Learn to make crispy duck with a smoky onion twist right at home. The tender duck breast is paired with a flavorful smoky onion sauce, BBQ puree, caramelized shallots, and smoked shallot cups. It’s a straightforward yet delicious dish that brings a touch of fine dining to your home kitchen.
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30 Comments
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Amazing! I’m a chef but learn something new every time I watch your videos! Plating on point! 👌
I really like everything, but I would like to get training. I left a request through your website, but unfortunately up to present day didn't get any response yet. Are you no longer providing training?
nice plating!
You have the best recipes! Sometimes very hard with a lot of different ways of preparations, but most of the time they are quite easy to repeat with what I have at home ( in a way of kitchen appliances). Moreover you explain very well what to do and the dishes are both tasty and Michelin looking
❤❤❤
Very good recipe, it allows for a lot of inspiration. Thank you very much, your videos are very helpful. I'm sorry for sharing the laughter at the end, but it's inevitable. Have a great week!
😋😋😋😋😋😋
More dashi
Your style is beautiful and your instructions are clear, I liked your elaborate work and your passion for the perfection of the dish
Chef Ali from Iraq
I think 🤝
I reckon chef majk skills and technique are sensational. Love all the recipes. Thanks for sharing.❤
Love it I am certainly going to do this dish duckies. More out takes please 🙂
Yo amo tu recetas.
Why did you mix oil and sugar in a pan instead of pure sugar to caramelize onions? Cause I can't find any idea except it might give more shiny look
What wood did you use to smoke the onion?
Great dish! Thank you chef!!
THIS IS AMAZING!!! Please continue the duck dishes! I subbed for it <3
Great recipe with a very precise instruction. Really love it and thanks chef.❤
I love it! awesome video. 🙂
Perfect chef😃😃
Looks very nice. Which blow torch do you use? 🙂
Nice 👏👏💯
Chef, I got a question 🙋? When you do the plating. How do you keep everything warm or hot 🤔 ? Because you sometime do purée, then sauce then extra and put it on the side but doesn’t it get cold when you do the plating ? Thank you 🙏
You are like low key GOAT
Please present us some dishes on stuffed QUAIL. Thanks, from Jayme Sao Paulo/Brazil
Fantastic Majk, learned so much from this!
just wow to every ur cooking art!
Can I ask when you put the butter in the Sauce what temperature should be the Sauce ?
So amazing and tasty 👌😋