Perfectly Seared Duck Breast | Chef Jean-Pierre
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- Опубликовано: 17 окт 2024
- Hello There Friends, Today I teach you how to make The Perfect Duck Breast, I will share with you my secrets to making the Skin crispy while making sure not to over cook the inside! Duck is super delicious and something I used to eat all the time. If you have never tired Duck, I highly recommend trying this out! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre...
Butternut Squash Puree: chefjeanpierre...
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VIDEOS LINKS:
Clarified Butter: • Perfect Clarified Butt...
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PRODUCTS USED BY CHEF:
❤️ Non-Stick Fry Pan: chefjp-com.3dc...
❤️ Black Mission Fig Balsamic Vinegar: chefjp-com.3dc...
❤️ Demeyere Reduction / Saucier Pan: chefjp-com.3dc...
❤️ Fleur de Sel Salt: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpi...
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CHEF'S ONLINE STORE:
chefjp-com.3dc...
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"You don't have tarragon, use sage it'll be delicious. You don't have butter, change the channel!" 😂 🔥🔥🔥
Hi, if you like cooking, feel free to check out my recipes ;-)
What is the point of keeping this stuff in your sauce? Fig, onion, jam. You want it? Keep it!
Chef JP….you’re the best.
😆🤣
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Thursdays are usually my favorite day of the week because another great cooking video drops.
Figs in hardware store hahah. I just found him randomly a few weeks ago and can’t stop watching. Amazing guy! So much knowledge and such a fun and exciting presentation!
Awesome! Thank you!😀
Actually, my local hardware store has dried figs, raisins, and plums next to the screwdrivers. I guess it's a nice snack for craftsmen :)
Duck was something that was never served in my home growing up, as a cook since I knew nothing about it I've left it alone. I can't tell you how happy I am to see this recipe and to know that I've got expert advice for giving it a try, thank you Chef Jean Pierre, excelsior!
My favorite chef, the best ducking chef on RUclips.
Just made your short ribs today. Actually they are still in the oven. Watching your magic in your kitchen is very good for emotional support. Duck breast is next, I’m catching up with you chef 😉
Since I learned to make clarified butter my life has changed. Not only does food taste better but since I have been rubbing clarified butter over my body I look 17 years younger. Its also great for treating minor cooking burns.
😂😂😂
You sir are a delight. Watching Chef Jean-Pierre in the kitchen is a joy because you make it so simple that 'even a child could do it.' Thanks for sharing yourself with us.
All the pleasure is mine Bruce! 😀
4:46 is one of my favorite moments in any cooking show. "Little bit" *throws it all in* 😂
the hesitating part is the best :))
Love this guy but You should check out regular ordinary swedish mealtime
@@douglasd327 No. Especially not when you're spamming them like this, thanks.
Jean-Pierre, you are simply the best. I have learned so much from you and love watching your upbeat, fun-loving videos. We are eating very well in my house because of you. Thank you so much. There is a spot in Heaven for people like you!
There's our favorite chef we know and love! The jokes, the infectious laugh, and his absolute joy for cooking and sharing.
Don't ever change chef!
In fact, although I've always used alcohol when cooking, ever since finding this channel when I'm adding some wine, brandy, cognac, sherry, whatever to my food or sauces I can't help but hear in my head Chef Pierre saying "measure carefully" . And it *always* brings a smile to my face.
Thank you chef for reminding us all that cooking is such a joy!
Thank you for the kind words!!! 😀
First I started saying “Onyo” all the time and my kids looked at me sideways, then I kept repeating in your accent, “You gotta have your mise en place!” Pretty soon I’ll be wearing that white outfit when I cook. Love watching you, Chef.🌷
Yep, it’s contagious. I’m only just subbed in few days ago, and my kids are trippin. “Measure carefully, don’t burn your tong, always start with da onyo”. I’m learning 👍
I was a chef on a commercial ship dear Pierre, I like you very much, and your videos are a blast, not only because you are a very good-hearted and delightful person but because you are giving very honest and direct instructions to the new guys who like to start cooking and learn how to enjoy their time in the kitchen, the only thing I have to say for your presentations is that for your audience some time is very difficult to get the right ingredients from the local grocery or supermarket if you could start using more accessible products to the public will give a tremendous boost to your teaching work, anyway thank you for all the beautiful recipes witch I have tried it and make a big impact to my family and friends because I only cook for them now.
