I did this for the executive chef I work for along with the restaurant owner and a corporate chef. They didn't believe the duck came out as good as it did.
I like to start my duck breast in a cold pan, skinsite down, and then bring the heat into it. It renders the fat beautifully an helps with the caramelization.
Nice one Roel. As a duck fan, I appreciate the two cooks. I Love the pan fried crispy skin, and was surprised you liked the log cooked better. I'll have to try. Thanks for this, man. Another good one.
I love duck, can't wait to try this out soon, just did a smoked turkey over the weekend first time and OMG! Everyone said it was the best turkey they've ever had and I agree.
Just curious why you didn't cook on the Kamado since that would have provided a smokier taste than the gas grill. They still looked fantastic so i wouldn't have had a problem with either.
Just constructive criticism trying to help out...Only thing I would change is make sure you lightly cook your tortillas first. You can eat them without, but it’s the equivalent of microwaving bread vs toasting it. They’re only partially cooked coming out of the package. Ok I lied, I have 2 things. Try putting your duck skin slide down first in a cold pan, then increase the heat. The fat gets perfectly caramelized and renders the fat perfectly before crisping the outside up. Amazing video as always, keep up the amazing work!
Glad you did a duck recipe. Would you consider doing a deer (venison) tender loin or back strap? My go to is ones wrapped in bacon and stuffed with cream cheese and jalapenos. ;)
The kecap manis bango brand is famous for grilled foods in indonesia, especially mutton satay and for those non muslims: pork satay. Just marinade the meat with some crushed coriander seeds, white pepper, salt, shallots, lime, kecap manis bango and a bit of water. Skewer with the order of meat-meat-fat chunk-meat and grill on a very hot coals!
duck should be cooked skin side down in a cold pan brought up to temperature, that way you give the skin sufficient time to render the fat. My initial thought to grilling would be meat side down indirect heat low temp up to 50+ degrees. by then the fat should have rendered perfectly and a relatively quick sear would seal the deal for a nice crisp skin and pink 52-54 degree center. would also give a slight smoke ring and even better results. this videos seems like could have needed a bit more thought.
Hey huge fan of what you are doing on this channel! Fun to see you sort of make a fusion out of Pecking Duck. A little cheffy tip to crust up the skin a little more on the duck is to put the duck down in the cold cast iron pan so it slowly heats up with the duck. The reason why you wanna do this is to be able to render the fat down under the skin better. But great job! and keep up all the nice videos.
It’s kecap (or kicap, ketjap) manis, which literally means sweet sauce. This is the Indonesian/Malaysian version of sweet soya sauce, which has a Chinese version more widely available.
It’s kecap (or kicap, ketjap) manis, which literally means sweet sauce. This is the Indonesian/Malaysian version of sweet soya sauce, which has a Chinese version more widely available.
Why don't you just put the skin on the cast iron and put a log on top (or vice versa) so you get the best of both worlds. Plus I imagine it will cook a but more evenly
Yes!! Glad to see the pitmaster doing more interesting meats. Would love to see more than just pork and beef here and there.
This is possibly one of my favourite channels. Keep it up!!
I did this for the executive chef I work for along with the restaurant owner and a corporate chef. They didn't believe the duck came out as good as it did.
So if you cook the skin side on the cast iron while putting the log on top of the breast, will you get the best of both world?
I like to start my duck breast in a cold pan, skinsite down, and then bring the heat into it. It renders the fat beautifully an helps with the caramelization.
gordon ramsay does that too
This guy really loves that smokey flavor, when he finds out about that Weber kettle his head will explode.
@Hal Graft I'll have to take your word on that. Theres no way I'll spend 1600 on a komodo when a weber kettle works wonderfully for 99$!
I keep repeating myself! Awesome video Pitmaster X.
Cooking on a hot log. Ingenious. Thanks so much
Nice one Roel. As a duck fan, I appreciate the two cooks. I Love the pan fried crispy skin, and was surprised you liked the log cooked better. I'll have to try. Thanks for this, man. Another good one.
Duck breast always looks like a mini Picanha..
Lol
Smokes and flames like it, too. Crikey 🌪️
Looks amazing. Lovely tortillas and that duck mmm. Great background music too Roel. Thanks again
That looks ducking delicious! Cheers, mate.
