Confection du Majestueux PÂTÉ CROÛTE CANARD à l'ORANGE par le Chef Cyril Nitard

A look back at the making of Chef Cyril Nitard's latest Pâté Croûte "Canard à l'Orange". In this video we follow its conception from A to Z, starting the day before to marinate the duck, then the start of the preparation which begins at 2 a.m. and ends with the opening of this majestic Pâté Croûte at 6 p.m. the same day. A long, detailed video of the Pâté Croûte workshop is planned. In the meantime, you can find the Chef's recipes with ingredients, steps and videos on our website: https://www.cyril-nitard.com/recettes... This film (like all the others) was made and edited by our intern @almopas on instagram. Over the course of his 45 years of experience, and after working in some of the finest establishments of his time (Lucas Carton in Paris ***, Gualtiero Marchesi in Milan **, La Cravache d'Or in Brussels **, etc.), Cyril has developed a logic, a philosophy in line with his taste and his history, which he transcribes in each of the recipes he creates. Follow us on instagram : @cyril.nitard 00:05 - The day before 00:40 - Marinating meat 01:32 - Start preparation 02:46 - Prepare stuffing 05:57 - Flatten skins 06:01 - Seize meat 06:49 - Melting the dough 08:17 - Pâté Croûte assembly 11:52 - Remove from oven 12:25 - Prepares oranges 12:30 - Blanching the zests 13:54 - Balsamic jelly 14:07 - Place the oranges 14:35 - First shot of bigarade jelly, honey and orange juice 14:59 - Second shot of bigarade jelly, honey and orange juice 15:06 - Demolding 16:04 - "Dis Cyril" opening