@mrk_urk45: make up ur mind btw thank you for following me #eddsworldtord #redarmy #tord #eddsworld #alightmotion

.•pleep-ploop•.

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Region: SB

Thursday 11 June 2026 13:31:32 GMT

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Comments

𐔌⋆˚꩜｡𝕸𝖔𝖙𝖍𝖎𝖈𝖆⋆˚࿔𐦯 :

This feels in character 😭

2026-06-11 15:26:57

367

naomi☕️⚔️ :

Paul is sleeping 😭😭

2026-06-12 09:17:06

55

.　⟢　𝑀yles 🦈🐛　　˘ :

Paul wanted to sleep btw😭😭😭😭

2026-06-12 00:53:31

35

▒ ⃞☀️ ▱ 〭゛ . 𝑆𝘶ɳɳყ 〟〫〣 𖹭 :

Eddsworld Logic:

2026-06-12 14:33:18

22

dav¡e :

I love tord hello

2026-06-12 02:08:53

14

LittleDreamer_Cos :

2026-06-12 05:38:50

7

🦌 #1 JOHN FAN 🦌 :

PATRYCK I LOVE UOU

2026-06-12 13:03:00

3

the Bright Light 🌩️ :

poor Paul lol

2026-06-13 04:13:25

3

^_^ E ^_^ :

„WHAT THE FUH-„

2026-06-12 11:19:18

4

Arlo :{ :

LMAOOO💔💔💔

2026-06-11 14:00:22

5

_-Soki-_ :

PEAK💥💥💥

2026-06-12 05:44:50

2

<°.петруша?[🇳🇴🥓] :

2026-06-12 05:00:39

3

duck :

Paul omg😭😭😭😭

2026-06-11 16:06:47

5

🐥🌷 :

IM CRINE

2026-06-11 19:37:55

2

🎬 :

PAUL AHAHAHAHA

2026-06-12 07:30:50

2

꒰ 🌎 🥤- 𝚣𝚎𝚒 -🍒🪽꒱ :

patryck 👀👀

2026-06-12 01:33:27

1

kitty :

zed gear

2026-06-12 03:27:36

2

Saltyrat699 :

Canon

2026-06-11 17:40:30

1

To see more videos from user @mrk_urk45, please go to the Tikwm homepage.

Other Videos

Juicy Duck Breast with Orange Balsamic Sauce & Silky Cauliflower Purée 🦆🍊 Golden crispy skin, perfectly juicy duck breast, a rich orange balsamic sauce, and velvety cauliflower purée. * 2 duck breasts * 2–3 cloves garlic, lightly crushed * Salt Orange Balsamic Sauce * 2 tbsp black balsamic vinegar * Juice and peel of 2 oranges * 1 cup homemade chicken stock * 2 tbsp honey * Salt * 2 tbsp cold butter Cauliflower Purée * 2 tbsp butter * 1 tbsp minced garlic * 3 bay leaves * 300g cauliflower, chopped * Pinch of salt * 2 tbsp white wine vinegar * 1 cup thickened cream 1️⃣ The Purée: Sauté cauliflower, garlic, and bay leaves in butter with salt until soft. Deglaze with white wine vinegar, add cream, and simmer until slightly reduced. Remove bay leaves, blend until smooth, and pass through a fine sieve for that ultra-silky texture. 2️⃣ The Duck: Score the duck skin in a crosshatch pattern (don't cut the meat!) and season generously with salt. Place skin-side down in a cold pan. Turn heat to medium and slowly render the fat until deeply golden and crisp for about 5 minutes. 3️⃣ The Cook: Flip the duck, add crushed garlic, and baste with the fat for 1–2 mins. Transfer to a 160°C oven for 5–10 mins (depending on thickness). Rest for 5–7 mins before slicing. 4️⃣ The Sauce: Pour excess fat from the pan. Deglaze with balsamic vinegar, then add orange peel, juice, chicken stock, and honey. Simmer until it reduces into a glossy, poolable sauce. Off the heat, whisk in cold butter. 5️⃣ To Serve: Spoon the purée onto your plate, top with sliced duck, and generously pool the glossy orange balsamic sauce over the top. Enjoy! ✨ #juicy #duck #orange #cauliflower #homecooking

Juicy Duck Breast with Orange Balsamic Sauce & Silky Cauliflower Purée 🦆🍊 Golden crispy skin, perfectly juicy duck breast, a rich orange balsamic sauce, and velvety cauliflower purée. * 2 duck breasts * 2–3 cloves garlic, lightly crushed * Salt Orange Balsamic Sauce * 2 tbsp black balsamic vinegar * Juice and peel of 2 oranges * 1 cup homemade chicken stock * 2 tbsp honey * Salt * 2 tbsp cold butter Cauliflower Purée * 2 tbsp butter * 1 tbsp minced garlic * 3 bay leaves * 300g cauliflower, chopped * Pinch of salt * 2 tbsp white wine vinegar * 1 cup thickened cream 1️⃣ The Purée: Sauté cauliflower, garlic, and bay leaves in butter with salt until soft. Deglaze with white wine vinegar, add cream, and simmer until slightly reduced. Remove bay leaves, blend until smooth, and pass through a fine sieve for that ultra-silky texture. 2️⃣ The Duck: Score the duck skin in a crosshatch pattern (don't cut the meat!) and season generously with salt. Place skin-side down in a cold pan. Turn heat to medium and slowly render the fat until deeply golden and crisp for about 5 minutes. 3️⃣ The Cook: Flip the duck, add crushed garlic, and baste with the fat for 1–2 mins. Transfer to a 160°C oven for 5–10 mins (depending on thickness). Rest for 5–7 mins before slicing. 4️⃣ The Sauce: Pour excess fat from the pan. Deglaze with balsamic vinegar, then add orange peel, juice, chicken stock, and honey. Simmer until it reduces into a glossy, poolable sauce. Off the heat, whisk in cold butter. 5️⃣ To Serve: Spoon the purée onto your plate, top with sliced duck, and generously pool the glossy orange balsamic sauce over the top. Enjoy! ✨ #juicy #duck #orange #cauliflower #homecooking

#ቁርአን_የልቤ_ብርሃን✅🥀🌹🕋🕌 #ሦላቴ አግራልኝ ያረብ🤲😥🕋📖📚#

#ቁርአን_የልቤ_ብርሃን✅🥀🌹🕋🕌 #ሦላቴ አግራልኝ ያረብ🤲😥🕋📖📚#

Replying to @Melaad ما شاء الله، خل ذكر الله دايم على لسانك #قدرات #اكسبلور #fyp #قياس #الشعب_الصيني_ماله_حل😂😂

Replying to @Melaad ما شاء الله، خل ذكر الله دايم على لسانك #قدرات #اكسبلور #fyp #قياس #الشعب_الصيني_ماله_حل😂😂

So much yummy food!!!

So much yummy food!!!

Nhỏ mà có võ xịn nha ✨🪸🪐#gangtay #gangtaythoakem #body #skincare #chamsocda

Nhỏ mà có võ xịn nha ✨🪸🪐#gangtay #gangtaythoakem #body #skincare #chamsocda

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