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Confit duck leg with brioche feuilletée | Fine dining comfort food! 

Jules Cooking
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Hey guys! Today we’re going to make some delicious confit duck leg with pistachio, a blackberry pate de fruit and the star of the show a brioche feuilletée. That’s a beautiful layered brioche bread. All great recipes, so enjoy guys!
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8 мар 2023

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Комментарии : 100   
@August222
@August222 Год назад
If every chef on RU-vid were a airline pilot, Jules would be the first astronaut on Mars. That comment might seem hyperbolic, but it is not. His techniques and assemblies are otherworldly. Thank you, Chef Jules, for this content.
@yawarakai3003
@yawarakai3003 Год назад
Bruno albouze is really good too
@tanyaradzwakandeo7731
@tanyaradzwakandeo7731 Год назад
I am whimpering like a baby. This is amazing and yes Chef you did show a lot of technique and skills that I would love to do when I cook. I am self-taught and things like this foster self-doubt but if called upon your lessons will have stayed with me and I would make you proud.
@Yugnav88
@Yugnav88 Год назад
Another stunning dish! That brioche looks unreal. Almost a mix between a brioche and a croissant. I could finish that whole loaf and just be happy. That buttery bread must go so well with the fatty duck leg and refreshing jelly.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
It was so good! I could eat that brioche for days 😅
@Metaplasticizer
@Metaplasticizer Год назад
Wow that looks amazing! The brioche is ❤😊
@stijnbijker7883
@stijnbijker7883 Год назад
Absolutely phenomenal 😮
@espanhol321
@espanhol321 Год назад
This is brilliant. I love your videos.
@1983nanenane
@1983nanenane Год назад
Ooh yessssss!!! Super techical
@rickguerrero2282
@rickguerrero2282 2 месяца назад
A really nice dish!!
@gab.lab.martins
@gab.lab.martins Год назад
Torchon always looks special.
@-joaolopes_-
@-joaolopes_- Год назад
Pls do never stop!! Thank you very much.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it Joao!
@matansh16
@matansh16 Год назад
As always. Amazing, thank you for the motivation and knowledge.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it! Thanks for the support!
@davidharbilas4185
@davidharbilas4185 Год назад
LOVE THIS!! Duck is my favorite thing to cook and eat, and to see an easy way to do a rillette rolled up without worrying about wrapping it in pastry or potting it is just super cool.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks David! Really glad you like it
@naggymikhail2876
@naggymikhail2876 10 месяцев назад
Woooow that really beautiful & professional way to cook ,also it's really elegant
@MsMM303
@MsMM303 11 месяцев назад
this is amazing
@user-cy1lt5cy6j
@user-cy1lt5cy6j Год назад
The chef always makes amazing works, I will try it too, it is really great, thank you Chef Jules for sharing
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Hope you like it! Thanks a lot 🙌🏼
@johnskogen9682
@johnskogen9682 Год назад
Thank you so much Jules🎉
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it John! 🙌🏼🔥
@CHAN-id3uz
@CHAN-id3uz Год назад
Always thank you.🙏
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks!
@fight4domination
@fight4domination Год назад
Looks amazing!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you so much Fred!
@deirdremitchell1643
@deirdremitchell1643 8 месяцев назад
I love this. I'm thinking of making it into a canape. Not doing the brioche as a laminated dough but more of a toasted crostini with the duck and Blackberry gel on top....We will see how it works.
@shawnli3177
@shawnli3177 Год назад
Thanks for sharing your skills chef, very professional demonstration ❤
@carloalison
@carloalison 6 месяцев назад
I keep on coming back to watch this. :)
@theopmfamily
@theopmfamily Год назад
everything looks amazingly phenomenal
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate it!
@Robbertbergmann
@Robbertbergmann Год назад
stunning as usual ! 3 stars !
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks chef! ⭐️⭐️⭐️
@charlesreed5839
@charlesreed5839 Год назад
That duck was perfect. Jules rules.
@cdream4444
@cdream4444 7 месяцев назад
Chef you are good!
