Gressingham Duck with Madeira sauce recipe | The F Word

i hate cherries! this just might be the exception!!!!XDK

Damn.... What a bitch :D

gressingham duck with eifngsoigvosfhvbdfjxvboajofihaseither vbopdfjblvklbjofg, done.

@ArturMamoulian I think he said endive.

so fucking hungry

kind of unusual way of slicing the duck breast at the end there....

watching these videos is fucking addictive

eifngsoigvosfhvbdfjxvboajofiha­seither vbopdfjblvklbjofg? cant you read the title? and btw is simple. Madeira (a Portuguese Island)(because of the Madeira's wine) + sauce.

what does he mean by "season"? what is in the season?

How to make Cereal BOWL CEREAL POUR MILK POUR Cereal... DONE

salt and pepper.

Anyone know where to get the full recipe? I can't find any...

how does he get the pan to catch fire and why do you do this?

GOOD QUESTION!

The alcohol causes the combustion I believe, and its mostly to burn off the alcohol.

poor duck

dont forget the seasoning!

Getting hungry, Done.

Fuck me, you fucking doughnut...pull your head out of your ass!

jajajajajajajajajajajajajajajaja

you forgot olive oil.

On captions. Thank me later.

Crispy Color? New to me.....

i dont like the presentation. but im sure it tastes good

Don't get why you would filet the fat off and serve it on top..?

what is a crispy colour?

may i ask why cook duck no oil need i mean you not scare the meat go dry

The overvoice what the ....

I wish more food channels were like this. Some of us dont need a 15 minute explanation on crisping a duck skin and measurements of every ingredient. A man of refreshing candor.

What else is in the plate besides duck and cherries?He didn't show that part.

hey i really need some help
i use sand-size salt and seasoning anything as he does but with my salt makes it terribly salty. What kind of salt is he using and why does that happen? Any answers are appreciated

I swear Gordon has his own cellar of Olive Oil

Such bad video. Timelapse video , so quick that it is not possible to follow and no recipe

lol i love how straight to the point he is

Turn on captions.
Laugh your ass off.
DONE

I like his no-nonsense "bullet points" approach.

I feel like in another video he says to start duck breast in a cold pan to render the fat 🤔 I’m no chef just noticing as all

Delicious

I’d season the duck with some Knorr chicken granules.

Crispy kallah

The shallot looks more like an onion.

Love these

1000th like… wow…

That seems like duck al’orange

I've seen him do duck breast in 3 different videos and the cook time and temperature are always different. Sometimes he says start the duck in a cold pan and sometimes he puts it in a hot pan - which is it?

hggfgh

The Breasts are overcooked!!!

Done!!!!

I didn't know crispy was a color 😮