sorry to be offtopic but does anybody know of a method to get back into an instagram account..? I somehow forgot my login password. I appreciate any assistance you can give me
I made this dish tonight, the sauce was really good with the duck breast! I served it with a salad of fennel, red onion and orange slices. For dessert i made your Creme Caramel! Thanks for the video's John, i love em!
I'm glad you're using the natural sounds of your cooking in your videos now! It adds a level of enticement to the videos, and makes me want to cook your recipes even more. Please keep doing that!
You are such an excellent foodie instructor. Love how you explain, your vocal mannerisms and the fun you always bring into your videos! This will be my Christmas day lunch! Merry Christmas and thank you!
Just purchased a whole fresh duck at the farmers market on 3rd street in Los Angeles for the first time ever & came here to Food Wishes for this delicious duck recipe. I cant wait to cook my duck to perfection like yours or close to it. 💘 u, Chef John👨🍳
Okay so I made this just now and will devour it after writing this.... Thanks so much for the technique on the duck just tried a little piece and it is amazing. Don't know if my version qualifies as I did not have Grand Marnier, vinegar or marmalade, so substituted the vinegar for lemon juice and juiced 2 oranges with the zest of a whole one and added a little honey to act like marmalade and with my homemade vegetable stock this looks and tastes amazing :) Had this in Paris and my version is damn near close and very tasty. THANK YOU!!!! :) :)
+trinibagogirl All i have to say is AWESOME! you my friend are actually cooking like a boss. Whenever i don't have the exact ingredients on hand or they are hard to come by i just change it up a bit. Chef John lays down a great foundation for all of us to work from! Seriously would've pursued becoming a chef/cook if I didnt get into IT.
Chef John, I like your sense of humor! The simplicity that you present the recipe and prepare the dish gives us courage to take our changes in the kitchen. Good job!
So tonight for Christmas dinner I pan seared some steaks, used the fond and some fresh chicken broth and butter to make a pan sauce with onions and mushrooms to top them with. Added to it roasted brussel sprouts and salted new potatoes you made. Was the best meal I've made in a long time. Thank you, Chef John.
If you want more of the fat rendered, I recommend putting the duck breast down on a cold dry pan (you don't need more fat in the pan), and slowly raising the temperature until medium/medium high.
I've been making this recipe for years, it never fails me. Not too hard and always impresses. I love Chef John's delivery too, really relatable and makes me feel less intimidated. My question is, what do I do with that duck fat I drained off that's illegal to throw out in some states and all of Europe??
'just let everything fall where it may...though I do think this one.....' Hilarious! This is a really easy looking entrée. Well done as always with GREAT presentation!
my daughter is a chef..... I always get really freakin nervous when I cook for other... especially foodies!!! she loved it!!! Needless to say... THANK YOU!
I used to hate the commentary... But I suppose it was insecurities as my own food blog kind of sucks. But John, I love your work. I laugh out loud at your little comments. Thank you for this.
For timing maybe. But to render ALL the white fat out from underneath that skin (he says you can’t, but you actually can), you start on on cold pan & gradually go up slowly. Take your time. You also do NOT add any fat to the pan. So much will render out from the duck itself, you don’t need any additional fat. Then indeed, you will render out all that fat, have a perfectly crispy skin, and plenty of duck fat to sauté your veggies in👍🏼
I rarely have complete cooking fails but one of those was Julia Child's Duck a l'Orange for Christmas dinner! Thank you for giving me the courage to try this recipe again! Don't suppose you would be up to making meringue cookies? Another cooking fail....LOL
I made this for tea tonight. Put some steamed tender stem broccoli ( a few slices of red chilli in for the last three minutes) and sautéed chestnut mushrooms. Absolutely wonderful, the least fatty duck I have ever eaten and a really well balanced sauce. Dead easy too, you would love it man!
Jesus fucking christ, nobody can make any comments these days without Comment Heroes like yourself sticking their ugly heads in trying to be a fucking smartass. Here's a hint, genius. Even fucking $200 point and shoot cameras can shoot in 1080p these days. It's not fucking hard. Besides, you realize this channel is owned by AllRecipies, right? It's not like it aint making any money. And that's only if you assume that Chef John actually does need a new camera, which I highly doubt to begin with. In summary, go give yourself an uppercut for ever trying to be witty, because it didn't work. It just makes you look like a fuckwit.
Can someone make a compilation of all the Chef John "you are the X of your Y"? That would be a fun vid! Probably gonna try this recipe next week, it looks delicious!
Chef John .If yoy never heard of it , You must come Singapore to try our duck rice . Served over duck braised rice and sauce .You will definitely love it !
