Swamp Duck from Chef Alain Passard

Deeply colored and shiny with an unusual combination of honey, miso paste, and coffee, the duck appears almost lacquered. The Asian influence continues into the garnish, where apples are combined with peanuts and onions are spiked with a combination of lemon, ginger, and mint. Chef Alain Passard insists on ducks which have been strangled for Restaurant Arpege; this method preserves all the blood in the duck's bodies, he says. In the U.S., his Breton "swamp duck" could be any wild duck; if necessary, domestic duck could be substituted.

[@fvrs3411]

Wow...a French chef using miso in the 90's. This guy was ahead of his time.

[@maniswolftoman]

There are a lot of French chefs, but this is Alain Passard. His influence stretches throughout basically the entire fine dining industry. Even someone like Magnus Nilsson who didn’t like working with him is partially a disciple of his.

[@KPho150]

You gonna strangle the duck? Jesus Christ what a fucking lunatic this guy is, I love it!

[@DMMDwrestler]

Lol @ strangled duck keeps all of its juices

[@zsimon21]

At what point in this video was Sesame oil used? He pours honey over the top at the start not sesame oil.

[@TheBullllshit]

at 7:30

[@oneofthemdeals]

@oneofthemdeals Sesame Oil just killed the dish..too much of it...

[@ufinc]

That looks absolutely sloppy and not appealing at all, seriously how has this guy won any awards??

[@oneofthemdeals]

Miso Paste - French Chefs in Japan complain that Japanese -French Chefs dont cook authentic French Cuisine, so what do the French do, copy Japanese cuisine..The French Oh La La...??

[@Ketutar]

I haven't heard of miso glazed fowl in Japanese cuisine, though. As far as I know, miso paste is used differently in Japanese cuisine.
Also, what some French chefs complain about has nothing to do with what a French chef does. It's not a homogeneous group, you know. Also, there's a huge difference between fusion cooking and traditional regional cuisine. The Japanese have been complaining about how non-Japanese chefs don't cook authentic Japanese cuisine, too. Frankly, people from every culture complain about people not cooking their traditional dishes correctly and properly.

[@lemons1986]

⁠@@Ketutar agree. The way that passard employs miso here is completely outside of the context of its traditional use in Japan. It transcends notions of fusion cooking. It is entirely his own.
Also worth noting that this video would have been filmed around the time that Pascal Barbot was working at l’Arpege, and you can see the influence that Passard’s cuisine would have on Barbot’s later work at l’Astrance