Thank you Tony! 😀
These videos are precious because its trying to preach the fundamental concepts of cooking. I didn't try most of the recipe but I surely improved by applying most concept from the videos.
Cooking is all about having fun and trying something new.
The more you practice, the easy it becomes. It is about self discipline, learn techniques (Jean-Pierre is an excellent teacher), and yes, experiment. Become the master of your recipe whathever you cook.
So much culinary advice in one show, truly fantastic!
And in twenty-one minutes, you learn the secrets of French sauciers that many spend years studying at a school.
The information available on Chef Jean-Pierre's channel is amazing and much appreciated. I was taught to cook by my grandmother, here in the French Alps, but now produce great meals. If my friends learn to speak English and subscibe, I am sunk.
On te voit :-)
Thank you for the sub Jacques! 😀
making duck breast for dinner, thx again, as usual, may always rely on Chef P, he never let's us down, a true treasure! Now all I need is a premier cru les corbeaux Domaine Bachelet, or a Henschke hill o' grace. Sigh.
👍👍👍❤️
I made this for Sunday lunch with friends. Your fantastic recipe produced a fantastic meal. Didn’t change a thing apart from vinegar and a different side. I’m genuinely grateful for all those great lunches, dinners, meals we had with friends and family based on your recipes. Thank you.
Yes, thats is also why I watch him carefully (not measure) - The passion he has about cooking and sharing expierence, not promoting products. A real chef - they don't make them anymore 👍
Cooked to absolute perfection.
My wife and I love your show. Best part is seeing you try the dish after!
Duck, wild ones are much more flavorful. Delicious, amazing.
Hello Chef : I made this delicious recipe for my lil family today, with fresh duck breasts (I live in Belgium, here we have got excellent (fresh) french duck breasts (St Sever)). I had no butternut puree so I made potato croquettes, and added delicious slices of french melon on the plate. You were right, this takes the duck to yet another level. This recipe is worthy to get onto a restaurant menu. Thanks for your humor, and the way you share recipes without hiding anything. A child could do it!
Thank you Philippe! I am glad it works for you!😀
I love watching you and learning with you. I agree that there is never too much butter. You are a lot of fun. You brighten my Thursday for sure.❤️
Easter was the best thanks to you chef
Dear Chef Jean Pierre, I enjoy the way you cook. You make it look so fun. "I love my life" EXACTLY!👌☺️
I love it when you eat the food chef!
Me too!😂😋
Thank you once again Chef Jean-pierre, you're just and simply THE BEST !!! 👍
That big bowl of butter. Heaven in a bowl.
My great grandma churned her own butter. I miss all the wonderful things she made. She had a jersey cow that she milked twice a day. She finally had to stop when she was almost ninety. She died in 2010 whenever you talk about butter I think of her. Thanks for sharing. Love your channel.
May your Grandma rest in peace! 🙏😀
I haven't had duck in decades and I am seriously drooling, another Awesome recipe Chef ❤
That sauce is beyond words, and with the duck and squash, this is amazing. I have to make this.
Woah. That knife drawer is amazing …
After making the stuffed duck breast I figured "Hey maybe I should try a duck recipe that doesn't push my limits as a home cook" so I made this last night for my wife and myself. For some reason figs are out of stock in my area so I substituted with apricots for the sauce and Chef wasn't lying. It's delicious! The duck breast was very simple to cook and the texture reminded me more of steak than any poultry I've had. If you're thinking about trying this recipe go for it! Thank you for another wonderful recipe!
