Two Michelin Star Restaurant Patrick Guilbaud Cooks Challans Duck, with Glazed Turnips recipe
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- Опубликовано: 19 окт 2024
- Two Michelin Star Patrick Guilbaud, From Restaurant Patrick Guilbaud Dublin, takes us through 30 years, and his career in England and at his awarding restaurant, Irelands only two michelin star restaurant Watch more videos here www.thestaffcan...
Watch as Head Chef Kieran Glennon Head Chef as he cooks a signature dish of Lacquered Challans Duck
Orange, Hisbicus, glazed Baked Turnip,
Salad of Caramelised Leg, Aigre Doux Dressing
Enjoy!
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I don't know what I'd do without my StaffCanteen videos. It hits the spot. Keep 'em coming.
thanks +Andre' LeBlanc
A stunningly good chef - composite of top notch technician and artist at work. He's in total control and works at speed without ever breaking sweat or his rhythm.
First time i see a GOOD portion of food from these "michelin star" videos. Also great dish, very simple and looks great.
One thing I've realized about chefs at this level is that they're not in the business of feeding hungry people, but rather creating an experience for the diner. The morality of this is debatable. Another thing to think about is that these are usually multi-course meals so the single plate isn't supposed to fill you up anyway; it's more like a movement in a symphony rather than a pop song.
+James Bak How is the morality of wanting to create an experience for the diner questionable? You're correct in your second point though, going for a seven course meal will fill you up, despite the small portions.
+lauk05 I think it means, the chef is creating a dish, not to cure someone's hunger but rather to create flavours and presentations that are interesting and unusual, also educational.
Daniel So using your expertise to make food taste and look good is immoral
get off it m8
+lauk05 Perhaps immoral is the wrong word, people automatically think of food as something to cure your hunger; but in the kitchen this is not always the case! Perhaps the chef is trying to achieve something to rock the taste buds that is canape size?
now THAT is what it is all about, this is the kind of cooking i respect!
Thanks Scott glad you enjoyed the video
That dish looks so incredibly vibrant with beautiful colours, very mouth watering.
I just found your channel here on RUclips and I am loving it. You guys are feeding almost 50 000 chefs inspirations world wide. Awesome job guys! Hopefully you can make it to Finland and shoot some videos there :)
guys thanks a lot in making this channel! it helps a lot!
Stunning
outstanding dish, outstanding preparation.
That's what a two Michelin Star meal looks like..fantastic stuff..love it.
And 3 mechillin. The portions will get smaller and ridicukously smaller.
Nem gondoltam, hogy egy ilyen étteremben ilyen tollas a konyhakész kacsa!!!!!!!!!!!!!A "remekműben " is ott a tok!!!!!!!!!!!!
this is what michelin cooking should be every where bravo!
Pretty good dish. Very down to earth Chef.
Looks great, so few elements on the dish but massive skill and care taken in them, a well deserved double michellin!
Very good assessment of his skills. I also liked that the dish was spare in its composition. Less is more.
Always make sure you're using your cutting board the right way, including properly seasoning and cleaning it regularly.
awesome chef
lovely plate
very nice video! thanks
Looks stunning.... I'm so hungry :'(
What’s the intro song?
wow !
Beautiful
Wish i had the recipe
what an effort !! glace 1 -glace 2 ++++++++ nevertheless i d love to taste it
3:14 what is that?
A turnip - a root vegetable. Usually not my favorite with it's bitterness, but at this level and with the cooking ingredients so sweet it balances the bitterness wonderfully.
Can somebody cook this and tell what it tastes like?
wow
recipe someone please?
wow good jod
Hello
by steam he means pop it into a C-VAP oven ...
How do these chefs manage to plate up food like this before it gets cold?
Are the plates microwaved or are they put into the oven prior to serving in order to be hot? And besides, does it keep the top of the food from getting cold?
I'm not a fan of the metallic dome… Too posh for me! Anyway, thanks a lot for the enlightenment :)
@@ZerkaS it's called a closh
why off with the rear thats the tastiest bit? Am I Right?
im hungry
Just add some butter...
*THUD*
But if you leave it to rest for 20 minutes, won't it get cold?
Or do they microwave it to heat it up?
They will probably keep it in a warmed container which keeps the meat above 45 degree :)
he likes his OJ and honey
Turnips on a yellow board 😂
Fiddle Dee Dee potatoes.
Looks like fish.
ehhhhhh.....
The decoration is an overkill for the food which is going to turn into shit anyways. Spend ur buck wisely :D
As another Irishman said: All art is quite useless - Oscar Wilde. Boy, that chef is an artist, his art destined to give a fleeting but immense joy to his audience.
The problem with this duck is that the skin is not crispy and this is because (a) he steamed it before cooking, thus adding extra moisture to the fat and (b) he glazed it before cooking adding even more moisture to the fat.
There is zero point glazing a duck before cooking because the customer is not going to want to eat non-crispy skin for a whole breast... perhaps they will persevere but most people would start cutting the fat off the duck after a few attempts of eating it.
It is much better to use dry rubs and salt on the duck before cooking. It is difficult to lose the moisture of a duck because the fat keeps it moist - so zero point in steaming it. You then add the glaze or sauce after the duck is cooked with a crisped skin.
This is a bit like those TV chefs who claim that their pork has a crackling when you can see that it has nothing of the sort... usually the same idiots who tell you to pour boiling water on the fat before cooking. The fat and skin needs to be dry... regardless of whether it is duck, chicken, or pork. If it is not dry then it won't crisp. You need to add salt to help further draw out the moisture and results are usually best if the meat has been allowed to sit open in the fridge and is cooked from cold into intense heat - the fridge helps with the drying process of the skin. Its an old trick I learned in retail... you take the bacon out of its wrappings the night before and it dries in the fridge resulting in less waste when cutting on the machine and crispy fat when cooked (which the customers love).
you need to watch the video again and listen to the process..there is little fat on the breasts of these ducks so the steaming keeps the meat moist..blast chilling then futher drys out the skin..the glazes are made with honey orange juice and golden suryp thus when roasted at 200c caramelize resulting in a sticky non fatty juicy piece of meat,the second glaze is made with lime juice for added acidity to cut the sweetness of the first glazes(which the customers love)
You really have not a clue what you are talking about. IDIOT.
You don't need to sign your posts in capital letters...
you are clearly blind if you think that skin is crispy... I've cooked enough duck to perfection to know exactly what I am talking about.
Nymeria Meliae
Lol @ the signing comment XD
I know what you mean about the crispy skin, but I think in the culinary world, sometimes introducing things in a different way, but yet, retaining all the techniques, and taste of the dish is what they want. Michelin Stars are usually awarded to cooks who find new, unconventional ways of delivering classics.
Nymeria Meliae how many Michelin stars do you have again?
Just because I don't have a restaurant doesn't mean I don't know how to cook.
Oity toity toit.
+Jimmy Watson ???
nicer if the skin of the duck is cripsy
It will be...