Just cooked this tonight, was amazing! Some tips: After marinating the duck in the fridge allow it to come back up to room temperature before cooking skin side down. If wanting to serve with a carb to be more filling I did a bed jasmine rice to lay the duck onto. The carrots in my case were quite large and took longer then you would think in the caramel. Other then that it went perfectly!
Chef Majk - years ago, I created a dish using duck breast. I used a bonding knife to create a pocket in the duck breast and inserted a piece of pear, that I poached in wine. When sliced for plating, it looks amazing! I would like to see your version!
Awesome vid & recipe. I grow ducks on my farm. Mainly for eggs. It would be nice if you can feature duck eggs as an ingredient and as a main. Also, I get the feeling all ducks are not created equal, are they? What breed of duck did you use in this recipe? The meat looks very red… so perhaps “Muscovy”? Many markets sell “Pequin” breed ducks. Your thoughts on best duck breast breed would be helpful. 🙏🏼
I think I’m going to try this but question can I cook the duck first so I can use the fat for the vegetables and use chicken stock instead of water for the mushroom ? And for the sauce can I also add honey and orange to the Sauce like do you think it would taste good?
Hello ,Sir! Love ur videos , best cooking vids on youtube imo👌 Could u make video of essential / core pans and pots ? It would be huuge help! Def gonna take ur cooking classes someday.
Awesome video and recipe! Do you have the full recipes somewhere or only the videos? Just hard to follow without knowing how much to use and when you refer to other videos, but without a link. Keep up the good work!
Thank you chef Majk that looks amazing is there anywhere you can find the quantities of the ingredients to make this and your other recipes Many Thanks
Hi Chef Majk! I'm struggling that after slicing the duck it releases a plenty of liquid (even if I rested the duck for few min), which makes the plating looking pretty bad. I'm not sure how can you avoid that, or you just simply wipe it before plating? :) Great recipe by the way, cheers!
a quick question, with these purees you are making: is it a good idea to make them in advance, (do they store well in the fridge for a few days) or should they be made fresh? it would be great if you could tell us if parts of a dish can be made in advance.
I am so proud of you You are creative chef I would love to learn decorating from you I am a student Chef in the Netherlands 🇳🇱 Thank you for your beautiful video ❤
Thank you. Love your dishes and the way you present them. Just a short question. How do you keep the sauces warm/hot after putting them in the squeeze bottle?
your recipe is awesome and will go very high .of course it will be very tasty to eat.😋😋i love it .i will definitely try it.you will tell me in the comments .how do u like my recipe ?thanks.,.......👌👌👌👌👌
I could not help.to.notice you glazed the carrots with lemon..I would have personally used orange marmalade to veggies stock with a gentle summer with fresh mix tarragon and thyme. Though , your dish looks scrumptiously divine.
The caramel on the duck was rested longer than it should when it was plated, it could have been torched a bit, then the sauce added, although not touching the puree. For the sauce and the carrots orange puree could have complemented better, since lemon's citrus adds still a bit out of place sharpness/tinge.
@ChefMajk A last question... With all these preparations, how do you serve the plate HOT? For exemple, the mushroom puree, ... ? You pass your finished plate in the oven with a low temperature?
Check out the bonus video for carrot chips on www.patreon.com/posts/how-to-make-72447081 😜
I love you recipe chefMajk
Please drop the full recipe
More duck please.
Just cooked this tonight, was amazing!
Some tips:
After marinating the duck in the fridge allow it to come back up to room temperature before cooking skin side down.
If wanting to serve with a carb to be more filling I did a bed jasmine rice to lay the duck onto.
The carrots in my case were quite large and took longer then you would think in the caramel.
Other then that it went perfectly!
where did you find amounts
I don't know what's more amazing: how exquisite the dish looks, or how accessible you make the recipe. The word "vynikající" comes to mind
Thanks, I am glad that you like it :)
@@ChefMajk where is the recipe?
@@josephharrington4393 everything you need is in the video. There is nothing more
Chef Majk - years ago, I created a dish using duck breast. I used a bonding knife to create a pocket in the duck breast and inserted a piece of pear, that I poached in wine. When sliced for plating, it looks amazing! I would like to see your version!
I’ve never could properly pan sear a duck breast. But now I am using sous-vide and it works like charm.
