Muscovy Duck Breast with Chinese Spices with Alfred Portale

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

FROM NEW YORK CI TY'S GOTHAM BA R & GRILL VISITING WITH ME TODAY IS CHEF/OWNER AL FRED PORTALE MASTER OF THE TA LL SALAD.

THIS IS GOING TO BE A REAL CULINARY ADVENTURE BECAUSE IT'S ALL ABOUT DUCKS.

AND JUST LOOK AT ALL OF THESE DUCKS.

AND CHEF PORTALE'S GOING TO TELL US ALL ABOUT THEM.

GREAT.

WE'RE GOING TO START WITH FI RST THIS SMALL DUCK.

THIS IS A MALLARD DU CK, A WILD DUCK.

AND YOU CAN SEE THAT IT HAS A DARKER FLESH.

NOW IT'S VERY LEAN AND A LI TTLE TOUGHER.

SO WE'D WANT TO BRAISE THIS DUCK.

THIS IS, MOST PEOPLE AR E FAMILIAR WITH IS YOUR PEKING OR LO NG ISLAND DUCKLING.

YEAH, THAT'S THE ONE- ABOUT ALL WE CAN GET AS PEOPLE.

THIS THING IS A MONSTER.

THIS IS THE MOULARD DUCK.

NOW, THE MO ULARD DUCK IT'S BRED WORLDWIDE TO PRODUCE FOIE GRAS.

NOW THIS DUCK COMES FROM HU DSON VALLEY, NEW YORK.

OH YES.

AND PRODUCES FO IE GRAS.

CAN YOU EAT THE BREAST OF IT?

AB SOLUTELY.

THE BREAST, THE FR ENCH CALL THE MAGRET.

IT'S A VERY LARGE BREAST.

IT TASTES KIND OF LIKE A PIECE OF BEEF.

EX ACTLY, YE S IT DOES.

I SHOULD SAY TH AT THE MOULARD IS A CROSS BETWEEN THE PE KING AND THE MUSCOVY.

AND I'M USING A MUSCOVY DUCK BECAUSE IT'S, WE LL IT'S DUCKY.

IT HAS A VERY RI CH FLAVOR.

YEAH, IT LOOKS LESS FATTY.

I THINK IT HAS A GREATER RE LATIONSHIP OF MEAT TO FAT.

MORE INTERESTING IN FLAVOR IT HAS LA RGER BREASTS.

AS YOU'LL SEE, WE CAN SA UTE THIS AND BRAISE IT AND IT'S A VE RSATILE DUCK.

I'VE NEVER SEEN THESE IN OUR SUPERMARKETS.

THESE DUCKS ARE CERTAINLY AVAILABLE MAIL ORDER.

I'M FROM MANHATTAN AND WE HAVE NO TR OUBLE FINDING THEM.

BUT ANY OF TH ESE RECIPES CAN BE DONE WITH THE LONG ISLAND DUCKLING.

YEAH.

NOW YOU'RE GOING TO DO A BONED DUCK.

ARE YOU GOING TO TEACH US ALL EXACTLY HOW YOU DO IT?

YES.

WELL, THERE ARE MANY WA YS TO BONE A DUCK.

THIS IS THE SI MPLEST.

WE FIND WHERE THE LE G JOINTS ARE HERE AND WE CUT TH ROUGH TO THE SKIN.

AND AS YOU CAN SEE, IT OPENS RIGHT UP.

YEAH.

AND WE JUST SORT OF FO LLOW THE DOTTED LINE AND WE MAKE A CUT THERE.

WE'LL REPEAT THAT ON THE OT HER SIDE, WE OPEN IT UP.

IT JUST SEPARATES OU T, THERE'S NO... YEAH, JUST THE NATURAL MUSCLE SEPARATION.

YE S. NOW I'LL PICK IT UP LIKE THIS AND POP THE JOINTS OUT VE RY SIMPLY LIKE THAT.

AND THEY'RE JUST ATTACHED TO THE SMALL OF THE BACK.

I'LL JUST CUT THROUGH, BE CAREFUL HERE.

YEAH.

AND WE TAKE OFF TH E FIRST THIGH.

THAT'S EASY ENOUGH.

AND THE SE COND HERE.

AGAIN, YOU CAN... ONCE YOU HAVE THOSE JOINTS FREE, IT'S VERY EASY.

YES.

