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Liked it very much practice makes prefection

thank you for your recipe it was well presented.👍

well done chef.im reading watching the recipe in the book 2nd edition professional chef level 1 diploma by neil rippington .he did it in a fish mould .but well, done its up step.up.for me in right direction.👍ive been a commis chef and bistro chef.many thanks .👍

Sorry about the plate but couldn’t find a bigger one.

Thanks for sharing your recipe!! The version I learned to make uses apple cider instead of citrus. Could use apple wine or hard cider too. The version I have is more liquid, can be whipped up into a frothy mixture and drunk something like an eggnog, with a little nutmeg in it or on top, or left to set up in the fridge, there is always about a shot or so of milky cider at the bottom of the cup to drink once you have spooned up the layer of chilled cream. So tasty!!

How long was it cooked in the milk for?

Sky. Paya per view

Tradition with the twist

This guy certainly knows how to skin a fish!! Never seen it done better!! Clever man! :)

He didnt rest the meat..and my mans using demi glaze. This was shockingly bad. He also couldve used GrandMarnier instead of brandy.

Looks lovely and sickly.

stop touching and disturbing the food so much.

Im sorry but using "demiglaze/gravox" instead of making it from scratch and adding oranges is NOT how you make duck al'orange sauce.

I get the feeling that this duck was over cooked by the way that knife sliced through it.