I worked in the industry for just over a decade. I was classically trained, tho I learned more in the industry than I ever did in school. What I love about your guy's food is that every dish uses the foundational techniques, but the food is elevated several notches without any pretentiousness. It's just good fucking food. Wish to visit your restaurants sometime. Keep it up, Chefs.
So over ten years of working and you never spent enough time to learn the word though not tho nor the fact that duck has always been a symbol of a high class feast style dining of the rich the most pretentious of all and the clientele they sell most to. Wonderful job. Chef. 😂
Did you do the brining step? That step is in the description but wasn't included in the video. I only saw that after putting my duck into the fridge for curing 😞.
@szinkopane thanks for asking ☺️. I was reasonably happy with the end result as my first attempt at roast duck, however my duck was very lean (not nearly as big and plump as the duck in the video looked) so my duck meat was a tad overdone (juicy and nice, but not exactly pink anymore) and the skin could have been crispier. Unsure whether brining would have made a difference, but I'll certainly try to remember to include that step if I decide to do another duck.
I really love the explanations on your videos. No one else is talking about these membranes and how it affects texture and adhesion except for you guys. The next time I'm over in that part of the globe, I'll be sure to get a reservation at Fallow. I'm salivating!!!
I always let it rest til 45-50ºC interior temp then to the broiler, I prefer over the pan so the fat won´t burn and all the skin gets the same heat until 55-60ºC, medium rare and perfect crispy skin. I love it. Good work as always.✌
I must admit I only make very simple duck breast meals at home because I don't understand the way it behaves. This is a great insight into working with duck more adventurously. Thank you thank you!
Yes, especially Mallards. This is Again style method. They do the exact same thing with chickens, then hand them in the hallways to air dry. I was taught a very different duck method by Chef Bocuse. I cooked thousands of the m in the hotels. Cheers from across the big pond. Chef
When I saw this duck being prepared.I felt I miss duck meat so much and I had duck rarely.It looks so bronzed and glazed with flavors of herbs topped on the flavorful fat it’s poured with.That duck looks scrumptious.🍖😋
You can do this with duck breasts too. And the neat part is you can freeze them after blanching. So when they're on discount (after Christmas is typically a good chance) you buy a bunch and then blanche, cure and cut them before chucking them in the freezer. And hint: The overnight curing part is only needed if you're going for outright impressively crispy. Just letting them suck as much fine salt as they can for an hour still gives a really good result.
Duck breast is one of my absolute favourite things in the world to cook. It goes well with so many things and is fairly easy to cook - I find it's quite forgiving, like it's best when it's nice and pink inside, obviously, but it's not like a steak where it goes like a shoe if you slightly overcook it it's still going to be a fantastic piece of meat as long as you render that fat and crisp up the skin, especially if you serve it with a nice plum or orange sauce!
Thanks my man, will try this one! Nice to see a video with 100% effort ! Wanna ask, if you get a "raised" duck instead of free range duck is there a difference in skin color on the duck?
hey! loved the video, as always. a quick question: when you are preparing the galze, why don't you crush the star anis and maybe even the sichuan pepper to increase the spices fragrance? i once heard a michelin star cook say, that you should always crush spices like anis, ten, cinnamon etc. to increase the intense flavors of them, because you want to be able to taste the spice, and if not, why would you put it on there in the first place. However, i feel like you might also be consciousnessly going for the mellow flavor, if that's the case, ignore everything i said :D
The way he held that knife to cut the skin was wild. He's been doing it for years so he'll be fine, but I would probably use a filet knife or a paring knife, because I would definitely cut myself.
For anyone who watched it and was intimidated by the technically challenging process, I just want to say, just do one step at a time, or simply order this at a restaurant and don’t bother doing this at home 😂
Great to see the temps. I saw on another show once where duck was perfectly cooked, but then ruined because it was over rested. How long will it take for that to happen?