SO THAT'S THAT.

NOW WE'RE GOING TO FU RTHER BONE THIS BY SEPARATING THE TH IGH FROM THE LEG.

AND MOST PEOPLE DON'T KN OW WHERE TO CUT.

THEY'RE SEARCHING FO R THAT SPOT THERE'S A LI TTLE CLUE HERE.

ON EACH THIGH THERE'S A LITTLE SEAM TH AT SORT OF TELLS YOU WHERE YOU CAN PU T YOUR KNIFE.

WELL THAT'S NICE AND EASY.

AND YOU JUST CU T THROUGH.

SIMPLY.

YES YOU CAN.

YEAH, YOU CAN SEE THAT.

YES.

ALL CHEFS KNOW THAT BUT THEY NEVER TE LL ANYONE ELSE BECAUSE IT'S ONE OF THOSE CHEF'S SECRETS.

THEY WANT TO KEEP IT.

THERE WE GO.

AND WE'RE GOING TO SA VE THIS FOR OUR SOUP.

AND THE LEGS WILL GO INTO OUR BROTH.

WE SEPARATE TH E SKIN.

WE FEEL HERE THIS IS, I THINK THE KEEL BONE OR THE BR EAST BONE.

WE'RE GOING TO JUST RUN OU R KNIFE DOWN EITHER SIDE AND MAKE A CUT.

WE OPEN IT UP A LITTLE BIT TO SEE WHAT WE'RE DOING.

NOW DOWN HERE WE CUT IN AND THERE'S THE WISHBONE.

SO WE'RE RUNNING OUR KN IFE JUST ALONG THERE.

YOU'RE SCRAPING RIGHT AGAINST THE BONE THERE.

AND THAT'S IT.

SO NOW, JUST SE PARATE IT OFF.

VERY SIMPLE.

AND THAT'S EASY AND YOU CAN SEE IT ALL.

IT'S VERY EASY.

I'VE CUT OVER THE WING HERE RATHER THAN THROUGH IT BECAUSE...

YES.

AGAIN, I WANT TO USE THE WI NG AS PART OF OUR STOCK.

YOU KNOW, I ENJOY TH IS AT HOME BUT I'M SURE TH AT YOUR BUTCHER IF YOU HAVE A GOOD RE LATIONSHIP WITH HIM WOULD GLADLY BO NE THIS ALL UP AND PUT EVERYTHING...

I THINK EVERYONE SHOULD LEARN HOW TO DO IT ONE'S SELF BECAUSE HOW CAN YOU CARVE A ROAST DUCK IF YOU DON'T KNOW HOW IT'S BUILT.

IF YOU DON'T KNOW WHERE TH E BONES ARE, EXACTLY RIGHT.

AND THE LAST THING I' M GOING TO DO IS I'M GOING TO TAKE SOME OF THIS EXTRA FAT OFF WHICH I DON'T WA NT IN MY STOCK.

AND WE'RE GOING TO SAVE THAT ALONG WITH THE NECK AN D THE GIBLETS AND THE LIVER, ALL WH ICH CAN BE USED.

BUT THE FAT, IF YOU WANT TO YOU COULD RENDER THAT AN D USE IT TO SAUTE WITH.

DUCK FAT HAS A TREMENDOUS AM OUNT OF FLAVOR.

AND THE BONES AND REST OF THE GI BLETS HERE WILL BE USED FO R OUR BROTH.

WE BEGIN BY BONING THE BR EAST AND THE THIGHS AND RESERVING THEM.

AND CHOPPING UP THE CARCASS THE NECK AND THE BO NES FOR THE BROTH.

GOOD.

WITH A HEAVY CHEF'S KN IFE OR CLEAVER WE FINELY CHOP TH E BONES WHICH ALLOWS THEM TO BROWN EVENLY AND RELEASE ALL THEIR FL AVORS QUICKLY.

SO WE BEGIN BY HEATING A LITTLE BIT OF OIL IN A SAUTE PAN.

WE ADD OUR BONES.

AND STIRRING OFTEN WE BEGIN TO BR OWN THEM SLOWLY.

ONCE THE BONES ARE NI CELY BROWNED WE POUR OFF TH E EXCESS FAT.

AND WE DEGLAZE THE PAN WI TH SOME DRY RED WINE BEING CAREFUL TO SCRAPE UP ALL THE BROWN BITS THAT HAVE CLUNG TO TH E BOTTOM OF THE PAN.

