NOTE: I did 'cheat' with the duck stock in this recipe by adding a little demi as instructed by Bourdain. Video here if you're interested - m.ruclips.net/video/tQ_E3HmsBsM/видео.html
Man i love this channel! The only thing that would make this better is a short review at end of the food by family/friends, id love to see that on every cook.
I've made a habit of throwing dinner parties for my close friends and I've found it to be super fun and rewarding. I really resonated with what you said "I don't know how to prepare for the storm when I don't know the forecast." keep cooking, brother. great video!
Mitch, I'm glad I'm not the only one who struggles to find the joint when carving 😆. As always, much respect to your displayed passion for cooking as well as the vulnerability and honestly displayed in your content about mental illness. I hope your channel does well!
7:08 I need to memorize that. Last time I made a German Pork Leg, Schweinehaxe, I had some issues to get it evenly browned and popped. Aluminum would help greatly with that.
Dude, your channel is unreal. I was roasting a chicken Sunday, and I wanted to watch videos on classic french recipes. Somehow I stumbled upon your channel, and I've been hooked since. I watch a lot of food youtubers, but I especially love how honest and authentic you are. It's very refreshing. You're killing it with these recipes by the way. KEEP RIPPING!!! Also, I'm sure you've mentioned this before but... what was the inspiration for the series?
That means a lot man. Made my day with your comment. As for choosing Bourdain, I actually go over it in my first episode of the series. In a nutshell I chose him after my friend mentioned his cookbook. I didn't realize he even had one, and I figured many fans may be similar. So I ran with it :)
Nice work. Duck is so much fun to work with. Plus it's all dark meat, so what's not to love? It can be easier to find the hip joints if you approach the cut from the back. I like to first sever the skin between the thigh and the breast then flip the bird over and look for the visual line made by the now extended joint. Simply cut along that line and you can slip right through it with your knife. For duck, due to the high subcutaneous fat content, I like to give it a two-stage drying rest in the fridge with the break in between spent being dunked a few times into boiling stock. This gets some of that fat liquefied and out from under the skin allowing the skin to crisp up during cooking. This is modeled after the prep steps used for peking duck.
Proud of you man! You killed this one and your honest and candid takes of your learning process is genuine and refreshing! Cant wait to binge the rest of your other videos, still working the demi glace as we speak, on the final reduction before the final cooling period, a labor of love for sure!
Dude awesome to hear. Thanks for the nice words as well. If your happy with the demi, feel free to send me an email found on my info page on RUclips I'll be happy to share your results with the community
This is so great! I find it difficult to follow complex written recipes in a home kitchen sometimes, and when doing a recipe for the first time it’s tough to know what to expect. Watching you cook and explain is so helpful :) I now know how to prepare for the storm!
I feel like handing herbs and stuff inside the cavity may not do too much , but something like citrus that releases juices and stuff will probably have an effect
This is my favourite of all the cookbooks. Some of it is hilarious. Like when you're making the sauce and he explains you're about to burn and die if you do the sauce wrong. I've made this too - it was an adventure!
So nice! Makes me want to make this thing that I have known about for so long. Perfect measure of information and cuteness without overdoing anything. Good luck!
Mitch; greetings from Chicago!! I love love your Bourdain videos! Amazing concept brilliantly executed. I have the same book but you’re inspiring me to actually cook from it. Happy New Year!!
Subscribed . Really really enjoyed this video. I did scream at the laptop a couple of times though (like when you scrapped off and threw away some of that pan flavour)👍👍👍
Very nice! Duck is amazing can be tricky to get right without it going dry but you did superb. small tip next time save the orange sugar water strained from the candied orange peels and use that to sweeten the sauce
Tonight was my first time roasting a duck following your video. Any pro tips to get the skin crispier without overcooking? It was delicious nevertheless and my wife and kids really enjoyed it. Thank you for the help and I look forward to cooking more Bourdain recipes following your lead.
