[Captioning sponsored
by THE CORPORATION FOR PUBLIC BROADCASTING
and PUBLIC TELEVISION VIEWERS]
HI, JULIA.
WONDERFUL.
GOOD TO SEE YOU.
HI.
WHOO!
WELL, JULIA, TRINA AND I WERE IN BOMBAY
JUST ABOUT A WEEK AGO-- BOMBAY, INDIA--
AND WE SAW THESE DUCKS AND THOUGHT OF YOU.
YOU DID?
THAT WAS DUCKY.
IT WAS DUCKY OF US, YES.
AND I SAW THREE OF THEM TOGETHER
AND SUDDENLY AN IDEA HIT ME--
THAT WE WOULD DO THE PROGRAM TOGETHER
( imitating Julia ): AND YOU WANTED TO ROAST A FATTED DUCK.
AND I THOUGHT, HOW WILL I DEAL WITH IT?
SO THIS REPRESENTS YOU
AT 30% OF CALORIES FROM FAT.
FINE... GOOD.
THIS ONE IS MINE;
I'M PRACTICING PREVENTION AT 20%.
AND THIS ONE BELONGS TO MY WIFE, TRINA
WHO'S HAD A HEART ATTACK
AND IS REVERSING HEART DISEASE.
THAT'S FINE.
SO I THOUGHT WE COULD ALL COOK
JUST WHAT WE LOVE TO COOK.
AND YOU'RE GOING TO COOK FOR TRINA
WHICH IS WONDERFUL
AND I'LL COOK FOR ME AND MY TYPE PEOPLE.
EXACTLY, AND I'LL BE BACK IN A SECOND.
ALL RIGHT, FINE.
( applause )
I THOUGHT IT WOULD BE NEAT IF I ACTUALLY GAVE THIS
TO TRINA.
THIS IS MY WIFE, TRINA.
GOD BLESS.
GRAHAM, WE SHOULD DISCUSS OUR MENU.
GOOD-- GO AHEAD.
WE'RE GOING TO START OUT
WITH A MEDITERRANEAN FISH SOUP OR A FISH STEW--
A KIND OF A BOUILLABAISSE.
LOVELY.
AND THEN WE'RE GOING TO HAVE A DUCK DISH
AND AS EVERYONE KNOWS, DUCK CAN BE VERY FATTY.
AND GRAHAM IS GOING TO DO A NONFAT RECIPE
AND I'M GOING TO DO SORT OF A NORMAL RECIPE.
YES.
( laughter )
JUST CALL ME ABNORMAL, THAT'S FINE.
WE'RE GOING TO DO THIS FISH SOUP
AND IT'S A BASIC FISH SOUP
WHICH IS MEDITERRANEAN STYLE
AND WHICH IS ABSOLUTELY GORGEOUS
AND IF YOU WANT TO SUBSTITUTE
AND THINK OF CHICKEN
AND THEN MAKING A LOVELY, FRAGRANT SOUP THAT WAY
WELL, THEN JUST YOU CAN GO AHEAD.
THAT'S EXACTLY RIGHT.
PLENTY OF GARLIC.
PLENTY OF GARLIC-- EIGHT CLOVES OF GARLIC.
( audience exclaims )
BUT IT'S ALL COOKED.
JULIA WANTED TO SHOW YOU HOW SHE DEALS WITH GARLIC
BECAUSE I'VE ALWAYS GOT MINE PEELED
AND READY FOR ME
AND SHE SAID THAT'S SO "HOME ECONOMIC."
BUT THIS IS BECAUSE YOU'RE DOING
SO MANY SHOWS AT ONCE
BUT WHEN YOU'RE AT HOME DOING GARLIC
DOES TRINA DO IT FOR YOU?
NEVER!
NEVER.
( laughs )
WELL, I JUST... S-WHAM IT
AND THEN I THINK IT'S VERY EASY FOR PEELING
AND THIS WE DON'T HAVE TO CHOP.
YOU GET ALL THE PEEL OFF
BUT ACTUALLY, THE PEEL GIVES
A CERTAIN AMOUNT OF FLAVOR
BUT WE'RE NOT GOING TO STRAIN THIS SOUP
SO WE WILL HAVE TO HAVE IT PEELED.
ALL RIGHT, GOOD.
WELL, THAT'S THE WAY I DO IT.
THEN I SIMPLY TAKE
THIS PREVIOUSLY PEELED ONE...
NO-- YOU HAVE TO DO IT FROM THE BEGINNING!
ALL RIGHT-- SAME WAY.
BUT THEN I TAKE THIS THING...
YEAH...
AND SIMPLY PLACE THIS ON THE TOP LIKE THAT
AND JUST BOUNCE IT
SO THEN THAT COMES OFF AS WELL.
IT'S SORT OF THE SAME THING.
IT'S SORT OF THE SAME THING, YES.
AND WHAT I THEN DO
IS KIND OF THE KARATE CHOP-- HI-YAH!
LIKE THAT, YOU SEE?
THAT'S GREAT.
THEN YOU DON'T HAVE TO CHOP IT.
AND THEN JUST CHOP IT
WITH THE EDGE OF THE BLADE THERE.
THEN IT'S ALL READY TO ADD.
THAT'S PERFECT-- GOOD.
NOW, HOW MANY DO WE NEED?
WE'RE GOING TO HAVE EIGHT OF THESE.
OH, YOU'VE GOT SOME
THAT ARE ALREADY PEELED.
AND WE'RE GOING TO START
TO SAUTE THESE OFF
IN A LITTLE GOOD OLIVE OIL.
WE'RE GOING TO DO
THE ONIONS FIRST, AREN'T WE?
OKAY, WE'LL DO THEM FIRST.
WE SIMPLY PLACE THE THUMB
ON THE BACK THERE
AND THEN CURL THE FINGERS UP THERE
TAKE THE KNIFE BLADE LIKE THIS...
AND THEN RUN ALL THE WAY DOWN LIKE THAT.
THIS IS THE FIRST TIME HE'S EVER DONE IT
AND LOOK AT HOW FAST HE GOES.
THAT'S WONDERFUL.
THERE.
HOW MUCH ONION DO WE NEED?
I THINK BOTH SIDES OF THAT ONE, DON'T YOU?
I THINK WE NEED, ALL TOGETHER
ABOUT FOUR ONIONS FOR ABOUT THAT SIZE.
THE BIG SECRET OF TELEVISION
IS ALWAYS TO NEVER LOOK DOWN.
ALWAYS CHOP WHILST JOKING.
OKAY, NOW...
LET YOUR FINGERS FALL AS THEY MAY.
( laughter )
NOW, YOU SEE, YOU'RE DOING
THE BACK OF THE KNIFE THERE.
THAT'S WHAT THIS IS FOR.
OKAY, THANK YOU, JULIA.
NOW CAN I PUT THE OLIVE OIL IN?
YES, NOW WE CAN GO.
HOW MUCH OLIVE OIL WOULD YOU LIKE?
I WOULD LIKE...
BECAUSE IN MY RECIPE
THE OLIVE OIL IS PART OF THE FLAVOR
BUT WITH YOURS, YOU WANT TO RESTRICT IT
SO WE'LL DO YOUR WAY.
ALL RIGHT, JUST A SMIDGEON FOR ME.
OKAY.
BUT, UM...
SO, IN WE GO WITH FOUR NICE, LARGE ONIONS
AND THAT STARTS TO SAUTE FAIRLY QUICKLY
OVER A MODERATE HEAT THERE.
THEY'RE JUST BREAKING OUT, THE ONION
JUST TO BE ABLE TO SWEAT IT OUT ONCE AGAIN
TO GET THE FULL FLAVOR OUT OF THE ONION.
THERE.
WHEN WOULD YOU LIKE TO ADD THE GARLIC?
WELL, I THINK AS SOON AS THEY'VE COOKED A LITTLE.
WE DON'T WANT TO BROWN THE GARLIC, YOU KNOW.
I THINK WE COULD GO IN RIGHT NOW
SEEING IT'S ONLY SWEATING.
OKAY, THERE WE ARE, NO SWEAT.
JUST ADD JUST A LITTLE...
THE EIGHT CLOVES, ALL TOGETHER
AND STIR IT IN.
THE IMPORTANT ISSUE REALLY IS
IF THE GARLIC WENT IN FIRST, IT WOULD HAVE A CHANCE TO SCORCH
AND SCORCHED GARLIC HAS A MOST UNPLEASANT SMELL
SO, UM...
THERE IT IS.
NOW, STIR IT INTO THE TOP
BEGINNING TO RELEASE THOSE NATURAL OILS.
Julia: WE HAVE THE TOMATOES TO CUT UP.
AND FOR THE CORE AND ALL THAT.
WHY DON'T YOU LOOK AT THOSE
IF THOSE HAVE SEEDS IN IT, OR DO THEY NOT?
THE CAN OF TOMATOES.
FIRST OF ALL, THE PLUM TOMATO IS USED IN THIS CASE
INCLUDING THE JUICE.
IF YOU WANT TO, YOU CAN GO THROUGH
THE FINNICKITY BUSINESS OF OPENING THEM UP
AND TAKING THE SEEDS OUT.
THIS ONLY IS GOING TO COOK
FOR ABOUT 35, 40 MINUTES
AND BECAUSE OF THAT
THE SEEDS, WHICH COULD BE BITTER
IF THEY WERE COOKED LONGER
ARE NOT REALLY SO MUCH OF A PROBLEM.
SO, UM, THEY'RE GOING
TO BE PUT IN WHOLE THAT WAY
AND AGAIN, THIS IS WHY I LIKE THIS THING
BECAUSE IT DOESN'T RIP UP THE BOTTOM OF THE PAN
AND YOU CAN ACTUALLY CUT THINGS IN THE DISH ITSELF
SO WE'RE CUTTING THE TOMATO UP SO THAT IT CAN BE SPREAD OUT
AND WHAT JULIA'S DOING
IS REMOVING THE CORE BUT NOT THE SKIN FROM THIS.
WELL, HERE ARE THE OTHER TOMATOES.
SO THERE'S THREE NICE, RICH TOMATOES.
AGAIN, THIS FOR COLOR
AS WELL AS THE DIFFERENTIAL BETWEEN THE FLAVORS--
CANNED TOMATO AND FRESH.
Julia: WHAT HERBALS DO WE WANT IN THIS?
OKAY, HERBS.
ALWAYS HAVE TO HAVE A BAY LEAF.
YES.
AND THIS IS USUALLY IMPORTED BAY LEAF
OR IS IT CALLED LAURUS...
NOBILIS.
YEAH, OKAY.
SO WE HAVE TWO LAURUS NOBILIS.
THEN WE HAVE TO HAVE...
SOME FENNEL.
FENNEL-- HOW MUCH?
