#11 鴨肉のロースト ROASTED DUCK | BOCUSE AT HOME 星野晃彦シェフ直伝！伝統的なフランス料理レシピ

Recipe #11 "Roasted Duck" ■ A Word from the Chef While duck has long been a popular dish in Japanese cuisine, as seen in Kamo Nanban, the true essence of French cuisine lies in the roast. The cooking temperature is crucial. Cook the duck backwards from the desired finish. We also make a potato puree as a garnish. This is very practical and can be used in a variety of dishes! Please watch until the end. ✳︎ We will introduce how to make the orange sauce in a separate video. It is scheduled to be released on August 26th. Please check it out. ■ Ingredients ・Duck Breast (approx. 300g) ・Potatoes (approx. 200g) ・Seasonal Vegetables (for garnishing) ・Butter (20-40g) ・Salt ・Black Pepper ・Salad Oil ■ Directions 1. Cook the potatoes with their skins on. 2 Remove the tendons from the duck. Make slits on the skin side. Season with salt and pepper. 3 Add a small amount of oil to a frying pan and fry the duck. Place the fat side down and fry in the duck fat. A lot of fat will render out. Fry the flesh quickly until it is browned. 4 Remove from the frying pan and bake in the oven. 5 Place the fat side down, flesh side up. Bake in a 200°C oven for 4 minutes. Wrap in aluminum foil and let rest for 4 minutes. 6 Remove from the aluminum foil and bake again in the oven for 3 minutes, then let rest for the same 3 minutes. 7 Make the potato puree. Peel the cooked potatoes while they are still hot and sieve them in one go. 8 Transfer to a pot and add the butter, add a little hot water and mix while melting the butter. Add a little cream and mix until thickened. 9 Finish the duck. Finally, sear the skin side over high heat until fragrant. It will be tender and juicy. 10. To serve: Thinly slice the duck. Place potatoes on a plate and arrange the duck. Pour the orange sauce (*) over the dish and garnish with seasonal vegetables. Finished. (*) I'll show you how to make the orange sauce in a separate video. It's scheduled for release on August 26th. Please check it out. ■Wine Pairing A Pinot Noir red wine goes well with this dish. ■ABOUT THIS COOKING CHANNEL Hello everyone. I'm Chef Hoshino Akihiko. This channel features almost all of the cooking process, with the aim of presenting the French cuisine we prepare every day in our restaurant in as authentic a form as possible. In June 2024, I transferred from Brasserie Paul Bocuse Ginza in Ginza, Tokyo to Jardin Paul Bocuse in Kanazawa, Ishikawa Prefecture, where I have been devoting myself to restaurant work as head chef. And from spring 2025, I resumed streaming videos under the name "TERUHIKO HOSHINO." While continuing to cherish authentic French cuisine, I would like to share current trends, tips for plating, inspiration for arranging dishes, and above all, the "joy of cooking." Bon appétit. This video was filmed while I was working at Brasserie Paul Bocuse Ginza. We ask for your understanding. Hello everyone, I’m Chef Teruhiko Hoshino. On this channel, I share French cuisine exactly as it is prepared in the restaurant, with most of the cooking process shown almost uncut. My goal is to deliver the true essence of professional French cooking as faithfully as possible. In June 2024, I moved from Brasserie Paul Bocuse Ginza in Tokyo to Jardin Paul Bocuse in Kanazawa, Ishikawa, where I devoted myself fully to my work as head chef.From spring 2025, I resumed video production under the name “TERUHIKO HOSHINO.” While staying true to classic French cuisine, I will continue to share current trends, small tips on plating, ideas for variations, and above all, the joy of cooking. Bon appétit. ※This video was filmed while I was working at Brasserie Paul Bocuse Ginza. Thank you for your understanding. ■OPENING MUSIC Music: MAI TAI / Musician: Jeff Kaale ■ INFORMATION INSTAGRAM Teruhiko Hoshino Official Account   / teruhikohoshino   TIKTOK ACCOUNT chefhoshino_cooking RESTAURANT WEBSITE Jardin Paul Bocuse Official Website https://www.hiramatsurestaurant.jp/ja... ONLINE SHOP Frozen pot-au-feu and soups supervised by Chef Hoshino now on sale https://www.hiramatsugourmet.com