Fantastic. So cool to hear. As for crispier skin, there's a few things you can do. 'Dry brine' a day head of time which is just seasoning the bird with salt, and letting it air chill in the fridge 24-48 hours. The salt draws out the moisture from the skin, along with seasoning the duck. Get some nice scoring of the skin to allow more rendering of that lovely fat, and definitely keep that duck on a grate while cooking. My last tip, save that DUCK FAT. It made some killer potatoes for me and my fam I'll link the video here - ruclips.net/video/1myjmFtaq0Q/видео.html
Mitch Awesome Video!!!! Bourdain says it in the intro "Do the best you can" most (if any)of us aren't professional chefs that's all we can ask....BTW you want stress try cooking a Turkey for the first time on Thanks Giving....
Mitch, Great Job! The first time I made duck I was almost positive I would mess it up however I did it anyway and to my shock when I pulled it out of the oven it was beautiful! Mistakes were made because when it came out I ate most of all the skin on it and needed a nap.
the only reason i came here was because "duck a'lorange" was an obscure dish mentioned in an episode of aqua teen hunger force i came here just to figure out what it was skipped a couple other channels and im super impressed with your content, your editing and presentation im sticking around
Pro Chef energy: Gordon Ramsay. Home Cook energy: Bob Ross! Pro Chefs have to cook for a bunch of entitled B-holes who think the height of sophistication is being underwhelmed by everything. Home Cooks get to serve the ones we love!
yep but it's not always a good thing: on a duck, the ribs inside are better when they are more dry and firm. you can stuff it but i prefer just adding lot of black pepper and salt, to dry the interior. if you dont overcook it, your duck will never be too dry unless it's a low grade meat. there is tons of duck fat in it to prevent it.
Get yer hands on in there, bub! Cripessake! 🤦♂️ Bourdain had a pair, he’s your hero … 🤔 Ya gotta exorcise this prissiness if you wanna be a savage in the kitchen. C’mon, I’m pullin for ya here, kid! I was all-in w the passion at your age … stop worryin about piddly ‘guano.’
triple secs a third of the price and tastes the same.. also its not the ingredients that makes a dish like tins good.., its the cooking technique, roast a couple of duks first to get that right, .. dry Duck A L'Orange no matter how much youve spent on primo ingredients will taste like dry duck.. and orange
GM is made with brandy and tastes nothing like triple sec. Maybe you are referring to Cointreau which is just expensive triple sec. GM is made with actual good brandy not just clear distilled spirit.
If you’d paid attention you would have known that he didn’t want to make and wasn’t making a sweet Americanized sauce because the sauce he made wasn’t sweet at all.
obviously in your country, you dont know what red wine vinegar is ^^. red wine vinegar have a dark red color, darker than a Bordeau red wine..and certainly not something like yours which looks like apple cider vinegar, and is white wine vinegar ( which is also different than white vinegar which is made from ethanol alcohol, not wine) ....that's why we usually use cider vinegar for this sauce, and not red wine one which taste too strong and make a too darker sauce.. the recipe is cool. anthony bourdain was an amazing chef.
@@kacperdziekanski8841 balsamic vinegar has nothing to do with red wine vinegar i am talking about lol ^^. red wine vinegar is made by fermenting wine, not from concentrate juice, resulting in a vinegar with a tangy taste,. The flavor can vary depending on the type of wine used, such as red wine vinegar made from red wine or white wine vinegar made from white wine. And this, is NOT red wine vinegar but white wine vinegar! "Balsamic vinegar" refers to a type of vinegar originating from Italy. balsamic vinegar is made from the concentrated juice (called must) of Trebbiano grapes. The must is aged in wooden barrels, resulting in a rich, dark, syrupy vinegar, which has nothing to do with a red wine vinegar.
NOTE: I did 'cheat' with the duck stock in this recipe by adding a little demi as instructed by Bourdain.
