So many mistakes: - hot pan doesn't allow the fat to render enough. It'll caramelise too fast. - missing proper seasoning on the breasts. - thin cuts is the worst disservice you can do to a breast. - if you make them and they feel "livery" as you said, change butcher and get magret. - the sauce needed honey, as you put too much wine and will be too bitter. I'm just an amateur. How come you seem to be a head chef in such a beautiful kitchen? Does the owner not test the dishes?
There are more than that she shouldnt use a metal tool to scrape the pan because of metal shards . second I would plum the cherrys back up and chop them up so it will incorporate better.
There are more than that she shouldnt use a metal tool to scrape the pan because of metal shards . second I would plum the cherrys back up and chop them up so it will incorporate better.
Malsanity I agree start the duck in a cold pan. The fat comes out instead of sealing the fat in which makes it nice and crisp. All so most of cooking will be done on the skin which keeps the flesh juicy and pink
Stoneridge orchard dried fruits are loaded with cane sugar and oil. Why would you use them in a recipe. I bought some for a recipe that calls for tart cherries and had to throw them away. They taste like candy... not at all like cherries.
Practice makes perfect. Watch more videos and read plenty of cook books cook with other people and ask lots of questions on how others prepare dishes. Always follow your passions . ✅👍🏻 i’m not a chef but I’m a very experienced cook Plus I’m Italian very Italian not just saying it because I have an Italian last name. I’m looking to get ideas because I’m going to make this that’s why I searched this video among others I like the idea of the dried cherries as long as someone can take away some thing from your videos keep making them fuck these other people.
looked phenomenal, till you plated it with a bush of thyme... what is the purpose of something you can not eat?
So many mistakes:
- hot pan doesn't allow the fat to render enough. It'll caramelise too fast.
- missing proper seasoning on the breasts.
- thin cuts is the worst disservice you can do to a breast.
- if you make them and they feel "livery" as you said, change butcher and get magret.
- the sauce needed honey, as you put too much wine and will be too bitter.
I'm just an amateur. How come you seem to be a head chef in such a beautiful kitchen? Does the owner not test the dishes?
There are more than that she shouldnt use a metal tool to scrape the pan because of metal shards . second I would plum the cherrys back up and chop them up so it will incorporate better.
There are more than that she shouldnt use a metal tool to scrape the pan because of metal shards . second I would plum the cherrys back up and chop them up so it will incorporate better.
+Xavier Johnson In Addition I would puree and thicken to nape consistency
The whole "metal on metal" thing was too basic to even mention. My 5 year old knows you shouldn't do that.
Malsanity I agree start the duck in a cold pan. The fat comes out instead of sealing the fat in which makes it nice and crisp. All so most of cooking will be done on the skin which keeps the flesh juicy and pink
Boy everybody's a lil snarky I thought it looked good.
Stoneridge orchard dried fruits are loaded with cane sugar and oil. Why would you use them in a recipe. I bought some for a recipe that calls for tart cherries and had to throw them away. They taste like candy... not at all like cherries.
First time I see duck magret put in a hot pan, also what's up with that bouquet in the plate, could of used that for the duck
do you even gordon ramsey?
Shallots don't taste anything like garlic.
your pan is too hot and the camera man should be fired
Folks always blasting people, I am sure she continues to work on technical skills, let’s see your video ,,,hahahahahahha...
Practice makes perfect. Watch more videos and read plenty of cook books cook with other people and ask lots of questions on how others prepare dishes. Always follow your passions . ✅👍🏻 i’m not a chef but I’m a very experienced cook Plus I’m Italian very Italian not just saying it because I have an Italian last name. I’m looking to get ideas because I’m going to make this that’s why I searched this video among others I like the idea of the dried cherries as long as someone can take away some thing from your videos keep making them fuck these other people.
I don't think you have any idea what you are doing.