Two Michelin Star Restaurant Patrick Guilbaud Cooks Challans Duck, with Glazed Turnips recipe 

I don't know what I'd do without my StaffCanteen videos. It hits the spot. Keep 'em coming.

A stunningly good chef - composite of top notch technician and artist at work. He's in total control and works at speed without ever breaking sweat or his rhythm.

now THAT is what it is all about, this is the kind of cooking i respect!

First time i see a GOOD portion of food from these "michelin star" videos. Also great dish, very simple and looks great.

Nem gondoltam, hogy egy ilyen étteremben ilyen tollas a konyhakész kacsa!!!!!!!!!!!!!A "remekműben " is ott a tok!!!!!!!!!!!!

That dish looks so incredibly vibrant with beautiful colours, very mouth watering.

Thanks Scott glad you enjoyed the video

this is what michelin cooking should be every where bravo!

guys thanks a lot in making this channel! it helps a lot!

I just found your channel here on RU-vid and I am loving it. You guys are feeding almost 50 000 chefs inspirations world wide. Awesome job guys! Hopefully you can make it to Finland and shoot some videos there :)

Stunning

Looks great, so few elements on the dish but massive skill and care taken in them, a well deserved double michellin!

outstanding dish, outstanding preparation.

That's what a two Michelin Star meal looks like..fantastic stuff..love it.

Pretty good dish. Very down to earth Chef.

awesome chef

Always make sure you're using your cutting board the right way, including properly seasoning and cleaning it regularly.

lovely plate

very nice video! thanks

wow !

Beautiful

Looks stunning.... I'm so hungry :'(

wow

What’s the intro song?

wow good jod

what an effort !! glace 1 -glace 2 ++++++++ nevertheless i d love to taste it

Wish i had the recipe

Hello

im hungry

3:14 what is that?

by steam he means pop it into a C-VAP oven ...

How do these chefs manage to plate up food like this before it gets cold?

Can somebody cook this and tell what it tastes like?

recipe someone please?

why off with the rear thats the tastiest bit? Am I Right?

Just add some butter... *THUD*

Fiddle Dee Dee potatoes.

he likes his OJ and honey

Turnips on a yellow board 😂

But if you leave it to rest for 20 minutes, won't it get cold?

ehhhhhh.....

Looks like fish.

Oity toity toit.

The problem with this duck is that the skin is not crispy and this is because (a) he steamed it before cooking, thus adding extra moisture to the fat and (b) he glazed it before cooking adding even more moisture to the fat. There is zero point glazing a duck before cooking because the customer is not going to want to eat non-crispy skin for a whole breast... perhaps they will persevere but most people would start cutting the fat off the duck after a few attempts of eating it. It is much better to use dry rubs and salt on the duck before cooking. It is difficult to lose the moisture of a duck because the fat keeps it moist - so zero point in steaming it. You then add the glaze or sauce after the duck is cooked with a crisped skin. This is a bit like those TV chefs who claim that their pork has a crackling when you can see that it has nothing of the sort... usually the same idiots who tell you to pour boiling water on the fat before cooking. The fat and skin needs to be dry... regardless of whether it is duck, chicken, or pork. If it is not dry then it won't crisp. You need to add salt to help further draw out the moisture and results are usually best if the meat has been allowed to sit open in the fridge and is cooked from cold into intense heat - the fridge helps with the drying process of the skin. Its an old trick I learned in retail... you take the bacon out of its wrappings the night before and it dries in the fridge resulting in less waste when cutting on the machine and crispy fat when cooked (which the customers love).

The decoration is an overkill for the food which is going to turn into shit anyways. Spend ur buck wisely :D

nicer if the skin of the duck is cripsy

mouth-watering....

infusion this, infusion that, 10,000 ingredients, 3 x cooked duck, fuck me is this a hella complicated dish.