Thank you for the recipe, or rather, methode. I made this, with butter as I had no duck fat, and cooked it in butter, and it worked out beautifully. I froze some portions, and then defrosted one in the fridge overnight and it cooked exactly the same (invaluable for single people). As I do not like frying for a dinner party, I tried oven-cooking, again in butter, at 200c, turning every 8 minutes, and it didn't work well - not crispy enough. As a matter of interest, the chef Raymond Blanc (Le Manoir aux Quat' Saisons) has a recipe for Apple Terrine which uses nearly the same methode (butter with brandy, no cornflour) which I have made several times, and is also delicious. Thanks again!
About the mandoline: After slicing my hand pretty gnarly I got myself a pair of those „knife proof“ gloves to use with the mandoline and it helps so much! They aren’t really knife proof like a chain mail glove but they are sturdy enough to not slice your fingers. Highly recommend!
Thanks dude! Normally I would use potato starch from my kitchen days but not super easy to get hold of for the home cook but cornflour does the job too! 👍
We had it last night for the first time and wow it was beautiful so wondering how it's made now thanks to you we know and we also know the next time I have a spare day to mess about we'll give it ago 👍🏻👍🏻
Have been watching a few potatoe pave videos, you add weight while cookingand use cornflower while omitting cream. Do you think those two steps (cornflower and pressing while cooking) would be beneficial to the cohesiveness if you are doing a cream based version
Well the Cornflour / potato flour and weight is to compress everything together for this Terrine. The crema based ones are a different dish with a different texture. The starch and cream thicken during the low slow cooking. I don't think Cornflour would be necessary for it.
Oh yes! If you're feeling super fancy try deep-frying in duck fat they are insanely good! I think I actually made a video of duck fat chips on my channel!? I'll check!
Amazing! Brilliant way of getting rid of those spuds! Let me know how it turns out! You can turn the terrine into incredible chips if you want to go one better! 🔥🤘
Chef-Development Wow! Delicious! Absolutely delicious. I am so pleased with how this turned out. I’m having it for dinner later, but couldn’t resist frying a piece just to sample! It’s lovely!
Hey Boss, great video, just one question...we talking celsius 160 degree yes? Because they are some crazy people in the world doing something like farenhait....thanks
There are only two of us, so can this be portioned up and frozen before it's pan fried. As I don't think we could get through all of it in one sitting :)
@@Al.Brady. I'll go one better and use fat I've got left over from months ago i strain through fine sieve and keep in fridge and keep reusing for my confit duck legs lol. My "duck fat on steroids" 😂
Ladies and Gentlemen. I give you. . . the most complex french fry on the planet! I actually made this based on this video. Also works using a spiralizer for the potatoes. Then you realize. "Oh. . . this is posh hash browns." I enjoyed the video. Stole your phrase "Cheffy bullshit."
Why bother making this terrine unless you grow your own potatoes and rear your own ducks! Simmer down dude! Cooking is just a bit of fun isn't it?! I'm confident enough in my cooking to know you that sometimes you can't beat a bit of Kewpie! 😘
![Gunna - HIM ALL ALONG [Official Visualizer]](http://i.ytimg.com/vi/HiCxoDeo0hc/mqdefault.jpg)
Duck fat... It makes all the difference!
Thank you for the recipe, or rather, methode. I made this, with butter as I had no duck fat, and cooked it in butter, and it worked out beautifully. I froze some portions, and then defrosted one in the fridge overnight and it cooked exactly the same (invaluable for single people). As I do not like frying for a dinner party, I tried oven-cooking, again in butter, at 200c, turning every 8 minutes, and it didn't work well - not crispy enough.
As a matter of interest, the chef Raymond Blanc (Le Manoir aux Quat' Saisons) has a recipe for Apple Terrine which uses nearly the same methode (butter with brandy, no cornflour) which I have made several times, and is also delicious. Thanks again!
About the mandoline: After slicing my hand pretty gnarly I got myself a pair of those „knife proof“ gloves to use with the mandoline and it helps so much! They aren’t really knife proof like a chain mail glove but they are sturdy enough to not slice your fingers. Highly recommend!
Gotta keep those fingers as safe as possible!!
I literally hv to look away at the mandolin part. Thx for the recipe 💛💫💚
Im making this recipe as part of a 4 course meal for two on Friday and ive made them before they are excellent thank you al
Thanks! Hope you enjoyed them!
Could I use an air fryer for the last step instead of frying with oil? I always burn myself at this step!
Good job man! I've made potato terrine before but didn't know about the cornflour tip, very clever 👌
Thanks dude! Normally I would use potato starch from my kitchen days but not super easy to get hold of for the home cook but cornflour does the job too! 👍
Corn flour. Is that the same as corn starch? Are we talking about mass harina or cornmeal?
Looks amazing!
🤘🤘🤘
Hi Chef Studio i love your channel!!! :)
Ooohhhh, that would be so good with jammy eggs ❤
Pro. Great stuff, hope your channel builds
Cheers dude! Appreciate it!
Does the duck fat make a big enough difference for it to be worth it?
Yes. Absolutely essential.
French fries in duck fat per John Wick 2.
Great recipe
Good to know . Tks .
No worries! 👍
Nice Al even the Chefy bullshit was cool, def gonna try this.
😂 Cheers Nick!
