Oh man, if the tables were turned would someone be getting fired ? ……. I would assume yes…… maybe then it into a get out of jail free card…
Chinacatmatt
Ouch that’s a tough one there.
Faetr
That’s ducked up
Particular_Tadpole27
stevoschizoid
I would of eaten it
iceninevine
Id probably still eat it
Fubai97b
Don’t throw that out, I was going to pick at it!
sixpackabs592
its not burnt its cajun style /s
cash_grass_or_ass
What happened, 250 Celsius instead of Fahrenheit?
🤡
Tackysackjones
Looks like chef is mallardjusted to the demands of kitchen life.
ToothlessWorm
Damn how does that even happen. What temp are y’all cooking duck legs at?
Jimmy_Skynet_EvE
It’s ok, chef did it. It’s not a big deal.
Accomplished-Plan191
Le canard noir
MsFrankieD
Blackened…
protogenxl
Duck Soup Time
BlatantlyOvbious
That 4 lbs looks like shit too. People make mistakes, just not usually this fucking bad especially for a chef in a professional kitchen.
blarg-zilla
The Jedi’s are going to feel that…
Keokuk37
you gonna use that pool of shiny stuff or…
DanimalPlays
Ouch.
Mayion
if it is not incredibly tough, i’d remove the skin and make it into pulled duck specials. if it’s tough, then perhaps put those pulled pieces into a stew to soften? hell, even if for staff meals.
pchandler45
It’s blackened duck lol
Whimsical-Pigeon
“Chef”. Everyone using that term too loosely these days.
pinkwar
Aren’t you guys slow cooking your duck legs?
How does that even happen?
xvox
Such confit
DAMONSIPICH
oh my god this hurts to look at
DMmeDuckPics
Not really ideal.. but qualifies.
bdrwr
Chef ducked up real bad. What a quack!
duderino_okc
Ah, we all have bad days. Looks like it’s time to make Lumpia.
YourLeftElbow
My dad allways just said it was seasoning from the grill when food looked like that.
Timeman5
I thought it was chicken and was gonna say “meh it happens” but duck is a whole other thing.
AOP_fiction
Just tell folks its smoked. I would be thrilled to pull duck off the smoker with that kinda bark lol
The_Conn
He properly executed the two steps: 1. Set it. 2. Forget it.
bestrecognize218
Blackened duck
sof49er
So much money! Bird flu and all…
queenblattaria
I would cry lol
WalrusSpecific1977
time for chef to clock out and go home
Necessary_Weight_603
PimpOfJoytime
Toss some blackened seasoning on it, sell it with linguine and a cheap Alfredo sauce. People will lap it up.
Crazy_Dude_117
“Chef, that’s not what blackened means!”
Honeyman-420
I cleaned and cooked a case of ducks for my chef. Took all the duck fat and rendered it a strained it. Labeled it in the walk-in. He fucking threw it out. “I have no use for it” he said. Criminal.
ChefokeeBeach
Wrong- Chef “blackened” a case and a half of duck.
Lanky_Republic_2102
Fuck a duck
PlasticFew8201
I would hope they’ve been taken off your line.
SandWitchBastardChef
Smoked duck risotto on the special board!
Mister_McGreg_
I once burned 3 or 4 bags of pine nuts at 100 bucks a bag.
The worst I’ve seen though was the seafood delivery missing the barge when I was working on Hayman. 20k of lobster sat in an un air conditioned warehouse for 24 hours until the next barge turned up.
Some of them were still moving so we tried cooking the ones that still looked alive. Smelled and tasted like off cat food.
Landscaping dug a hole with an excavator and pushed 20 thousand dollars worth of lobster in and buried it.
50 Comments
Oh man, if the tables were turned would someone be getting fired ? ……. I would assume yes…… maybe then it into a get out of jail free card…
Ouch that’s a tough one there.
That’s ducked up
I would of eaten it
Id probably still eat it
Don’t throw that out, I was going to pick at it!
its not burnt its cajun style /s
What happened, 250 Celsius instead of Fahrenheit?
🤡
Looks like chef is mallardjusted to the demands of kitchen life.
Damn how does that even happen. What temp are y’all cooking duck legs at?
It’s ok, chef did it. It’s not a big deal.
Le canard noir
Blackened…
Duck Soup Time
That 4 lbs looks like shit too. People make mistakes, just not usually this fucking bad especially for a chef in a professional kitchen.
The Jedi’s are going to feel that…
you gonna use that pool of shiny stuff or…
Ouch.
if it is not incredibly tough, i’d remove the skin and make it into pulled duck specials. if it’s tough, then perhaps put those pulled pieces into a stew to soften? hell, even if for staff meals.
It’s blackened duck lol
“Chef”. Everyone using that term too loosely these days.
Aren’t you guys slow cooking your duck legs?
How does that even happen?
Such confit
oh my god this hurts to look at
Not really ideal.. but qualifies.
Chef ducked up real bad. What a quack!
Ah, we all have bad days. Looks like it’s time to make Lumpia.
My dad allways just said it was seasoning from the grill when food looked like that.
I thought it was chicken and was gonna say “meh it happens” but duck is a whole other thing.
Just tell folks its smoked. I would be thrilled to pull duck off the smoker with that kinda bark lol
He properly executed the two steps: 1. Set it. 2. Forget it.
Blackened duck
So much money! Bird flu and all…
I would cry lol
time for chef to clock out and go home
Toss some blackened seasoning on it, sell it with linguine and a cheap Alfredo sauce. People will lap it up.
“Chef, that’s not what blackened means!”
I cleaned and cooked a case of ducks for my chef. Took all the duck fat and rendered it a strained it. Labeled it in the walk-in. He fucking threw it out. “I have no use for it” he said. Criminal.
Wrong- Chef “blackened” a case and a half of duck.
Fuck a duck
I would hope they’ve been taken off your line.
Smoked duck risotto on the special board!
I once burned 3 or 4 bags of pine nuts at 100 bucks a bag.
The worst I’ve seen though was the seafood delivery missing the barge when I was working on Hayman. 20k of lobster sat in an un air conditioned warehouse for 24 hours until the next barge turned up.
Some of them were still moving so we tried cooking the ones that still looked alive. Smelled and tasted like off cat food.
Landscaping dug a hole with an excavator and pushed 20 thousand dollars worth of lobster in and buried it.
Going for that mallard reaction
What the duck.
Strain the fat.
Throw some mole on it. It’ll be fine.
That’s just the mallard reaction.
Time for duck tacos. Duck nachos. Duck empanadas.