Also side note Chef, I'm not sure if you've done or not but I (and I'm sure my fellow followers of your channel) would love if you had time to do a live Q&A sometime!
Chef Jean-Pierre is one of my favorite people on earth. Classic and generous man, best wishes!
Also, I love your "God Bless America" sign in the back! We all have to respect our own country.
It took me some time to get up the courage to cook duck breast. I followed your instructional video, and my duck turned out AMAZING. The black mission fig sauce made the meal extra delicious. WOW! I can’t believe I made it. Thank you.
So, I cooked this today with butternut squash puree and saute'd garlic Broccoli... I had to use Port wine because I didn't have Madeira! But... this sauce.... is wow!!! Holy molly what a sauce and in combination with the butternut squash... it is a dream in your mouth! I did expect it to be good, because it's not the first recipe I try from Chef Jean-Pierre, but I did not expect it to be THAT good and it is so easy to make... If you invite friends and you want to make an impression, THAT is the right dish! Thanks so much for this!! I had to write it down into my own cook book...
I've been a fan of moulard duck breast for nearly 50 years and have tried multiple recipes. Your version is perfect! From the shallots to the figs, the tarragon and the madeira - the pinnacle of perfection!
Thank you! 😀
Chef Jean-Pierre has the best recipes and the best attitude!! 😊
I was introduced to duck breast a few years ago . It had a juniper rub on it and then grilled outside. It was "amazing" since then I have cooked it with a cherry sauce and another I can't remember and it really is so delicious. This recipe sounds wonderful. A must try!!
So glad you love butter! It’s always been a favorite of mine now I can quit trying to hide my addiction. Thanks
Make that golden butter, not hard and your brains will fall out it's so good! Enloy!
Chef, you slam ducked it!!! 🤩😍
I have my husband now watching your videos. He went to the freezer and got out th he last duck breast. Can't wait!
Yes! Chef, I have clarified butter. 😃 I LOVE it. I use it for just about anything and I don’t even know how I ever lived without it. Definitely going to try this recipe. I’ve never eaten duck 🤷🏽♀️ but I have tried quite a few of your recipes and mmm delicious…never disappointed so duck will be. Thanks for another wonderful video!
2:24 the following statement blew my mind chef, something so simple yet, i never thought of it that way!
Until recently, Gordon was my fav famous chef. And, while he has taught me more over time about cooking, I think Chef Jean-Pierre has taken his place.
It's only been a minute in, I like this guy
Thank you so much! 😀
Is there anything better than well prepared Duck? Thank you, Chef...wonderful!
It turned out delicious and quite unique! Although I've had to make some alterations due some ingredients not being available locally, others being out of stock for the day: changed the french onion to plain red onion and put 50% more of it to compensate for the potential difference in flavor intensity. Used regular balsamic vinegar that's 50/50 acidity to sweetness, and put a little bit more sweet to compensate. Used regular fresh figs instead of whatever those figs are. Changes the figs jam to raspberry home-lemonade syrup that has on-point raspberry flavor. I've put enough of the raspberry syrup to make a big glass of lemonade, so one serving. I've also used Port wine, not sure how it stacks against Madeira, but it's probably a tad sweeter/stronger. The sauce turned out extremely well, probably the best sauce I've ever made - savory, sweet, umami, the fresh figs gave it a flavor as if there were a bunch of spices in it, but the raspberry syrup made it not taste like fig unless you'd bite one of the actual fig pieces. I.e. great contrast and flavours mix. I've used about 40mil Port, handful and a half of red onion, 40mil of raspberry syrup, 1 big tablespoon of regular balsamic vinegar. The acidity was barely noticeable in the end sauce and it was pleasant and well-contrasting with the sweetness of the figs and syrup. I have never tried making a fruit sauce, especially dark fruit sauce, for meats before, but this really opened my food horizons a lot, as it's my new favorite thing. Thanks a bunch for the recipe and guidance! :)
Sauce is gorgeous. Smooth with a properly crafted viscosity
It's all about the tongue!!! 😀
@@ChefJeanPierre She tells me it's all about The Mustache ;)
Thank you Jean Pierre. The most important video of the week. 🧈
The sound is much better on this one and the recipe looks delicious. Making your steak au poivre recipe for my dad this weekend. Thanks Chef!