UM, I WOULD SAY...
ABOUT THAT, DO YOU THINK?
ABOUT A GOOD TABLESPOON.
THAT'S ABOUT A TEASPOON.
IT LOOKS LIKE ABOUT A TABLESPOON.
WELL, ANYWAY, A GOODLY AMOUNT.
GOOD-- FINE.
NOW, THIS IS GRATED ORANGE PEEL.
ISN'T THAT FUN?
GRATED ORANGE PEEL.
I CALL THIS "HOME EC-Y"--
THAT WE OUGHT TO GRATE IT.
I THINK THERE'S SOME
THAT CAN BE GRATED IN.
DOES THAT SMELL GOOD?
OH, THAT'S LOVELY!
IT WAS FRESHLY DONE.
THAT'S NICE; SMELL IT.
OH, NICELY DONE.
OKAY, AND THEN HERE ARE THE SAFFRON.
THAT'S TERRIBLY EXPENSIVE.
IS THAT GOING TO BE ENOUGH?
OR IS IT TOO MUCH?
OH, ALMOST.
WON'T THAT BE BEAUTIFUL?
SOME PEOPLE PUT IT IN LIQUID FIRST.
I NEVER DO, DO YOU?
NO, I JUST PUT IT IN THIS WAY.
SOME PEOPLE ARE FUSSIER THAN OTHERS.
( laughter )
OKAY, WE HAVE SOME FRESH THYME IN HERE.
YES.
GOOD HUNK OF FRESH THYME.
AND SOME PEPPERCORNS YOU'D LIKE TO ADD.
CAN I ADD THOSE NOW
AS THE STOCK WAS TOO LONG?
BUT THIS IS ALL RIGHT NOW.
YES, YES, ALL RIGHT.
SO JUST A HALF A DOZEN BLACK PEPPERCORNS
AND A HALF A DOZEN OF THE GREEN ONES.
FOR NO APPARENT REASON AT ALL
EXCEPT JUST TO MAKE LIFE COMPLICATED.
REMEMBER WHEN EVERYONE HAD GREEN PEPPERCORNS?
NOW YOU CAN'T FIND THEM.
WELL, THEY'RE ALL MIXED UP TOGETHER.
YOU THINK THAT'S IT?
YES, I THINK THAT'S IT.
AND I THINK COOKING THE TOMATOES
A LITTLE BIT BY THEMSELVES
BUT WE WILL SAY THAT THESE HAVE NOW COOKED
ABOUT TEN MINUTES
AND THEY HAVE RENDERED THEIR JUICES
AND NOW WE CAN PUT IN THE STOCK.
WONDERFUL-- AND LOOK AT THAT, PLEASE, WILL YOU?
JUST IMAGINE THOSE FLAVORS MINGLING TOGETHER.
I DON'T SMELL ANYTHING YET.
IT DOES SMELL WONDERFUL.
ARE YOU GOING TO POUR OR SHALL I?
YOU DO.
IF YOU DON'T HAVE FISH STOCK
YOU CAN PERFECTLY WELL USE A LIGHT CHICKEN STOCK.
OR EVEN A LIGHT CANNED STOCK
BECAUSE THERE'S SO MUCH STUFF IN HERE ANYWAY
NO ONE WOULD EVER KNOW IT WEREN'T YOUR OWN.
AND IF YOU HAPPEN TO HAVE
A WHOLE FRESH FISH THAT YOU WANT TO MAKE
THEN YOU'RE GOING TO HAVE THE BONES BEHIND.
IT'S VERY HARD TO GET FISH BONES NOW.
WELL, YOU LIVE UP IN THE PACIFIC NORTHWEST.
YOU CAN PROBABLY...
OH, LOVE IT, YES.
BUT EVEN IN BOSTON, WHERE WE GO
IT'S HARD TO FIND A WHOLE FISH
UNLESS YOU ORDER IT.
SO DO WE NEED A LITTLE SALT?
YES, JUST A BIT OF SALT.
I DON'T TH...
UM... THAT'S ENOUGH FOR ME.
OKAY.
AND A LITTLE MORE FOR JULIA.
NO, THAT'S FINE.
AND I THINK WE'RE GOING TO NEED
SOME WATER, TOO
BECAUSE IT'S NOT VERY MUCH.
AND ABOUT THE SAME QUANTITY OR...
YEAH, WELL, LET'S FILL IT UP.
OKAY.
SAY WHEN AFTER A WHILE.
I THINK THAT'S FINE-- GOOD.
NOW WE'LL LET THAT SIMMER AWAY
AND THEN WE'LL START OUR DESSERT.
NOW COMES THE BREAD-AND-BUTTER PUDDING
OR THE BREAD- WITHOUT-BUTTER PUDDING FOR ME.
WE'RE GOING TO DO A "HIS AND HERS."
GO AHEAD.
WELL, MINE IS A CINNAMON TOAST FLAN, AS I CALL IT
RATHER THAN A PUD.
ALL RIGHT.
AND SO I'M GOING TO...
I'M GOING TO GET THE CRUST OFF THE BREAD.
YOU KNOW HOW WONDERFUL THIS IS
ON A HOT DAY WHEN IT'S SERVED COLD
OR A COLD DAY WHEN IT'S SERVED HOT--
THIS LOVELY MELTING, SPONGY, MARVELOUS
FLAVOR OF BREAD SOAKING UP THE MILK.
SOMEHOW THIS TYPE OF BREAD PUDDING...
IT'S NOT THAT, IT'S KIND OF BREAD SOUP.
THERE OUGHT TO BE A BETTER NAME.
OH, I DON'T KNOW.
IT'S SO RUDIMENTARY.
IT'S SO EARTHY AND "IN FROM THE FARM."
I DON'T HAVE
GOOD CHILDHOOD RECOLLECTIONS
OF BREAD PUDDING.
YOU DON'T?
NO.
I'M SO SORRY ABOUT THAT.
HAVE YOU SEEN ANYBODY ABOUT IT?
MAYBE I SHOULD.
I CAN SEE YOU LYING DOWN THERE
ON THE LEATHER COUCH
TALKING ABOUT BREAD PUDDING.
WELL, I'M GOING TO HAVE TO TOAST MY BREAD
WITH BUTTER AND CINNAMON AND SUGAR.
JULIA IS NOW BUTTERING THE BREAD.
IT'S AN OLD- FASHIONED TECHNIQUE
AND YOU SHOULD WATCH THIS.
THE WAY THAT SHE LIKES TO DO THIS
IS RATHER LIKE ITALIAN STUCCO.
( laughter )
IT IS.
ISN'T IT?
BECAUSE WE HAVE TO USE YOUR NO-FAT MILK
SO WE GOT TO GET
SOME OF THE GOOD STUFF IN SOMEHOW.
( laughter )
LOW-FAT MILK.
I WENT FROM A SKIM MILK TO A 2%.
I'LL JUST ADD MORE BUTTER
IF YOU WANT TO USE...
( laughter )
NO, EVEN WITH THE 2%
THIS DESSERT ON THIS SIDE OF MY SIDE
COMES OUT AT SEVEN PERCENT
IN TERMS OF CALORIES FROM FAT.
I WOULD LIKE TO ADD, TOO
THAT IN MY... OUR THEORY, THE A.I.W.F.
OF MODERATION, SMALL HELPINGS
AND NO MORE THAN 30% FAT
I WOULD NOT SERVE THIS
BECAUSE THIS IS RATHER HIGH FAT CONTENT.
I WOULDN'T SERVE THIS DESSERT
WITH ANYTHING ELSE THAT WAS HIGH FAT IN THE MEAL.
NO, NO, OF COURSE NOT
AND THAT'S PERFECTLY RIGHT.
I UNDERSTAND THAT.
OF COURSE.
NOW...
I THINK THAT COULD GO THAT WAY.
THE MAIN THING IS NOT BURNING THE TOAST
SO NOW YOU GO AHEAD WITH YOURS.
ALL RIGHT, WELL, MINE'S DONE.
SO THIS IS WHOLE WHEAT, JULIA'S IS WHITE
AND WE'VE JUST CUT THAT DOWN
AND IT HAS NO CINNAMON ON IT.
IT IS SUSPICIOUSLY LACKING
IN ALL THOSE THINGS.
AND OVER HERE
BECAUSE THIS IS THE WAY...
WHENEVER YOU TAKE OUT THINGS
THERE SHOULD BE PUT BACK INTO SOMETHING
AROMAS AND COLORS AND TEXTURES.
SO HERE WE'RE TAKING
HALF A CUP OF DRIED CRANBERRIES
AND ORANGE-- THAT'S A FIRST START
AS A LITTLE BIT DIFFERENT
THAN THE WAY THAT ONE WOULD NORMALLY MAKE
A BREAD-AND-BUTTER PUDDING OF THIS NATURE
AND THEN, TAKING THESE SLICES OF WHOLE WHEAT
AND JUST OVERLAPPING THOSE IN THE PAN LIKE THAT
AND PUTTING MORE OF THE CRANBERRIES
AND MORE OF THE ORANGE THROUGH THE WHOLE THING.
AND ALTHOUGH THAT LOOKS A LOT
IT REALLY HAS A MARVELOUS FLAVOR
AND AS I TOLD YOU BEFORE
IT'S ABOUT 250 CALORIES
IN A PORTION SIZE
AND VERY LOW IN FAT, AS IT TURNS OUT TO BE.
OKAY.
IT LOOKS NICE, I THINK.
SORT OF LOOKS ALL RIGHT SO FAR
BUT IT'LL LOOK BETTER IN A MOMENT.
UM... ARE YOU NEARLY READY, JULIA?
WELL, I'LL PUT MY...
OH, GOOD-- THAT'S WHEN IT'S TOASTED.
WELL, THAT DIDN'T TOAST VERY WELL.
THIS IS TOASTED.
ALL RIGHT.
PUT ALL THE CRUMBS IN AS WELL.
WE'VE GOT AN INTRIGUING CUSTARD HERE.
WE'RE GOING TO SHARE THE CUSTARD.
WE'RE GOING TO SHARE
THE FIRST PART OF IT.
AND WHAT WE'RE GOING TO DO HERE IS
TO TAKE 2% MILK
AND THAT'S 1½½ CUPS OF 2%
1½½ CUPS OF SKIMMED, EVAPORATED SKIM MILK.
THAT'S INTERESTING.
WHY DO YOU USE THE SKIM MILK?
THAT'S INTERESTING.
WHY DO I DO THAT?
THERE'S MORE OF A TEXTURAL QUALITY THING TO IT.
IT'S A...
IT'S FOR THE MOUTH FEEL MORE.
AND THEN, INTO THIS
WE'RE GOING TO PUT THE ZEST OF A WHOLE ORANGE, OKAY?
