Thank you so much, Chef Oliver! The demonstration of cooking the duck was very well presented with good visibility and explanations. I was looking for this recipe and when I went to cook it last week all I had was a video with a person cooking with the camera too far away so nothing could be seen. Your video is so very helpful as far as learning the technique.
This is for a standard cooking not an orange duck Preheat oven at 180°C (350°F) Bake covered, breast side up on rack in a roosting pan for 2 hours. Uncovered and cook for 30 minutes more.
@@BC-bt7hu we went with 350f but it took about 2hrs to cook- we finished by upping to 420f for the final 20mins and the thermometer came out at 180f for the duck. The result... a tender duck! Great recipe!
You need to put that in English and put that below because nobody can really understand what you're saying now you put sugar with what we don't even know
You close with that is your basic duck larorange. There is nothing BASIC about this. Superb from start to finish. BRAVO!
This is light years away from the simplistic videos I've seen so far. Chapeau Maestro.
Thank you so much, Chef Oliver! The demonstration of cooking the duck was very well presented with good visibility and explanations. I was looking for this recipe and when I went to cook it last week all I had was a video with a person cooking with the camera too far away so nothing could be seen. Your video is so very helpful as far as learning the technique.
Lovely! A more complex recipe than I can manage, perhaps -- that's OK. One still learns from your excellent lesson.
Beautiful presentation and beautifully cooked. I was looking up Duck L'Orange recipes and came across your channel. Thanks for sharing.
That duck is too big to roast for only 40 minutes, especially stuffed and trussed.
Thank you, Chef Oliver. Beautifully presented.
STELLAR! LOVELY! THANK YOU!!!!! Kimberly
Formidable, Chef....
Looking this is up for my Christmas recipe, thank god for French cuisine
I just stumbled across your youtube channel and I quite enjoyed this video. Thanks !
This recipe is the best I’ve ever seen
Chef, can you please indicate the oven temperature. 40 minutes seems so quick!
Well explained and simple to follow merci chef et bravo! ces't tres bon!
Very well executed!
Could you please tell me what temperature to cook the duck Merci
Thanks for video what temp in oven and how long? Also cannula crisp the skin?
Bravo Chef.........MERCI...........!
Lovely sewing.
Excelent and easy recipie! We just adored made me showed up as a real chef! Thank you so much! Just divine!
Looks good 👍
Can you show how to cook Duck a la Brussel Sprouts?. Thanks.
This is for a standard cooking not an orange duck
Preheat oven at 180°C (350°F)
Bake covered, breast side up on rack in a roosting pan for 2 hours.
Uncovered and cook for 30 minutes more.
Brilliant!
Amazing work.
This food is going to be tasteful is making me hungry👍😘❤️💋
Delightful!
delicious food
Die Butter ist ja schon verbrannt !
wow!
lovely and thorough presentation. Recipe please.
All the way troughs the chicken 😂
2.37 lol..
What liquid did you put into the bones please after you reduced them ?
brown duck stock
Thnak you
Where can I get the recipe for this pls ?
Watch the damn video.
2:34Do you mean duck?
The temperature in the oven?
I was wondering the same. I'd like to make this for NY's Eve 😬
Mid cooking and also wondering..
@@ThePaulusUK I'd say 180°C-200°C (360-390F) but I'm not sure. Let us know your results 😁
@@BC-bt7hu we went with 350f but it took about 2hrs to cook- we finished by upping to 420f for the final 20mins and the thermometer came out at 180f for the duck. The result... a tender duck! Great recipe!
@@ThePaulusUK Thank you very much for the update 🙏 I will definitely do the same
Wow! Like a Bonbon! Take tow!
👎👎👎👎👎
Traduction nulle 😡
You need to put that in English and put that below because nobody can really understand what you're saying now you put sugar with what we don't even know
vinegar & sugar, equal proportions, 150 grams each. It's in English, just got to listen for it.
equal 1/2 cup of both sugar and wine vinegar if you have some but other vinegar will work well.
He looks like a coroner 🤣🤣🤣🤣🤣