There is no straight answer to your question. Since it very much depends on the weight/size of your bird. More mass means it will come up to temp slower. The key take away from this vid (for me at least), is to pull it out fairly early. You can always heat it a little further if necessary. Chef takes it out with just 36c on it. Which seemed early to me. But his experience enables him to judge how far internal temp will rise way better than I'd be able to. He makes it look simple. But do not underestimate how much the chefs experience plays into the process. He has to take into account how much temp will rise, not only during resting, but also with browning the skin in the pan and under the grill. It will put some more heat into the bird and is easy to become overdone at that point.
Sorry, I did not understand the process of roasting: first - 200 C for 6 minutes. Then reduce the temperature to 140. And keep it for how long? Also, you said at 5.08: "after 3 or 4 minutes of cooking process". Were you referring to the first part of 6 minutes or the rest of it? Overall, from the moment of roasting the instructions are not clear... When do I glaze the bird? After the first 6 minutes or at some point when it was roasting qt 140 degrees?
This recipe is confusing in regards to total time roasting the duck. The video seems to suggest a very large amount of fat has rendered in 4-5 minutes at 200c. Surely that is not possible
I think they neglected to mention for how long they turn it down to 140 degrees C. It's 6 minutes at 200 Celsius, and then x amount of time at 140, I would guess between 30-45 min depending on the size of the duck, since he only brings it up to 38 Celsius and waits for it to come up to 56. It does render all that fat pretty quickly, I think. I'm about to find out.
The whole thing is faff upon faff upon faff. Yes, some of the techniques make a bit of difference, but for producing a roast duck at home in a reasonable manner within the lifespan of the cook this whole thing is ridiculous. The video omits or blurs the whole key timing of the cooking stages - all in all pretty damn hopeless.
@@jordant.teeterson3100 I'm afraid I have to agree with @samgrant83 up there. This recipe did not work at all. Clearly it worked for the boys at Fallow, something just must have gotten lost in the telling. That duck was raw. I am now on my 4th or 5th duck trying to figure out how to cook it whole so that the dark meat is done but the breast is still pink. I asked a chef I used to work for and he said: "Don't roast it whole." The journey continues...
The boiling water that was used to precook the duck, if done in batches with several ducks, you can actually save it to make a stock or broth, while incorporating the discarded bones & meat after roasted them in the oven, along with adding some aromatics & roasted mirepoix to the pot. Chefs in the industry try to utilize every part of the ingredients that are given, so that nothing goes to waste.
This answers the question: Why do restaurants charge what they do when you can make the food cheaper at home 👍 All the effort and layers of processes make it worth every penny!
Because you are paying for the labour cost to make it? You are paying essentially for someone to do something that would take you an hour or more depending what it is. I hate that people complain about restaurant prices. How can they pay their staff a fair wage if they don't charge a decent amount? In my opinion eating out should cost even more than it does now. Independant restaurants are struggling more than ever to stay afloat with rising rent costs and staff wages.
There’s a lot of good stuff in this video but it is very dangerous to hold a knife by the sharp side of the blade like that. There should be no suggestion that a home cook should attempt to use a knife that way and frankly it seems ill advised in a professional setting as well.
Be careful when you're draining the duck from the boiling water. If you copy the technique shown here it's extremely easy for boiling water to follow the groove down the tongs straight on to you. Edit: ah he mentioned it 5 seconds after I paused to comment.
Your worrying about possibility of burning yourself from water running down the cooked meat tongs while throwing a raw duck around? Not sure your an expert commentating on this.
There is a great video on the technique. But is it worth all this effort to feed 2-3? Go find a good restaurant that serves duck. (BUT it IS instructive to see a professional at work.)
@@Jackielong-sighted7890 massive portions not only waste extreme amounts of food. They also cause all kinds of health issues for people. Just look whats going on in America with literally almost everyone being extremely obese while in other countries people arent getting enough food to survive. Admittedly its not just the portion size but also the ingredients but thats a different topic. Bottom line is it makes zero sense to have American sized portions. Especially not for super cheap. You then even stop appreciating the value of the food
Wait so you only cooked the whole duck for like 6 minutes at 200c then poured hot duck fat over it and rested for 10 mins and that's enough to cook it to medium? Seriously? A whole chicken is like 1hr+ at 180.