NOW, WE'VE TAKEN THAT WHOLE ORANGE
AND CUT IT UP AS QUARTERS, PIECES INSIDE.
AND NOW, TAKING THE ZEST OFF THE OUTSIDE
PUT THAT DOWN INTO THE MILK, THERE.
AND THEN I HAVE SOME ROSEMARY HERE
AND BRUISING THE ROSEMARY WITH THE BACK OF A FORK...
THAT'S INTERESTING.
PARDON?
THAT'S INTERESTING
PUTTING IN SOMETHING LIKE ROSEMARY
BECAUSE YOU USUALLY
DON'T THINK OF THAT IN A DESSERT.
NO, BUT AS AN INFUSION HERE
SO WE'RE MAKING...
IT LOOKS CONSIDERABLE
IN TERMS OF THE QUANTITY OF IT.
ALL RIGHT, SO THIS SIMMERS.
THIS IS AN INFUSION NOW
AND WE'D PROBABLY LEAVE THAT
FOR THE BEST PART OF HALF AN HOUR.
JUST TO VERY SIMPLY SEASON
SO THAT IT ALL BECOMES, YOU KNOW...
AND THEN WE'RE GOING TO STRAIN THAT.
SO WE'LL SAY THAT TIME PASSES.
ACTUALLY, YOU HAVE BEEN HYPNOTIZED.
THIS HAS ACTUALLY BEEN 30 MINUTES NOW
AND I THINK IT SHOULD BE TOTALLY INFUSED.
WAKE UP!
( laughter )
GOOD HEAVENS!
IT'S 30 MINUTES.
THE SMELL OF THAT, JULIA.
ISN'T IT MARVELOUS WHAT 30 MINUTES DOES?
IT'S DIVINE, YES.
MMM.
MMM.
MMM.
LIKE I'M SMELLING IT NEXT TO...
I KNOW.
YES, YOU CAN'T SMELL A THING
WITH THE FISH SOUP THERE.
OH, IT'S LOVELY.
ALL RIGHT, SO THERE WOULD BE OUR CUSTARD
ALL OF THAT STRAINED
AND OUT OF THE WAY
AND JUST A QUARTER OF A TEASPOONFUL OF VANILLA.
THAT WAS EXACTLY IT.
OH, THANK YOU.
GOING TO PUT
A QUARTER TEASPOON OF CARDAMOM.
THAT WILL BE DELICIOUS.
THERE'S THE BASIC CUSTARD TO START WITH.
WE HAVE TO SEPARATE IT
IN TWO BOWLS HERE.
SO WE'VE GOT THE SAME BASIC MIX
AND WE'RE GOING TO SPLIT THAT
INTO EXACTLY HALF.
HOW'S THAT?
THAT'S FINE.
OKAY.
NOW, YOU'RE GOING TO PUT IN
AN EGG SUBSTITUTE.
YES, WHICH IS REALLY EGG.
IT'S JUST EGG WHITES
WITH A LITTLE ANNATTO COLORING
AND MAYBE JUST A TOUCH OF SEAWEED.
WHY?
SEAWEED?
YOU WERE TALKING SO MUCH
THAT WE FORGOT TO PUT THE SUGAR IN.
OH.
( laughter and applause )
IT'S YOUR FAULT.
BUT LUCKILY, THIS IS STILL WARM
SO EACH HAVE 1/4 CUP OF SUGAR
AND THEN WE HAVE TO STIR IT
SO IT WILL DEFINITELY DISSOLVE.
WONDERFUL.
THANK YOU, JULIA.
WELL, YOU'RE WELCOME.
WHAT WOULD WE DO WITHOUT YOU?
FINE.
GOOD.
( laughter )
BUT ONCE WE GET THE EGGS
THEN WE HAVE TO BE VERY CAREFUL
NOT TO MAKE IT BUBBLY, DON'T WE?
EXACTLY, YES.
YOU ASKED ME ABOUT THIS
SO THIS ANNATTO COLORING
IS A LITTLE BIT OF CARRAGEENAN
WHICH COMES FROM THE SEAWEED
THEN THERE'S ALSO THE EGG WHITES.
SO WE'RE VIRTUALLY
DEALING WITH THE SAME THING.
IT'S 99% EGG.
EXCEPT FOR THE SEAWEED.
EXCEPT...
( laughter )
SEAWEED'S NOT BAD.
NOW, IF THERE WAS BIG, UGLY FLECKS OF KELP IN IT
YOU KNOW, I COULD UNDERSTAND.
LOOK AT THOSE, OOH!
THIS IS ACTUAL EGG... WITH EGG YOLK.
WE'VE SIMPLY STIRRED THAT UP TOGETHER
AND OF COURSE
THE CUSTARD DOES ITS MAIN THING
IN THE OVEN, ANYWAY.
SO HERE IS THE MIX
AND... THAT IS POURED INTO THE TOP
AND WILL SOAK UP INTO THE TOAST
AS IT GOES.
JULIA, YOU NORMALLY POUR IN HALF OF THIS
AND THEN GET THAT SET AND THEN...
I LET IT WAIT
SO IT'LL ABSORB A LITTLE BIT.
YES, RIGHT, IN ORDER TO BE ABLE
TO SORT OF COME TO THE SURFACE
AND BEGIN TO EXPAND.
WHAT DO YOU DO?
DO YOU POUR YOURS ALL IN AT ONCE?
I'M JUST PUSHING IT IN.
SAME SORT OF PRINCIPLE.
YOU POURED IT IN ALL AT ONCE
BECAUSE YOU WANT THE...
THE TOAST TO SOFTEN UP.
YEAH.
OKAY.
ALL RIGHT.
I THINK YOUR POINT IS TREMENDOUSLY IMPORTANT
THAT IF YOU TAKE SOMETHING OUT
YOU'LL HAVE TO PUT SOMETHING IN
BECAUSE AS YOU SAID
THE FAT CARRIES THE FLAVOR
AND YOU'VE TAKEN OUT THE FAT.
YES, EXACTLY.
SO, THEY GO...
SO WHAT DO YOU HAVE?
YOU HAVE SOMETHING THIN AND TASTELESS
AND IT'S REALLY DISAPPOINTING.
SO WHEN YOU SIT DOWN TO THIS
IT SHOULD BE SOMETHING NEW.
YOU SHOULD SAY
"BUT I DON'T NORMALLY EXPECT
TO HAVE THAT WAFT OF ROSEMARY THERE."
MM-HMM, BUT THAT'S TERRIBLY IMPORTANT
BECAUSE YOU CAN MAKE DELICIOUS FOOD
IF YOU KNOW WHAT YOU'RE DOING.
THERE, NOW IT'S READY TO BE COOKED.
BUT IT CAN SIT, CAN'T IT?
MINE CAN SIT FOR A LONG TIME
BEFORE YOU BAKE IT.
THIS IS GOING TO BAKE IN THE OVEN
AND IT HAS TO BAKE
IN A PAN OF VERY HOT WATER.
RIGHT.
FOR... ABOUT ONE HOUR.
YEAH, 350.
VERY, VERY SLOWLY AT 350.
HOW'S THAT?
THAT LOOKS LOVELY.
GOOD.
IF YOU'RE A LITTLE BIT NERVOUS ABOUT THIS
YOU CAN ALWAYS PULL OUT THE RUNG OF THE OVEN
AND THEN FILL THIS ACTUALLY WHEN YOU'RE...
IN THE OVEN ITSELF.
I THINK THAT'S A BETTER IDEA
THAN THE WAY WE'RE DOING IT.
BECAUSE YOU DON'T WANT...
IT JUST OCCURRED TO ME AS I WAS DOING IT.
UM...
SO, NOW WE'LL TAKE THIS BOILING HOT WATER HERE...
( laughter )
WATCH IT, JULIA.
I'LL LET YOU DO BOTH OF THEM.
ALL RIGHT, FINE.
AND I'LL CLOSE THE OVEN DOOR.
HOW'S THAT FOR DIVISION OF LABOR?
MAKE SURE I'VE GOT MY ARMS OUT FIRST.
OKAY.
THERE.
NOW, I SUPPOSE WE HAVE A TIMER.
YES, THAT'S OKAY.
350 DEGREES, ONE HOUR.
NOW, WE'RE GOING TO HAVE A SHORT BREAK
AND THEN WE'LL GET TO EVERYTHING ELSE.
GRAHAM AND I WILL BE RIGHT BACK
IN JUST A MOMENT WITH OUR DUCK
BUT WHILE WE TAKE THIS BREAK
YOU HAVE A CHANCE TO GO TO YOUR PHONE
AND PLEDGE YOUR SUPPORT TO THIS STATION.
THEY REALLY NEED YOUR MONEY, DON'T THEY, GRAHAM?
ABSOLUTELY, JULIA.
AND NOW MORE THAN EVER, ACTUALLY
PUBLIC TELEVISION NEEDS OUR SUPPORT.
SO CALL THAT NUMBER ON YOUR SCREEN
TO KEEP THIS STATION COOKING.
WE'LL BE RIGHT BACK.
I THINK THE INTERESTING THING ABOUT OUR DUCKS
AND THESE DUCKS COME FROM A DUCK FARMER
AND THESE ARE ALL WHITE PEKING DUCKS
AND THEY'RE ABOUT 5½½ POUNDS
AND REALLY, IF YOU TRY AND ROAST THEM
TO GET A BROWN SKIN
YOU'LL GET AN OVERDONE BREAST...
YES, ISN'T THAT TRUE?
THE LEGS AND THE BREAST COOK AT A DIFFERENT...
RIGHT, SO WE DISMEMBER IT.
SO GRAHAM IS GOING TO DO THE BREASTS
AND I'LL DO THE LEGS.
YES, YES, I ASKED HER FOR HER BREAST
AND SHE VERY KINDLY AGREED
AND WE SAID WE MIGHT AS WELL GET THAT OVER QUICKLY
BECAUSE WE'RE GOING TO GET INTO TROUBLE WITH IT
AND JULIA'S DEALING WITH THE LEG
AND I'M GOING TO DEAL WITH THE BREAST...
YOU'LL SHOW US
HOW TO GET THE BREAST OFF...
AND JULIA'S GOING TO SHOW YOU
HOW TO GET THE LEG OFF.
BUT HE LIKES IT ON THE WHOLE DUCK
AND I'M GOING TO TURN THIS KITCHEN TREASURE
INTO A BEAUTIFUL STOCK.
SO IT HAS TO BE CHOPPED UP.
GOOD, FINE.
NOW, YOU'RE GOING TO DO THE BREAST.
FINE, YES.
( laughter )
HOW DO YOU FOLLOW AN ACT LIKE THAT?
UM...