This looks yummy! I've never made duck before. It's so expensive here, but perhaps I should give it a go nonetheless. Oh, and I believe Grand Marnier would technically be called a liqueur based on a blend of cognacs and orange essence... something like that :)
Most duck breast recipes I've seen emphasise the importance of putting the skinside down in a cold pan that's brought up to heat slowly - in order to get enough time to render the fat.
Right. It's forbidden to throw away the duck fat in Europe 😅. Well done chef John. Sidenote: you may also throw in the zest into the sauce shortly before serving. 👍 Also many chefs put the breast in the oven for 6-7min skin side down so you don't need to fry it so long but that's just an option.
OK...I've never seen duck breast at my local Kroger (then again, I've never really *_looked_* for it *_☺_*). But I'm gonna find some now and do this easy peasy duck a l'Orange.
Check out the recipe: www.allrecipes.com/Recipe/236699/Chef-Johns-Orange-Duck/
What's that other stuff on the top side of the plate
I just made it! Thank you for the video & blog. AMAZING! I didn't change a single thing. I even had the duck fat.😊
sorry to be offtopic but does anybody know of a method to get back into an instagram account..?
I somehow forgot my login password. I appreciate any assistance you can give me
@Darian Mohammad instablaster :)
This turned out really good. The only thing different I did was add a very small pinch of cardamom to the sauce. Delicious. Good job with this recipe.
I made this dish tonight, the sauce was really good with the duck breast! I served it with a salad of fennel, red onion and orange slices. For dessert i made your Creme Caramel! Thanks for the video's John, i love em!
I'm glad you're using the natural sounds of your cooking in your videos now! It adds a level of enticement to the videos, and makes me want to cook your recipes even more. Please keep doing that!
I don't know how old you are (and I don't care) - I want you to adopt me. I'll send the papers next week.
ow my god , same thinking
"How are you and your dad so close in age?"
"He makes the best orange duck."
"Ah... Gotcha."
jbooks888
I' m coming with you!😍
jbooks888
3 years ago..!!!!!!!!!
Ideal father's skills
1: Makes best duck breast
It's enough.
Chef johns voice is the only reason why i subscribed
I just want you to know that you make the internet better chef. Thank you so much for being an amazing resource.
I love your humor!!! Really enjoy watching these recipes
the duck looks gorgeous I'm not gonna lie, and when you spoon over that sauce the dish looks just to die for, chef John~
Mister Chef, you are the best culinary commentator I ever heard!
thank you for this video!!! I desperately want to make this for my husband's birthday, and this has been the easiest version I've seen so far!
You're not kidding some of the sauce recipes on the internet seem to require a chemistry degree.
Everything you cook and use for cooking always looks so clean, crisp, and fresh. I want an invite to Christmas Dinner !!
You are such an excellent foodie instructor. Love how you explain, your vocal mannerisms and the fun you always bring into your videos! This will be my Christmas day lunch! Merry Christmas and thank you!
Just purchased a whole fresh duck at the farmers market on 3rd street in Los Angeles for the first time ever & came here to Food Wishes for this delicious duck recipe. I cant wait to cook my duck to perfection like yours or close to it. 💘 u, Chef John👨🍳
This was the first food wishes video I ever watched and years later my kitchen skills have leveled up unbelievably!
Okay so I made this just now and will devour it after writing this.... Thanks so much for the technique on the duck just tried a little piece and it is amazing. Don't know if my version qualifies as I did not have Grand Marnier, vinegar or marmalade, so substituted the vinegar for lemon juice and juiced 2 oranges with the zest of a whole one and added a little honey to act like marmalade and with my homemade vegetable stock this looks and tastes amazing :) Had this in Paris and my version is damn near close and very tasty. THANK YOU!!!! :) :)
+trinibagogirl All i have to say is AWESOME! you my friend are actually cooking like a boss. Whenever i don't have the exact ingredients on hand or they are hard to come by i just change it up a bit. Chef John lays down a great foundation for all of us to work from!
Seriously would've pursued becoming a chef/cook if I didnt get into IT.
Well, I do believe you are the boss, of your Duck L'Orange sauce!
Tres bien John
Chef John, I like your sense of humor! The simplicity that you present the recipe and prepare the dish gives us courage to take our changes in the kitchen. Good job!
Always love your presentations. I like how you move quickly through a topic, and take all the mystery out of it. Excellent!
I used orange ginger marmalade and added some extra ginger for the orange sauce which added a bit of zing and worked a treat!
Loved it!
Thanks Chef John! I made this dish exactly as you have shown. You would be proud of me! It was amazing and delicious!