Video here if you're interested - m.ruclips.net/video/tQ_E3HmsBsM/видео.html
“I don’t know how to prep for the storm when I don’t know the forecast.” My dude, I felt that 😂
tbh I'm impressed I said that. pretty sage-like.
Man i love this channel! The only thing that would make this better is a short review at end of the food by family/friends, id love to see that on every cook.
Good idea. Very. good. idea.
I've made a habit of throwing dinner parties for my close friends and I've found it to be super fun and rewarding. I really resonated with what you said "I don't know how to prepare for the storm when I don't know the forecast." keep cooking, brother. great video!
Wow I don't remember saying that but I'm impressed I did haha. Thanks for the comment and glad you enjoyed :)
Super nice to see that you are thoughtful about decreasing food waste 😊
Thanks, without getting to wishy-washy, I feel it's an important part of learning to cook. Thanks for the comment!
Mitch, I'm glad I'm not the only one who struggles to find the joint when carving 😆. As always, much respect to your displayed passion for cooking as well as the vulnerability and honestly displayed in your content about mental illness. I hope your channel does well!
Thank you for the kind words Bob, I know this channel will grow thanks to people like you. Your comment made my day. And yes... f$%@ those joints.
Bob, I also struggle with those stupid joints. You Are Not Alone😅
7:08 I need to memorize that. Last time I made a German Pork Leg, Schweinehaxe, I had some issues to get it evenly browned and popped. Aluminum would help greatly with that.
Dude, your channel is unreal.
I was roasting a chicken Sunday, and I wanted to watch videos on classic french recipes.
Somehow I stumbled upon your channel, and I've been hooked since.
I watch a lot of food youtubers, but I especially love how honest and authentic you are. It's very refreshing.
You're killing it with these recipes by the way.
KEEP RIPPING!!!
Also, I'm sure you've mentioned this before but... what was the inspiration for the series?
That means a lot man. Made my day with your comment. As for choosing Bourdain, I actually go over it in my first episode of the series. In a nutshell I chose him after my friend mentioned his cookbook. I didn't realize he even had one, and I figured many fans may be similar. So I ran with it :)
Mitch, your channel is awesome. Great edits, great dialog around recipes, lots of helpful advice.
I appreciate it Tyler, trying my best and giving credit to the legend :)
Nice work. Duck is so much fun to work with. Plus it's all dark meat, so what's not to love?
It can be easier to find the hip joints if you approach the cut from the back. I like to first sever the skin between the thigh and the breast then flip the bird over and look for the visual line made by the now extended joint. Simply cut along that line and you can slip right through it with your knife.
For duck, due to the high subcutaneous fat content, I like to give it a two-stage drying rest in the fridge with the break in between spent being dunked a few times into boiling stock. This gets some of that fat liquefied and out from under the skin allowing the skin to crisp up during cooking. This is modeled after the prep steps used for peking duck.
Your knowledge is endless DUDE
Dude you're a great creator. Thanks for doing this
Glad you think so. Giving it my best :)
now that you have the grand marnier, I recommend trying out the cocktail "Between the Sheets".
Sure sounds interesting.
Proud of you man! You killed this one and your honest and candid takes of your learning process is genuine and refreshing! Cant wait to binge the rest of your other videos, still working the demi glace as we speak, on the final reduction before the final cooling period, a labor of love for sure!
Dude awesome to hear. Thanks for the nice words as well. If your happy with the demi, feel free to send me an email found on my info page on RUclips I'll be happy to share your results with the community
This is so great! I find it difficult to follow complex written recipes in a home kitchen sometimes, and when doing a recipe for the first time it’s tough to know what to expect. Watching you cook and explain is so helpful :) I now know how to prepare for the storm!
