POV: Cooking Restaurant Quality Duck (How to Make it at Home)

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Learn how to make incredibly crispy duck at home with this easy recipe. You'll be amazed at how simple it is to achieve that perfect crispy skin and juicy meat! Perfect for a special dinner or any occasion.
Ingredients:
Duck Crown
1L Water
400g Fine salt
Aromatics: garlic cloves, rosemary, thyme, black peppercorns
1L Ice
Salt and pepper
Neutral oil or Duck fat
Glaze:
Honey
3 Star Anise
1 tsp Sichuan peppercorn
3 Garlic cloves, crushed
Orange peel
Sage
Lavender
Lavender sprigs; for garnish
Coriander seeds; for garnish
Method
1. Brine the Duck: Dissolve salt in 1 litre of water in a large saucepan over medium heat. Add aromatics to the brine and let sit for 5 minutes. Add ice to cool the brine. Ensure it’s completely cooled before proceeding.
2. Prep the Duck: Remove duck from the brine and rinse under cold water for 30 minutes. Prick the duck skin all over using a sausage prick, wooden skewer, or small sharp knife.
3. Blanch the Duck: Bring a pot of salted water to a boil. Using tongs, dunk the duck skin into the boiling water for 20 seconds, then transfer to ice water. Repeat once more (a total of 2 times).
4. Dry the Duck: Place the duck crown side down in a bowl of coarse salt. Air dry the duck in the fridge for 24 hours.
5. Prepare for Cooking: Rinse the salt off the duck under cold water and pat dry.
6. Preheat the oven to 200°C. Bring some duck fat or oil to heat.
7. Score the duck skin without cutting into the meat.
8. Cook the Duck: Place the scored duck on a wire rack over a tray. Roast in the oven for 6 minutes. Reduce oven temperature to 140°C. Pour hot oil or duck fat over the duck.
9. Roast until the internal temperature reaches 56°C, checking after 8 minutes & basting with hot oil/fat at intervals. Continue to check the temperature until the Duck is at 56°C. Rest the duck outside the oven for 10 minutes (internal temp should reach 56°C).
10. Make the Honey Glaze: In a hot pan, bring honey, star anise, and Sichuan peppercorns to a boil. Reduce to a golden brown colour, then remove from heat. Add crushed garlic, orange peel, sage, and lavender. Let flavours infuse.
11. Finish the Duck: Brush the honey glaze over the duck skin. Finish by blow-torching or placing under a hot grill to crisp the skin.
12. Garnish and Serve: Garnish the duck crown with lavender sprigs and coriander seeds.
Enjoy your beautifully glazed, aromatic, and crispy duck crown!
VIDEO CHAPTERS
00:00 - Intro
00:04 - Preparing the Duck
01:04 - Blanching the Duck
02:12 - Curing the Duck
02:45 - Scoring the Duck
03:52 - Duck First Roast
04:08 - Preparing the Glaze
05:08 - Collecting the Duck Fat
05:40 - Finishing the Glaze
06:41 - Removing the Cooked Duck
07:56 - Finishing the Duck
08:19 - Glazing the Duck
08:50 - Finished Duck
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: https: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter

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Опубликовано:

28 июн 2024

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Комментарии : 110

@toysarealive1 Месяц назад

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 Месяц назад

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 Месяц назад

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

@Jacksimon18909 Месяц назад

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

@zangrat Месяц назад

@@Jacksimon18909 & yours isn't tho

@kennethwu115 Месяц назад

I love duck. Thank you chef

@magst123 Месяц назад

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

@shotokhan4078 Месяц назад

one of the best, not the best!

@zangrat Месяц назад

@@shotokhan4078 what would you say was the best?

@trisb4751 28 дней назад

Here here

@c0zy498 Месяц назад

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

@AbbiWelch Месяц назад

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!

@wolfingitdown2047 Месяц назад

Duck is easily the best protein when done right

@Jacksimon18909 Месяц назад

Your mum is far better.

@qz9720 Месяц назад

looks incredible chef

@FallowLondon Месяц назад

It was!

@matthewricketts5330 Месяц назад

Great video chef! I really enjoy all these preparations

@bluebob81 23 дня назад

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

@hamett356 Месяц назад

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.✌

@balearicburger Месяц назад

Looking forward to this

@Glee73 Месяц назад

another fantastic video!

@padders1068 25 дней назад

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

@waltgr6470 12 дней назад

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

@ajconstantine3593 24 дня назад

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

@avefreetimehaver5154 29 дней назад

amazing as always

@Nanetteb 22 дня назад

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.🍖😋

@simonmackness403 24 дня назад

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

@davidfarrell8451 Месяц назад

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

@koga1984 Месяц назад

lovely feather calamus.

@ggangulo 25 дней назад

sick duck chef

@Troglodyte 25 дней назад

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.

@asepsisaficionado7376 11 дней назад

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

@MrRoyalGard Месяц назад

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 Месяц назад

Difference is night and day.

@Danny_Roman. 28 дней назад

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

@Vinny037 29 дней назад

Wow💪

@AzureCity Месяц назад

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

@dantheman9919 25 дней назад

What of it?

@Gmeister484 22 дня назад

haven't seen a chef do this before lmao

@ShortP1089 Месяц назад

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

@DavidBrown-ts2us Месяц назад

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 28 дней назад

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.

@countryside_guy Месяц назад

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

@TheIceMan23 29 дней назад

if only i could afford to buy duck

@eellad 29 дней назад

this is OT to cook at home

@edenjs1503 Месяц назад

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 29 дней назад

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 27 дней назад

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

@supercarpro Месяц назад

3:15 bruh

@thomasbarber9979 Месяц назад

i literally searched for a Fallow duck video yesterday

@taibanganba.rajkumar8717 29 дней назад

R.I.P duck 🦆

@catalicul Месяц назад

how long at 140 ??

@AlexMageethefirst 29 дней назад

40 mins per kg + 10 mins.

@DomBarker Месяц назад

what to do with the legs and wings?

@christjan08 29 дней назад

stock, confit, anythiing you want really

@BustaSnape 29 дней назад

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

@lul.t.6831 19 дней назад

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

@angelacamporodriguez5754 27 дней назад

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

@Willi.am05 28 дней назад

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

@JanBongoO 29 дней назад

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 ;)

@paul1138 29 дней назад

Spine?

@chriswright4677 29 дней назад

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

@meat_loves_wasabi Месяц назад

That portion size is sad

@Jacksimon18909 Месяц назад

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

@metalpuppet5798 21 день назад

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

@Jacksimon18909 21 день назад

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

@metalpuppet5798 21 день назад

@@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

@braisedtoast9002 Месяц назад

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 Месяц назад

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

@braisedtoast9002 Месяц назад

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

@Cyge240sx 19 дней назад

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

@brettnelly94 12 дней назад

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

@MikePaton-Williams-yv9qo 27 дней назад

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

@fjoe971 29 дней назад

IS RAW!!!!

@delgadoazorin Месяц назад

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

@demods1 27 дней назад

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

@Dynasty1818 26 дней назад

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 24 дня назад

I swear he poached it as well

@chantith4060 24 дня назад

And he let it go at 140c till meat reaches

@Mljones6 19 дней назад

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.