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Bonsoir de Montréal

Great looking sauce. As you say, the duck was overcooked. My suggestion would be don't put in into an oven (no matter how little heat it is set to). Instead let the duck rest (in a tent of foil) for the same amount of time as it was cooked. Same goes for all meats/roasts etc. I cooked my version of Duck a l'orange for friends a few weeks ago. A very different sauce (orange juice, Marsala wine, Balsamic vinegar and two secret ingredients). It came out perfectly pink medium/rare. I'm cooking again tomorrow for some other friends.

Oui c est bien pour un pays en total faillite.... Et en plus Ursula et Macron nous plonge la tête encore plus profond dans l eau. Aux ordres de ces pourris d américains.

Certains aménagements intérieurs on trouve ça partout sur la planète et ça frise un décalage qui peut passé à côté. A vouloir faire comme partout ce n'est pas forcément le bon plan là-dessus.

On the previous vid with all the wood furniture I use on mine it’s a conditioner with beeswax in it all of it gets so shiny that I can see my reflection in all the wood I love it my mama says I’m nuts lol 😂

Nice and simple!

fantastic .......

For someone that claims he loves champagne he/you should know that you are not supposed to remove the foil when you open Dom Perignon... I mean, you can if you want to put a show. But they put it that way so you don't remove it.

This is so great! I still can't believe I got to experience my very own sabering experience, ON New Year's Eve! Thank you Doug for all your help and patience haha

Such an incredible accomplishment and so proud of you! Love the I’m On A Boat touch at around the 25/26 minute mark! Great job my friend!