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Où est Adam? 😇

7:50, did anyone else need a napkin or involuntarily swallow?

Beautiful lesson and demonstration.Thank you very much publisher

❤

In hotplate how many Gard

I'm feeling quite peckish now, for some reason...

1:54 you know the butcher likes his meat to be taken care of….

What a professional Butcher-man.

0:06 Duck Confit is exactly the opposit of 'challenging'. It is very simple to execute and takes very little hands-on time. The only difficult thing about it is the time you have to wait. It is very forgiving in terms of timing, method, and ingredients, and this is the reason it is perfect for restaurants or bistros.

Why Raymond sounds like he just lost his voice

Duck me, this looks yummy!

I’m surprised he left the bone in, boneless duck confit is fabulous.

What an excellent recipe for confit duck Raymond! You should sit down with a glass of wine and eat that and buy some Velas coins!

Thanks 🙏🏻

This mans enthusiasm makes me happy

my favourite chef. I saw him once in a supermarket. but I was working at the time and he was busy talking to his wife and I didn't want to intrude. but wow his cooking skills. I love french cooking. takes me back to my childhood. the best confit food is duck gizzard . then served with lardons over salad with pine and walnuts and a light dressing. 😋🤤

Raymond Blanc. Rockstar.

Need his recipe. Guessing his beans were pre-soaked?

no it is not raw but the piece of meat was not bloodlet properly

Careful when you make duck confit that its not too salty I made it once, many hours of prep and cooking down the drain

👏👏👏

Спасибо,Раймонд!!!

I just love a passionate french Chef, care of the product is cool to watch

There's nothing more enjoyable to watch than an artist who loves their work. Bravo chef!

Shut up woman. Let Raymond explain

i think this guy look like syvester Stallone

The potatoes have decided to remain potatoes. Only a passionate chef can come up with that line.

Does anyone know who this chef is?

Absolutely love his passion .. he doesn’t cook he makes love to food . That duck confit on those beans must taste epic ..

Saw the arches as guessed you'd be near the Kernel brewery. What paradise!

“Many butchers don’t know this meat exists” That’s BS. Of course they know!!

Is the fat reusable?

what beans is he using? coco?

the passion he has for cooking is undeniable! It's seeping out, and I'm getting overwhelmed just listening to him. Great recipe watch!

Art.

Y

who is the cook?

I have made this so many time, and it always turns out great! Fantastic recipe!

fokin gorlic m8

Vezy well vezy well I’m going zu try this

Simply awesome thanks for the Video does anyone know what brand of frying pan and casserole pan he was using thanks in advance ..

All fat is good fat

If I was still cheffing I would work for this guy for NOTHING

Fantastic magnificence

1:54 (insert immature joke)

Raymond.....when you speak of temperatures, C or F ?

Classic french porn. loved it.

Slow cooking is soooo superior

Just like painting a picture. Très excellent chef de cuisine!

That looked amazing.