good job, thanks so much for the sauce recepiet , couldn'd find figs so i used currents soaked in red wine. my wife dosent like onions but she praise the sause made with the schallots. Yes. BUTTER is a key ingerident, look forward to more excepitional tips.
Chef Jean-Pierre, you are very therapeutic! And enjoyably educational.
Thank you! 😀
This looks delicious. I’ve never made duck breast before. I do love duck however at the restaurant. Thank you Chef!
You can do it, trust me! It's not as difficult as some would have you believe. Have fun with it!
Where I live, whole duck is not expensive. But I don't like cooking it because it spatters. Might splurge and buy a breast
Thank God that the algorithm, out your video on my feed. Cheers monsieur Jean Pierre ❤ lots of love from Romania
Chef you make anything seem possible for the home cook. I have never made duck, but now I am going to give it a go.
Thank you so much chef. Over the years i have closely followed a few brilliant chefs, Michel Roux (senior and junior) chef michel from Quebec, and many more, but now Chef Jean Pierre you and your careful decisions are really on my side! You are such a person after my own heart, though I am more reserved in life. In every RUclips video I see of yours, I learn something or I feel confidence in my own ways.
I am eternally grateful to you chef.
Thank you Charlie! I am glad I can teach you a few new techniques!😀
Best chef ever. If I was rich I'd buy RUclips and make him on front page 24/7
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Yes, a " Loving Nut " I love you Chef. And we all love butter 🧈 😋 ❤ 😍
Thank you ... Chef .... the recipe is divine, the tips on how to handle the duck breast for perfection, are truly appreciated!
Fabulous. Thank you Chef. I cooked duck breasts for my friends and their kids last weekend. I used your method, combined with one from a German chef, Tim Maezler, served with an orange and Marsala sauce (my recipe). I cooked the duck slightly more rare, but it was a huge success, and the kids asked for second helpings. Thank you so much for your channel and your presentation and cooking methods. You are an inspiration.
This is why Thursday is now my favorite day - watching Chef JP ist one of my weekly highlights. Thank you Chef and Jack for doing this.
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Wow, you are unique flamboyant and energetic, I love your recipes and you teach us so well and are most creative, fun, encouraging and cook delicious food. Squash puree, yum, yum.
Stay well Sir X
what skillet did you use? Also what kind of plate is that? I love how presentable your dish was!
I kept the sauce for 17 years and it still tastes great. Thank you chef!
I love and i made a few of your recipes(12). Easy simple and verrrrrry delicioussss. This one will be next. Good luck and be healthy!! Keep teaching us
You are the absolute best thing on RUclips, w the only other charismatic character similar being Julia Child like 40-50 years ago
Thanks Chef Jean-Pierre!
I watched this entire video with a smile
Thank you! 😀
@@ChefJeanPierre you're the best, Chef! And the best chef! 😄
Tarragon - I love it, too! What all does it go with? It's very good friends with basil, and those two used to go very well with a "thai seasoning" from a health-food store. Sometimes I cooked a chicken breast seasoned with just tarragon (in my wonderful waterless cookware). But I had a hard time finding other ways to include it.
A few months ago, I concocted a marinade mixture of garlic, tarragon, rosemary, thyme, parsley, mint, & chives (with oil) and they all shook hands and became good friends. They made the most wonderful leg of lamb ever! I will most certainly do it again.
But what else? I love tarragon! Do you have more beautiful recipes that use it?
Cant stop watching, Chef jp is contagious. I dont cook his recipes but have incorporated the techniques into my daily cooking.