MEANWHILE, WE HA VE OUR VEGETABLES A SMALL MIREPOIX - SHALLOTS, GARLIC, LEEK AND WE LIGHTLY CA RAMELIZE THEM AND ADD THAT TO YO UR STOCK POT.

YOU TOP OFF THE PO T WITH WATER YOU BRING IT SL OWLY TO A BOIL.

REDUCE IT TO A SIMMER AND CAREFULLY SK IM OFF ANY FAT THAT COMES TO TH E SURFACE.

YOU SIMMER THE STOCK FOR AB OUT TWO AND A HALF HOURS OR UNTIL IT'S RI CHLY FLAVORED.

AT THAT POINT, WE'LL ST RAIN THE STOCK THROUGH A FI NE-MESHED STRAINER.

AND WE MAY WANT TO RETURN TH E STOCK TO THE FIRE AND REDUCE IT DO WN IF NECESSARY TO CONCENTRATE TH E FLAVORS.

FINALLY, WE'LL COOL IT DO WN AND REFRIGERATE IT UNTIL WE'RE RE ADY TO USE IT.

WE'RE GOING TO DO A VERY FANCY ORIENTAL-TYPE THING WITH THE DUCK BREASTS.

AND OUR CHEF WILL EXPLAIN ALL ABOUT IT.

THIS IS A CHINESE INSPIRED DUCK.

IT HAS LOTS OF EX OTIC FLAVORS.

I'M GOING TO BEGIN BY MAKING THE SAUCE WHICH USES GARLIC, GINGER, CH INESE BLACK MUSHROOMS AND ALL SORTS OF WO NDERFUL FLAVORS.

THAT'S GREAT.

THE INGREDIENTS FOR THE SAUCE ARE JUST QU ICKLY SLICED.

I HAVE SIX CLOVES OF GARLIC.

ABOUT A TWO INCH PI ECE OF GINGER.

FRESH GINGER.

YE S. THAT'S VERY CHINESE, ISN'T IT?

YEAH, IT'S VE RY GOOD.

MMMM, I LOVE IT.

AND THIS WILL PE RFUME THE SAUCE.

AND THIS AS WELL, IS JUST SLICED QUICKLY.

SCALLION.

I'M GOING TO CL IP THE ENDS OFF.

AND I'M JUST GOING TO CU T THIS INTO LENGTHS...

USING QUITE A BIT OF THE GREEN.

THIS WE'LL SAUTE IN A LI TTLE BIT OF PEANUT OIL.

DOES CHINESE PEANUT OIL TASTE OF PEANUTS?

NO, IT DOESN'T.

YOU NEED TO GET BELIEVE IT OR NOT, THERE IS EXTRA-VIRGIN PEANUT OIL WHICH HAS A VERY ST RONG PEANUT TASTE.

I'M USING THIS, IT HAS A VERY MILD PEANUT TASTE.

WE WANT TO COOK THIS OVER KI ND OF MEDIUM-LOW HEAT.

WE WANT TO SWEAT TH E VEGETABLES.

WE'RE NOT COLORING TH E GARLIC.

MAYBE A VERY LITTLE BIT OF COLOR WOULD BE ALRIGHT.

AND WHILE TH AT'S COOKING WE'LL TALK A LITTLE BIT ABOUT SOME OF THE OT HER INGREDIENTS.

THESE ARE LI TTLE FRESH RED THAI CHILES.

AND THEY HAVE A LITTLE KICK.

I'M GOING TO PUT A COUPLE OF THESE INTO OUR SAUCE.

AND AS I SAID THERE'S VERY, VERY CO MPLEX FLAVORS AND... CHILES MORE LIKE SZECHUAN COOKING, IS IT?

THAT'S RIGHT.

NOT PEKING.

NOT PEKING.

IT'S SMELLING NICE.

IT'S BEAUTIFUL, VERY COLORFUL.

THAT TERM "SWEAT" MEANS THAT IT'S TENDER AND TRANSLUCENT BUT NOT BROWN.

IS THAT WHAT IT MEANS?

THAT'S RIGHT.

IT'S A...

IT'S A RECENTLY COME INTO THIS LANGUAGE PROBABLY BECAUSE OF YOU HAVING WORKED IN FRANCE SO MUCH.