All that shit for little piesc of meat. Its nice and all but its not realy family style food after the long day on construction side. I work long days so i can take my lady out to eat well in restauranst like yours. Kids can stay home and make food for themself. Be proud of your self for making good dine for working peoples...
I worked in the industry for just over a decade. I was classically trained, tho I learned more in the industry than I ever did in school. What I love about your guy's food is that every dish uses the foundational techniques, but the food is elevated several notches without any pretentiousness. It's just good fucking food. Wish to visit your restaurants sometime. Keep it up, Chefs.
So over ten years of working and you never spent enough time to learn the word though not tho nor the fact that duck has always been a symbol of a high class feast style dining of the rich the most pretentious of all and the clientele they sell most to. Wonderful job. Chef. 😂
@@Jackielong-sighted7890 I think you thought you were being funny. But you just came across really pretentious tho
@@zangrat Though not tho and your opinion is irrelevant. 😂
@@Jackielong-sighted7890 & yours isn't tho
I love duck. Thank you chef
I just made this duck. I followed the instructions as best I could and it came out pretty fantastic. I'm not a chef. Good job.
Did you close the box when u added the salt for 24 hours? Or left it to get some air
@@arabianeyesair
Did you do the brining step? That step is in the description but wasn't included in the video. I only saw that after putting my duck into the fridge for curing 😞.
@@lespantalonsfancie2434 how did it turn out without the brining?
@szinkopane thanks for asking ☺️. I was reasonably happy with the end result as my first attempt at roast duck, however my duck was very lean (not nearly as big and plump as the duck in the video looked) so my duck meat was a tad overdone (juicy and nice, but not exactly pink anymore) and the skin could have been crispier. Unsure whether brining would have made a difference, but I'll certainly try to remember to include that step if I decide to do another duck.
Great job creating what probably is the best food channel on YT these days!
one of the best, not the best!
@@shotokhan4078 what would you say was the best?
Here here
Highly subjective
@@Brightfreeman23 So obvious that you didn't need to say it.
I really love the explanations on your videos. No one else is talking about these membranes and how it affects texture and adhesion except for you guys. The next time I'm over in that part of the globe, I'll be sure to get a reservation at Fallow. I'm salivating!!!
I always let it rest til 45-50ºC interior temp then to the broiler, I prefer over the pan so the fat won´t burn and all the skin gets the same heat until 55-60ºC, medium rare and perfect crispy skin. I love it.
Good work as always.✌
Thanks for giving your opinion without being demeaning! Some people are mean and narrow minded in their delivery of words. Love you all
I must admit I only make very simple duck breast meals at home because I don't understand the way it behaves. This is a great insight into working with duck more adventurously. Thank you thank you!
This blew my mind ! Nice work chef !
looks incredible chef
It was!
Duck is so incredible. Would also love to see some Bartending again soon!
Yes, especially Mallards. This is Again style method. They do the exact same thing with chickens,
then hand them in the hallways to air dry.
I was taught a very different duck method by Chef Bocuse. I cooked thousands of the m in the hotels.
Cheers from across the big pond. Chef
When I saw this duck being prepared.I felt I miss duck meat so much and I had duck rarely.It looks so bronzed and glazed with flavors of herbs topped on the flavorful fat it’s poured with.That duck looks scrumptious.🍖😋
I love cooking Duck Bolognese. One of my goto date dinners when I was a young lad.
My god you guys love food. Two thumbs way up
I loved this. I'm on my third watch with a notepad and pen on. Trying this tomorrow!
i love how friendly & accessible your vidoes are. very education and very entertaining. keep up the good work!
Respect brother Jah Rastafari will bless you for providing knowledge to the massive bloodclart.