@GAGANDEEP91
@GAGANDEEP91 Год назад
Love your recipes from NZ
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks man! Really appreciate it
@gustavosm7030
@gustavosm7030 Год назад
Like all Jules's recipes I've done before, this one is excepcional. I'm used to make croissants and breads, but I confess that I have struggled with the brioche (the gluten was full developed before I slowly add the butter, but the dough ended weaker than I expected). Totally worth doing (and repeat)!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
That's great to hear Gustavo!
@unbekannt6227
@unbekannt6227 Год назад
Great work, Chef!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you!
@alpinekiwi
@alpinekiwi Год назад
Like a confit rillette! Looks delicious!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thank you!
@adriangalan744
@adriangalan744 Год назад
Como siempre otra receta original y muy elaborada. Yo hago una parecida. Rodaja de piña en almíbar caramelizada, un disco de mousse de foie y u a capa de mermelada de frambuesa. Con unas tostas!!
@DottCiop
@DottCiop Год назад
🙏 thanks for the beautiful video ! Nice trick the cooling in water
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Glad you like it! 🔥
@MrAleafa
@MrAleafa 8 месяцев назад
what a brioche, man
@Mikedeclercq
@Mikedeclercq Год назад
Looks very gooood 🤤🤤🤤
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks Mike! Appreciate it!
@emadmarwan
@emadmarwan Год назад
I am one of your fans Best regards from 🇪🇬 Egypt
@danielleshelbourne220
@danielleshelbourne220 6 месяцев назад
That Brioche is next level Jules, holy moly - I’m devastated it’s not in front of me right now! 🤤
@NatalyBless
@NatalyBless Год назад
Looks so perfect 👌🏻 I want testing
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks Nataly, hope you like it!
@magnificalux
@magnificalux Год назад
Wow! Everything looks amazing! The brioche crunch at the end! 😍
@JulesCookingGlobal
@JulesCookingGlobal Год назад
It was so good! Hope you give it a go!
@emanspi
@emanspi Год назад
What a fantastic dish! Let’s help him reach 100k subscribers as he deserves!
@joseptorres90
@joseptorres90 Год назад
Dude u r in another level
@MsMM303
@MsMM303 10 месяцев назад
I served this today it was beautiful but my blackberry jelly did not firmed up so I used it as a gravy around the meal and it was amazing . I believe even as it was my mistake it turned out better ,
@rhysics1
@rhysics1 Год назад
That is a beautiful brioche :D
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks a lot!
@KrishnapadaDebnath-yn1iz
@KrishnapadaDebnath-yn1iz 9 месяцев назад
Great 🎉
@johnskogen9682
@johnskogen9682 Год назад
Takk!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate the support John 🙌🏼 You’re an absolute legend 🔥
@alphashavingworks
@alphashavingworks Год назад
Mouthwatering!!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
It was so good! Especially that brioche...
@alphashavingworks
@alphashavingworks Год назад
@@JulesCookingGlobal CCcccrUNch!!!
@ahmederfan1937
@ahmederfan1937 Год назад
Nice work jules as always i understand that brioche feuilletine you made it with savory dish .but am wrapped it with sugar and dusting with caramel powder for finish in oven. Just give it try and i love your content always
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Yes! All up for that, it's so good! But indeed because I serve it with something savory I just brushed some melted butter after baking
@pakokoo
@pakokoo Год назад
Underrated
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Appreciate the support! 🙌🏼
@luciobazzani855
@luciobazzani855 Год назад
Wow, amazing dish. I love that brioche feuilletée, do you reckon it can be good served with a fish terrine?
@gonzaloalegre7062
@gonzaloalegre7062 9 месяцев назад
500 Grs de harina 150 Grs de agua 100 Grs de huevos 50 Grs de azúcar 25 gramos de leche en polvo 20 Grs de levadura fresca 8 Grs de sal 150 de manteca 250 Grs de manteca para el amasijo
@carloalison
@carloalison Год назад
This is amazing! Very posh! The brioche feuilletine is perfect. I’d try out your technique and hopefully get a close result. What alternatives would you use instead of duck? Off topic but I was just wondering if you can come up with an Asian dish with a main & bread as well in the future?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Hope you like it! Chicken would be very delicious as well 🙌🏼 and thanks for the suggestion! I’ll definitely look into it 🙏🏼
@carloalison
@carloalison Год назад
@@JulesCookingGlobal appreciate the reply. You're right, chicken would do! And I also think pork as a substitute will do well but the brine would be different I guess. Looking forward on your future videos and thanks for sharing your knowledge to the (online) world.
