New Orleans-Style Backyard Duck Roast with Chef Isaac Toups - Prime Time
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- Опубликовано: 26 сен 2024
- On this season of Prime Time, butchers Ben and Brent head to New Orleans to learn about all things meat in the Crescent City. On their first stop, they visit Toups Meatery chef Isaac Toups, who teaches them how to use wax to defeather a duck, and hosts an open fire duck roast in his backyard.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer/Editor: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Issac Toups is pure Chaos.
"Has anything been done to this duck yet?"
"Its been shot"
I'd watch paint dry on a broken old fence if Isaac Toups was narrating it.
Oh sweetie
Second
"Has anything been done to it yet?
...It's been shot."
priceless xD
I cracked on that one XD XD
Wet myself 😅
What a legend
Step 1 - shoot duck.
Unless it's rabbit season.
This reminds me of the joke
How can you tell you're in a Cajun Zoo?
The animal descriptions have recipe cards attached...
DIP! THAT! DUCK!
Blessed be the house of Toups, forever and ever amen.
You are a very pretty Pilgrim
@@claytonkokensparger9045 thanks Clayton
"This is the Legend, Isaac Toups........ and that's Brent."
ALL THIS PRIME TIME COLLABS ARE SO MUCH WORTH IT
man i would love for isaac toups to have his show
He’s so much more charismatic than 90% of tv chefs.
@@KnivingDispodia facts
We have a teaser of what that is like when he guests in kitchens like Munchies.
👍👍 yes please
100% agree
"I don't think this is water" love that guy
3:13
"...now we're gonna do some stuff right here..."
*chops off head*
*casually nods*
“And the overwhelming sense of hospitality”
“ I-I-I can’t turn it off” I love it because of how true it is down south 😂
"Has anything been done to the bird?"
".... It's been shot."
Lolol😂🤣😂🤣😂
WHAT?! Mind blown. The wax removal was so awesome.
jack it truly was. How many I’ve plucked?! Enlightened.
But you lose the skin..? Which I'm assuming you'd want right?
The Tipsy Cookery, the way Isaac did it removes the skin which is extremely tasty. There is another wax method that leaves the skin intact and the bird whole. Look up “pluck a duck with wax” and it should be a guy named Hank Shaw going through the steps.
@@AZfishrman01 Awesome, thanks for the reply! This stuff is pretty foreign to me since I typically buy birds already cut and in a Styrofoam packaging. 😅 Super cool method tho!
The Tipsy Cookery yea of course. I love this kinda stuff. if you can, you should see if you can find some people to hunt with. It’s a great way to connect with your food source and gain a different perspective on food.
Love Chef Isaac, his energy is so cool to see.
As someone who doesn’t buy store bought meat, and mostly processes and eats game meat I love this! Game meat deserves so much more respect then it gets!
0:35 this man is drinking moonshine out of a Van Winkle 12 year bottle that goes for around 450
Might as well reuse the bottle if you've spent that much on it
He has two restaurants and probably got them at restaurant wholesale prices. Even if he didn't NOLA has some great bars so if you're connected like him you can probably get the empty if you kill it.
I mean...yeah, it’s a perfect representation of rich folk presenting themselves as normal everyday people.
@@timc2620 Wow 10 months ago when I made that comment that bottle was 450.. They go for 600-650 now lol
Heart, liver and Gizards. the holy trinity.
Deep fried hearts and gizzards is heavenly
@@abelardopascual6564 I havent had them deep fried before, but sounds good haha
@@rampager89 sounds like a heart attack
@@jamesblackfield6003 Yeah... Taste like heaven haha
Nooo those three amazing men in this video are the holy Trinity
"Its been shot" lmao
"i dont think this is water" lmao
Isaac's sense of humor just resonates with me on another level. He is HILARIOUS to me.
0:45 "I've never had it. I've never had it. I got it."
2:21 "I don't think this is water."
1:34 "Now, has anything been to this duck, yet?"
"It's been shot." 😂
This show just gets better and better
This is the content I wanted. MORE CHEF ISAAC!!!!
I love Isaac. His sense of humor is perfect.
Awesome collab my dudes. I spit out my drink when isaac said "it's been shot"
Issac represents our state so well. He is Louisiana. 💯
Hell yeah, Isaac needs his own show
Isaac is my favorite person to watch on RUclips. And I watch a lot of RUclips
Prime Time and Isaac Toups! I'm so ready.
Wow! Nothing beats passion when you're cooking wild and natural food... Awesome
Has anything been done to this yet:
It's been shot...
Give Toups his own show!
I dip you dip we dip!!! That was phenomenal 👏 dang it I just love Issac Toups so much!
I am a man of simple taste, I see isaac toups, I like
Honestly you can get wild duck just about anywhere in North America. You make it sound like it's so exotic and rare hahaha. You don't have to travel all the way to Louisiana to try some wild duck.