THIS IS MUCH THE SAME AS OPEN HEART SURGERY
JUST ONE... FEEL THE BACKBONE
RUN THE KNIFE BLADE AROUND THERE LIKE THAT
AND THEN, HOLDING A KNIFE--
ESPECIALLY IF YOU CAN GET A NICE BONING KNIFE LIKE THIS
WHICH IS SLIGHTLY FLEXIBLE-- AND FEEL DOWN
UNTIL YOU GET TO THE PLACE
WHERE THE WISHBONE IS CENTERED
AND RUN THE KNIFE BLADE AROUND THERE.
SO, THEN, HOW'S THIS, JULIA?
IT'S LOOKING LOVELY.
OH, GOOD.
IT'S THAT LOVELY, DARK FLESH.
I THINK IT... ALSO YOU SAID THE TRICK IS
ALWAYS CUT AGAINST THE BONE
AND THEN YOU WON'T BE LOOSING THE NICE FLESH.
EXACTLY, AND THEN WHIP IT THROUGH LIKE THAT
AND THE BEST IS OFF IN A TRICE.
I SEE NO POINT IN PAYING A PREMIUM OF ABOUT 35%
TO HAVE SOMEONE CUT IT OFF FOR YOU.
NO.
THEN YOU LOSE THE WHOLE BENEFIT
OF THE CARCASS FOR STOCK AND ALL THAT.
SO, ONE BREAST.
I'LL DO MY TECHNIQUE FOR LEGS
WHILE YOU CUT, AND SO YOU GIVE ME A LEG.
GO AHEAD.
ARE YOU GOING TO DO THAT ONE?
YES, WELL, YOU CAN... ALL RIGHT.
YOU HAVE NUGGETS OF MEAT
THAT ARE UP AGAINST THE BACKBONE HERE
ON EITHER SIDE
SO YOU WANT TO BE SURE THAT YOU GET THEM.
SO LIFT THE LEG UP TO EXPOSE THE KNEE
AND THEN CUT AROUND
AND BE SURE THAT YOU GET UP AT THE CARCASS.
YOU HAVE THAT NICE NUGGET OF MEAT.
BEAUTIFUL PIECE.
IT'S REALLY EASIER ON A WHOLE DUCK
THAN ON THIS HALF ONE.
WE WERE IN HONG KONG THE OTHER DAY
AND HAD THE PEKING DUCK
AT A VERY SWANK RESTAURANT
AND THEY HAD THIS BEAUTIFUL, LARGE, PLUMP PEKING DUCK
AND THEY CARVED ESPECIALLY FROM THAT PLACE THERE
ON THAT LITTLE OYSTER CUT
AND HE SAID-- HIS EYES TWINKLED
AS HE SLICED THROUGH THE FAT
AND THE FAT SPURTED FROM UNDERNEATH, JULIA.
MMM.
I KNEW I COULD GET HER.
( laughter )
AND THEN, WITH THE LITTLE PANCAKES
IT'S SUCH A DELICIOUS...
AND THEN YOU... TO GET... YOU HAVE TO GET THE...
YOU HAVE TO BREAK OPEN THE BALL JOINT.
IT'S REALLY MUCH EASIER ON A WHOLE DUCK
THAN ON A DUCK PIECE.
SHALL I GET THE OTHER ONE?
BUT THERE'S YOUR...
WELL, DID YOU GET THE...
YOU'RE SUPPOSED TO GIVE ME THAT LEG.
OH, YOU WANT ANOTHER LEG.
YOU'RE SUPPOSED TO DO THAT WHILE I DO THIS.
FINE.
TWO LEGS, AFTER ALL, ARE BETTER THAN ONE.
SO I'LL CUT A BREAST OFF OF HERE FOR YOU.
I WANT ALL THE SKIN BECAUSE WE'LL
MAKE CRACKLINGS OUT OF THAT.
YOU NEED ALL THE SKIN TO RENDER THE FAT OUT.
I'M GOING TO LET YOU DO THE WHOLE THING
BECAUSE THIS IS TOO DIFFICULT FOR ME.
( laughter )
IT'S FAMOUS.
IT'S THE JULIA CHILD LOOK.
( laughter )
NO, WE HAVE TO...
GRAHAM, WE HAVE TO CHOP THAT UP
FOR OUR STOCK.
THAT'S TRUE.
THAT'S EXACTLY RIGHT.
Julia: FINE.
YOU CHOP THE CARCASS AND I'LL PEEL THE SKIN.
THAT'S WONDERFUL.
YOU HARDLY FLINCHED.
THAT SHOWS ENORMOUS TRUST, IF I MAY SAY.
SO WHAT WE'RE DOING HERE IS
JUST SIMPLY TAKING THE CARCASS
WHICH WE WOULDN'T HAVE HAD
IF YOU'D BOUGHT THE PIECES JUST ONE AT A TIME.
ALWAYS, WHEN USING THE THING
REMOVE YOUR FINGERS
JUST AFTER YOU'VE STEADIED YOUR AIM.
THAT'S NOT PART OF THE RECIPE.
( laughter )
I WANT YOU TO LOOK AT THE FAT HERE.
PEOPLE ARE OFTEN SAYING
THAT THE LEG MEAT IS SO FATTY.
THERE'S USUALLY JUST A PIECE OF FAT ALONG THE EDGE THERE.
YOU JUST CARVE, TAKE THAT OFF.
CAN I DROP THESE PIECES IN THERE?
YOU MAY.
GOOD, THANK YOU.
WE'VE GOT ONE PAN ON THE HEAT HERE
AND THAT'S ON QUITE HIGH.
THERE'S A LITTLE BIT OF DUCK FAT HERE
AND SINCE WE'VE GOT THIS MACHINE
TO STRAIN ALL THE FAT OFF AT THE VERY END
YOU CAN USE AS MUCH
OF THE DUCK FAT AND FLAVORS AS POSSIBLE
IN ORDER TO BE ABLE TO GET THE MAXIMUM AMOUNT
OUT OF THE CARCASS ITSELF.
SO JUST A LITTLE BIT OF DUCK FAT IN THE BOTTOM.
IT DOES SMELL GOOD.
YOU CAN BUY DUCK IN PIECES NOW.
I KNOW THE GENTLEMAN WHO BROUGHT US THESE DUCKS
HE SAID THAT THEY SELL AN AWFUL LOT OF DUCK BREASTS
AND THEN YOU CAN BUY THE LEGS SEPARATELY
WHICH ARE PROBABLY CHEAPER, TOO.
BUT I DON'T LIKE BUYING DUCK IN PIECES.
I LIKE THE CARCASS SO I CAN MAKE MY STOCK.
EXACTLY...
WONDERFUL.
AND NICE AND BROWN...
UM, DID WE EVER GET THAT BROWN THERE?
I'VE GOT EVERY PIECE HERE.
LOADS OF FAT ON THIS ONE.
IT'S ALL GOING TO RENDER OUT A BIT AS IT'S COMING DOWN.
I WOULD LIKE TO TAKE
FOR THE DISH THAT I HAVE, JULIA
I WOULD LOVE TO BE ABLE TO TAKE...
AND LEAVE THE FAT ON
AND TAKE IT OFF A LITTLE BIT LATER.
AS LONG AS YOU CAN GIVE ME THESE BITS OF SKIN.
I CAN GIVE YOU LITTLE BITS OF FAT HERE.
THE REASON IS BECAUSE I LIKE TO--
WITH BOTH CHICKEN BREAST AND ALSO DUCK BREAST--
I LIKE TO HAVE THAT BARRIER
OF THE FAT OVER THE TOP
SO THAT THE MOISTURE, WHICH IS...
THIS MUSCLE IS 70% MOISTURE, OBVIOUSLY--
AND AS IT HITS THE PAN, AS WE SAUTE THAT
THEN THE MOISTURE DOESN'T ALL BOIL OFF
AND THEN BECOME DRY AND STRINGY.
IN EVERY CASE-- I THINK IT'S UNFORTUNATE
WE'VE GOT THIS NAKED-BREAST SYNDROME
IN THE SUPERMARKETS NOW.
YOU PAY EXTRA PRICE TO HAVE FAT-FREE BREASTS.
WELL, I THINK IT'S A MISTAKE
BECAUSE YOU CAN'T REALLY COOK IT WELL.
SO SKIN ON LIKE THAT
AND THAT ONE IS GOING TO KEEP THAT
AND THEN WE CAN TAKE THE SKIN OFF
JUST BEFORE WE SERVE IT.
I THINK THE PROBLEM IS
PEOPLE ARE SO DEATHLY AFRAID OF FAT NOW
THAT THEY DON'T USE THEIR HEADS
ABOUT WHAT'S GOING ON.
BUT, YOU KNOW, WITH THE DUCKS THAT WE'VE HAD
I THINK THAT'S SO TRUE--
IF YOU ARE NOT AT RISK
YOU SHOULDN'T BE AFRAID OF IT.
IT SEEMS A SHAME IN OUR CULTURE
THAT THERE ARE PEOPLE WHO DO NEED TO WATCH IT
AND THEN THEY COULD WATCH IT
BUT NOT ALL OF US NEED TO WATCH IT.
AS WE SAY IN THE AMERICAN INSTITUTE OF WINE AND FOOD
MODERATION IN ALL THINGS.
SMALL HELPINGS--
I THINK THAT'S ONE OF THE MOST IMPORTANT THINGS.
YES, I HEARD YOU LAST YEAR
ON THAT ONE, JULIA.
AND A GREAT VARIETY OF FOOD-- IN OTHER WORDS
YOU'RE NOT EATING A TUNA FISH SANDWICH FOR LUNCH EVERY DAY
NICE AS THAT MAY BE.
AND THEN MODERATE EXERCISE AND WEIGHT WATCHING
AND HAVE A GOOD TIME, ENJOY THE PLEASURES OF THE TABLE.
AND IT'S VERY HARD TO GET PEOPLE TO AGREE
TO USE THEIR HEADS ABOUT THINGS.
EXACTLY.
AND YOU KNOW THE THING
THAT JULIA AND I ARE MOST FOND ABOUT
APART FROM EACH OTHER, IS FOOD
AND, UM... AND WHAT WE WANT TO DO IS
TO PRESERVE THE QUALITY OF THE FOOD ITSELF
SO THAT IT'S A WONDERFUL EXPERIENCE.
IF YOU HAVE TO EAT AT A LOWER FAT
LIKE MY WIFE TRINA DOES
THEN IT MUST BE AS CREATIVE AS POSSIBLE
AND USE EVERY LITTLE BIT.
THIS IS WHY THE STOCK IDEA IS SUCH A WONDERFUL ONE HERE
BECAUSE IT JUST ADDS SO MUCH FLAVOR.
WELL, TRINA IS LUCKY TO BE MARRIED
TO A VERY, VERY GOOD COOK.