😂
Duck is easily the best protein when done right
Your mum is far better.
Brilliant! Great that you explain why you do everything
Great video chef! I really enjoy all these preparations
Yes Chef! Looks amazing and delicious! Thanks for sharing! 🙂😋😎❤
Roast duck is at the top of the meat taste pyramid. Incredible.
Thank you, I am a big duck fan. I am a new subscriber - your channel was recommended by That Dude Can Cook.
Salivating, so good!
Love absolutely everything you guys do, fantastic stuff, dying to make it to Fallow
I finally got the go ahead to make this years thanksgiving. Ill be making your duck, paired with pioneer womans turkey. I cant wait.
Actually downloaded this. These guys’ full cook videos are the top a the most, pop a the most. 🤟👍
Nuts recipe - going to use it as basis for a goose this Christmas.
😊 thanks bought a duck and currently I'm in a world of confusion 😅😅😅 thanks for this video 🎉 happy Christmas
Sees title, thinks 'I will do that'. watches video, thinks 'nahhhhhhhhhhh'.
You can do this with duck breasts too. And the neat part is you can freeze them after blanching. So when they're on discount (after Christmas is typically a good chance) you buy a bunch and then blanche, cure and cut them before chucking them in the freezer. And hint: The overnight curing part is only needed if you're going for outright impressively crispy. Just letting them suck as much fine salt as they can for an hour still gives a really good result.
Duck breast is one of my absolute favourite things in the world to cook. It goes well with so many things and is fairly easy to cook - I find it's quite forgiving, like it's best when it's nice and pink inside, obviously, but it's not like a steak where it goes like a shoe if you slightly overcook it it's still going to be a fantastic piece of meat as long as you render that fat and crisp up the skin, especially if you serve it with a nice plum or orange sauce!
another fantastic video!
amazing as always
Insane technique! Any opinion on changing the salted boiling water for boiling poultry stock/duck bone broth. Will that benefit the flavour?
Looks good chef. How would you do this with 100 ducks, obviously not using a single cast iron pan. Thanks for video
sick duck chef
Why opt out of using air to seperate the skin?
Looking forward to this
Can you do recipe with wild ducks
Going to cook this for xmas, what sides would you recommend?
Thanks my man, will try this one! Nice to see a video with 100% effort ! Wanna ask, if you get a "raised" duck instead of free range duck is there a difference in skin color on the duck?
Difference is night and day.
fantastic
Amazing
hey! loved the video, as always. a quick question: when you are preparing the galze, why don't you crush the star anis and maybe even the sichuan pepper to increase the spices fragrance? i once heard a michelin star cook say, that you should always crush spices like anis, ten, cinnamon etc. to increase the intense flavors of them, because you want to be able to taste the spice, and if not, why would you put it on there in the first place. However, i feel like you might also be consciousnessly going for the mellow flavor, if that's the case, ignore everything i said :D
Спасибо! Приготовлю маме на Новый год, как раз утку мне зарубили в гостях (спасибо уточка 😔)
lovely feather calamus.
Maybe it is different in the UK, but the spine refers to the back bone. In the USA that would be the keel bone.
3:40 the way bro was scoring at the end there 😳😭
What of it?
haven't seen a chef do this before lmao
3 duck breasts for a £10er in Waitrose, follow the same process without the tricky carving. Came out great
Imagine the restaurant opens and people order 10 ducks .... 😂😂😂😂😂 Re book for the next day....
The way he held that knife to cut the skin was wild. He's been doing it for years so he'll be fine, but I would probably use a filet knife or a paring knife, because I would definitely cut myself.
For anyone who watched it and was intimidated by the technically challenging process, I just want to say, just do one step at a time, or simply order this at a restaurant and don’t bother doing this at home 😂
Does anyone know the knife he uses?😊
Does this method work with goose?
it does, it's just a larger bird with better fat. Congratz on getting a goose mate!
Great to see the temps.
I saw on another show once where duck was perfectly cooked, but then ruined because it was over rested. How long will it take for that to happen?
