Perfect Duck Breasts from the perfect French village in the heart of Gascony, South West France . 

1:20 must be the most calming scene, a calm cat.

Perfect meal in a dreamlike setting yet again. I wish the algorythm would recommend your videos to a wider audience. The quality of the overall filming and the variety of shots you are using also seems to still be going up. Kudos my friend.

EXCELLENT all the way around, Peter!!!

I made this last weekend and it was probably the best thing I’ve ever cooked. So good I’m going to do it again this weekend. After discovering your channel a couple weeks ago this has quickly become my favorite channel on RU-vid. Thanks for the great content

My favourite area of France. We used to go to Condom food and drink, Floc, divine

Bravo, simple mais surement delicieux avec la sauce au madere.👍 Oh au fait je suis entrain de cuisiner un navarin d,agneaux en suivant votre recette de Gavarnie.

Yes!! Duck, my favorite! What would I give to be there right now enjoying this meal! Bon appetit!

This is the third video I watched but I already subscribed after the first. Absolutely lovely. Thank you for sharing.

Wonderful preparation. Also, that may be the largest duck breast I've ever seen!

A little overcooked but you did capture the spirt of my home region, cheers!

Poetry!!!

Fantastic film !

Perfection.

Thank you!

Got to have pink peppercorns❤️ Well cooked mate

Bloody hell. That was mesmerising. You achieve a unique mood. Celestial. And your food doesn't look too bad, either! I've got fish pie in the oven, right now. I'm thinking of slinging it in the bin. What do you make of the French paradox?

Marvelous! Magnifique! I'll be seeking out decent duck breasts in the UK to try this! I guess the soul of the dish is the fact the duck breasts cone from the fattened foie gras! Best Tony

Superb!

Positively splendid in all ways!..I have spent time in and around Auch but have never been to Tillac. I will make it a point of visiting this lovely village my next trip to Gascony.. Floc de Gascogne, one of the great mystery aperitifs of France and one of my favorites... Cheers and Bon Appetit!

Great video Pete. Brings back great memories . My Parents had a house just north of Marciac. A Village called Plaisance. That dish is typical of the region. Fantastic. Keep them coming

Simple yet elegant Peter. Keep these classical french dishes coming ❤️

That duck recipe looks amazing. But oh my goodness those views! Absolutely gorgeous!

Beautiful.

seems you love chopin 😀

Chopin….!

Ooh wonderful! Une question: Home rendered duck fat inevitably gets some flavour from slightly caramelised skin, even at the low rendering temperature, while supermarket duck fat is pure and clean. Surely that amazing flavour of caramelised duck or goose skin in the fat is the whole point of cooking potatoes in it? I find clean supermarket rendered duck fat almost flavourless. Any thoughts? Love the chanel. Someone has to do it, I guess...

As always a delightful video and I look forward to trying this out at the earliest opportunity (which could be already this weekend). Merci!

This will be our New Year's Eve dinner tonight, with the sauteed potatoes but also thin green beans. Also planned is the foie gras as the first course. Looking forward to that marvelous Madeira/Port sauce! Thanks again!

Thanks for sharing!

Pete this is a classic among classics. I so enjoy your videos, both for the meories they evoke and the plans the inspire. Though surely you don't carry the tablecloth and fancy cruet in the panniers? 😃 Keep up the amzing work - not that you'd be thinking of stopping, if this is a typical dinner!

❤

👍👍

The food looks good but is that your piano playing because I need help with the polyrhythms in op 9 no 1 and my teacher isn't much help and nor are the videos I've seen so if anyone has any tips that would be greatly appreciated

What wine were you having with your meal,if I may ask?

Can I ask what knife are you using? It looks like carbon steel and medium to small size.

Pete, do you have a favourite recipe/meal? The old cliche, ‘what would be your last meal’?

Chopin, what else?

'je ne sais quoi' came out as 'genocide' in the subtitles...

if you got rid of the piano I would subscribe...