Duck is such an amazingly underused protein. I tried the recipe and it was lovely! Please do more duck!
Duck if my favorite meat for sure ;)
yea this guy is obviously a chef, the techniques, plating, you can see he has spent his hours in the kitchen. Great video! Duck isnt the easiest!
Thanks, there was for sure 10 000 hours plus in the kitchen spend
@@ChefMajk liked and subscribed Majk!
Awesome vid & recipe. I grow ducks on my farm. Mainly for eggs. It would be nice if you can feature duck eggs as an ingredient and as a main.
Also, I get the feeling all ducks are not created equal, are they? What breed of duck did you use in this recipe? The meat looks very red… so perhaps “Muscovy”?
Many markets sell “Pequin” breed ducks. Your thoughts on best duck breast breed would be helpful. 🙏🏼
Thank you chef. I’ll use this as an inspiration for my poultry class project.
I think I’m going to try this but question can I cook the duck first so I can use the fat for the vegetables and use chicken stock instead of water for the mushroom ? And for the sauce can I also add honey and orange to the Sauce like do you think it would taste good?
Make it your own
Looks great! What are the red/purple butterfly garnishes?
Thank you Chef from South African
Brother this is the best thing kitchen related i saw in my life. Thank you for this video!
Glad you like it
Hello ,Sir!
Love ur videos , best cooking vids on youtube imo👌
Could u make video of essential / core pans and pots ?
It would be huuge help!
Def gonna take ur cooking classes someday.
Is the mushroom puree served hot or cold .super dish
Awesome video and recipe! Do you have the full recipes somewhere or only the videos? Just hard to follow without knowing how much to use and when you refer to other videos, but without a link. Keep up the good work!
That is the point of all my videos...you are supposed to not know how much to use but do it yourself. Not just to copy exactly same as me
I LIKE THIS MEAT!!! The glazed carrots loot wonderful too!!
LOVE this presentation... and the flavors.
Thx ;)
Thank you chef Majk that looks amazing is there anywhere you can find the quantities of the ingredients to make this and your other recipes Many Thanks
No there is no chance to find it because I am not using exact recipes and want people don't use them as well
Hi Chef Majk! I'm struggling that after slicing the duck it releases a plenty of liquid (even if I rested the duck for few min), which makes the plating looking pretty bad. I'm not sure how can you avoid that, or you just simply wipe it before plating? :) Great recipe by the way, cheers!
Yes, that is normal. Just dry it a bit with a paper towel or something before you put it on the plate.
More duck recipes please!
can you recommend a white wine to use?
Any wine you like I would say
a quick question, with these purees you are making: is it a good idea to make them in advance, (do they store well in the fridge for a few days) or should they be made fresh? it would be great if you could tell us if parts of a dish can be made in advance.
Yes you can do them few days before without any problem
Beautifuul ! 🍽️
I am so proud of you
You are creative chef
I would love to learn decorating from you
I am a student Chef in the Netherlands 🇳🇱
Thank you for your beautiful video ❤
Brilliant recipe, thank you for sharing!
Try adding some orange juice to the soy mix👌🏻👌🏻 absolutely gorgeous
Mind blowing duck recipe from a great chef 👨🍳 I’m gonna follow your detailed recipe and will cook at home ❤️
Thank you so much Chef Majk! Your dish looks so amazing!😍 I will cook this to surprise my husband!
Everything I’ve seen has been amazing and look delicious
Thx Kenneth .)
@@ChefMajk wecxwk😊
Great job, chef. I never get tired of seeing you. 🤩
Hah great to hear it Yenny :)
@@ChefMajk 👌😊
A fine dish, creative & well-prepared, Chef. 🦆🦆 🙏
Chef haz un vídeo de técnicas para picar!
Gracias por tu videos!
Simple and gorgeous ✨ congratulations Chef
Hello Sir:)
Could You write what model or type of knife are You using:)?
Chef Majk i love it duck dish perfect awesome 👌 👏 👍
I made this dish last night, well, it was the most beautiful meat we have ever tasted..... I think even fillet steak cant beat this... thankyou Majk.
Quick question: how many degrees did you turn on your oven?
Fantastic, well done!
Looks great!, what temperature would you have the oven at for the duck?
180°C
Thank you chef!!!
Thank you. Love your dishes and the way you present them. Just a short question. How do you keep the sauces warm/hot after putting them in the squeeze bottle?