There is no straight answer to your question. Since it very much depends on the weight/size of your bird. More mass means it will come up to temp slower.
The key take away from this vid (for me at least), is to pull it out fairly early. You can always heat it a little further if necessary. Chef takes it out with just 36c on it. Which seemed early to me. But his experience enables him to judge how far internal temp will rise way better than I'd be able to. He makes it look simple. But do not underestimate how much the chefs experience plays into the process. He has to take into account how much temp will rise, not only during resting, but also with browning the skin in the pan and under the grill. It will put some more heat into the bird and is easy to become overdone at that point.
By time he finish cooking the duck, it'll be next month 😅. Geesh
Youre an incredible talented chef, but they way you hold knife at 3:40 is scary. Please, think about your hands, need more videos. Thanks ;)
How come you cook it so such a low temperature? Doesn’t it need to hit 74 degrees Celsius for the bacteria and salmonella?
Isn't it mad how we eat poultry upside down.
Wow💪
this is OT to cook at home
How did you attach the GoPro to the apron?
Stupfi
if only i could afford to buy duck
When he shook that pan of boiling honey around my fear response went off.
i literally searched for a Fallow duck video yesterday
Hello, I would like to know what relationship you have with the Link Flow company to like your video? Could you please help me, regards
Wild duck is a pita to cook, barely has any fat.
what to do with the legs and wings?
stock, confit, anythiing you want really
I'd definitely roast the wings separately and sauce them with the glaze, just eat em straight up. legs, definitely confit.
R.I.P duck 🦆
3:15 bruh
Sorry, I did not understand the process of roasting: first - 200 C for 6 minutes. Then reduce the temperature to 140. And keep it for how long? Also, you said at 5.08: "after 3 or 4 minutes of cooking process". Were you referring to the first part of 6 minutes or the rest of it? Overall, from the moment of roasting the instructions are not clear... When do I glaze the bird? After the first 6 minutes or at some point when it was roasting qt 140 degrees?
It's all in the description. Clikck on "more..."
Is "whack" at new cook term I've not heard of?
...in other words close to how people may have been told to get pork roasted with lovely crackling depending on time you have up your sleeve).
how long at 140 ??
40 mins per kg + 10 mins.
This recipe is confusing in regards to total time roasting the duck. The video seems to suggest a very large amount of fat has rendered in 4-5 minutes at 200c. Surely that is not possible
I think they neglected to mention for how long they turn it down to 140 degrees C. It's 6 minutes at 200 Celsius, and then x amount of time at 140, I would guess between 30-45 min depending on the size of the duck, since he only brings it up to 38 Celsius and waits for it to come up to 56. It does render all that fat pretty quickly, I think. I'm about to find out.
The whole thing is faff upon faff upon faff. Yes, some of the techniques make a bit of difference, but for producing a roast duck at home in a reasonable manner within the lifespan of the cook this whole thing is ridiculous. The video omits or blurs the whole key timing of the cooking stages - all in all pretty damn hopeless.
@@borisfishman6034 how did it turn out?
@@jordant.teeterson3100 I'm afraid I have to agree with @samgrant83 up there. This recipe did not work at all. Clearly it worked for the boys at Fallow, something just must have gotten lost in the telling. That duck was raw. I am now on my 4th or 5th duck trying to figure out how to cook it whole so that the dark meat is done but the breast is still pink. I asked a chef I used to work for and he said: "Don't roast it whole." The journey continues...
And it is that. Which put me off
The boiling water that was used to precook the duck, if done in batches with several ducks, you can actually save it to make a stock or broth, while incorporating the discarded bones & meat after roasted them in the oven, along with adding some aromatics & roasted mirepoix to the pot. Chefs in the industry try to utilize every part of the ingredients that are given, so that nothing goes to waste.
It looks delicious but I think my family would scrunch up their face at how pink the meat is.
This answers the question: Why do restaurants charge what they do when you can make the food cheaper at home 👍 All the effort and layers of processes make it worth every penny!