Baduhmtish
I love duck, can't wait to try this out soon, just did a smoked turkey over the weekend first time and OMG! Everyone said it was the best turkey they've ever had and I agree.
Any recipes on whole duck on weber kettle pleaseeeee
Dude, this was life changing duck
We need all you recipes on the new website! This is one of my favorites!
Hi PitMaster!! Watching all the way from the Philippines. Looks tasty!
Awesome Ian
Great idea - would not have thought to do. Thanks
Just curious why you didn't cook on the Kamado since that would have provided a smokier taste than the gas grill. They still looked fantastic so i wouldn't have had a problem with either.
such delicious delicacy, and such underrated channel.
Just constructive criticism trying to help out...Only thing I would change is make sure you lightly cook your tortillas first. You can eat them without, but it’s the equivalent of microwaving bread vs toasting it. They’re only partially cooked coming out of the package.
Ok I lied, I have 2 things. Try putting your duck skin slide down first in a cold pan, then increase the heat. The fat gets perfectly caramelized and renders the fat perfectly before crisping the outside up. Amazing video as always, keep up the amazing work!
Superb cook Roel
I've always wondered the best way to cook duck....Cool post Roel
Amazing music in the intro!
this guy is the master!
That looks amazing!
I have been trying to figure duck out and this looked great! Thanks for sharing!
Great work... Love watching your videos
Thumbs up, bro... ducks are very high on my list...
for the sauce, you should try add garlic and shallot fry until golden brown and mash it to the sauce give little touch lime juice.
believe me try it .
Looks great Pitmaster!
I see the snow melted in your kitchen
Looks great
kecap manis is from Indonesia. and in Indonesia we usually use kecap manis to our fried rice. you should try them if you like kecap manis
Pitmaster X, enjoying watching ur content. Where can I find them cast iron pans you using on the grill?
This guy knows how to enjoy food... Smoke, fingers, messy! It just kills me when people feel they need to use a fork and knife.
What a guy
I have never had duck.. sure doesn't look like chicken!! Looks great chef.
I'm def trying this out
HELL YEAH! KECAP MANIS BABY!
Ok I'm satisfied the kecap manis is there.
What does itcsmarchic mean before keep on grilling
Thanks for a awesome video I’ll try duck on a wood for mother’s days!!!
BBQ is all about Smokey flavours
Putting a burning log on a 1500€ gas grill .. made my day :)
Is that kecap “Bango”?
Don't think I've ever had duck mate never been a fan of it love your vids though so I'll check it out and perhaps prepare it one time
Wow, you guys really do some phenomenal cooking over here. What an awesome ingredient to work with and beautifully done video.
Thanks 🤘😎🤘
hi i saw your wife, she looks cute. Tell her i said hello and give her a wink from "jake", she will know who i am ;)
Did you wash the charcoal?
The food channel should pick you up. You and your team to a great job!
Awesome duck recipe! :-)
Glad you did a duck recipe. Would you consider doing a deer (venison) tender loin or back strap? My go to is ones wrapped in bacon and stuffed with cream cheese and jalapenos. ;)
The kecap manis bango brand is famous for grilled foods in indonesia, especially mutton satay and for those non muslims: pork satay. Just marinade the meat with some crushed coriander seeds, white pepper, salt, shallots, lime, kecap manis bango and a bit of water.
Skewer with the order of meat-meat-fat chunk-meat and grill on a very hot coals!
Wow. Eine sehr gelungene Entenbrust. Respekt. 👍👍👍. Grüße von uns
Notification squad! Great looking wrap!
Could you skip the direct log and just cook over some nice lump charcoal in a weber or komodo joe?
Okay im hungry
*opens fridge sees lots of water*
Damn it
What sauce ? Kechup mayo ?
Kecap bango which seems never to lie
Don't u worry about wood chips and coals going into the duck
Doesnt the lime zest burn?
Best kecap manis is come from Surabaya,indonesia
Ziet er goed uit man💪
Lol, Dutch Mexican variation of Peking duck
Cook up a whole duck on the charcoal grill. Its going to be so delicious
you might want to go easy on the kicap manis next time lol, that one looks quite concentrated hence sweeter than the other ones
What is the black sauce he used? What’s ketchupmanize? Probably butchered the spelling
Oh my!