SO I THINK THAT MAKES A LOT OF DIFFERENCE.
WHAT I'M DOING HERE IS I'M CUTTING THE FAT INTO STRIPS
AND WE'RE GOING TO RENDER IT INTO CRACKLINGS
WHICH WILL GIVE YOU A VERY NICE COOKING FAT.
HERE ARE YOUR CRACKLINGS.
AND YOU PUT ALL THESE PIECES...
I'LL TAKE THE CRACKLINGS...
OKAY.
YOU PUT THEM ALL INTO A LITTLE FRYING PAN
AND COOK THEM VERY, VERY SLOWLY.
I'LL TAKE THEM BACK AGAIN.
OKAY.
COOK THEM VERY, VERY SLOWLY
UNTIL THEY HAVE NICELY BROWNED
AND THEN YOU STRAIN OFF ALL YOUR FAT...
AND THEN YOU BLOT IT ALL UP IN PAPER TOWELS.
AND THEN USE THE TOWEL AS A FIRE LIGHTER.
( laughter )
WHICH YOU COULD.
YES.
I THINK WE'LL DO ANOTHER...
ANOTHER BLOTTING UP.
ANOTHER BLOTTING UP, OKAY.
THEN WE'RE GOING TO FLAVOR THEM
AND THEN WE'RE GOING TO PASS THEM AROUND
FOR EVERYONE CAN EAT A QUARTER PIECE.
HOW'S THAT?
THEY'RE VERY NICE AS LITTLE COCKTAIL SNACKS
OR ON A SALAD OR SOMETHING LIKE THAT.
A LITTLE SALT.
A LITTLE SALT ON THE FAT.
A LITTLE ALLSPICE.
( laughter )
NOW, HOW ARE OUR VEGETABLES DOING?
WELL, I THINK THEY'RE DOING FINE.
CAN I ADD THESE BEFORE THEY BROWN AGAIN?
YES, THEY'RE PERFECT.
AREN'T THEY NICE?
THEY LOOK JUST PERFECT.
THIS YOU... ALL OUR FRIENDS HERE KNOW THIS
BUT WHAT'S HAPPENED HERE IS
THE NATURAL VOLATILE OILS OF THESE VEGETABLES
HAVE JUST BROKEN OUT-- "SWEATING," IT'S CALLED--
LITTLE PEARLS OF ENERGY COMING OUT OF THAT FOOD.
WONDERFUL FLAVORS.
AND NOW WITH THE DUCK
WHICH IS NICELY BROWNED HERE--
THIS IS DONE BEFOREHAND
BECAUSE THIS HAS TO BE SO HOT
TO GET THE BROWNING TAKING PLACE
THAT WE WOULD RUIN THE VEGETABLES.
SO VEGETABLES ON THE SURFACE.
THERE.
AND THE SMELL IS ABSOLUTELY...
CAN YOU SMELL IT?
( crowd murmuring )
NO, SERIOUSLY, ALL THE WAY BACK?
ISN'T THAT AMAZING?
JUST... JUST THINK OF THAT.
HAVE A LITTLE TASTE OF THESE.
THESE GOT A LITTLE BIT BURNED.
( laughs )
JUST... JUST A...
ARE THEY?
DO YOU THINK I CAN HAVE ONE?
WELL, YES, YOU CAN HAVE 20%.
OH!
HOW WAS THAT?
IS THAT PRETTY GOOD?
REMINDS ME OF YEARS AGO.
THAT'S GOING TO DO UNTIL JUNE.
MM!
SO WE CAN PASS THAT AROUND.
JULIA, DARLING
TELL US ABOUT WHAT YOU FEEL
ABOUT WATER OR CHICKEN STOCK.
WELL, I LIKE TO USE A LITTLE STOCK
BECAUSE I WANT A REALLY DEEP AND CONCENTRATED FLAVOR.
YES.
BUT YOU CAN USE... WELL, I WOULDN'T USE WATER.
WHAT DOES THE RECIPE SAY "OR WATER"?
"OR WATER."
THAT'S WRONG-- PUT IT INTO STOCK.
SO YOU FEEL IT SHOULD
ALWAYS BE STOCK AND NEVER WATER.
EITHER WINE OR STOCK
OR SOMETHING LIKE THAT.
WE WERE TALKING EARLIER
ABOUT WHETHER WE WERE PREPARED TO USE A CANNED STOCK
UNDER A CIRCUMSTANCE LIKE THIS, RATHER THAN WATER.
CERTAINLY, YES.
I MEAN, YOU'RE SORT OF A PURIST, AND YOU...
YOU ACCEPT CANNED CHICKEN STOCK.
YES.
YOU WANT TO GET A GOOD ONE.
IT SHOULDN'T BE TOO SALTY
AND IT SHOULDN'T HAVE FAKE FLAVORS.
IT SHOULDN'T TASTE LIKE CANNED STOCK.
YEAH...
I THROW IN A FEW CLOVES
AND A COUPLE OF BAY LEAVES
THEN BREW IT UP FOR ABOUT FIVE MINUTES
AND IF IT'S GOT A TINNY TASTE OF ANY KIND
JUST BACK IT OFF A LITTLE BIT.
BUT THERE'S ONE OTHER WAY OF DOING THIS.
WHEN YOU'RE MAKING A CHICKEN STOCK ANYWAY
PUT IT IN ONE OF THE LARGE ZIPLOC BAGS--
OR ANOTHER BRAND-- AND THEN PUT THE STOCK IN THERE
AND FREEZE IT FLAT IN YOUR DEEP FREEZE.
THEN YOU CAN STORE IT VERTICALLY.
ISN'T THAT A WONDERFUL IDEA?
IT'S ABSOLUTELY AMAZING
HOW MANY VERTICAL BAGS YOU CAN GET IN THE FRIDGE
AND IF YOU HAVE LITTLE TAGS ON THE END
YOU CAN ACTUALLY PULL IT OUT LIKE A FILING SYSTEM.
AN ORDINARY FRIDGE REALLY WORKS WELL.
YOU KNOW THAT GREEN IS CHICKEN STOCK
AND YELLOW IS FISH STOCK.
WELL, IF YOU CAN REMEMBER IT.
AND THIS HAPPENS TO BE FISH STOCK
SO BE CAREFUL THAT DOESN'T GO IN THE DUCK.
WELL, WE'LL PUT THAT INTO OUR FISH STEW.
NOW, YOU HAVE TO HELP ME IF ALL THAT'S GOING.
YOU'RE GOING TO PUT OIL IN...
OH, WE'VE NOW GOT ALL THE VEGETABLES IN THERE
THE DUCK IS FLAVORED AND HERE IS THE CHICKEN STOCK
WHICH WE WOULD PREFER TO USE
TO REINFORCE THAT DUCK STOCK AFTERWARDS.
WE'VE USED A FUNNY-SHAPED PAN HERE
BECAUSE OF GETTING THE CAMERAS INTO IT.
OTHERWISE WE'D HAVE A GREAT BIG STOCKPOT GOING.
WE'RE GOING TO PUT IN ONE TOMATO
JUST CORED AND THE JUICE AND EVERYTHING.
BUT WHERE IS YOUR WONDERFUL INSTRUMENT?
I WAS ALWAYS FIDDLING AROUND WITH THINGS FOR TELEVISION
AND I WANTED TO BE ABLE TO GET SOMETHING
SO YOU COULD ACTUALLY CUT SOMETHING UP
LIKE WITH A KNIFE
AND THEM IMMEDIATELY TAKE ALL OF IT ON ONE SCOOP
AND THEN YOU COULD JUST DISCHARGE THAT RIGHT IN.
OKAY, SO THOSE ARE GONE IN AND...
JULIA, WHY DO YOU ADD TOMATOES TO A DUCK STOCK?
I THINK IT GIVES IT A LITTLE DEPTH
AND I LIKE A BIT OF ACIDITY.
HOW ABOUT HERBS
AND THINGS OF THAT NATURE?
WELL, PUT IN WHAT YOU LIKE.
REALLY!
YEAH.
WELL, A LITTLE...
IT FEELS LIKE MACBETH AND DUNSINANE HERE.
WE'VE GOT A WHOLE BUNCH OF DIFFERENT HERBS.
THIS IS LOVELY FRESH THYME.
AND CERTAINLY SOME BAY LEAF.
BAY LEAVES, YES.
PUT A LITTLE ALLSPICE IN.
ALL RIGHT.
JUST A TOUCH.
FINE, OKAY.
NOW, WHAT WE HAVE TO DO...
GOD, THAT SMELLS GREAT.
...TO FINISH MY THING
WHICH WE HAVE TO BONE THESE THINGS.
OH, MY.
BECAUSE THEY'RE GOING TO BE GROUND.
THIS IS GOING TO MAKE MY DUCK MOUSSE.
HOW MUCH DO YOU NEED FOR THIS ALTOGETHER?
I'M GOING TO USE THE WHOLE BUSINESS.
THIS WILL BE TURNED INTO A MOUSSE
OR WE COULD SAY A DUCK BURGER.
( laughter )
AND I THINK IT'S VERY NICE
IF YOU WANT TO DO A ROAST DUCK
AND YOU'RE JUST GOING TO USE THE BREASTS
AND COOK THEM SEPARATELY
AND THEN YOU CAN MAKE THESE LITTLE PATES WITH THE LEGS.
WHICH HAD MORE COLLAGEN IN THEM
AND THEREFORE WOULD BE A SMOOTHER, RICHER FLAVOR
AND LESS SORT OF DRY
THAN THE BREASTS WOULD BE.
WELL, IT'S VERY NICE.
YOU'D KEEP THE BREAST SEPARATELY, I THINK.
I'M JUST THINKING A DUCK MOUSSE
IS A BIT OF AN OXYMORON, ISN'T IT?
( laughter )
WELL, IT WOULD MAKE
A STRANGE-LOOKING ANIMAL, CERTAINLY.
WOULDN'T IT!
NOW WE'RE GOING TO...
GOING TO GRIND THIS.
WE'RE GOING TO GRIND IT UP AND THEN CHILL IT.
OKAY.
YOU WANT THIS NICELY GROUND UP.
NO EXTRA PIECES IN IT.
THAT'S FINE.
NOW, THAT IS GOING TO CHILL NICELY
AND IT'S GOING BE GROUND UP AGAIN WITH FLAVORINGS AND CREAM
AND IN THE MEANTIME, WE'RE GOING TO CLEAN UP.
AND ALSO BECAUSE WITH POULTRY
WE MAY HAVE THE DANGER OF...
SALMONELLA.
EVIL BACTERIA.
SO WE'VE GOT TO BE VERY CAREFUL
TO CLEAN EVERYTHING UP.
