Cooking Thomas Keller’s duck recipe was gourmet chaos
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- Опубліковано 8 чер 2023
- Thomas Keller & The French Laundry's Roulade of Duck with Creamed Corn & Morel Mushroom Sauce recipe from the French Laundry cookbook.
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Recipe from French Laundry cookbook:
roulade of duck:
1 whole boneless duck breast (about 12 oz)
salt and pepp
allspice berries
2 leaves of savoy cabbage or swiss chard
creamed corn:
5 ears of corn
4.5 tb unsalted butter
salt and pepp
morel mushroom sauce:
4 oz morel mushrooms
3 tb unsalted butter
3/4 cup "quick" duck sauce
1 tsp each: minced shallot, chives, parsley
1 tb brunoise (minced and blanched carrot, turnip and leek) - Розваги
I think the half was the one way you didn't consider... across the thickness, as if you were butterflying it. That's how I was taught to make chicken roulades.
I didn't even think of that way!
had the same thought but idk why TK would say "cut in half" instead of "butterfly"
That’s was my first thought.
But wouldn't a butterfly have been horizontally (on the side), not vertically as he was demonstrating? You want to increase the surface area and to have it be an even thickness throughout.
@@klaricus Technically, when butterflying you don't cut the hole way through, that could be why
Jamie pausing at the beginning to dance to Funkytown is probably the most wholesome thing I've seen all day
I NEED "BOWL ME" LORE! Do the bowls come from the vacuumers upstairs? Is Jaime's wife begging him to stop getting bowls from the ceiling and just use the bowls they have? Is Jaime's apartment full of bowls or does the bowl God take them back when they go to sleep?
Thank you for asking the questions we all need to know but are too afraid to ask 😞🙏
They come from the apartment upstairs and thats why they are always vacuuming. To try and suck the bowls back through the floor.
All the vacuuming upstairs causes a black hole. If you ever wondered what was on the other side of a black hole.... it's mixing bowls.
Is it actually a god (perhaps a demi-god)? Or a fairy? A gremlin? The ghost of Julia? Some other supernatural being who benevolently provides bowls? Or has Jamie imprisoned a bowl slave somewhere in the ceiling? I mean, I like to think better than that of him but you never know.
Who washes the bowls?
Does Jamie do it himself or do the bowls get cleaned by the bowl god?
You should do this series with the Momofuku cookbook. There's a dish in there called Pig's Head Torchon that's one of the best things I've ever eaten. Would love to see you tackle it.
I second the Momofuku cookbook !
Me three!
Four!
great suggestion!
Big agree! David Chang is one of my favorite chefs of all time
My grandparents operated a poultry farm. Chickens, ducks, geese. Chicken eggs and duck eggs. My father hunted, and occasionally shot a wild duck. There is a HUGE difference between the smell and eventual taste of wild and domestic duck. I will tell you that the pre-packaged birds will both have an odor from being stored in residual fluids. Both are gamey, and a mite unpleasant, but the wild critter is much more pungent and both are dependent upon how long they've been in that package. By rinsing the duck, you were able to discern that it had not exhausted its "use by" date. Well done. And special thanks to my adored grandparents and my beloved father.
Duck is my favorite meat, so fatty. That’s why I prefer domestic over wild, but both are delicious.
@Sniperboy5551 I could never learn to like the gamey taste of wild duck, wild turkey, venison (deer meat). I did like grouse/pheasant. In the lean years of the 1950s, it was simply, "eat this or go hungry". I preferred the veggies that grew on the farm and peanut butter and jelly sandwiches than meats that "tasted funny" to me. We had a diet of foods people paid high prices for in upscale restaurants, bit i neither knew nor cared. We also ate rabbit (which I liked) and squirrel (meh) that my father brought home. The 1960s saw a much more affluent lifestyle for us. Daddy hunted and fished for fun, exercise, and recreation then than he did a decade before.
I believe cutting in half was about to make it thinner, so it was the 3rd dimension you didnt consider
Well said!
I thought "butterfly it... but all the way though '
Good call on that duck sauce. You've clearly learned a lot over the years to be able to recognize a demiglace.
I guess that's why "quick" was in quotes for the duck sauce.
"Took a long time to make, but it's gone now." - validation at its finest🤣
OMG, I'm just at the "Funkytown" by Lipps Inc. part and loving everything! You are a delight❤
I'm so happy someone else recognized the song! 😂
Whatever you spent on the large leek, bundle of stem carrots and large fresh turnip was worth it, Jamie. The visual of you returning from the fridge laden with multi-hued premium produce gave me a giggle - and the pocketed leek was thoroughly inspired!!!
