Chef! What kind of sieves are best for flour and also to run things through like the puree and sauces. Are there different types of sieves with different mesh sizes? Thank you!
Hi chefmajk I'm happy to see u in Hai channel. But u believe everyone have on way of cooking and presentation. I'm quite impressed with hair way of showing skills 👌 and final touch. I will say its amazing dish 10/10
Hello Hai, nice dish! When parrying the duck you should remove the nerve on the flesh side. It's an unappealing stiff membrane which makes cutting (or chewing) the meat more difficult
Hey there! I don't really rely on time since each piece of duck breast (or meat in general) you buy from the store is different in size and thickness. The best way to do it is to get an instant-read thermometer and measure the temperature in the center of the duck breast when you cook, when it reads 125F (52C) on the thermometer that means it's perfectly medium rare. Cheers!
Very curious as to why basing with the orange juice matter if you cut it like that. The flavor doesn't exactly lock in, and even if it did, it will be too overpowering and we'd lose the duck flavor? just a thought.
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Looks great but I would not cut meat that way, just too much waste for nothing
Chef! What kind of sieves are best for flour and also to run things through like the puree and sauces. Are there different types of sieves with different mesh sizes? Thank you!
@@Hyper_Drivenyou usually pass through a chinois or fine mesh
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i would eat the best part and my dog would be happy with the rest😅
very creative dish, thanks for sharing ur recipe
Thanks!
I loved Your technique. Thanks a lot, amazing recipe.!!
Thank you so much!
Gorgeous plate! I’ve been wanting to try orange duck and I think it’s going to be your recipe! ❤
Thanks! Hope you like it
thank you for your videos.
today I know, how the restaurant makes the food.
Thank you! 😁
The plating looks beautiful.
I’m never consistent with duck. I usually result to just sous vide & sear the fat after.
Thank you!
Nice. I will give this a try.
Thank you!
Thank you so much for the recipe 🌹
Thank you!
Hi chefmajk I'm happy to see u in Hai channel. But u believe everyone have on way of cooking and presentation. I'm quite impressed with hair way of showing skills 👌 and final touch. I will say its amazing dish 10/10
Great presentation 👍
Thank you!
Hello Hai, nice dish! When parrying the duck you should remove the nerve on the flesh side. It's an unappealing stiff membrane which makes cutting (or chewing) the meat more difficult
Thanks!
Kero growing ur channel Hai u doing well😊
Great video! What is the garnish and where do you purchase these?
Thanks! It's a mixture of edible flowers and red-veined sorrel leaves. I bought it from a local store in Vietnam
It’s just damn good!
Thank you!
Kênh Anh đỉnh thật sự.. Nhưng em kém tiếng Anh nên phần nước sốt em bị khựng .. Mong kênh A phát triển ..!
Em ấn vào settings (icon bánh răng) rồi chỗ subtitles đổi qua tiếng việt nha, video nào a cũng phụ đề song ngữ
Nay e làm theo y chang chef. Cả nhà ai ăn cũng khen ạ. Cảm ơn chef nhiều!
Cảm ơn bạn
Hi Hai cooking , xanthan gum có công dụng gì vậy , xin giải thích dùm cám ơn nhiều
Công dụng chính là làm đặc nhe e
Impressive!
Thank you!
When you put the duck breast in the oven at 375F, how long does it need in the oven? Many thanks.
Hey there! I don't really rely on time since each piece of duck breast (or meat in general) you buy from the store is different in size and thickness. The best way to do it is to get an instant-read thermometer and measure the temperature in the center of the duck breast when you cook, when it reads 125F (52C) on the thermometer that means it's perfectly medium rare. Cheers!
@@HaiCooking Thank you so much for your advice. I have got all the ingredients and will try this weekend.
Very curious as to why basing with the orange juice matter if you cut it like that. The flavor doesn't exactly lock in, and even if it did, it will be too overpowering and we'd lose the duck flavor? just a thought.
Where can i find measurments for recipe?
Amazing
Thank you!
It's That a entrecôte ??
wooow amazing 😍😍😍😍😍
Thank you!
Boiled beet and orange sauce... Idk, feels like it looks better than it tastes.
Chef miếng vịt giống như vậy nướng tầm bao nhiêu phút pls
Bạn dùng nhiệt kế đo cho chắc nhe, 52 độ C ở phần dày nhất rồi lấy ra cho nghỉ 5-7 phút là ok
Lá chua gân đỏ mua ở đâu vậy chef
Ở đây nha bạn
facebook.com/Orlar.vn/
@@HaiCooking thanks chef
Very Nice. This is too small for a mains though, or part of a five course meal.
Thanks! Meant to be served as a meat course in a tasting menu
A oi mình k có bột xanthan thì mình thay thế bằng bột khác dk k a
Hi e, xanthan là để làm đặc puree với dể giúp puree không bị chảy nước khi bảo quản. A cũng ko biết có loại bột nào khác có tác dụng tương tự ko nữa
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What are the litlle garnishes?????
Edible flowers
Micro basil, Red Veined Sorrel and edible flowers
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That’s not duck
That’s a duck-a-saurus
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