SOME OF THE OTHER INGREDIENTS WH ILE THIS IS COOKING- WE HAVE SOME MU SHROOM SOY SAUCE THIS IS A DA RK SOY WITH THE ADDITION OF CH INESE BLACK MUSHROOMS.

IT GIVES IT JUST ANOTHER RE ALLY RICH DEPTH OF FLAVOR.

AND TO BO LSTER THAT HERE'S SOME OF TH E BLACK MUSHROOMS.

THEY'RE TY PICALLY DRIED WHICH I'VE SOAKED IN A LITTLE BIT OF WATER TO RECONSTITUTE THEM.

WARM WATER?

IT GOES A LITTLE QU ICKER IN WARM WATER.

THEY LOOK REALLY FRESH, I THINK.

THEY'RE WONDERFUL.

THESE HAVE A TR EMENDOUS FLAVOR.

AND THESE ARE GOING TO ADD A LOT OF DEPTH TO OUR SAUCE.

THIS IS ABOUT READY.

WE'LL ADD OUR STOCK AND TH E REST OF OUR INGREDIENTS.

IT'S A VERY SIMPLE SAUCE, IN ITS PREPARATION.

AS I'VE SAID, VERY COMPLEX AN D A LOT OF LAYERS OF FLAVOR.

WE HAVE ABOUT A QUART AB OUT 32 OUNCES- OF OUR DUCK STOCK TH AT WE USE IN SOUP.

THAT WONDERFUL STOCK, YEAH.

LOOK AT THAT BEAUTIFUL SAUCE.

THERE WE GO.

AND WE WANT TO ADD A LI TTLE HOISIN SAUCE WHICH WILL ADD A LEVEL OF SW EETNESS TO THE SAUCE.

THE SOY AND WE WANT TO ADD AB OUT A TABLESPOON OR TWO.

AND FINALLY JUST A PINCH OF THE FIVE POWDER CHINESE FIVE PO WDER-SPICE WHICH... IS THAT A LITTLE BIT KIND OF LIKE ALLSPICE?

IT'S ACTUALLY CI NNAMON AND A BIT OF CLOVE, STAR ANISE, GINGER... OH, THE ANISE, YEAP... AND SZECHUAN PE PPERCORN.

IT'S A VERY FRAGRANT, VE RY EXOTIC SEASONING.

WE'RE GOING TO LE T THIS SIMMER AND REDUCE BY ABOUT A THIRD UNTIL WE CONCENTRATE SO ME OF THE FLAVORS AND THE SA UCE THICKENS.

THEN WE'LL TASTE IT AND AD JUST THE BALANCE OF FLAVOR.

NOW, FOR OU R GARNISH.

WE HAVE A LOT OF CH INESE VEGETABLES.

WE BEGIN WITH NAPA CABBAGE OR CHINESE CA BBAGE.

IT'S KIND OF WATER-Y, IT 'S VERY CRISP.

IT'S NUTRITIOUS IT DOESN'T HAVE A GR EAT DEAL OF FLAVOR.

THAT'S LIKE A LOT OF NUTRITIOUS THINGS.

I FOUND THAT WE'RE GO ING TO ROAST OR ACTUALLY SA UTE THIS.

OH, THAT WILL HELP IT.

AND IT WILL GIVE IT NOT ONLY A NICE COLOR BUT IT WILL GI VE IT...

IMPROVE THE FL AVOR SOMEWHAT.

YOU SEE A LOT OF TH IS CHINESE CABBAGE USED IN STIR-FRY'S, VE RY GOOD IN STIR-FRY.

SO I'M GOING TO CUT THIS IN HALF.

AND IT'S SO BE AUTIFUL WITH ALL TH E COLORS.

AND I WANT TO CUT WEDGES I EVEN HAVE A NICE CHINESE KN IFE THAT I'M USING HERE.

I WANT TO CU T WEDGES ABOUT A QUARTER OF AN INCH THICK.

AND WE NEED TO KEEP TH IS ROOT INTACT SO THAT THE THING DO ESN'T FALL ALL APART.

AND YOU CAN SEE THAT NO W THIS LOOKS FINE.

YOU WANT TO TAKE OUT AN Y OF THE OUTER LEAVES.

YOU WANT IT ALL TO STAY TOGETHER.

YE S. HERE WE GO.

