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Thyme garlic duck
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Thyme garlic duck, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Thyme garlic duck. Thyme garlic duck (canard à l'ail), a Gascony dish from France. Here is the whole thing, one move at a time.
On screen. Thyme garlic duck
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Thyme garlic duck, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Thyme garlic duck. Thyme garlic duck (canard à l'ail), a Gascony dish from France.
On screen. Thyme garlic duck
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out duck breast, skinless, garlic, fresh thyme, unsalted butter, black pepper. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Sheet pan, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Thyme garlic duck: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Thyme garlic duck. Heat to 400°F / 204°C and give it 5 minutes so the surface is actually hot. Weigh duck breast, skinless, garlic, fresh thyme, unsalted butter, black pepper, kosher salt. Thyme garlic duck is cooked in Gascony as its own plate, not as a copy of a restaurant menu. Score the duck skin, render it slowly in a pan until the fat runs clear, and baste with thyme and garlic. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Thyme garlic duck: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Thyme garlic duck is cooked in france. Also called canard à l'ail. A thermometer in the thickest center beats guessing from the color.
On screen. Thyme garlic duck is cooked in france. Also…
Scene 7 · step · 7s
Step 3
Shot. Thyme garlic duck: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Thyme garlic duck, until the edges take a little color. Let roasted food sit on the pan for five minutes before you slice.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Thyme garlic duck: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 27 min in real time.
Voiceover. Add the remaining weighed foods and cook Thyme garlic duck at 400°F / 204°C. Start checking at 27 minutes. Thyme garlic duck is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
On screen. Add the remaining weighed foods and… · Roast 27 min
- 🇫🇷 FranceWestern Europesig-france-thyme-garlic-duck-sig-france-thyme-garlic-duck-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Thyme garlic duck: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Thyme garlic duck, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Thyme garlic duck, not the…
- 🇫🇷 FranceWestern Europesig-france-thyme-garlic-duck-sig-france-thyme-garlic-duck-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Thyme garlic duck: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Thyme garlic duck for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Thyme garlic duck in this shot order and no other: wide on the cold pan before the heat; the lid lifted for one quick look; a tight shot of the crust or surface; a cooling rack and a waiting towel. Slate words for the editor: skillet, nappe, dusk, ripple, grove, thistle, hearth, yeast, ribbon, glaze.
On screen. Rest Thyme garlic duck for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Thyme garlic duck is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Thyme garlic duck looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Thyme garlic duck turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Thyme garlic duck, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 198 calories, with 22.4 grams of protein. Pai marks it Moderate.
On screen. 198 kcal · 22.4 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Thyme garlic duck
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Thyme garlic duck from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.