JULIA, JUST ONE THING--
WHAT IS THE PURPOSE OF THE CHILLING?
THE PURPOSE OF THE CHILLING IS
WE WANT TO BEAT IN AS MUCH CREAM AS WE DECENTLY CAN
AND IF IT'S WARM, YOU CAN'T BEAT IN A GREAT DEAL.
SO THIS IS TO MAKE A HOMOGENEOUS MASS
BECAUSE THEN I'M GOING TO FORM IT INTO PATES.
I SEE...
SO THE IDEA IS TO ABSORB MORE...
TO ABSORB MORE OF THAT EVIL STUFF.
( laughter )
IT'S A LITTLE BIT LIKE SKINNY DIPPING AT NOON.
( laughter )
GOOD, OKAY.
SO ARE WE GOING TO WASH UP?
AND WE HAVE OUR TEAM THAT'S GOING TO BE DOING...
WE'RE VERY BIG ON FOOD HYGIENE.
WELL, YOU HAVE TO BE.
WE HAVE...
YES.
( laughter )
AND WHILE WE...
WHILE WE ARE GONE
OUR KITCHEN CREW IS GOING TO WASH
ALL THE BOARDS AND THE KNIVES AND EVERYTHING ELSE
AND WE'LL BE UTTERLY HYGIENIC, AS WE ALWAYS ARE.
LOOK AT THIS.
WATCH THIS.
IF YOU'RE AT SCHOOL AT THE PRESENT MOMENT
YOUR HOME ECONOMICS TEACHER
WILL BE JUMPING OVER HER CHAIR WITH JOY.
AND I'M TAKING A CLEAN TOWEL
AND WIPING OFF THE HANDLE HERE
SO WE CAN HAVE...
I WILL HAVE NO GERMS AROUND HERE.
GOOD.
( laughter )
THERE.
ARE YOU READY?
I AM.
LET'S GO BACK AND HAVE A CUP OF TEA.
OKAY, SEE YOU IN A FEW MINUTES.
WE'RE GOING TO TAKE ANOTHER BREAK NOW
BEFORE WE RETURN TO OUR INFUSIONS AND OUR DUCK
SO JULIA, OUR VIEWERS WILL NOW HAVE TIME
TO CALL THAT PHONE NUMBER
AND HELP SUPPORT
THIS PUBLIC TELEVISION STATION.
BECAUSE NOW, MORE THAN EVER
WE NEED YOU TO MAKE THAT PLEDGE.
IT'LL BE MONEY VERY WELL SPENT
SO CALL NOW WITH YOUR TAX-DEDUCTIBLE CONTRIBUTION
AND WE'LL BE RIGHT BACK.
THANK YOU...
THANK YOU.
( laughs )
YOU KNOW, THINGS ARE GOING NICELY
BUT I THINK THE FISH STOCK NEEDS
ANOTHER PROBABLY 20 MINUTES.
AND THE DUCK STOCK IS DOING VERY NICELY
BUT IT WOULD HAVE BEEN BETTER
IN A DIFFERENT SHAPED PAN
BUT YOU WOULDN'T HAVE BEEN ABLE TO SEE IT.
NO, TRUE.
OKAY, WE HAVE A BEAUTIFUL RED SNAPPER
TO GO WITH YOUR OUTFIT.
IT'S LOVELY AND IT GOES
WITH YOUR SUSPENDERS...
YOUR BRACES.
YES, RIGHT, THANK YOU.
NICE, GLASSY EYE.
GILLS, NICE AND BRIGHT.
I THINK ALSO SMELL IT.
IT SHOULD...
IF IT SMELLS FISHY, TAKE IT BACK.
YES, I AGREE WITH THAT
BUT IT'S A BIT LATE FOR US.
( laughter )
YOU HAVE TO BE VERY CAREFUL.
IF YOU GO AND BUY A FISH
I THINK YOU SHOULD
BEFORE YOU GO OUT OF THE STORE
OPEN IT UP AND SMELL IT.
IF IT SMELLS
TAKE RIGHT BACK TO THE MANAGER:
"SMELL THAT, SIR
AND GIVE ME MY MONEY BACK."
DARLING, I'D GIVE YOU
YOUR MONEY BACK IN A TRICE
I CAN TELL YOU.
ALL RIGHT.
CAN I TAKE THIS OUT OF YOUR WAY?
YES, YOU MAY.
AND THEN IF YOU LIKE, SHOW THE...
HOW IT'S BEING CUT UP
BY THIS MIRACULOUS WAY.
HERE IS THE FISH THAT WE HAVE.
THIS HAS NOW BEEN MADE INTO THE FILLETS
AND IT'S VERY IMPORTANT
TO KEEP FISH ON ICE
KEEP IT COOL ALL THE TIME.
DON'T LET IT SWEAT.
YOU DON'T LEAVE IT OUT ON THE COUNTER
AND GOING AHEAD AND DO SOMETHING
BECAUSE AS SOON AS IT'S FILLETED
IT BEGINS GOING OFF.
THE ICE KEEPS IT...
NICE AND FRESH.
AND I THINK THIS IS VERY CLEVER
PUTTING EACH TYPE IN THE PLASTIC BAG.
AND THEN, WE JUST TAKE PIECES OF THIS.
WE'LL SLIP THAT INTO THE FINAL SOUP
AT THE VERY LAST MOMENT.
THEN YOU PUT THE LID ON AND SEND IT THROUGH.
YOU DON'T EVER NEED TO COOK FISH...
OUR FRIDGE IS OVER THERE
WHERE GRAHAM HAS PUT IT.
AND NOW, WE'RE GOING TO DO
THIS MAGNIFICENT SAUCE
THE ROUILLE, R-O-U-I-L-L-E
OR RED GARLIC SAUCE.
LOVELY.
DO YOU WANT TO START?
OH, WHY NOT?
BUT, WELL, WE CAN DO IT TOGETHER
BECAUSE YOU NEED TO START POUNDING
IN YOUR PESTLE.
I'LL CUT THE GARLIC OVER HERE.
SO WE'RE GOING TO MAKE
TWO KINDS OF ROUILLE HERE
AND USING THE SAME SORT OF INGREDIENTS
BUT IT MAKES A DIFFERENCE
IN TERMS OF THE FAT CONTENT.
JULIA'S CHOPPING UP THE GARLIC
BEFORE SHE'S GOING TO USE
THE TIME-HONORED PESTLE AND MORTAR.
THIS IS A BEAUTIFUL ONE.
IF YOU DON'T HAVE ONE
IT'S A MARVELOUS THING TO HAVE.
MUCH TOO SMALL
FOR THIS SORT OF THING.
YOU NEED A BIGGER ONE.
I WAS GOING TO SAY THAT
BUT I DIDN'T WANT TO MAKE
ANY DISPARAGING COMMENT.
YOU NEED A BIG ONE
LIKE THIS, YOU KNOW.
I HAVE ONE OF THESE AND IF YOU SHOULD DARE
TO TAKE FRESH GARLIC AND PUT IT IN ONE OF THESE
YOU WILL MAKE A TERRIBLE MESS OUT OF THIS DISH.
IT JUST DOESN'T DO IT.
BLENDERS AND PROCESSORS DO NOT MINCE GARLIC RIGHT.
BUT YOU MIGHT...
I THINK THE THING USEFUL FOR ME
IS THAT THE GARLIC HAS TO BE
IN AN ABSOLUTE PUREE.
THERE SHOULD BE NO PIECES OF GARLIC
IN THE SAUCE AND THE WAY YOU DO IT
IS VERY DIFFERENT AND VERY CLEVER.
DESCRIBE IT PLEASE.
YES.
I HAVE HERE A SILLY LITTLE CLAY THING
YOU MUST HAVE SEEN AROUND NOWADAYS
AND WONDERED WHETHER YOU SHOULD GET ONE OR NOT.
THIS IS TO BAKE GARLIC IN
AND YOU JUST PUT... AT 350 DEGREES
STICK THE HEAD OF THE GARLIC...
CHOP THE TOP OFF LIKE THAT
PUT THE LID ON
AND PUT IT IN THE OVEN
AND IT DOESN'T TAKE LONG.
SO WHILST JULIA'S DOING THAT, YOU SEE
I WOULD HAVE BAKED THIS
AND THEN, TAKING A KNIFE BLADE
YOU CAN THEN PRESS THIS ON THE SIDE.
NOW WHAT I'VE GOT HERE OOZING OUT
IS THIS ROASTED GARLIC
WHICH IS NOW FINE, SMOOTH PASTE.
ALL RIGHT?
AND THERE WASN'T ANY REAL WORRY
TO THAT ONE.
I JUST MAKE SURE I'VE GOT...
THERE ARE LITTLE BITS OF PAPER IN THERE
BUT THERE WE GO.
NOW, THAT'S A TABLESPOONFUL
AND I CAN PUT THAT INTO THE BLENDER
WITH NO PROBLEM WHATSOEVER.
I'M GOING TO USE WITH THIS
BECAUSE I WANT TO CARRY
THE SAME FLAVOR OF THE FISH STOCK
I'VE GOT FISH STOCK-- ABOUT HALF A CUP IN THERE--
AND SINCE I DON'T NEED TO
NOW I CAN PUT THE GARLIC INTO THE TOP
SO IT'LL WHIZ AROUND IN THERE, ALL RIGHT?
I'D LIKE TO PLACE IN JUST A TOUCH OF CAYENNE
AND THIS IS A LITTLE BIT DIFFICULT
TO EXPLAIN HOW MUCH
ABOUT AN EIGHTH OF A TEASPOON FULL
AND THEN PERHAPS A LITTLE BIT MORE.
JUST SO THAT... YOU'VE GOT TO HAVE
A LITTLE BIT OF A HOT TASTE.
SO AND THEN, WHAT WE CHOSE TO DO
WAS TO GET SOME OF THIS NICE, SOFT BREAD CRUMB
BUT NOT BROWN BUT...
FRESH.
FRESH, WHITE BREAD CRUMBS.
OKAY, NO CRUSTS.
SO THAT'S POPPED IN AS WELL.
WE'VE GOT THE, I THINK...
IT'S JUST A LITTLE OREGANO.
CAN I BORROW SOME OF YOURS?
IT'S OVER THERE.
IT'S THE ORE-GA-NO OR OREGANO.
SO, OKAY, WE'RE GOING TO TAKE
A QUARTER OF A TEASPOON FULL OF THAT
AND THERE WE ARE.
NOW THAT MAKES IT WITH THE INCLUSION
OF THE RED PEPPER.
NOW, THIS RED PEPPER IS A STEAMED RED PEPPER.
SO WE'LL JUST BE ABLE TO DROP THOSE PIECES
IN THERE.
YOU HAVE SAID STEAMING'S GOOD
BECAUSE THE PEEL COMES RIGHT OFF.
