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.

@Jacksimon18909

Ай бұрын

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. 😂

@zangrat

Ай бұрын

​@@Jacksimon18909 I think you thought you were being funny. But you just came across really pretentious tho

@Jacksimon18909

Ай бұрын

@@zangrat Though not tho and your opinion is irrelevant. 😂

@zangrat

Ай бұрын

@@Jacksimon18909 & yours isn't tho

@kennethwu115

Ай бұрын

I love duck. Thank you chef

Duck is so incredible. Would also love to see some Bartending again soon!

Great job creating what probably is the best food channel on YT these days!

@shotokhan4078

Ай бұрын

one of the best, not the best!

@zangrat

Ай бұрын

​@@shotokhan4078 what would you say was the best?

@trisb4751

Ай бұрын

Here here

Great video chef! I really enjoy all these preparations

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.✌

Yes Chef! Looks amazing and delicious! Thanks for sharing! 🙂😋😎❤

Love absolutely everything you guys do, fantastic stuff, dying to make it to Fallow

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!

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.🍖😋

Duck is easily the best protein when done right

@Jacksimon18909

Ай бұрын

Your mum is far better.

amazing as always

another fantastic video!

Thank you, I am a big duck fan. I am a new subscriber - your channel was recommended by That Dude Can Cook.

Looking forward to this

looks incredible chef

@FallowLondon

Ай бұрын

It was!

Actually downloaded this. These guys’ full cook videos are the top a the most, pop a the most. 🤟👍

3 duck breasts for a £10er in Waitrose, follow the same process without the tricky carving. Came out great

Roast duck is at the top of the meat taste pyramid. Incredible.

Insane technique! Any opinion on changing the salted boiling water for boiling poultry stock/duck bone broth. Will that benefit the flavour?

sick duck chef

lovely feather calamus.

Sees title, thinks 'I will do that'. watches video, thinks 'nahhhhhhhhhhh'.

Wish you guys would do another fillet steak video. Full break down on how you achieve a perfect medium rare.

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

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?

@Jacksimon18909

Ай бұрын

Difference is night and 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.

3:40 the way bro was scoring at the end there 😳😭

@dantheman9919

Ай бұрын

What of it?

@Gmeister484

Ай бұрын

haven't seen a chef do this before lmao

if only i could afford to buy duck

When he shook that pan of boiling honey around my fear response went off.

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?

@ruud24k

Ай бұрын

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.

Wow💪

this is OT to cook at home

Wild duck is a pita to cook, barely has any fat.

i literally searched for a Fallow duck video yesterday

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!

@calummcleod9791

Ай бұрын

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.

@ninjadudeofficial

Ай бұрын

​@calummcleod9791 you're literally just agreeing with what they said

3:15 bruh

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

Just a little critic, the music is not necessary in my opinion.

R.I.P duck 🦆

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 ;)

It looks delicious but I think my family would scrunch up their face at how pink the meat is.

how long at 140 ??

@AlexMageethefirst

Ай бұрын

40 mins per kg + 10 mins.

what to do with the legs and wings?

@christjan08

Ай бұрын

stock, confit, anythiing you want really

@LovetheSource

Ай бұрын

I'd definitely roast the wings separately and sauce them with the glaze, just eat em straight up. legs, definitely confit.

Spine?

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.

@zangrat

Ай бұрын

Just a quick question.... Why would you comment before you've watched the whole video ?

@braisedtoast9002

Ай бұрын

@@zangrat because I've burned myself like that before and didn't want anyone else to get burned.

@Cyge240sx

Ай бұрын

Learning to wait the whole video before commenting is very hard for most of us

Supermarket Ducks are usually shite. Get ye to a butchers!

That portion size is sad

@Jacksimon18909

Ай бұрын

That's why eating in is the new eating out.

@metalpuppet5798

Ай бұрын

Way better than throwing away tonnes and tonnes of perfectly fine and expensive food because it hasnt been eaten

@Jacksimon18909

Ай бұрын

@@metalpuppet5798 food wastage is apart of life, if you think tiny portions zero food wastage well they don't.

@metalpuppet5798

Ай бұрын

@@Jacksimon18909 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

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

Whole duck may scare some people but duck breast is easier😘

IS RAW!!!!

Don't get me wrong, it looks fantastic and probably tastes as well. But it's an overkill.

@demods1

Ай бұрын

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

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.

@chantith4060

Ай бұрын

I swear he poached it as well

@chantith4060

Ай бұрын

And he let it go at 140c till meat reaches

@Mljones6

Ай бұрын

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.

POV: (Incredibly Complicated Thing) is Easier Than You Think

Or you could be vegan. Nah.

Now... I'm not a chef, but if you are cooking me some kind of meat and call it a CARCASS.... Yeah, I'm not going to eat that LMAO

@Cocc0nuttt0

Ай бұрын

your loss

@RBernsCarter

Ай бұрын

A carcass is the dead body of an animal. Do you want it referred to as an ex-duck?

@michaelbohm5160

Ай бұрын

So... your ducks grow on trees? Wtf is this comment. How can you be so removed from nature?

"The skin will start to get super super crispy" What are these random superfluous words? Did you mean to say "The skin will start to get crispy"?

@steventagg

Ай бұрын

Fucking hell, get a life

@BobbyHill26

Ай бұрын

Sounded to me like he was trying to say “The skin will start to get super super crispy”

@NoxiousRob

Ай бұрын

These random superfluous words are called adjectives.

@ori-yorudan

Ай бұрын

Far out, there's always something inconsequential to complain about isn't there?

@jackdaw99

Ай бұрын

Super super crispy = crispier than crispy. I hope that helps