Made this today. Thank you for the recipe. Wish you and your family a great year .
Nice touch leaving some of the feathers in there, mouthwatering!
So tonight for Christmas dinner I pan seared some steaks, used the fond and some fresh chicken broth and butter to make a pan sauce with onions and mushrooms to top them with. Added to it roasted brussel sprouts and salted new potatoes you made. Was the best meal I've made in a long time.
Thank you, Chef John.
If you want more of the fat rendered, I recommend putting the duck breast down on a cold dry pan (you don't need more fat in the pan), and slowly raising the temperature until medium/medium high.
Yes! The cold pan method is fantastic
yes- against all my better judgment...but you are correct...it was to die for!
Yup this is the way
By putting the cold duck in a hot pan seals the fat in and doesnt allow the fat to render properly. Looked good though
I've been making this recipe for years, it never fails me. Not too hard and always impresses. I love Chef John's delivery too, really relatable and makes me feel less intimidated. My question is, what do I do with that duck fat I drained off that's illegal to throw out in some states and all of Europe??
Roast or fry potatoes in it
I didn't get that at first till I tried using it with other things. Now I do!
why did i watch this so late at night i need this now!!
Cooked to Medium Rare is where I prefer it. Great looking recipe, and great pairing with the brussels!
'just let everything fall where it may...though I do think this one.....' Hilarious! This is a really easy looking entrée. Well done as always with GREAT presentation!
Made this duck today. It was amazing. Thanks from me and my family
my daughter is a chef..... I always get really freakin nervous when I cook for other... especially foodies!!!
she loved it!!! Needless to say... THANK YOU!
I CANT STOP WATCHING AT 2.30 IN THE MORNING
Just cook it for my husband. He love 💕 it! Thank you sooo much.
I used to hate the commentary... But I suppose it was insecurities as my own food blog kind of sucks. But John, I love your work. I laugh out loud at your little comments. Thank you for this.
Love your videos and your sense of humor.
Gorgeous recipe ❤ thanks for sharing your many talents!! We are blessed 🙌
I love this recipe! and I love the way you present it. Thank you.
Those oranges looked perfect, so tasty looking!
I can't think of Duck a l'Orange without thinking of Frasier! Looks awesome!
Oh god please let someone invent a way to download food off the internet, please!!!
itll be possible in the next decade
Maybe if the future is Star Trek...
@throathammer1 and actual cooking becomes a "lost art"!
@@AndrewAce. Yeah, but be sure to keep the Tribbles out of the food synthesizers!!! ; )
@@stanislav4607 right, it seems to be, especially if you don't have any of your own!! ;D
you are 100% right! we do always keep the duck fat here in Europe))) great video and nice recepie... i will try it tomorrow!
so many cooks tie themselves into knots, over-complicating this dish; thank you for simplifying this into a manageable and easy to make dish.
I've seen other chefs demand you start the duck breasts in a cold pan...but for timing sake the way you did it makes total sense.
For timing maybe. But to render ALL the white fat out from underneath that skin (he says you can’t, but you actually can), you start on on cold pan & gradually go up slowly. Take your time. You also do NOT add any fat to the pan. So much will render out from the duck itself, you don’t need any additional fat. Then indeed, you will render out all that fat, have a perfectly crispy skin, and plenty of duck fat to sauté your veggies in👍🏼
I rarely have complete cooking fails but one of those was Julia Child's Duck a l'Orange for Christmas dinner! Thank you for giving me the courage to try this recipe again! Don't suppose you would be up to making meringue cookies? Another cooking fail....LOL
I made this for tea tonight. Put some steamed tender stem broccoli ( a few slices of red chilli in for the last three minutes) and sautéed chestnut mushrooms. Absolutely wonderful, the least fatty duck I have ever eaten and a really well balanced sauce. Dead easy too, you would love it man!
Made this for Thanksgiving. Came out delish. Thank you!
Tried this tonight, great sauce everyone enjoyed.
Classic chefjohn. Just pure technique.
This was lovely! Followed the recipe and had a great dinner where I impressed the fam. Thanks mate!
Watching these videos on silent with subtitles is so much better
Tres bien on your pronunciation! A true chef!
Looks great! I've never fried duck before, only oven cooked, so I've only ever had duck with really fatty skin. Must try this.
Just made this recipe and it was awesome. I should have dried the skin a bit more but that sauce would make a shoe taste good. Thank you!
Great recipe! I live in Japan, and could not find red sherry vinegar, so substituted 3/1 Madeira/Red Wine Vinegar. Excellent!