YES, IT DOES
INSTEAD OF THAT MESSY BUSINESS.
I'VE NEVER TRIED IT.
IT'S OKAY FOR ROASTING
BECAUSE OF THE CARAMELIZING
BUT IT'S...
I THINK
IT'S JUST A MESSY BUSINESS
WHEREAS THIS REALLY WORKS WELL.
PUT THAT IN A STEAMER
AND JUST ABOUT 15 MINUTES
IT COMES OUT PERFECTLY.
YOU CLAIM THAT IT'S REDDER AND NICER.
OH, YES, IT'S DEFINITELY REDDER
AND IT DEFINITELY HAS
A LESS INTERRUPTIVE FLAVOR
FOR THIS PARTICULAR SAUCE.
CAN YOU SEE WHERE IT SAYS "ON"?
EXCUSE ME, JULIA.
IT'S OKAY.
OH, DEAR.
OKAY, "ON."
THERE WE GO.
ON AND LIQUIFY.
SO WE JUST WHIZ THAT AROUND IN ORDER TO...
THE ROUILLE SORT OF COMES TOGETHER
AND IN YOUR CASE
THE ROUILLE WILL COME TOGETHER
AS A RESULT OF THE POUNDING PROCESS.
OKAY.
THIS IS ENOUGH.
OKAY.
SMELLS WONDERFUL.
GOOD.
NOW, ISN'T THAT A NICE SMELL?
IT'S NOT INTERRUPTED AT ALL.
YOU MEAN NOT INTERRUPTED
BY THE CARAMELIZATION OF ROASTING?
YES, I THINK THAT'S IMPORTANT
AND ALSO, I'M CONCERNED
ABOUT THE RAWNESS OF THE GARLIC
IF IT WAS TO BE IN THE BLENDER
BY THAT SORT OF...
AND IT DOESN'T PUREE PROPERLY IN THE BLENDER.
NO, NO, IT DOESN'T.
UM...
THERE WE GO.
LET ME POUR THAT INTO THE DISH AND WE'LL SEE
WHAT THAT LOOKS LIKE.
THERE WE ARE.
WELL, THAT LOOKS BEAUTIFUL.
IT HAS A NICE COLOR.
IT HAS A LOVELY COLOR.
AND...
WAIT A MOMENT.
WE HAVE TO BE VERY HYGIENIC
DOING THINGS IN PUBLIC, DON'T WE?
YES.
ABSOLUTELY.
I'D LIKE A TINY BIT OF SALT.
IS THAT PERMISSIBLE OR NOT?
I WOULD LIKE THAT, TOO.
JUST A SOUPCON LIKE THAT?
YOU WANT TO STIR IT IN WITH A DIFFERENT SPOON?
OH, YES, I HAVE TO BE HYGIENIC HERE.
THIS IS A CLEAN SPOON.
YES.
YOU KNOW, IT HAS GARLIC IN IT
BUT IT'S HARDLY OVERPOWERING.
IT'S A VERY NICE ALTERNATE SAUCE
AND JUST DELICIOUS.
IT'S... UM...
MMM.
YOU KNOW HOW THE PROBLEM
WITH THIS GARLIC...
IF YOU DON'T HAVE THE RIGHT BOWL
YOU COULD USE A GARLIC PRESS
BUT A GARLIC PRESS IS NO-NO TO THE CONN-OO-SSEURS.
SO WE DON'T HAVE ONE
SO WE'RE GOING TO HAVE TO CHOP IT UP.
BUT I DON'T CHOP IT UP.
AND THEN, PUT A LITTLE SALT IN
AND...
AND WITH THE SALT
WHICH HELPS BRING OUT THE JUICES
AND THEN WHEN IT'S THIS... DOWN THIS WAY
WE CAN START POUNDING IT.
IT HAS THAT...
IT HAS THAT ABILITY
WITH JUST THE ABRASIVENESS OF THE SALT
TO BE ABLE TO SQUASH...
IT BRINGS OUT THE JUICES.
YES, IT DOES, DOESN'T IT?
THE VERY IMPORTANT THING
WITH THE RAW GARLIC
IS THAT IT IS AN ABSOLUTE PUREE.
AS A MATTER OF FACT, IN JUDGING THE COOKBOOK
IF I SEE THAT THEY'VE MADE THE GARLIC...
THEY'VE MADE THIS SAUCE IN A BLENDER
I THROW THE BOOK OUT.
BECAUSE IT SHOWS
THAT THEY'RE NOT DOING IT RIGHT.
( laughter )
THERE.
HOW'S THAT?
THAT LOOKS FINE.
GOOD.
WHILST YOU'RE DOING THAT
I'M JUST GOING TO GET
SOME DEFATTED DUCK STOCK GOING HERE.
HERE'S THAT MARVELOUS PIECE
OF EQUIPMENT.
THIS IS THE DUCK STOCK HERE
AND IF WE HAD A SLIGHTLY SMALLER SIEVE
IT WOULDN'T BE GOING OVER THE STOVE.
YOU'RE GOING TO SAVE
A LITTLE BIT FOR ME?
I NEED ABOUT A CUP.
YES, JULIA.
THANK YOU.
( audience laughs )
ALL OVER THE STOVE.
THAT'S GOOD FOR IT.
IT KNOWS IT'S BEEN IN GOOD COOKING CIRCUMSTANCES.
ALL RIGHT.
THAT'S STARCHED FAT THAT'S COME TO THE TOP.
DELICIOUS STUFF AND WE WANT TO SAVE THAT FOR JULIA ANYWAY
BECAUSE SHE HAS MANY DIFFERENT THINGS THAT SHE CAN DO WITH IT.
AND THIS WE THEN POUR...
THIS IS DEFATTING THAT.
YOU'LL ALWAYS HAVE A LITTLE UP THE SPOUT
WHICH IS UNFORTUNATE.
BUT THIS SOLID FAT THAT'S ON THE TOP HERE
WE'RE STRAINING IT DOWN AND DOWN AND DOWN
AND WHEN YOU START TO GET...
THAT'S SO CLEVER, ISN'T IT?
ISN'T IT?
WONDERFUL.
AND YOU'RE THE FIRST ONE I EVER SAW USE ONE OF THESE.
YEARS AND YEARS AGO.
WELL, I THINK
THIS IS REALLY PRETTY MUCH IN A PUREE.
I'LL PUT SOME...
AND I'VE GOT...
BASIL IN.
I'VE GOT SOME MORE STOCK HERE.
SO I'LL JUST POUR THIS IN.
I'M GOING TO POUND IN SOME BASIL AND THEN A FEW BREAD CRUMBS
AND IF YOU HAVE ENOUGH GARLIC
THAT'S GOING TO THICKEN IT UP
AND YOU MAY WANT TO ADD AN EGG YOLK OR TWO.
YOU WANT A CUP?
YES, BUT I NEED IT FOR MY DUCK.
OH, I KNOW THAT BUT I JUST...
IS IT PRETTY GOOD?
OH, IT'S LOVELY.
MMM.
WONDERFUL.
OKAY.
OH, THAT SMELLS WONDERFUL, YOU GUYS.
THE FRESH BASIL COMING UP THERE
MIXING WITH THE...
IF WE HAD YOUR PIMENTOS, I'D USE THEM
BUT WITHOUT THAT, I'LL USE...
SO THESE ARE THE CANNED PIMENTOS
WHICH IS EXACTLY THE SAME...
THE SKIN...
AND THEY MUST BE STEAMED AS WELL.
THEY CAN'T ROAST THOSE TO GET
THOSE AS BRIGHT A COLOR AS THAT.
OKAY.
AND NOW
A FEW LITTLE BREAD CRUMBS
OR YOU COULD IF YOU WERE DOING
A BOUILLABAISSE
OR A MEDITERRANEAN FISH SOUP
YOU COULD PUT IN
SOME COOKED POTATO.
THIS IS ABOUT READY NOW TO START ADDING THE OIL.
NOW, DO YOU THINK IT WOULD BE WISER
TO PUT IT IN A DEEPER BOWL OR SHALL WE...?
IT'S GOING TO OVERFLOW A BIT, ISN'T IT?
I THINK IT IS.
I'VE GOT ONE HERE.
HERE WE GO-- HOW'S THAT?
THIS IS, I THINK...
I JUST LOVE THIS GARLIC SAUCE
MORE THAN ANYTHING.
AND THIS, IF YOU'RE GOING TO DO
THE WHOLE THING IN THE MORTAR
YOU JUST KEEP ON POUNDING
AND GRADUALLY POUND IN THE OIL.
OR YOU COULD TURN IT
INTO THE FOOD PROCESSOR THIS TIME.
SO LET'S PUT IT RIGHT IN...
RIGHT IN THERE.
FINE.
OKAY, FINE, HERE WE GO.
THIS IS SYNERGISM.
THIS IS JUST A LITTLE BLENDING
OF THE OTHER WITH THIS ONE.
THAT SMELLS WONDERFUL.
THAT HAS A REALLY STRONG GARLIC SMELL.
I REMEMBER, DOWN IN THE SOUTH OF FRANCE
WE USED TO HAVE A LITTLE HOUSE
AND WE HAD ALL BEEN OUT AT A RESTAURANT
AND HAD ONE OF THESE SOUPS
AND WE WERE JUST REEKING OF GARLIC
AND WE PICKED UP SOMEBODY AT THE AIRPORT.
IT WAS A RATHER COLD DAY...
IS THAT ALL RIGHT?
I'VE GOT IT ON THE SLOWEST SPEED.
LET'S SCRAPE IT DOWN.
OKAY, SCRAPE IT DOWN.
WE HAD TO CLOSE THE WINDOWS OF THE CAR
AND THIS FRIEND OF OURS SAID
"OPEN THE WINDOWS!
I'M DYING."
BECAUSE WE ALL SMELLED SO MUCH OF GARLIC
BUT WE DIDN'T SMELL IT BECAUSE WE'D ALL HAD IT.
MY FATHER WAS A BIT LIKE THAT.
HE DIDN'T LIKE GARLIC.
DO YOU THINK WE CAN TAKE THE TOP OFF
AND DRIBBLE THE OIL IN?
HOW ABOUT THE EGG YOLKS?
THEY WOULD GO IN NOW
BUT WE PROBABLY DON'T NEED IT BUT WE'LL PUT IT IN ANYWAY.
THERE WE GO.
SHOULD WE PUT THEM IN
WITH THE MACHINE RUNNING?
OKAY, ALL RIGHT.
ALL RIGHT.
LET'S LET HER GO.
OKAY, ONE AND...
THERE.
OH, JULIA, I WOULDN'T HAVE MISSED THIS
FOR THE WORLD.
( both laugh )
HERE WE ARE.
