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!
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👨🍳
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!
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.
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.
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.
'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!
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??
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!
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
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👍🏼
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 !
I always enjoy your recipes. This one was simple but great as well. The only problem I had was that I had to change the pan as after 3 minutes ( medium heat), skin started to burn and oil got black and kitchen filled up with smoke. I used a Stainless steel pan but maybe I need a better quality one? Could you recommend a brand or the one you use as it doesn't seem to burn/scratch at all. Thank you
Thanks Kat. Since then I've tried the dish about 10 times. Every time got better. I figured out my pan was not the best so I got a new one and indeed used a lower heat to get that golden crispy skin.
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.
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 :)
Good, I saw chef once who made duck stock then he added store bought duck stock to his duck stock, so as to make more duck stock, or should I say duck duck stock, anyway it looked pretty good when all done; or just ducky I should say!! :D
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.
I don't have duck breasts, duck is available here only around holiday time so I am in the process of making beef L'Orange. You did say it's like a steak :) Already made a sauce mixture ready to reduce.
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!
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.
Mister Chef, you are the best culinary commentator I ever heard!
I love your humor!!! Really enjoy watching these recipes
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.
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~
This was the first food wishes video I ever watched and years later my kitchen skills have leveled up unbelievably!
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👨🍳
Tres bien John
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!
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!
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.
Everything you cook and use for cooking always looks so clean, crisp, and fresh. I want an invite to Christmas Dinner !!
why did i watch this so late at night i need this now!!
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.
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!
Thanks Chef John! I made this dish exactly as you have shown. You would be proud of me! It was amazing and delicious!
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.
Made this today. Thank you for the recipe. Wish you and your family a great year .
'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 CANT STOP WATCHING AT 2.30 IN THE MORNING
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 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!
Love your videos and your sense of humor.
you are 100% right! we do always keep the duck fat here in Europe))) great video and nice recepie... i will try it tomorrow!
Always love your presentations. I like how you move quickly through a topic, and take all the mystery out of it. Excellent!
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!
Just cook it for my husband. He love 💕 it! Thank you sooo much.
Made this duck today. It was amazing. Thanks from me and my family
I can't think of Duck a l'Orange without thinking of Frasier! Looks awesome!
Gorgeous recipe ❤ thanks for sharing your many talents!! We are blessed 🙌
Cooked to Medium Rare is where I prefer it. Great looking recipe, and great pairing with the brussels!
Tray's bean!
Trace BN
And he was doing so well!
hahahhahaahj
Traize been.
Trays be anne
Nice touch leaving some of the feathers in there, mouthwatering!
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!
dude, swear even if i was a master chef, id still watch your videos hahahah you are hilarious to listen to
Classic chefjohn. Just pure technique.
I love this recipe! and I love the way you present it. Thank you.
so many cooks tie themselves into knots, over-complicating this dish; thank you for simplifying this into a manageable and easy to make dish.
Made this for Thanksgiving. Came out delish. Thank you!
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!
Those oranges looked perfect, so tasty looking!
Oh wow. So delectable! And so simple!
Tres bien on your pronunciation! A true chef!
Tried this tonight, great sauce everyone enjoyed.
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'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👍🏼
This was lovely! Followed the recipe and had a great dinner where I impressed the fam. Thanks mate!
I stumbled upon your lobster mac and cheese video an hour ago and I can't stop watching. 🤤
Always learn something new in your vids
Just done and delicious ! I’ll try with orange juice next time.
The king of butter finished sauces.
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.
Yep! One video and I am hooked. Subscribed.
it looks wonderful !!!!!! Thanks forshare your talent with us, greettings from Mexico
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
Great recipe! I live in Japan, and could not find red sherry vinegar, so substituted 3/1 Madeira/Red Wine Vinegar. Excellent!
Love you Chef John.
Good god, this man would be such a good teacher or an instructor of some kind
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!
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.
As Always OH YUM love orange duck
Chef John, I love you man!
His comments are very humorous
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.
You sound like Seth Rogan 😂 amazing dish can’t stop making it 10/10
Awesome recipe 👍🏼😀🍷
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!
i just made this an finish it with a bottle blanc sauvignon just awesome this is a keeper
Your voice is so pleasant!
The ooollldd poka poka
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!!!
Watching these videos on silent with subtitles is so much better
I will have to try this! Thanks Chef John.
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
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 !
I always enjoy your recipes. This one was simple but great as well. The only problem I had was that I had to change the pan as after 3 minutes ( medium heat), skin started to burn and oil got black and kitchen filled up with smoke. I used a Stainless steel pan but maybe I need a better quality one? Could you recommend a brand or the one you use as it doesn't seem to burn/scratch at all. Thank you
You need a pan with a heavy bottom, and your heat was probably up too high
Thanks Kat. Since then I've tried the dish about 10 times. Every time got better. I figured out my pan was not the best so I got a new one and indeed used a lower heat to get that golden crispy skin.
LOOKS REALLY GOOD
"Trays bee-en!" Chef John 2014
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.
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 :)
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.
I love duckbreast for dinner (or any meal actually..)!
I 'like' these videos before I watch them .. I know theyre good 😊.. lol
Tried this one out, easy super delicious, really enjoyed it, love the accent :)
That canard à l'orange looks amazing. Wish I had some...
Love the narrator!
Soooo easy and amazingly good!
I'm making this for *my* Xmas dinner. The rest of the family don't eat duck. They can have turkey. I'm having this!
That looked so yummy! very nice...
I actually make duck stock. lol. Love your videos. Thank you!
Good, I saw chef once who made duck stock then he added store bought duck stock to his duck stock, so as to make more duck stock, or should I say duck duck stock, anyway it looked pretty good when all done; or just ducky I should say!! :D
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.
Just love this one. Thank you for sharing
I don't have duck breasts, duck is available here only around holiday time so I am in the process of making beef L'Orange.
You did say it's like a steak :) Already made a sauce mixture ready to reduce.
Look in the freezer section. They’re usually in a two pack. You can ask your butcher.
@@carajentzen5049 That was 5 years ago, not breasts alone became outrageously expensive, will only buy whole ducks at Costco
Omg that looks delicious!!!