly always serve duck breast rare but that is too rare for the average Joe, including myself. Really rare meat, whether foul or otherwise never quite has the right texture - too pulpy. You should always have a certain amount of resistance in the bite.
If everyone followed this recipe, great! I simply couldn’t keep up with their pace!
can i work for this chef i just moved to so cal
nicely done
thank you! we appreciate
How to keep it warm while resting by the way?.?
I wondered the same thing. They must leave it rest under those warming lights or smtn?
why most of you guys complaining, they cooking together and talking about the food. i think they did it a good job. I am going to try it except without blood orange juice.
Some real cooking finally. Amazing chef 👍
Thank you nice to hear people who recognize Talent
Alex Bozdaganian Thank you Alex for recognizing talent
Man what schizophrenic editing. Can't watch.
andrewfrancisjames1 are you new here? Have you ever seen a Gordon Ramsay video editing style? 😂😂😂
TomCook1993 I never found a Gordon video hard to watch but this video is excruciating
@@henryj8363 Ramsay's videos suck. :'D
6:12 i'm praying for his fingers
Reminds me of Jamie OLiver cooking for Jamiraqoi. The ego clash was extraordinary. Two alpha male tossers trying to out pose each other. It really was hysterically funny.
I know who I'd back in that clash. Jamie Oliver is great while Jamiroquai is one of the worst, cheesiest, phoniest, most unoriginal bands ever.
I don’t think Jamie is a tosser.
The let it reduce syrupy rewind smoke part is gonna fuck me for life ...
Short-haired dude is a close-talker
Like Russell Brand 😂
I don't see the tension everyone else seems to see, boredom makes you see what you wanna see i guess, looks like they are just cooking something and explaining things for people who are watching.
BRAVO Exellent Answer
you got a michelin star chef and his sous doing a tutorial on one fucking dish and meanwhile you have the rest of the crew doing yhe whole dam dinner service with no calls im weak
I thought the guy on the left was the Papa John’s guy this whole time
Lmao 😂