How to Cook Duck Breast With Perfect Crispy Skin | What's For Lunch

After a year of anticipation, Feitelberg finally joins me in the kitchen — and I’m teaching him how to cook duck breast the right way. We’re making Duck Frites: ultra-crispy duck fat fries, creamy potato foam, with tangy blood orange and pickled radishes, and perfectly rendered duck breast with golden skin. Along the way, I explain every step — from scoring the skin to nailing the pan sear — so you can learn how to make restaurant-quality duck at home. Feits tells stories, we light some sauce on fire, and the final dish? Let’s just say he’s never going back to hot-pan duck again. New episodes every week — hit subscribe to stay hungry. 👨‍🍳 Follow me for more behind-the-scenes: Instagram: @chef.donny Twitter: @chefdonnyy BUY MY COOKBOOK: https://www.chefdonny.com/ #HowToCookDuck #DuckBreast #HowToDuck #Feitelberg #WhatsForLunch #DuckFrites #ChefDonny #DuckRecipe #BarstoolSports #CookingShow #FrenchBistroFood #DuckFatFries #CrispyDuck