Isaac Toups is my fav chef right now haha such a great personality and I’ve learned a lot about Cajun cooking from him!!!
I love Isaac! Great to see him getting more screen time
"if you had one, you'd feel it" damnnn Ben, that burns!
Isaac is such a unit
1:34 "Has anything else been done to this duck *yet*?"
"It's been shot."
Isaac's humour is just the best
I’ve been waiting for you 3 to make something together. Im a happy man today
i remember watching chef toups on 'bop beff'...great show lol
these collabs are giving me life
Issac Toups is probably the most entertaining chef on RUclips
Isaac you always seem to make me laugh. You make cooking fun for me
Isaac toups has such a wit, love it
This dudes Energy is something different.
If he's willing to step away from his restaurants to do it, Isaac needs his own show.
This has been the go-to for Christmas Eve in my family in NOLA. Serve it up with a horseradish sauce or pesto, some soft rolls, great stuff!
"It's been shot..." EPIC!!!
Wow😋👏👏👏the wax was something else...and open 🔥 is always 💯👍👍👍
3:14 that was the most Cajun thing I’ve ever seen 😂
MOAR ISAAC !!!!
Love these two dudes.
I didn't expect for that to look or taste as they said it did.. It really looked good..
'has anything been done to this duck yet?'
'its been shot.'
Lmfao what an absolute boss.
Great clip! You need more primal cooking clips like this
No way I'm ducking this recipe, let's get quacking!
My favorite youtube homie 😭😭
Drinking moonshine out of a Pappy 12 bottle. I love it lol
1:40 it's been shot oh my god this guy's so funny hahaha🤣🤣🤣
The host is 100% Cajun and prolly even Creole. His swagger and spice selection give him away. Extra points on his beard and sunglass game. Again...Creole! His outdoor brick grill is also old school, universal African/Spanish/French, backwoods cookery!
Mr. Toups! Nice to see him on the show.
So many good quotes
Clicked instantly for Isaac Toups!
Quality Cajun Video
The LEGEND COUP and thats bret nice Lmaooo
Love this Chef
Isaac is such a dope guest
I’ve never felt like such a city boy 😂😂 everything made me cringe and was graphic but loved the video 😂🙌
Blue and green wing teal are my favorite to eat
"It gets hard really quick" -Ben 2:57
This guy needs his own show
Wild duck can vary depending upon species and diet. Fat content can also vary depending upon how far the duck has migrated in relation to its fat stores. Mallard is king, but teal are right up there with it. Your puddler ducks tend to be the best tasting because their diet. Divers that eat fish or shellfish tend to have a gamier taste. We typically breast out the duck and grill them. Sometimes we do wraps with bacon, cream cheese, and jalapeno. It's a lot of work, but a whole lot of fun.
great show!wild duck hearts are delicious!
Hey, that t-shirt that Ben is wearing, "Le Vin Papillon" is from a Montréal restaurant!
I love Isaac
Somebody give Isaac his own show
I can say that ducks vary a great deal flavor wise by species particularly if you get ducks that eat different things. Mallards and teal are both refered to as "puddle ducks" there are other classes namely divers and sea ducks. In my experience the diving ducks I have had are a much stronger flavor. It would be cool to get a professional chefs perspective on cooking and eating them. Some examples include golden eyes, shovlers, buffleheads, canvasbacks and more. I would highly support looking further down this rabbit hole.
Gotta love that Paradise Park Water
Spotted that le vin papillon white t-shirt representing MONTREAL!!
Ladies and gents, we have two worlds combining in the best way
I'm a simple man. I see Isaac Toups, I click.
"i don't think this is water"
"Ah it gets hard really quick"
Can't tell which is the best line
First time I had duck was on a hunting trip, definitely does have a steak/chislic taste and feel. 8/10 for me
Happy to see that Issac also drinks Paradise Park by Urban South also
Ain't nothing like the good old south!!
Isaac is cooler than the other side of the pillow
“This is the legend Isaac Toups, and that’s Brent” lmao. It was like “oh yea, and that’s Brent”😭
I gotta tell my Memaw tomorrow. The wax trick will save her a ton of time her!
Isaac Toups is awesome
whoa..an in-ground pool in new orleans that's unusual but very cool
No it’s not lol go uptown or New Orleans East
My god, I love toups! Such a great restaurant and one I always try to recommend.
Awesome! Love this guy!
love this guy!
Omg my mother always do that wax thing when we harvest ducks.
Im a simple man, i see isac a like it
Feels like home🙏♥️
OMG 0:50 i got it lol so cute and funny🤣🤣👍👍
toups is hilarious
Love this show!
Isaac Toups!!!!!!!!!