Absolutely love his passion .. he doesn’t cook he makes love to food . That duck confit on those beans must taste epic ..

the passion he has for cooking is undeniable! It's seeping out, and I'm getting overwhelmed just listening to him. Great recipe watch!

This mans enthusiasm makes me happy

There's nothing more enjoyable to watch than an artist who loves their work. Bravo chef!

Cooking with pure joy and enthusiasm! What four people gave this thumbs down and why? Bravo, Chef! Bien fait!

@user-tc9fk2dh7x

5 жыл бұрын

Douglas Martin vegans

@motog4-75

2 жыл бұрын

Because they can't understand his accent maybe

Lol his laugh at the end makes me think of Santa Clause

Just like painting a picture. Très excellent chef de cuisine!

I just love a passionate french Chef, care of the product is cool to watch

0:06 Duck Confit is exactly the opposit of 'challenging'. It is very simple to execute and takes very little hands-on time. The only difficult thing about it is the time you have to wait. It is very forgiving in terms of timing, method, and ingredients, and this is the reason it is perfect for restaurants or bistros.

my favourite chef. I saw him once in a supermarket. but I was working at the time and he was busy talking to his wife and I didn't want to intrude. but wow his cooking skills. I love french cooking. takes me back to my childhood. the best confit food is duck gizzard . then served with lardons over salad with pine and walnuts and a light dressing. 😋🤤

@rahulgondekar5748

3 жыл бұрын

what is his name?

@addicted2caffeine

2 жыл бұрын

@@rahulgondekar5748 raymond blank... he lives or did near Oxford...

I don't know if i'm confit-dent enough to try this

@riadkhan8144

7 жыл бұрын

Jonathan Morse 😂

@TheGodYouWishYouKnew

6 жыл бұрын

Jonathan Morse Don’t duck the challenge. Be producktive.

@grahamlee7453

6 жыл бұрын

It's easy and delicious, don't be a duckhead!

@Craigyboi01

5 жыл бұрын

Ducking hell

@londontrada

3 жыл бұрын

👏

Classic french porn. loved it.

There is a charming movie called "Rare Birds" which opens with the making of Confit de Canard. The film is set in Newfoundland, Canada--very interesting story, and beautifully filmed.

@RataStuey

Жыл бұрын

Thank you. I will seek this film out

Delicious!

Fantastic magnificence

❤

Art.

Slow cooking is soooo superior

Vezy well vezy well I’m going zu try this

Thanks 🙏🏻

I’m surprised he left the bone in, boneless duck confit is fabulous.

Why Raymond sounds like he just lost his voice

👏👏👏

Raymond Blanc. Rockstar.

What an excellent recipe for confit duck Raymond! You should sit down with a glass of wine and eat that and buy some Velas coins!

who is the cook?

anyone know the music composer?

@xRubberNinjax

7 жыл бұрын

the guitar is django reinhardt but i cant help with the other stuff

Need his recipe. Guessing his beans were pre-soaked?

Duck me, this looks yummy!

In hotplate how many Gard

what beans is he using? coco?

@13rdp

4 жыл бұрын

We use traditionnaly 3 types of beans for this: le coco de Pamiers, le lingot de Castelnaudary, le haricot tarbais. As you understand, they are local variety of the white bean produced in the south west of France. Juste use a local one produced nearby, it just has to be fresh.

I'm feeling quite peckish now, for some reason...

Does anyone know who this chef is?

@mrzxcvb9

4 жыл бұрын

He is a self taught French chef called Raymond Blanc, He has the, restaurant, Le Manoir aux Quat' Saisons in Oxfordshire England

thankyou

@Tatjanak1989

8 жыл бұрын

+Luke Anthony did you make this?

Careful when you make duck confit that its not too salty I made it once, many hours of prep and cooking down the drain

does anybody know, if it's possible to buy frozen duck thighs, defrost them over night and then make them like this? ir add salt and herbs while defrosting? or just buy fresh (which of course is the safe way to do it)?

@tinashemurove6331

8 жыл бұрын

+Tatjanak1989 the herbs and seasoning will dilute with the thawed water so you would rather get fresh

@CyrusDarius

7 жыл бұрын

Defrost the legs completely for 24 hours first. Then start the process. The results are just as good.

@Tatjanak1989

7 жыл бұрын

thank you!

oh my fucking god look at the color of those ducks

Is the fat reusable?

@13rdp

4 жыл бұрын

Yes you could, you need first to filter it.

@histevenhai752

3 жыл бұрын

Yes! kzread.info/dash/bejne/eap4l9awpsqugNI.html

no it is not raw but the piece of meat was not bloodlet properly

what's the different between confit and poaching ...??

@monokobuzz5098

8 жыл бұрын

Poaching is fast cooking in water Confit is slow cooking in fat

@monokobuzz5098

8 жыл бұрын

Poaching is fast cooking in water Confit is slow cooking in fat

@monokobuzz5098

8 жыл бұрын

Poaching is fast cooking in water Confit is slow cooking in fat

@loveon8

8 жыл бұрын

Great help , thanks

@luislizard2626

6 жыл бұрын

Monoko Buzz fuck you talking about ??

Y

All fat is good fat

i think this guy look like syvester Stallone