Glad it was helpful Helen. Very fun to prepare just, takes some organization :)
I feel like handing herbs and stuff inside the cavity may not do too much , but something like citrus that releases juices and stuff will probably have an effect
I like the way you think, thanks for the comment :)
750ml of Grand Marnier !? Yes please 🤣
Your sauce is amazing. It was a fabulous looking dish. I had duck years ago in Lambertville NJ years ago. Yes continue to cook
Glad ya think so, and thanks for the nice comment :)
This is my favourite of all the cookbooks. Some of it is hilarious. Like when you're making the sauce and he explains you're about to burn and die if you do the sauce wrong. I've made this too - it was an adventure!
Haha a delicious dish with hazardous steps. The give and take :)
Ha! I also break out in a Jersey accent like when you said "research".
Haha can't be helped.
So nice! Makes me want to make this thing that I have known about for so long. Perfect measure of information and cuteness without overdoing anything. Good luck!
I appreciate it, really nice comment and glad you liked it :)
Bourdain would be impressed no doubt 👌I gotta try this one out
That means a lot my friend. It's worth it, just have to be rather diligent. The sauce is unreal.
Wonderful, elegant
You got it all.👍
Thanks👏🌟💯
Thanks for the comment! I have much much to learn, but I'm happy you enjoyed
another good one! thanks Mitch! i want to cook everything out of that bourdain book as well... :D maybe i'll tape it as well
I'll be happy to give you a spotlight. It's grueling at times, but fun to look back on.
Great job on the duck.
Thank you :)
Followed your video for my New Years Day 2024 meal. Came out wonderful. Thanks for the great tutorial.
Fantastic. Hopefully my errors can be learned and improved upon.
I just made this for Christmas. Absolutely one of my favorite dishes as well. Great video. Happy New Year 🥂💋
I'm sure it smacked. Thanks for the comment and happy NY to u as well.
Nice job man!👏 I can never find the f***ing joint on the first cut either
Haha happy to hear I'm not alone. Cheers
Mitch; greetings from Chicago!! I love love your Bourdain videos! Amazing concept brilliantly executed. I have the same book but you’re inspiring me to actually cook from it.
Happy New Year!!
Awesome to hear a viewer from across the States. Happy you found me and grateful you got inspired. More to come!
That looks so good
Nice, ive f---ed up duck too many times!! LoL
Duck is definitely a struggle. Balancing rendering enough fat, while keeping the meat itself moist and tender. Glad you like it :)
That’s does look pretty good
Twas
Ran it on New Year’s Eve, only sold two surprisingly. Everyone wanted prime rib for new years.
Sour orange-mojo!
Subscribed . Really really enjoyed this video. I did scream at the laptop a couple of times though (like when you scrapped off and threw away some of that pan flavour)👍👍👍
Totally deserved a good scream or two. I've been learning as I go though and have started to utilize that lovely flavor. Happy you found me
Very nice! Duck is amazing can be tricky to get right without it going dry but you did superb. small tip next time save the orange sugar water strained from the candied orange peels and use that to sweeten the sauce
Solid tip! And thank you for the kind words. Always happy to learn a thing or two.
Writing this down to add to my notes for this recipe😂
great job!
Thanks :)
Great video!
Thanks :)
canard à l'orange
great concept for the channel, who doesnt love bourdain
Will have to buy his book myself to try these recipes
Thanks, happy you found me! Let me know when you dive in.
Great content brother keep it up!!
I appreciate it. Trying my best :)
Tonight was my first time roasting a duck following your video. Any pro tips to get the skin crispier without overcooking? It was delicious nevertheless and my wife and kids really enjoyed it. Thank you for the help and I look forward to cooking more Bourdain recipes following your lead.