OKAY, AGAIN, A FEW DR OPS OF PEANUT OIL AND WE'RE GOING TO LI GHTLY SAUTE THIS.

WE'LL DEVELOP IT S FLAVOR.

I'LL JUST DO THE TH REE FOR NOW.

WE DON'T WANT TO OV ERCROWD THE PAN.

ALRIGHT, WHILE THIS IS BE GINNING TO COOK, JULIA LET'S, BEFORE WE FORGET PUT A LITTLE SALT AND PE PPER ON OUR CABBAGE.

WHILE WE'RE WAITING FO R THIS TO COOK I WANT TO BEGIN TO HEAT TH E PAN FOR OUR DUCK BREASTS WHICH ARE HERE.

THOSE ARE THE ONES THAT YOU REMOVED.

WE DON'T REALLY NE ED TO TRIM THEM- THEY'VE BEEN NI CELY TRIMMED.

YOU WANT TO TAKE OFF ANY EX CESS SKIN OR FAT.

THESE HAVE BEEN NI CELY TRIMMED.

WHAT'S MOST IMPORTANT IS YO U WANT TO SCORE THE SKIN.

I LIKE TO SCORE IT, IN A CROSS-HATCH PATTERN WHICH HELPS IT BR OWN QUICKER AND YOU GET A VE RY CRISP SKIN.

I THINK IT HELPS REMOVE SOME OF THE FAT, DOESN'T IT?

YES, AND YOU NEED A VERY SH ARP KNIFE, AND YOU...

THIS IS VERY CLOSE.

AN D YOU JU ST WANT TO... THOSE ARE ABOUT THREE EIGHTH'S OF AN INCH ACROSS WOULDN'T YOU SAY, EXACTLY?

YE S. AND YOU DON'T WANT TO CUT INTO THE MEAT BUT WE'RE JU ST USING... WELL, THAT'S VERY PRETTY AND DO IT CAREFULLY IN OTHER WORDS, YES.

OUR CABBAGE IS COOKING.

THE DUCKS WE'RE GOING TO SEASON JUST LIBERALLY WITH OUR KO SHER SALT.

AND PUT A LI TTLE PEPPER AND FINALLY THE CH INESE FIVE-POWDER.

WHICH IS GOING TO GIVE THE DUCK ITS VERY CHARACTERISTIC AR OMA AND FLAVOR.

YOU WANT TO JUST PA T THAT IN.

AND THIS SPICE IS FU N TO MAKE YOURSELF.

YOU SIMPLY START WI TH THE WHOLE PODS AND YOU LIGHTLY TO AST THEM AND THEN GR IND THEM.

AND THAT WAY YOU CAN SO RT OF ADJUST THE FLAVOR TO YOUR OW N LIKING.

AGAIN, LET'S CH ECK THESE.

YOU WANT TO PEEK UNDER THE CA BBAGE TO SEE HOW WE'RE DOING.

WE SEE WE'RE GETTING A NICE LIGHT COLOR.

SO I THINK WE'LL TURN THIS OV ER, JUST NICELY BROWNED.

THAT HAS A NICE COLOR.

WE WANT TO BR OWN THESE BUT WE DON'T WANT TO OVERCOOK THEM.

WE WANT TO RETAIN SOME OF TH E NICE CRISP TEXTURE.

WHILE THAT'S CO NTINUING WE'LL START OUR DU CK BREASTS.

A TINY BIT OF OIL TO GET THESE STARTED.

STARTING WITH THE FAT-SIDE DOWN.

EX ACTLY.

AND I LIKE TO CO OK THE BREAST I THINK MEDIUM-RARE IS THE WA Y I LIKE TO COOK THEM.

I THINK THEY GET A LITTLE TOUGH IF IT'S OVER MORE THAN THAT, DON'T YOU THINK?

I DO THINK THAT.

THESE ARE AL MOST READY.

THIS DISH HAS SUCH BE AUTIFUL COLORS I FIND.

YEAH.

THESE SHOULD COOK IN AB OUT EIGHT MINUTES.

I THINK WE'LL COOK THEM OV ER A MEDIUM-HIGH HEAT.

WE WANT THE FAT TO RENDER, TH E SKIN TO CRISP.

AND AFTER ABOUT FO UR OR FIVE MINUTES WE'LL TURN THEM, COOK THEM BRIEFLY AND WE'LL LET THEM RE ST A FEW MOMENTS BEFORE WE AC TUALLY CARVE THEM.