Good god, this man would be such a good teacher or an instructor of some kind
Oh wow. So delectable! And so simple!
it looks wonderful !!!!!! Thanks forshare your talent with us, greettings from Mexico
That canard à l'orange looks amazing. Wish I had some...
Tray's bean!
Trace BN
And he was doing so well!
hahahhahaahj
Traize been.
Trays be anne
Chef John, your spectacular dishes deserve 1080p. Why no 1080p??
Jesus fucking christ, nobody can make any comments these days without Comment Heroes like yourself sticking their ugly heads in trying to be a fucking smartass.
Here's a hint, genius. Even fucking $200 point and shoot cameras can shoot in 1080p these days. It's not fucking hard. Besides, you realize this channel is owned by AllRecipies, right? It's not like it aint making any money. And that's only if you assume that Chef John actually does need a new camera, which I highly doubt to begin with.
In summary, go give yourself an uppercut for ever trying to be witty, because it didn't work. It just makes you look like a fuckwit.
***** Somebody call the wahmbulance
@@corvusprojects Some say he is still triggered to this day.
Can someone make a compilation of all the Chef John "you are the X of your Y"? That would be a fun vid!
Probably gonna try this recipe next week, it looks delicious!
Just done and delicious ! I’ll try with orange juice next time.
I had a weird feeling in my gut, something told me there was something amazing uploaded on youtube just now, et voila, here I am!
Always learn something new in your vids
"Trays bee-en!" Chef John 2014
duck is just a great foul ..buh dum pah !LOL
nice recipe John, thanks for sharing
I would replace the 1 cup of chicken stock with 1/2 cup orange juice and 1/2 cup of chicken stock, and the rest is pretty perfect. I tried the recipe.
freshly squoozen of course!!!
Duck is my absolute favorite. I use Thomas Keller's recipe for duck stock just to make a tasty sauce that embodies maximum duck flavor.
I stumbled upon your lobster mac and cheese video an hour ago and I can't stop watching. 🤤
Chef John .If yoy never heard of it , You must come Singapore to try our duck rice . Served over duck braised rice and sauce .You will definitely love it !
His comments are very humorous
The king of butter finished sauces.
is it a poka poka or a tapa tapa? I've been struggling with this part lately.
+Muhammed Javed do the ol' poka tapa just to be sure.
Lmao
LOOKS REALLY GOOD
Love you Chef John.
I will have to try this! Thanks Chef John.
Your voice is so pleasant!
I love duckbreast for dinner (or any meal actually..)!
Yep! One video and I am hooked. Subscribed.
i just made this an finish it with a bottle blanc sauvignon just awesome this is a keeper
This looks yummy! I've never made duck before. It's so expensive here, but perhaps I should give it a go nonetheless.
Oh, and I believe Grand Marnier would technically be called a liqueur based on a blend of cognacs and orange essence... something like that :)
Love the narrator!
Duck is my FAVORITE...
That looked so yummy! very nice...
Chef John, I love you man!
That looks so mouth watering delicious.
Best duck recipe
dude, swear even if i was a master chef, id still watch your videos hahahah you are hilarious to listen to
Soooo easy and amazingly good!
Most duck breast recipes I've seen emphasise the importance of putting the skinside down in a cold pan that's brought up to heat slowly - in order to get enough time to render the fat.
Right. It's forbidden to throw away the duck fat in Europe 😅.
Well done chef John.
Sidenote: you may also throw in the zest into the sauce shortly before serving. 👍
Also many chefs put the breast in the oven for 6-7min skin side down so you don't need to fry it so long but that's just an option.
awesome my favourite dish of all time!
I had this in a restaurant with wild rice. OMG it was good.
We had a gourmet chef at Advisor Team 64 in Chau Doc, Vietnam. My first meal there was Duck L' Orange.
As Always OH YUM love orange duck
OK...I've never seen duck breast at my local Kroger (then again, I've never really *_looked_* for it *_☺_*). But I'm gonna find some now and do this easy peasy duck a l'Orange.
Best way to get good duck breast is to go duck hunting and harvest it that way.
Should be in the frozen section
@S C life is short. Just do your thing and enjoy all the hate narrow-mindedness that inevitably comes your way.
Tried this one out, easy super delicious, really enjoyed it, love the accent :)
Never put oil or butter in the pan for the duck brest!!! Let the pan dry and cold. Still, i love your recepies. Respect!
Thumbs up, I made it tonight. GREAT, As good as a steak, better, and as you say I did enjoy it better than a steak.
Awesome recipe 👍🏼😀🍷
You sound like Seth Rogan 😂 amazing dish can’t stop making it 10/10