We had it last night for the first time and wow it was beautiful so wondering how it's made now thanks to you we know and we also know the next time I have a spare day to mess about we'll give it ago 👍🏻👍🏻
Nice let me know how it turns out!
Have been watching a few potatoe pave videos, you add weight while cookingand use cornflower while omitting cream. Do you think those two steps (cornflower and pressing while cooking) would be beneficial to the cohesiveness if you are doing a cream based version
Well the Cornflour / potato flour and weight is to compress everything together for this Terrine. The crema based ones are a different dish with a different texture. The starch and cream thicken during the low slow cooking. I don't think Cornflour would be necessary for it.
@@Al.Brady. gotcha, I do believe weighing during cooking is a solid move that can be adapted to a pave. Thank you for your reply!
Thank you so much for this video!
No worries dude! Glad you liked it!
Slicing your entire palm of your hand is much better than slicing your finger
Most impressive! Thank you-
Looks amazing.
Cheers dude!
It will crisp from outside and soft from inside...???
Yep!
this is brilliant 👍can you deep fry this as well??
Oh yes! If you're feeling super fancy try deep-frying in duck fat they are insanely good! I think I actually made a video of duck fat chips on my channel!? I'll check!
Very inspiring
So, Pommes Anna in a meatloaf pan?
I have too many potatoes at the moment. I have a bag that really needs to be used. I’m going to make this with butter tomorrow. Thanks.
Amazing! Brilliant way of getting rid of those spuds! Let me know how it turns out! You can turn the terrine into incredible chips if you want to go one better! 🔥🤘
Chef-Development
Made it. It’s in the fridge now with weights on etc...
I’ll do the frying part tomorrow.
Looks great so far. 👍
Good work! Super productive day already!! 👍
Chef-Development
Wow! Delicious! Absolutely delicious. I am so pleased with how this turned out. I’m having it for dinner later, but couldn’t resist frying a piece just to sample! It’s lovely!
Great work! Better have another piece just to male really sure!!! 😉😂🤘
Hey Boss, great video, just one question...we talking celsius 160 degree yes? Because they are some crazy people in the world doing something like farenhait....thanks
Yeah 160°C dude!
@@Al.Brady. thanks
Nice one
Cheers dude!
There are only two of us, so can this be portioned up and frozen before it's pan fried. As I don't think we could get through all of it in one sitting :)
Totally! I still have one in the freezer left over from this video, just waiting for the right occasion!!
Can you make these ahead and keep them warm in the oven?
Yeah definitely!
@@Al.Brady. I tried but they turned all soggy 😭 was delicious freshly fried though
Will be doing this with my confit duck leg next or when I do pan fried breast 👊
Yes! Use that fat from the confit duck leg for that potato terrine! It will be damn delicious!
@@Al.Brady. I'll go one better and use fat I've got left over from months ago i strain through fine sieve and keep in fridge and keep reusing for my confit duck legs lol. My "duck fat on steroids" 😂
Nooooooiiiiiiiiiice! 🤘🔥🤘🔥🤘
Great recipe and technique, however, 160 degrees for two hours was incorrect in my opinion. 320 degrees for two hours worked well for me.
160°C dude! I'm English! 😘👌
Al Brady lol It’s all good. Love your videos. Thank you for the inspiration.
@@derrickmarquis9550 Thanks dude! I just googled it! 320°f is spot on 160°C so you nailed it! 🔥🤘
😂
Is cornflour cornstarch?
Yeah I would imagine so!
Ask Santa for a mandolin glove for Christmas 🧤 #ouch 🩸
Ladies and Gentlemen. I give you. . . the most complex french fry on the planet! I actually made this based on this video. Also works using a spiralizer for the potatoes. Then you realize. "Oh. . . this is posh hash browns." I enjoyed the video. Stole your phrase "Cheffy bullshit."
160 degrees farenheit?
Celsius!
@@Al.Brady. thanks! just took u 5 days to answer.
I'm a busy guy. But you could always have just read the recipe in the description 🤷♂️
Can pork fat be used instead of duck?
Yeah definitely!
@@Al.Brady. Thanks!
But I love the "chefy bullshit" !!! 🤣
Secretly I think we all do! 😂
why is tic toc acting like this is something new? Apparently the French have been making it forever
I'm waiting for the next big social platform in 20 years time and then I'm gonna bring these back and pretend I invented them!
@@Al.Brady. exactly!
Love it from steveithechaffleguy...
This seems similar to a potato mille feuille
Yeah that's pretty much what it is. Pave. Mille Feuille. Terrine. All pretty much the same. Choose your favourite! 👌
cheffy BS!!!! :):):)
160/2h
why go all fancy on the dish and presentation but use tubed mayonaise? it's 100times better to make your own and very easy.
Why bother making this terrine unless you grow your own potatoes and rear your own ducks!
Simmer down dude! Cooking is just a bit of fun isn't it?!
I'm confident enough in my cooking to know you that sometimes you can't beat a bit of Kewpie! 😘
Do you have a dog?
Why?
@@Al.Brady. Thought I saw one when those baking beans hit the pan. Just curious is all
Oh I thought you were psychic or something! 😂 Yeah I have a little border named Gizmo. I'll have to check to see if she made a cameo!
@@Al.Brady.
Approximately 3:48 you can see it.
Great recipe. Great presentation !! But, this man is a prisoner.
Just like the first British imports to the island nation down under. Sad.
I think I must have skipped a page or two here?