JULIA, I THINK THESE AR E JUST ABOUT DONE.

THEY'RE NI CELY BROWN AND THEY'RE BE GINNING TO SOFTEN.

SO, LET'S...

THE COLOR HAS DEEPENED I THINK, SINCE HAVING COOKED.

IT'S A LOVELY COLOR.

YEAH, IT IS.

AND WE'LL ALLOW TH EM TO SIT.

AND AS THEY SIT HERE, TH EY'LL STEAM BRIEFLY.

AND THEY'LL CONTINUE TO COOK A LITTLE BIT AND THEY'LL BE JUST RI GHT FOR OUR DISH.

THESE HAVE COOKED AROUND FOUR MINUTES AND LET'S...

THEY'RE NICELY BROWN.

THE SKIN IS...

IT LOOKS NICE AND CRISP.

BEAUTIFULLY CRISP.

YEAH.

YOU CAN SEE THE FIVE-POWDER SPICE ALONG THERE.

YEAH.

AND IT'S VERY FR AGRANT AT THIS POINT.

WE'LL FLIP TH EM OVER AND COOK TH EM GENTLY FOR ANOTHER FOUR OR FIVE MINUTES OR UNTIL THEY'RE AB OUT MEDIUM-RARE.

IT'S THE WAY I LIKE THEM.

YOU CAN COOK THEM A LITTLE LO NGER IF YOU'D LIKE, BUT... THEN THAT TOUGHENS THEM, DOESN'T IT?

IT DOES TO UGHEN THEM.

IT DRIES IT OUT A LITTLE BIT.

THEY SHOULD BE EATEN THE WAY THEY'RE SUPPOSED TO BE.

IF YOU DON'T LIKE RARE MEAT, COOK SOMETHING ELSE.

COOK SOMETHING ELSE, YE S. JULIA, I THINK TH ESE ARE ABOUT... CAN YOU TELL BY FEELING THEM?

YES, YOU CAN.

AND WE CAN PRESS ON TH ESE A LITTLE BIT.

YEAH.

AND YOU CAN SEE THEY SP RING BACK SLOWLY.

THAT MEANS TH EY'RE MEDIUM-RARE.

WE CAN ALSO CHEAT AN D PEAK UNDERNEATH...

THERE'S A LITTLE TE NDERLOIN HERE WE CAN SEE IT'S NI CE AND RARE, AND...

THEY'RE READY TO GO.

AND YOU NOTICE HOW THEY HA VEN'T SHRUNK VERY MUCH.

NO, THEY HAVEN'T.

THEY'RE SO TH ICK AND... THAT'S BECAUSE YOU COOKED THEM MAYBE, EXTRA-SLOWLY.

NICE AND SLOWLY.

THEY'RE BEAUTIFUL, AR EN'T THEY?

YES, THEY ARE, JUST LOVELY.

JULIA, THESE ARE NEARLY RE ADY TO COME OUT.

SO I'M GOING TO REMOVE TH EM FROM THE PAN AND IT'S BEST TO LE T THEM SET OR REST FOR ABOUT TEN MINUTES BEFORE WE SLICE THEM.

HMM.

JULIA, OUR SAUCE IS REDUCED AN D I'VE STRAINED IT.

AND NOW, LE T'S TASTE IT AND SEE WH AT IT NEEDS.

BECAUSE IT HAS A KIND OF CHINESE SMELL TO IT.

WHAT I'M LOOKING FO R HERE IS I DON'T WANT ANY ONE OF THE FL AVORS TO BE TOO PRONOUNCED.

BUT I'M GETTING A NICE... GINGER IS COMING TH ROUGH VERY NICELY.

I'M GOING TO ADD A LI TTLE BIT OF HOISIN TO SWEETEN IT.

AND I THINK A FEW MORE DR OPS OF THIS MUSHROOM SOY.

THAT DEEPENS THE FLAVOR.

DE EPENS THE FLAVOR A LITTLE BIT.

VERY GOOD.

WELL, THAT LITTLE BIT OF ADDITION I DON'T KNOW JUST WHAT IT DID, BUT IT DID SOMETHING...

IT MAKES IT EVEN MORE DELICIOUS.

JULIA, LET'S PLATE OUR DUCK.

YOU PLATE IT.