In hot water
thanks chef!
Thank you for this perfect recipe. I love to watch this video. 🌺
Wow chef love it! duck is personally a good protein for me so I wonder how good it taste!. But it looks delicious.
I am drooling 🤤
Awesome! This looks so delicious and beautifully presented. Thanks for sharing 😋😋😋
thank you so so much chef. This is so perfect
Amazing work !
Thx
Beautiful!
Quick question, is it possible to make a duck stock with the duck carcass?
Yes ofc
Excellent, looks delicious! Thanks! I might start with the mushroom puree and carrots, and work up to being brave enough for the duck.
Good luck :)
I would like to teste your food amazing. This summer ☀️ will be at your restaurant. Cheers
I don't think so, because I don't have a restaurant :)
I'm sorry i though that u have a restaurant so sorry. But i like your food very good 👍 cheers
Really delicious duck recipe
Amazing.
Thank you so much for your great videos.
Thx ;)
I think you have just become my favourite chef ❤❤
Glad to hear it ;)
Really nice !!
Amazing chef
Looks delicious
yes we want more ducks please!
Alright ;)
Is the mushroom purée supposed to be served hot or room temperature?
Hot
Love it chef
This is exactly how Cordon Blue teaches when someone gets those one master classes, thank you chef
May I know what temperature you bake the duck at and what the internal temperature should be ? 😊
I bake it around 180 °C and internal that is depend on on how you like it...you choose
Good tips thank you
Wooooooooooow this is amazing 👏
I boil the carrots in water with stock cubes (broth, bouillon?), then finish them in a dry hot pan with butter, honey and rosemary.
Sounds solid
Great!
🎉 that's 🔥 chef
great !
Love ❤️ your accent ❤.
Thx :)
Great
Wonderful recipe
Thanks ;)
your recipe is awesome and will go very high .of course it will be very tasty to eat.😋😋i love it .i will definitely try it.you will tell me in the comments .how do u like my recipe ?thanks.,.......👌👌👌👌👌
Is soy sauce to concentrated to marinate this over night?
to concentrated? dont understand the question
You are the best
More recipe plz of duck👍👍👍👍✅
Great job! :)
More duck recipe please chef
Does this work with chicken as well?
Yes ofc
More duck recipe pls
Yes duck Please 🤤
Very nice Chef
I could not help.to.notice you glazed the carrots with lemon..I would have personally used orange marmalade to veggies stock with a gentle summer with fresh mix tarragon and thyme. Though , your dish looks scrumptiously divine.
Let’s do it!
Nice chef
Superb!! 🎉
Thx ;)
Very very good
Thanks ;)
Top Video - good job ❤😊
The caramel on the duck was rested longer than it should when it was plated, it could have been torched a bit, then the sauce added, although not touching the puree. For the sauce and the carrots orange puree could have complemented better, since lemon's citrus adds still a bit out of place sharpness/tinge.
Cool, good luck with your version. Send me the results when you make it. ;)
Awesome
Thx :)
Looks amazing 🤩 I’m training to be a chef atm
Good luck
Thanks ! Where can I find the quantities ?
Nowhere, I don't use any quantities when I cook and I would recommend you do the same
@@ChefMajk finally, you’re right… thank you chef and keep it going ! I love your inspiring vids !
@ChefMajk A last question... With all these preparations, how do you serve the plate HOT? For exemple, the mushroom puree, ... ? You pass your finished plate in the oven with a low temperature?
@@priorevents you have to be fast and organised. For sure not in the oven...maybe an empty plate yes but never with food
@@ChefMajk ok ! Thanks for the tip ! I subscribed yesterday on your patreon 👌🏼 full support !
I really want to learn from u
Amazing food ❤❤
Thx
I like it
Thx
Stunning as always 😍
Pörfekt 🎉❤
If you would cook two duck breasts, would you just double the amount of ingredients for the coating/sauce and glaze? :)
Yes
Where can I find amounts
Nowhere
Nice but how do you keep it warm if you needs to let the duck rest?
Don't understand a question, duck is still warm even after resting
@@ChefMajk whenever i let the steak / duck rest for 5-10 mins it gets cold
@@TBGTeam 10 min is too much, do 3-5 max, ofc depend on size. Or leave it in a more warm place
@@ChefMajk thank you, will try