The constant stream of amazing content from this man astounds me. Thank you!
It would be fun to do a Jaime and Chef throwback every now and then. These Keller recipes are a lot of fun
He did a Julia dessert last week.
@@BigHenFor that is "Jaime and Julia"
what is called "Jaime and Chef" were really only the 6 Thomas Keller episodes ;) And i think it should run in seasons, with a few different star cook cookbooks before a return of the Keller... how does that sound?
Wow. I’ve never been so early to anything. Can’t wait to see this TK finale.
4:40 perhaps if they are too thick, they were meant to be cut in half to reduce the thickness? like butterflying
Yes to sous vide - congrats, new skill unlocked!
And just like that, my Friday morning improves dramatically.
It’s 4am Saturday where I am, can confirm - the future is bright 😊👍
a tip for corn being out of season: when it is in season, go ahead and shuck and make creamed corn. you can freeze it in tupperware for the off season so its always going to taste like it IS in season (source: my dad farms and has too much creamed corn in his freezer but its always good when dethawed and cooked)
This is very true my aunt and uncle have a farm in South Dakota and my wife and I froze 12 lb 1 year.
That is GREAT to know. Thanks, Dan! I never considered freezing it because I figured the consistency would be ruined. Apparently not!
"De-thawed?"
@@gloriab357 Which I think would mean re-frozen? lol
Same as when I roast corn & we don’t eat all I take from cobs & freeze; use it in Corn & Crab bisque ;)
This is the non-scariest duck recipe you've done yet. This could break me into cooking duck!
JESUS MURPHY!! 😂 lol. Is that a Canadian thing? I’m from Canada too and say it all the time. Great videos, thanks for the entertainment.
I think the best part of this recipe is that you have a pile of left-over morels. Morels in scrambled eggs would be heaven with duck sauce to which you add some sherry and cornstarch. Of course, use cream and butter to scramble the eggs, plus a handful of grated Gruyère. Bon appetite!
I’m not sure how I even stumbled on you but I’ve been binging you all week!Hello from Saskatchewan🇨🇦❤️
"FUNKY TOWN"! 🔊🎵🎶😂💖
Can’t wait for your next chef! I will miss TK. It’s funny, when you started Jamie and Chef I was a little ambivalent, but now I’m invested and can’t wait for the next adventure. I think that’s because you make it entertaining, educating, all the while being excellently edited (did you like all that alliteration? 😊). Later chef Jamie! 👍❤️
That's the one I was hoping you'd use. Lasagne alla Bolognese is one of her key recipes. For that, you need to roll your own pasta, make Bolognese sauce, and bechamel.
Another of her best recipes is the tomato-onion-butter sauce. It is so simple, I think everyone may already know how to make it. Then there's her chicken with two lemons.
I hope you'll spend as much time with Marcella as you did with Julia.
1:04 we've heard people screaming, sirens, vacuum cleaners, everything... but this is the first time i hear a song lol neat
You must make Marcella Hazan's iconic tomato and butter sauce! It's simply perfection on pasta.
i think you should start a go fund me to raise money to stay in CA for a week and eat at the french laundry every night
I really appreciate the high level of cooking from TK (and you). I've been cooking for 30 years so I'm looking at more complicated stuff but you make it accessible to all. Thanks for the laughs, too!
I derive such joy from watching Jamie eat the dish he has made. It always brings a smile to my face, and he more often than not his an air of such satisfaction at his work. Love this series, Mr. Jamie! Can’t wait to see what trouble we can get into with the Italian cookbook!