OKAY.

YOU'RE WASHING YOUR HANDS.

YE S. NOW, TO BEGIN WITH, WE HAVE THE BOK CHOY OUR BABY BOK CHOY THAT HAS BEEN COOKED IN WATER FOR ABOUT FOUR MINUTES JU ST UNTIL IT'S TENDER.

AND OUR SNOW PEAS HAVE BE EN COOKED AS WELL.

THESE I'VE COOKED FO R ABOUT 30 SECONDS.

THAT'S ALL, YES.

AND WE WANT THEM CRISP, WE HA VE A NICE BRIGHT COLOR.

UM HMM.

AND A BEAUTIFUL PLATE.

YES.

NOW WE WANT TO CU T THIS AT A BIAS INTO THIN SLICES.

THAT'S ABOUT THREE-EIGHTHS INCH THICK, I WOULD THINK.

IT'S LOVELY I MUST SAY.

THIS IS...

I LIKE HAVING THAT, ALL THAT SKIN ON IT.

AND THIS LI TTLE PIECE HERE IS THE ONE THAT THE CH EF ALWAYS STEALS.

UM HMM.

SENSIBLY ENOUGH.

IT NEEDS A LITTLE SALT.

AND YOU SEE HOW LO VELY THAT IS.

WE CAN, AND WE'LL JUST PICK THAT UP AND ARRANGE IT ON OUR PLATE.

UM HMM.

AND FIRST OU R CABBAGE WHICH HAS BEEN RE STING OVER HERE.

WE'RE JUST GOING TO PU T THAT ON LIKE THAT.

IT'S VERY PRETTY.

UM HMM.

NOW OUR BOK CHOY.

I'LL OPEN THIS UP A LITTLE BIT SO WE CAN SEE THE LO VELY COLORS AND... UM HMM.

IT ALSO ADDS A LOT OF CONTRAST AND TEXTURE.

WE'LL SET THAT... THAT'S VERY PRETTY.

RIGHT THERE.

WE'LL ADD A COUPLE OF...

INSIDE, THAT'S A WONDERFUL IDEA.

A COUPLE OF OU R SUGAR SNAPS.

NOW, CILANTRO AND SCALLION.

NOW THESE SCALLIONS I'VE CU T ON AN EXTREME BIAS JUST THE WHITE PART.

I'VE JUST HELD THEM A LI TTLE BIT IN SOME ICE WATER UNTIL WE'RE RE ADY TO USE THEM.

I'LL JUST LAY A LI TTLE CILANTRO OVER THE DUCK.

AND THIS IS...

BOY, THIS IS WON... TH IS IS TH E FUN PART.

I THINK THIS IS WONDERFUL FOR RESTAURANT SERVICE WHEN YOU HAVE A LOT OF HELP.

BUT IF YOU'RE AT HOME SERVING SIX PEOPLE.

WHAT WOULD I DO?

WHAT WOULD YOU DO?

PUT IT ON A PLATE?

WELL, I WOULD...

I WOULD GET A LA RGE PLATTER.

I WOULD ARRANGE MY VE GETABLES IN THE CENTER.

PUT IT INTO A WARM OVEN WH ILE I CARVE THE DUCK.

LIFT OUT THE PLATTER, FA N THE DUCK AROUND SAUCE IT AND PRESENT IT IN THE TABLE AND LET THE GUESTS SE RVE THEMSELVES.

YEAP.

AND THAT WOULD BE... AND THAT WOULD WORK, YEAH.

THAT WOULD BE FO R A PARTY.

SO, AND NOW OU R DUCK SAUCE.

I'M ALWAYS INTERESTED THAT CHEFS USE SUCH TINY SPOONS.

AT HOME WE HAVE A GREAT BIG ONE LIKE THAT.

AND THERE YO U HAVE IT.

THAT'S BEAUTIFUL.

THAT'S JUST ABSOLUTELY LOVELY.

ALFRED, YOU'VE GIVEN US A LOVELY TREAT.

THANK YOU VE RY MUCH.

I'LL NEVER LOOK A DUCK IN THE SAME WAY AGAIN.

I'VE LEARNED SO MANY NICE THINGS TO DO.

I'VE ENJOYED BE ING HERE.

THANK YOU.

THANK YOU.

I SHALL COME TO YOUR RESTAURANT THE NEXT TIME.

BON APPETIT.