Fine dining Orange Duck Breast (Duck a l'Orange) - Ức vịt sốt cam đẳng cấp Michelin

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🇺🇸 Ingredients:
BEETROOT PUREE
Beetroot
Xanthan gum
Unsalted Butter

FONDANT POTATOES
Russet potatoes
Olive oil
Unsalted butter
Thyme
Chicken stock

TORCHED ORANGE SEGMENTS
Navel orange

PAN-ROASTED DUCK BREAST
Duck breast
Thyme
Unsalted butter
Orange sauce

ORANGE SAUCE
White wine
Shallots
Chicken stock
Orange juice
Honey
Thyme
Orange zest
Unsalted butter

🇻🇳 Nguyên liệu:
CỦ DỀN XAY NHUYỄN
Củ dền
Bột xanthan
Bơ lạt

KHOAI TÂY ĐÚT LÒ
Khoai tây
Dầu ôliu
Bơ lạt
Xạ hương
Nước dùng gà

CAM KHÒ
Cam vàng

ỨC VỊT NƯỚNG CHẢO
Ức vịt
Xạ hương
Bơ lạt
Sốt cam

SỐT CAM
Rượu vang trắng
Hành tím
Nước dùng gà
Nước ép cam
Mật ong
Xạ hương
Vỏ cam
Bơ lạt

Music by Justin John Stanley

Michelin Star Duck Breast
Michelin Star Recipe

#orangeduck #beetroot #potatoes #duckbreast #orange #michelin #haicooking #duckrecipe #plating #finedining #nauan #khoaitay #cooking #cookingchannel

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Turn on CC for step by step instructions - Bật phụ đề tiếng Việt trong phần settings để xem hướng dẫn cụ thể từng bước

HaiCooking

Looks great but I would not cut meat that way, just too much waste for nothing

ChefMajk

very creative dish, thanks for sharing ur recipe

deepakrana

Gorgeous plate! I’ve been wanting to try orange duck and I think it’s going to be your recipe! ❤

racheltootle

The plating looks beautiful.

I’m never consistent with duck. I usually result to just sous vide & sear the fat after.

TinkerTailorSoldier

Hi chefmajk I'm happy to see u in Hai channel. But u believe everyone have on way of cooking and presentation. I'm quite impressed with hair way of showing skills 👌 and final touch. I will say its amazing dish 10/10

MenouarAchaibou

Kero growing ur channel Hai u doing well😊

MenouarAchaibou

thank you for your videos.
today I know, how the restaurant makes the food.

BanhQuocDanh

Hello Hai, nice dish! When parrying the duck you should remove the nerve on the flesh side. It's an unappealing stiff membrane which makes cutting (or chewing) the meat more difficult

professionalprocrastinator

Very curious as to why basing with the orange juice matter if you cut it like that. The flavor doesn't exactly lock in, and even if it did, it will be too overpowering and we'd lose the duck flavor? just a thought.

laurencezhu

Kênh Anh đỉnh thật sự.. Nhưng em kém tiếng Anh nên phần nước sốt em bị khựng .. Mong kênh A phát triển ..!

emhieuhom

Nay e làm theo y chang chef. Cả nhà ai ăn cũng khen ạ. Cảm ơn chef nhiều!

thanhchungnguyen

Boiled beet and orange sauce... Idk, feels like it looks better than it tastes.

romathinio

Where can i find measurments for recipe?

Lisa-MonevdH

Hi Hai cooking, xanthan gum có công dụng gì vậy , xin giải thích dùm cám ơn nhiều

phungnghidinhtran

When you put the duck breast in the oven at 375F, how long does it need in the oven? Many thanks.

wudi

Very Nice. This is too small for a mains though, or part of a five course meal.

harkeb

Chef miếng vịt giống như vậy nướng tầm bao nhiêu phút pls

bontran

A oi mình k có bột xanthan thì mình thay thế bằng bột khác dk k a

thongbep

That’s not duck
That’s a duck-a-saurus

augurcybernaut

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