I loved how this turned out. But, in the beginning when you were handling the raw duck and touching your mouth, i was losing my mind over here yelling at the screen, lol. You did a great job🙂
I’m relatively new, but I’ve been binging for a few weeks now. I don’t really watch any cooking shows (other than the Try Guys and Julien Solomita) because I have always hated cooking. I don’t have the patience for it. No one ever taught me how because my dad does all the cooking in my house and he can’t teach; he thinks i should just know every thing already so it’s always a fight. My best friend started showing me recipes she knew I would like in college, and thank God for that. I used to be a really picky eater, and on top of that I don’t like eating and I often forget to eat. It’s been a huge emotional struggle all my life. But it turns out I just don’t like the food that was presented to me I think, and thanks to people like you, I feel strangely more at ease in the kitchen. Nothing you’re doing is relatable, but you’re very charming and I find your voice and style relaxing and entertaining. No matter how hard the challenge, you always find some way to follow through and finish the job. I’ve started feeling bolder in the kitchen. I walk in and start seeing food as potential ingredients for meals, and I find myself venturing into making up my own things instead of always searching for whatever I can heat up and throw together in under 10 minutes and begrudgingly eat half of. I’ve been eating better, and it’s really a huge huge win for me. It feels silly to attribute any of my hard work to someone else, so I won’t, but instead I’ll say you’ve been inspiring me and making this journey less intimidating and scary for me, just by existing. Also, it’s really nice to see someone who’s extremely skilled still get frustrated and struggle, so I’m so grateful that you leave that stuff in. It makes me feel less alone. Thank you Jamie for you sharing your journey with us, because it has eased mine ❤️
Several years ago as I got more and more into Louisiana cuisine, I ventured down the path of Paul Prudhomme's Louisiana Kitchen. It was so much fun and introduced me to so many things I had never had before.
Isn't it cool how Thomas Keller took duck breast and made it look like sushi. Great job Jamie!
Those who insist you not wash your mushrooms are simply stuck in the 80s. Ignore and move on.
2:15 How do I think of a totally different way of slicing that duck? 😂 I thought length wise. Like to make it twice as thin...
I love the company D’Artagnan. I have ordered many things from them over the years. Including the $125 Wild Turkey for cooking on Thanksgiving. It was a experience for all my guests , and we all truly loved it. I would love to do it again.
I’ve really enjoyed this Thomas Keller arc. Sad to see it go, however excited to see the evolution. Great job 👍
Alton Brown did a mushroom show on Good Eats and demonstrated they absorb almost no water if they are washed or soaked as opposed to brushed clean.
Ooooh I'm so excited to see you do Marcella next! Her bolognese recipe is absolutely to die for, I really hope you cook it
Same!
Wow Jaime! This is the most professional I've ever seen you. The fact that you read the recipe for the "quick duck sauce" and were able to identify it as a demiglace... This from the guy who didn't know what wilting a spinach was. The growth!!! ❤
Man! What a haul of morels! Around these parts, that would make quite a pretty penny. Our local morel season lasts only about a week or so in the Spring, and some years we don’t have a season at all. What a wonderful fungus!
In Michigan, morel hunting grounds are guarded like area 51. You'll get shanked like a prison bish if you are caught "steal" from someone else's hunting grounds.
This vid is funnier than usual, so many funny things in there. More than usual
Never miss a notification on your channel man! Thomas gives you such amazing content!😊😊😊❤❤❤
🙌🏼👏🏻
@@antichef ❤️❤️❤️🔥🔥🔥
Continually amazed by your ability to adapt…keep’em coming!
The Alinea book by grant achatz should definitely be a book you do a series to.
Since I’m Italian and my Mother and grandmother were great cooks I can’t Wait until you start the new series.
I'm wondering if he'll makeany recipes like the ones my grandmother taught me.
With a soundtrack like "Funky Town" what can go wrong? Bravo. I have had the TFL cookbook for years and never made one thing from it. Cannot go wrong with Marcella. Good choice.
Funky Town coming from the ceiling made me cackle
Look at u ….. made it look easy !
Hi from Dublin.
You just keep churning out the great content, thank you! 🙏
Kia ora!
Pity we can't watch Jamie wrestle with a Hangi....
@@HumanimalChannel kia ora! I’ve been wondering whether he’ll choose Hangi or pavlova when he gets to cooking New Zealand food 😂 hopefully something more original!
Your growth as a cook is INSPIRING!
You outdid yourself, Chef. Impressive. Succulent. Nice finale from Keller's book. Glad you opted for the ready-made glaze.
I’ve a suggestion for next Cookbook=‘The Founding Farmers’. Low-Country Shrimp & Grits is GOLD. My Daughter took a bite & asked,”Is this what ‘crack’ is like??”
Kazan's book is a classic. I hope you enjoy cooking from it! Italian cuisine is wonderful.
That looked INCREDIBLE by the end!!! Yum!!
"quick" love that the book put it in quotes.