You should make shirts that say 'Kecap not ketchup'
I need help with doing buffalo,it's so lean.
1:36 stoned
RIP Dolan
Teh frick he put it on a log
duck should be cooked skin side down in a cold pan brought up to temperature, that way you give the skin sufficient time to render the fat. My initial thought to grilling would be meat side down indirect heat low temp up to 50+ degrees. by then the fat should have rendered perfectly and a relatively quick sear would seal the deal for a nice crisp skin and pink 52-54 degree center. would also give a slight smoke ring and even better results. this videos seems like could have needed a bit more thought.
This guy ducks
I usually do the indirect low heat to ~40-42 degrees Celsius and then move to direct exposure to the coal for about 3 minutes both sides.
Oh wow I just worked out kecup manis is the thick sweet soy sauce I have been looking for since forever. Seems it’s hard to find in Australia 🤨
That "Kecap Manis" (Sweet soy sauce) is from Indonesia. We all indonesian almost use it every day for our dish :D
yea only indonesia has it 😆 we malaysia brunei do not have it.
You use sweet soy sauce from Indonesia cool👏
Yum yum duck bum !
Poor Donald and Daffy but bbqs duck is as good as any flavored duck
Hahah.. yep their gone
Duck tacos mmmmmmm delicious. 🤗
Hey huge fan of what you are doing on this channel! Fun to see you sort of make a fusion out of Pecking Duck.
A little cheffy tip to crust up the skin a little more on the duck is to put the duck down in the cold cast iron pan so it slowly heats up with the duck. The reason why you wanna do this is to be able to render the fat down under the skin better. But great job! and keep up all the nice videos.
You do really like kecap manis
Kecap manis wow that is my country product
What's his favorite sauce called?
It’s kecap (or kicap, ketjap) manis, which literally means sweet sauce. This is the Indonesian/Malaysian version of sweet soya sauce, which has a Chinese version more widely available.
@@horriblehector8595 ketchup???
Blake Thomas Selph Yes, kecap or kicap is the Indonesian word for sauce. It was derived from the English word ketchup
As an Indonesian, I would have never expected you to use Kecap Manis Bango 😂😂😂😂😂
Well after a couple hundred years in Indonesia you wouldn't expect the Dutch colonisers to go home without a few souvenirs😂😂
That's sweet soy sauce ( kecap manis ) from Indonesia? That's an Indonesian product. (Bangau brand). I am really happy
It's "key-cha-p", as in car key, cha-cha-cha(p)
I like smoking on a real smoker not a log. Usually takes an hour and then sear to finish.
The flavor is probably a little better off the burning log but the tiniest spec of ash in my mouth would ruin it for me
No duck breast in my country bummer
What's that sauce name icant understand.is it that type of a soy sauce or anything
It’s kecap (or kicap, ketjap) manis, which literally means sweet sauce. This is the Indonesian/Malaysian version of sweet soya sauce, which has a Chinese version more widely available.
take the skin off and cook the duck on the plank, crisp up the skin in oven or whatever and chop it up, best of both worlds
It went all wrong o Napoleon... It is not carchoal, so it is not real bbq...
Now it makes me want some fois gras too. Looks so delicious yummy 😋 & juicy!! PitmasterX what is the song music playing in this video??🎶🎼🔊🔊🔊🔊😊👏👏
I am also looking for the Song!
„Cruising down the street looking fly looking good feeling like a gangster should“....nothing found
Wow kecap bango is from indonesian :D
Kicap manis 😋
I always thought you were saying ketchup and it always confused me cause it never looked like ketchup.
Why don't you just put the skin on the cast iron and put a log on top (or vice versa) so you get the best of both worlds. Plus I imagine it will cook a but more evenly
kan je volgende x een lekker recept laten zien met kippenboutjes op de BBQ
Staat Zeker op het programma
ENGLISH ONLY PLEASE.
Say tortillas again....lol!=)
Duck breast on a log. So awesome!!!
Luckily I have two duck breasts in the fridge! NOW I WANT DUCK!