Roasted Duck Breast with Cardinal Puree - Bruno Albouze
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- čas přidán 3. 04. 2024
- Get ready to be amazed by this exquisite Duck en Duo Entrée! A delightful combination of a crispy duck confit samosa and succulent roasted duck breast awaits you, beautifully presented with cardinal puree, edamame, roasted pears, and a rich duck jus. Indulge in the perfect marriage of textures and flavors with this sophisticated dish that combines the crispy and tender elements of duck prepared in different ways. The crispy samosa adds a delightful crunch, while the juicy roasted duck breast melts in your mouth. The cardinal puree provides a silky smooth base, complemented by the earthy notes of edamame and the sweetness of roasted pears. Finished with a luxurious duck jus, this dish is a true feast for the senses. If you're looking to elevate your culinary skills and impress your guests, this Duck en Duo Entrée is a must-try.
To get the full recipe go to brunoalbouze.com/roasted-duck...
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#chef #cuisine #restaurant #cooking #duck #skills # - Zábava
Bruno, my hero! Bringing the unattainable textures and flavors of the gods to mere mortals for years.
That has be the best duck recipe known to man. My weekend now has a purpose!
I love duck, Bruno you’re the best.
What an incredible recipe 😮
this is beyond impressive
King Cuisinier......with out a doubt the best and a delight to learn from. THANK YOU Bruno Albouze.....been watching your channel since the beginning.......Greetings from Iceland
I’m dying to see what kind of flair you would add to more humble recipes like egg/tuna/chicken salad and things like that. Amazing channel
Absolutely!.. hundreds of ideas here: brunoalbouze.com 🌞
Ooooh I've only ever once tried a Bruno Albouze recipe before this is a tempting one, duck is by far the best meat! Also not overcooked 🤤🤤🤤🤤
Un chef d'œuvre, encore!
Merci chef for the numerous tips
this comment is written by the paramedic that had to resuscitate me and pick me up from the floor after i passed out over this dish - the plating is divine!!!!!!!
I hope you are feeling better by now my friend 🙃
Stunning. If only I had duck meat available nearby.
Wow Bruno, this is incredible!
That looks amazing! Beyond delicious 🤤
This was way more complicated than my medical lessons 🙃 but, I enjoyed it
That's how we operate 🌝
This is direct competition to Peking Duck.
Speaking of fat crusts, you should show us your take on Porchetta one day.
Sure fun to watch!!
I might have to try this recipe out with a blackberry gastrique
this is une piece d haut art
Oh, back in California? I thought you had moved to France for good!
Holy cow!
Masterful.
take care All the best Another amazing video
Will try this recipe for shure! Bruno, is it possible to make some Korean or French Korean fusion recipe?
looks like a 3 Michellin star plate!
La moitié d'une ça suffira 🌝.. merci quand même!
Brilliant.
Wow!
wow
make Spaghetti all'Assassina PLEASE!!!
Incredibru
😋😋😋😋😋😋😋
Jeezwow
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Doesn’t it absorb the oil?
🥰🦆🍐🥕🥰
If I had a restaurant I don't know how much I should charge for this plate, its so much work... Maybe 60eur and then noone would buy it and I would go bust, lol
Maybe you start the different steps as an appetizer until people get to know them and then you assemble them together. That's what I will do myself because this is such an impressive work !
Encore une recette incroyable Bruno et je suis sûre que vous allez me réconcilier avec le magret !!!!
if you can serve this plate hot and ready in under 30min every time, you will have a michelin star. people will pay 60eur and more for this, provided your restaurant is in the right place.
❤🎉🎂