The end result looked really beautiful, way to go, man 🤠🤠
To be scrupulously honest I only ever seen morels in photos. I always thought they looked “earthy”. I’m of the Never Wash group regarding mushrooms- but I do wipe them with a paper towel. I would have washed the morels though, as the recipe called for it. I’m torn about cooking in plastic wrap though. I don’t like that at all. Tin foil? It looked scrumptious, but then I love duck. Another triumph mon chef. Looking forward to the next❤❤❤
Morels grow here every spring. Always jealous of FB posts of people finding a bushel of morels. BUT. They have to be soaked in vinegar water. I can never believe all the bugs and dirt that come out. I coat them in flour and fry them in oil/butter and they are a huge treat, about once a year. PS, my MIL never used morels AND she not only washed her storebought mushrooms, but she also PEELED them! She thought it was terrible that I didn't wash or peel!
I use Diamond Crystal Kosher salt for everything as it’s a subtle flavour that’s excellent
Great job!
Looks amazing!
Corn in the cob.... after cutting the corn off. Use the dull side of the knife and scrape the cob, you'll get all the corn juice, and that's great to use for cream corn.
Can’t WAIT for you to do Marcella! My favorite cookbook by a MILE
Omg this one looked incredible 😍
This was awesome!
Loving your work Jamie.
Dude the cross contamination and touching ur mouth after touching the duck!!! I can't stop laughing!!!!!😂😂😂😂😂 U r amazin!!!!
I would like to see you tackle the insanity that is Heston Blumenthal.
YESSSS that would GREAT!
@@amandafeliciano542 I'm not sure that level of science can be done in a apartment NYC kitchen. Something like decoding DNA in your bathroom or dare I say reading a Trump inditement with a flashlight and an Etcha Sketch to take notes.
"Ice me!!" - made me laugh out loud!!
I've been binging your videos for the last week or two... I love your personality, your quirkiness, humor, honesty, and humbleness. You are so down to earth, and bring cooking down to a level that anyone should be able to do. It's also so very encouraging for you to try and try and try things, even when you fail. Especially, the Yule log... It literally failed 4x but you kept going. I applaud you!
Great start to my friday evening!Thank You !
This was incredible!!😁
Diamond Crystal salt has half the sodium of normal table salt. Also it's shape is unique and adheres better and is easier to distribute.
A week too late! I didn’t know what to do with a duck on Sunday, Jamie! 😅🦆
Awesome! Fancy and looks delicous
Really nice video, Jamie! 🎉
Well done! You made it look so easy.
This series was great.
I'm so excited about the new book! Can't wait for the first episode 🤩
Good for you, Jamie. Amazing!
Yay, I'm so excited for Italian cooking!
an interesting recipe for sure!
I can’t wait for next cookbook, I have this one!
Well done on the TK recipes 👏👏
Ty it was fun. Waiting for the next series
Looks pretty good!
Love you Jamie!
That looked extremely awesome.
My new fave cooking channel on YT ❤️🔥
I loved this episode and I cannot wait to see what you cook from this new book! I already ordered a copy myself!
I'm so glad I'm not the only one who talks back to my kitchen appliances. Every time the timer goes off, "I'm coming, I'm coming! Hold your horses! Stop yelling at me." I know it's crazy but i just can't help it.
Marcella Hazan! Waaaay back in the mid '90s, when I was getting into cooking, I got a pasta cookbook by him which was very heavy on visuals, light on technique, but honestly just right for getting me going with a bunch of classic pasta preparations and even how to make my own noodles! I hope you'll be making some homemade pasta in this one!
Knife Skillz!!
Jamie, so impressed in you technique improvements over the years. Inspirational!
(But please be gentle when using your weighing scales)
And… Sous Vide for the win! Literally, right now, I’m making in my “Sous Vide Supreme”: med-rare pepper corn pork tenderloin with peas as well as bacon, oil oil Brussels spouts. Put it in the sous vide, watch an episode of Anti-Chef, go for a walk around the neighborhood, come home to a delicious meal.
Thanks for all you do to entertain and educate us all
Broke down and ordered the FL cookbook after these 6 delicious looking recipes. Have a feeling that’s what’s going to happen with all the books in this series. Thank good I already have Hazan’s book and have cooked several iconic recipes from it.
What a great looking appetizer
You are a life saver. I'm hosting a French Laundry dinner party tonight and this is on the menu. Your idea of pounding the duck breasts is genius. I was dreading doing this recipe (for frustration level) and your video helped so much. Thank you.
❤ Excited you have Marcella’s book. Try the roasted chicken with two lemons, or the pork loin in milk. It’s eating with satisfaction, in Italy or North America ❤
The fact the meat came out properly cooked means you probably did it right. If you'd cut the breath in half lengthwise, you would have had a much wider but thicker roll.
Good show, Jaime. It looks delicious and making the duck sauce definitely isn't quick but your results make me want to try it. Thank you.