I have to remember to try this when it's duck season
So glad for a duck recipe. I love duck but have never made it at home. Looks like a good way to change that with this demonstration. Thanks Chef.
Your videos always brighten up my day. I always tell my family and friends to watch your videos. Thank you, Chef J-P!
Wow, thank you😀
You have more common sense talking in those hand gestures than we deserve 👏
I love duck . . . and that looks fantastic!
Chef Jean-Pierre is the best! All his recipes are great and very simple to make. Congratulations for a delicious Seared Duck Breast. We all loved it!!!!
Super Recette Chef. J'en ai l'eau à la bouche.😋😋😋.Il va falloir que j'investisse dans quelques ingrédients
Bon Appetit! 😀
I watched the duck legs and I waited for the duck breast. Chef was on one! Love this!
I cooked this recipe for the 2nd time today lunch for my guests. I don't have Madeira wine and Fig vinegar but I have Port wine and Balsamic vinegar. It worked out wonderful. ThanK you Chef, your teaching contributed to my success. Schöne Grüße aus Deutschland.
I love lots of sauce too! 😋 Butter and sauce make food so delicious!
I will never not love this man.
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These videos are like mini concerts, or plays, just with an amazing chef instead! Bravo!
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Absolutely love this recipe and the sauce is the perfect accompaniment for it .. Thank You chef
Chef JP on fire today! This is someone that still loves what he does. It's obvious he's having a good time, and worth restating is the philosophy herein: Do what makes you happy! Chef wants us enjoying what we're doing here, wants us to share in the joy!
And I do!
Thank you Al 😀
I love this guy
Such an amazing personality, you’re the best, always enjoy watching you from 🇬🇾, keep up the good works, stay safe and god bless you my friend.
🙏🙏🙏😀
This is by far the best cooking channel in the world. Chef Jean-Pierre is really a one of its kind!! I always enjoy his presentations and oh-boy is it worth cooking his recipes. I tried several and they were all amazing as he would say. Keep on putting good stuff out.... I love the channel!!!
Wow, thank you 😀
Oh this is going to be fun, my neighbor raises duck I’ll go,get one from him. LOVE BUTTER 🧈 LOVE BUTTER 🧈 !
I have lost so many people to Covid and am here. Thank you Chef for comfort 🙏🏼😭😭
Thank you chef. Had a tough day, but your energy brought a smile to my face.
What an amazing presentation for such a simple dish! I bet the taste is 5 star. I think some people may have a little difficulty getting the black mission fig and aged balsamic though.
You may be right if you live outside the US. But if you do you can get it on Amazon or on our website.
Website: chefjp-com.3dcartstores.com/Fig-Balsamic-Vinegar_p_433.html
Amazon: www.amazon.com/Mission-Italian-Balsamic-Vinegar-Natural/dp/B00MRC8ULA/ref=sr_1_2?dchild=1&keywords=chef%2Bjean%2Bpierre%2Bfig%2Bvinegar&qid=1629400150&sr=8-2&th=1
You might be able to find that or something similar at an olive oil specialty store. Luckily I have one close to me. I'm becoming a regular since I go every other week lol!
You can do it with reasonably good Modena balsamic vinegar and regular figs, too. Just balance the acidity (taste it).
I followed your recipe for the duck breast and fig Madeira sauce and it came out great! Cooked mine to medium rare. The sauce was sweet even though my fig balsamic isn’t aged like yours. Winner recipe!
What a great chef
I love his videos. He's so happy and positive, you can't help but smile while watching. Thanks for posting!
God Bless Jean-Pierre, too!
😁😁😁 Love your videos . Such good humor. And that Duck looked great! Thank you.
God bless all here.
I like when you have some freedom for cooking a recipe. Every dish, it is an art of your imagination. You give us a great idea, and we will make it live.
Great comment!!! THANK YOU!!! 😀
Can't wait to make this dish, I haven't had Duck in awhile. Thank you chef for this great recipe.