@enshlag9151
@enshlag9151 Год назад
Hey Jules ! Really inspiring work - thank you ! Quick question : why do you never season your dishes with pepper (only salt)? Have a nice day :) & cheers from Belgium !
@FilmerVicz
@FilmerVicz Год назад
salt enhances flavour, pepper changes flavour. (it is a spice)
@christopherdiao240
@christopherdiao240 6 месяцев назад
would you please provide two pieces of information: the brioche dough final size.(we know the thickness is 5mm); the long slim pan where the brioche is baked. Thank you!
@ninjabutz2123
@ninjabutz2123 Год назад
Hi Jules! I was wondering how you keep the duck pink? Wouldn’t 8 hours at 90 degrees Celsius make it gray?
@ParthPatel-fb6ul
@ParthPatel-fb6ul Год назад
Is there any way to make the brioche vegan? I'm assuming vegan butter, but what would you substitute for the eggs? (This would also help me a ton for burger buns)
@tesselabkee7296
@tesselabkee7296 Год назад
can you subtitute glucose syrop with regular syrop? whats the deal with it?
@da480
@da480 Год назад
Apologies if already asked and answered. Do you own a restaurant? I would love to dine at your restaurant)))
@user-ei8bn2kz9y
@user-ei8bn2kz9y Год назад
Absolutely amazing. But what if the dough will achieve 23+ degrees? Will it rise?
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Yeah it will also rise at room temperature, but then it will proof very slow
@user-ei8bn2kz9y
@user-ei8bn2kz9y Год назад
​@@JulesCookingGlobal ok. Thanks)
@vincentvindevogel2368
@vincentvindevogel2368 11 месяцев назад
Might be a weird question. But would it be possible to put the duckleg along with the fat into a vacuum bag and sous vide it instead of using an oven for 8 hours? Why would this fail if it does?
@andres24706
@andres24706 6 месяцев назад
Chef! Why do you add milk powder to the brioche dough?
@clasifi1
@clasifi1 Год назад
The brioche feuilletée is a lot of work, but it's sooooo worth it !.. I actually like this type of brioche more so than the original one. Jules, i checked your channel, i'm surprised you haven't done a "Babka" yet :) Anyway, how about a dry-Brining , would that work just the same for the duck legs ? the most difficult part of this recipe (as far as i'm concerned) is right @6:16 I was wondering why you needed to use "pectine" instead of agar powder, but after seeing this, i now understand..It would've been even more difficult had it been gelified with agar because of the different texture. @9:08 about fucking time ! gotta admit, i was expecting something more along the lines of "And as always..Bon fuckin' appétit!"" but that'll do. ;)
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Dry brining would definitely work as well. I just like a wet brine because it's 100% foolproof and even. You indeed can also make a jelly with agar, but I just really like the jam texture in this case. It's just holding, giving you the perfect texture
@mimicobb9315
@mimicobb9315 Год назад
get 1 M subscribers soon, inpressive!
@JulesCookingGlobal
@JulesCookingGlobal Год назад
7 K till 100.000 🥳 can’t wait for my biggest giveaway so far!
@mimicobb9315
@mimicobb9315 Год назад
@@JulesCookingGlobal 💪👨‍🍳
@claudiagraf5222
@claudiagraf5222 Год назад
what pectin is used?
@christinalempesi3372
@christinalempesi3372 Год назад
speechless
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Thanks for the support 🙌🏼🙌🏼
@jackfahey4610
@jackfahey4610 Год назад
a supporter here. Worth the monthly support. Can you PLEASE do something about about your mind bendingly boring kitchen. White cabinets with white walls? OMG put something of some interest on the walls. I would go crazy in such a boring space
@jackfahey4610
@jackfahey4610 Год назад
Actually I think you have gray cabinets. Still boring
@MosesFalconi
@MosesFalconi Год назад
Let it drain for a couple of hours??
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