Because you are paying for the labour cost to make it? You are paying essentially for someone to do something that would take you an hour or more depending what it is. I hate that people complain about restaurant prices. How can they pay their staff a fair wage if they don't charge a decent amount? In my opinion eating out should cost even more than it does now. Independant restaurants are struggling more than ever to stay afloat with rising rent costs and staff wages.
@calummcleod9791 you're literally just agreeing with what they said
Labour costs
Doing this this weekend. Costco had halal ducks for 14$ lol
Supermarket Ducks are usually shite. Get ye to a butchers!
The Brine the Duck part is missing from the video. Should I follow the written recipe or the video?
Can anyone please answer this question
Literally having your hand on the blade probably isn't the safest thing
Roast Intellect Devourer
Wish you guys would do another fillet steak video. Full break down on how you achieve a perfect medium rare.
Spine?
There’s a lot of good stuff in this video but it is very dangerous to hold a knife by the sharp side of the blade like that. There should be no suggestion that a home cook should attempt to use a knife that way and frankly it seems ill advised in a professional setting as well.
Be careful when you're draining the duck from the boiling water. If you copy the technique shown here it's extremely easy for boiling water to follow the groove down the tongs straight on to you.
Edit: ah he mentioned it 5 seconds after I paused to comment.
Just a quick question.... Why would you comment before you've watched the whole video ?
@@zangrat because I've burned myself like that before and didn't want anyone else to get burned.
Learning to wait the whole video before commenting is very hard for most of us
You can even see exactly that happen in this video. At least his hands are used to it.
Your worrying about possibility of burning yourself from water running down the cooked meat tongs while throwing a raw duck around? Not sure your an expert commentating on this.
First buy great duck. Then you have something to play with.
Good duck is hard to find.
I do my best not to cook duck, ducks are such lovely creatures❤
Holding yr knife like a pen?? … arghh! Otherwise great video, thanks!!
Whole duck may scare some people but duck breast is easier😘
Just a little critic, the music is not necessary in my opinion.
There is a great video on the technique. But is it worth all this effort to feed 2-3? Go find a good restaurant that serves duck. (BUT it IS instructive to see a professional at work.)
That portion size is sad
That's why eating in is the new eating out.
Way better than throwing away tonnes and tonnes of perfectly fine and expensive food because it hasnt been eaten
@@metalpuppet5798 food wastage is apart of life, if you think tiny portions zero food wastage well they don't.
@@Jackielong-sighted7890 massive portions not only waste extreme amounts of food. They also cause all kinds of health issues for people. Just look whats going on in America with literally almost everyone being extremely obese while in other countries people arent getting enough food to survive. Admittedly its not just the portion size but also the ingredients but thats a different topic. Bottom line is it makes zero sense to have American sized portions. Especially not for super cheap. You then even stop appreciating the value of the food
اوعى تفكر حد مجب علامه البهوات ده انا مدينهم بفلوس ونص الشعب و3/4 الشعب
Wait so you only cooked the whole duck for like 6 minutes at 200c then poured hot duck fat over it and rested for 10 mins and that's enough to cook it to medium? Seriously? A whole chicken is like 1hr+ at 180.
I swear he poached it as well
And he let it go at 140c till meat reaches
Did you just skip through the video then make a comment? 6 minutes was initial temp then it went for longer at 140, as clearly described in the video.
Doesn’t look that crispy
Why not a fork?
All that shit for little piesc of meat. Its nice and all but its not realy family style food after the long day on construction side. I work long days so i can take my lady out to eat well in restauranst like yours. Kids can stay home and make food for themself. Be proud of your self for making good dine for working peoples...
Don't get me wrong, it looks fantastic and probably tastes as well. But it's an overkill.
If you think that's overkill you should see the traditional Chinese method, this is a very simple intuitive version of it to be honest
POV: (Incredibly Complicated Thing) is Easier Than You Think
IS RAW!!!!