Fantastic. So cool to hear. As for crispier skin, there's a few things you can do. 'Dry brine' a day head of time which is just seasoning the bird with salt, and letting it air chill in the fridge 24-48 hours. The salt draws out the moisture from the skin, along with seasoning the duck. Get some nice scoring of the skin to allow more rendering of that lovely fat, and definitely keep that duck on a grate while cooking. My last tip, save that DUCK FAT. It made some killer potatoes for me and my fam I'll link the video here - ruclips.net/video/1myjmFtaq0Q/видео.html
I have never seen a fresh duck in a USA supermarket
Mmm an unfortunate thing indeed
Mitch Awesome Video!!!! Bourdain says it in the intro "Do the best you can" most (if any)of us aren't professional chefs that's all we can ask....BTW you want stress try cooking a Turkey for the first time on Thanks Giving....
Will that is a PHENOMENAL idea with the turkey. Maybe even do a whole meal... Glad you liked the video!
enjoyed the video, did I miss where you mentioned the oven temperature?
Thanks for the comment. I'm not certain, but I just gave another look at the recipe. The precook is 250º and the final cook is 350º. Cheers
Your gonna blow up soon. Great presence and you don’t seem like your trying to be a RUclipsr.
And that hair!
Haha I appreciate it. As for the hair, I hope to keep it growing and donate it as long as I live :) Cheers.
bro took the whole wing off not the wing-tip
Mitch, Great Job! The first time I made duck I was almost positive I would mess it up however I did it anyway and to my shock when I pulled it out of the oven it was beautiful! Mistakes were made because when it came out I ate most of all the skin on it and needed a nap.
Thanks Stacie, I do believe duck is a nice intro to tackling other poultry and game. The fat is quite forgiving, and oh so freaking flavorful
I’m jealous of all that rendered duck fat you have leftover for potatoes and things! Yum! 🙂
Funny you say, I made some kick-ass potatoes in another video for Father's Day. They just... weren't fair. Incredible flavor.
Your heart is getting so clogged up with all that delicious FAT. It's a trade off for long life so enjoy!@@mitchmai
You did a great job! Go to culinary school, and I think you have a career. And yes, I'm a Chef.
I appreciate it. I would tell the truth, if I didn't have some physical limitations.
Oh yeah
Fond- the burnt bits in the pan.
yerrrp indeed
the only reason i came here was because "duck a'lorange" was an obscure dish mentioned in an episode of aqua teen hunger force
i came here just to figure out what it was
skipped a couple other channels and im super impressed with your content, your editing and presentation
im sticking around
Dude awesome to hear you found me. Also, amazing username. Until next time!
@@mitchmaithanks! its an old nickname
Hi Mitch I enjoy your videos. Are all your cookware pots and pans from Cuisinart ?
Thanks! They vary. My cast iron I'm not sure the brand, however the pots and pans are 'Ironclad'
I want some tail !! Thats why my wife makes it for me, my girlfriend too!!
Dork
lmao the shot of grand marnier is bold
Oh it's gonna make a second appearance. Just you wait.
Pro Chef energy: Gordon Ramsay. Home Cook energy: Bob Ross!
Pro Chefs have to cook for a bunch of entitled B-holes who think the height of sophistication is being underwhelmed by everything. Home Cooks get to serve the ones we love!
Great little insight. And thanks for the comment!
3 Oz or 750Ml of Grand Marnier. 😅. 750 mL of Grand Marnier is the entire bottle
i think stuffing the bird with the oranges helps keep the breast from drying out before thighs are done, that being said ive never roasted a duck
Could be! I'm sure there's some purpose
yep but it's not always a good thing: on a duck, the ribs inside are better when they are more dry and firm. you can stuff it but i prefer just adding lot of black pepper and salt, to dry the interior. if you dont overcook it, your duck will never be too dry unless it's a low grade meat. there is tons of duck fat in it to prevent it.
Yea that crust you tossed matters
Agreed.
Your sauce didnt reduce enough, it should coat the back of a spoon after you emulsify it with cold butter.
Ah noted. I'll have to give it a feel next time. Definitely worth making again.
