Chef Masterclass - Michelin starred Alan Murchison demos duck confit
Loading...
Loading...
8:45
MIchelin Star food and the art of food platingby ROYALPOKERAU36,712 views- 5:44
Gordon Ramsay vs La Mian Masterby fr36840138,231 views
- 10:58
Five Rules For a Perfect Steakby dannynewnun114,692 views
- 8:11
Michelin Star Chefsby MichelinStarChefs167,865 views
- 7:32
Tetsuya's Recipe - Confit of Ocean Troutby BrandTasmania8,936 views
- 7:10
Chef masterclass - Michelin-starred chef Sat Bains cooks pork, pumkin, chorizoby caterersearch28,234 views
- 8:36
Paul Bocuse Pt 3by mammoth911983,915 views
- 7:26
Gary Jones of Raymond Blanc's Le Manoir aux Quat Saisons Executive Chefs Featuredby StaffCanteen20,615 views
- 6:50
Alan Murchison - L'ortolanby StaffCanteen13,048 views
- 10:01
Pierre Koffmann - Restaurant on the Roof - Selfridges 2009 (Part 1)by macruise9,959 views
- 3:06
How To Make Duck Confit Part 1by StellaCulinary5,321 views
- 7:50
Shane Osbornby StaffCanteen7,675 views
- 5:20
Michel Roux at Le Gavrocheby TheMichelinMen116,286 views
- 5:39
MICHELIN Guide inspector interviewby MichelinInspectors10,876 views
- 3:11
Pacojet Application and Recipesby Pacojet200820,551 views
- 1:15
apicius 60 seconds version 2by janbartelsman27,777 views
- 4:03
Chef Masterclasses - Cooking the Perfect Steakby ChefMasterclasses8,715 views
- 12:38
Thermomix - Carrot Cake, Carrot Tuile, Cream Cheese Ice Cream with Alan Murchisonby cookwithalan12,796 views
- 3:07
part2.~Mélisse Michelin Star Restaurant food pictures by Cheflaszloby cheflaszlo5,511 views
- 1:48
How to Cook the perfect Duck breastby lookandtastetips64,401 views
ha ha there is a beeeee
nice dish though
RUBENPMONTES 8 months ago
8:30 Bottom right of the screen, the kitchen represents the chef.
snaggypaggy 9 months ago
8:30 Eeek a bee!
explodingpuppy 1 year ago
Oh it certainly does. I lived in the country next door, and that's exactly what happens. The problem with this video is that peasant food is indeed rich and quite unique, it isn't squashed into what looks like Kraft cheese bricks. And this is not preparation. Coq au Vin is another food you think has much preparation. Many dishes overlap, and slow food is indeed part of the lifestyle in Europe. It isn't about one dish.
BeeRich33 2 years ago
well thats not true really. I also come from a country were most people have someone in the kitchen all day, and this does not happen. sure you can make some duck confit, but when do all of these preparations for one dish it stops being peasant food.
ac3jc 2 years ago
i like the way this chef thinks. he takes two ingredients and makes them magical.
ac3jc 2 years ago
Most French have someone in the kitchen all day. That's why they can afford low temperature, long time cooking.
BeeRich33 2 years ago
what is peasant food? smoked duck? duck confit? foie gras? man u must know some rich ass peasants for them to be eating this labor intensive food.
ac3jc 2 years ago
Great job and presentation! I appreciate the components unlike those less knowlegable like Bee.
cfshane 2 years ago
Looks like food from NASA. Remember, this is peasant food, not Swedish furniture.
BeeRich33 2 years ago