This duck recipe has information that will lead to Hillary Clinton’s arrest
What in the overcooked duck is this
Lmao I always appreciate a good pun. I call this, "Mitchell's first try"
Never made a full duck before. I've cooked breasts and the thighs, but this sounds like a challenge. Looks delicious btw good job!
Thank you friend :)
Nice video. New subscriber from brazil
Awesome thank you!
Could you make this with just duck breast to avoid the carving?
I don't see why not. I actually made the sauce to go with a simple chicken haha
im here after watching Migration.
I'M NOT WEARING PANTS!
A rare thing
Its the vinegar.
750ml of Grand Marnier!!?
Get yer hands on in there, bub! Cripessake! 🤦♂️
Bourdain had a pair, he’s your hero … 🤔 Ya gotta exorcise this prissiness if you wanna be a savage in the kitchen.
C’mon, I’m pullin for ya here, kid! I was all-in w the passion at your age … stop worryin about piddly ‘guano.’
triple secs a third of the price and tastes the same.. also its not the ingredients that makes a dish like tins good.., its the cooking technique, roast a couple of duks first to get that right, .. dry Duck A L'Orange no matter how much youve spent on primo ingredients will taste like dry duck.. and orange
Agreed. Good ingredients with bad technique is never a good thing.
GM is made with brandy and tastes nothing like triple sec. Maybe you are referring to Cointreau which is just expensive triple sec.
GM is made with actual good brandy not just clear distilled spirit.
Correct sir!! About Triple Sec...why every bar uses it for Long Island Ice Tea.
this works a lot better when you carve up the duck first; nobody needs a well done duck breast.
I hear that. I've been lately loving spatchcocking anything. OF course it gets an even cook, but I also love saying spatchcocking.
U could have brined it first!
8:25 - I have to tap. I tried, dude. I really did. But that was heresy. 🤦♂️
Fair enough. I think with a straining, it could have been worth getting all that goodness scraped up.
@@mitchmai I really love your ambition, guy. You remind me of me at your age. Keep goin! ✌️
Thanks brother. More to come @@Mo_Ketchups
This channel seems to be a slight rip off of Anti Chef's content...
ya know, I've seen his work and would one day like to even collab. Who knows :)
Got as far as sugary sweet Americanised sauce…I’m out. Why??? What is wrong with you people lol
If you’d paid attention you would have known that he didn’t want to make and wasn’t making a sweet Americanized sauce because the sauce he made wasn’t sweet at all.
@@oldenmarlow339 hmmmm but she’d load of sugar! Probably not sweet to you at all 👍
@@geoffsaunderson5766 ???
obviously in your country, you dont know what red wine vinegar is ^^. red wine vinegar have a dark red color, darker than a Bordeau red wine..and certainly not something like yours which looks like apple cider vinegar, and is white wine vinegar ( which is also different than white vinegar which is made from ethanol alcohol, not wine) ....that's why we usually use cider vinegar for this sauce, and not red wine one which taste too strong and make a too darker sauce.. the recipe is cool. anthony bourdain was an amazing chef.
That what's you talking about is balsamic vinegar
@@kacperdziekanski8841 balsamic vinegar has nothing to do with red wine vinegar i am talking about lol ^^.
red wine vinegar is made by fermenting wine, not from concentrate juice, resulting in a vinegar with a tangy taste,. The flavor can vary depending on the type of wine used, such as red wine vinegar made from red wine or white wine vinegar made from white wine. And this, is NOT red wine vinegar but white wine vinegar!
"Balsamic vinegar" refers to a type of vinegar originating from Italy. balsamic vinegar is made from the concentrated juice (called must) of Trebbiano grapes. The must is aged in wooden barrels, resulting in a rich, dark, syrupy vinegar, which has nothing to do with a red wine vinegar.
You're a bit odd,did anyone ever tell you?
You don't pronounce the "t" in "confit"
Dont use so much makeup :)
You'd love this video - ruclips.net/video/kMBQUgi4lVg/видео.html