IF WE HAD A FUNNEL
WE COULD PUT THAT ON TOP.
YES, THAT WOULD BE GOOD
BUT WE DON'T, DO WE?
NO, THIS JUST DRIBBLE-WIBBLES.
DRIBBLES.
CAN YOU SEE?
NOW I KNOW WHAT IT FEELS LIKE
TO BE A TOSSED SALAD.
LET'S SEE HOW THAT'S LOOKING NOW.
YEAH, OKAY.
STANDING WELL AWAY.
THERE AND IN IT COMES.
THAT'S LOOKS PRETTY NICE.
NOW, YOU SEE...
THAT LOOKS VERY NICE.
IT'S GOT A DIJON MUSTARD COLOR.
WHOA!
WHAT HAPPENED?
WELL, THERE'S ALL OF THAT GARLIC.
YOU REALLY WOULD GO ON A LITTLE FARTHER...
( stamping foot )
( in exaggerated stage voice ): DAR-LING!
FOR AN ENGLISHMAN
I THINK I'VE JUST BEEN VIOLATED.
( audience laughs )
I DIDN'T KNOW IT WAS THAT EASY.
NOW, WE'VE GOT TO DO THEM DUCK BURGERS.
YES, INDEED.
HERE IS THE DUCK MEAT CHILLING
SO THAT IT CAN RECEIVE MORE FAT THAN NORMAL.
IT HAS NO FAT AT THIS POINT.
NO FAT.
THIS HAS NO SALT
AND THIS IS GOING TO HAVE ONIONS.
A LITTLE ONION?
THAT'S TOO MUCH ONION.
OKAY, TELL ME HOW MUCH.
HALF OF THAT?
NO.
THIS WEEK IS SORT OF DONE BY THE SEAT OF YOUR PANTS.
YES.
THAT'S ABOUT ENOUGH.
OKAY.
NOW, IT NEEDS A LITTLE BIT OF...
IT NEEDS A LITTLE BIT OF SALT AND PEPPER.
ALL RIGHT, SALT, PEPPER...
PEPPER, PEPPER.
THAT'S FINE.
OKAY.
DO YOU SEE ANY ALLSPICE?
YES, I DO HAVE SOME ALLSPICE.
WE'RE GOING TO SAUTE THIS ALSO.
HERE IT IS.
THERE WE ARE.
GOOD.
AND SOME THYME.
AND SOME THYME.
A LITTLE THYME.
I THINK THAT'LL BE IT.
OKAY, A PINCH LIKE THAT?
YUP.
IT NOW GETS A BIT OF CREAM.
( food processor whirs )
CAN I DO THAT FOR A MOMENT?
I DON'T WANT IT ANY MORE IN.
( audience laughs )
THERE.
I'M GOING TO PUT THIS BACK ONTO THE ICE
AND THEN WE'LL FORM THEM WHEN WE COME BACK.
INTO CUTLETS.
WONDERFUL AND WE'LL BE BACK.
AND THEN WE'LL BE FINISHING EVERYTHING.
COMING TO SOME SMASHING CRESCENDO.
IT'S GOING TO BE A SMASHING CRESCENDO.
WITH THE BATON RAISED.
GREAT!
SO WE'LL BE BACK SHORTLY
FOR THE FINALE.
NEARLY THERE.
( applause )
THINGS SEEM TO BE GOING ALONG PRETTY WELL.
AFTER THIS FINAL INTERMISSION
GRAHAM AND I WILL RETURN
TO PUT THE FINISHING TOUCHES ON OUR FEAST.
THE DUCK AND THE FISH STEW WILL BE DONE
AND WE CAN SEE HOW OUR DESERT TURNS OUT.
NOW WE'RE GOING TO GIVE YOU
A CHANCE TO SHOW YOUR APPRECIATION
FOR THIS STATION
BY CALLING THE NUMBER ON YOUR SCREEN
AND PLEDGING YOUR FINANCIAL SUPPORT.
PLEASE, PLEASE, DON'T PUT IT OFF.
Julia: HERE WE GO.
HURRAY!
( applause subsides )
WELL, NOW, I'M... THOSE ARE...
AFTER HAVING FORMED THESE DUCK BURGERS...
AND THEN I'M GOING TO DOUBLE...
CAN I TAKE THAT?
IF YOU'D TAKE THAT.
AND WE HAVE A NICE BIG PAN HERE
AND THERE'S A LITTLE BIT MORE OF OUR DUCK FAT.
SEE, THIS IS VERY USEFUL TO HAVE
SO THIS RECIPE IS PURE DUCK.
ADMIRABLY ABSTEMIOUS, I MIGHT SAY SO.
LOOK AT THAT, A MERE DUSTING ON THE BOTTOM.
AND THIS IS JUST A LITTLE BIT OF FLOUR
BECAUSE THAT WILL HOLD THEM TOGETHER.
SO I'M JUST GOING TO START THESE
AND IN THE MEANTIME, YOU CAN GO ON WITH YOURS.
OH, THANK YOU.
I HAVE A COUPLE OF DUCK BREASTS.
WE SIMPLY TOOK THEM...
REMEMBER THE WHOLE IDEA
OF KEEPING THE SKIN ON THE TOP
SO TO KEEP NICE AND PLUMP?
THEY CLENCH UP NICELY AND LOOK LIKE THIS.
AND, UH, SO THEY...
THEY'RE JUST PUT INTO A DRY PAN
ADD THE DUCK, FAT DOWN, FIRST OF ALL
AND THEN FLIPPED OVER JUST TO TIGHTEN THEM UP.
AND THEN THEY TAKE ABOUT 15 TO 20 MINUTES
IN AN OVEN AT 350 DEGREES FAHRENHEIT.
THAT MAKES THEM STILL JUST PINK
REALLY QUITE MOIST WHEN THEY COME OUT.
AND, UM, WE'VE GOT THEM WHEN THEY COME OUT
JUST LIKE THIS OVER HERE.
AND, UM, I WOULD THEN TAKE
THE SKIN OFF FROM THESE.
SIMPLY PEEL THE SKIN OFF;
IT COMES UP VERY EASILY.
AND THEN YOU JUST SIMPLY SLICE IT
IN ONE-EIGHTH INCH PIECES
WITH JUST A LITTLE BIT OF PINK THERE.
AND IT'S EXTREMELY MOIST.
NOW, THIS IS GOING TO GO
INTO THE STIR FRY AT THE VERY END.
SO YOU'VE GOT ABOUT 1½½ OUNCES TO TWO OUNCES
OF DUCK MEAT PER PERSON.
SO IT'S VERY LOW IN FAT.
IT GIVES YOU ABOUT A 17% OF CALORIES FROM FAT ALTOGETHER.
SO THAT'S ACTUALLY BELOW THE 20%.
OKAY, SO THAT'S DOING WELL THERE.
AND THIS IS DOING WELL.
Graham: UM, HERE WE HAVE LITCHIS
AND TRINA AND I HAVE JUST GOT BACK FROM GOING AROUND ASIA
AND WE WERE ACTUALLY MUNCHING ON FRESH LITCHIS.
THEY WERE SLIGHTLY OUT OF SEASON
BUT I WANTED TO SHOW YOU THEM.
THEY'RE LOVELY AND PINK ON THE OUTSIDE
IF YOU'VE NEVER SEEN THEM, THEY'RE LOVELY AT THE SEASON.
GOT A NICE LARGE NUT.
I NEED ABOUT 16 OF THESE
AND, UM, JUST SIMPLY DRAIN THOSE OFF THERE
AND THEN USE THIS SYRUP WHICH COMES FROM IT
BECAUSE IT'S SLIGHTLY SWEETENED, UM...
TO PUT IN WITH THE DUCK FAT.
SO WE'VE GOT THERE.
SO THAT GIVES YOU
THE LITCHI MIX.
AND THEN, HERE ARE JUST A FEW OF THE ITEMS
JUST TO SHOW YOU WHAT'S GOING ON
HERE'S THE SNOW PEAS
AND WE'D HAVE A CUPFUL OF SNOW PEAS.
AND ALL YOU NEED TO DO, IF I CAN FIND ONE--
HERE WE ARE, THERE'S ONE--
IS JUST TO CUT AWAY JUST THE HARD END
WHICH IS THE ACTUAL STALK END OF THE SNOW PEA.
THEY DON'T NEED TO BE STRAINED.
THEY'RE PERFECTLY ALL RIGHT LIKE THAT.
THEN I TOOK ONE OF THESE, UM... OF THE SWEET PEPPERS...
HOW'S YOUR GOING, DARLING?
MINE LOOKS LIKE THEY'RE DOING.
OH, WHAT A BEAUTIFUL GOLDEN COLOR THAT IS.
DON'T WANT TO OVERDO IT.
AH.
OKAY, SO THESE ARE CUT...
UH, IN THE TIME-HONORED FASHION, YOU KNOW, THAT WE DO.
AND, UH, AND THESE ARE SIMPLY STRIPPED INTO...
UH... A SIMPLE CROSSCUT THERE.
AND THESE I WANTED TO DO...
IN A SIMPLE WAY
SO THAT, UM, SO THAT THEY REMAIN VERY COLORFUL.
ONCE AGAIN, THAT WHOLE THING AGAIN: AROMA, COLOR AND TEXTURE.
SO THERE'S THE PEPPER
AND HERE ARE THE GREEN ONIONS...
SO WE JUST, UM...
SHOOT OFF THE WHITE ENDS
AND THEN THE GREEN ENDS HERE--
OH, WELL, JUST A LITTLE BIT OF A SHRED THERE--
AND THEY'RE DONE.
I'M JUST ABOUT READY.
HERE'S SOME WATER CHESTNUTS.
THESE ARE CANNED WATER CHESTNUTS AT THE MOMENT.
THESE ARE JUST CUT UP INTO SMALL LITTLE PIECES
IN THAT SIZE, OKAY?
UM, THE LAST THING
WHICH IS PROBABLY SOMETHING YOU DON'T NORMALLY USE
WOULD BE THE GINGER ROOT.
AND IT IS PRESERVED IN A HEAVY SYRUP.
AND IT'S A RATHER NICE-TEXTURED AFFAIR.
AND I WANT IT ABOUT THIS SIZE.
YOU CAN SEE, THEY NORMALLY MAKE THEM ROUND SIZE.
AND CAN YOU SEE THAT, EDDIE?
ALL RIGHT, AND THEN WITH A FINE KNIFE BLADE
YOU SIMPLY MAKE LITTLE TINY CUTS, LIKE THIS.
DO YOU LIKE CRYSTALLIZED OR CARAMELIZED GINGER?
OH, I LOVE ANY KIND OF GINGER.
WOULD YOU LIKE A LITTLE BIT?
I WOULD.
THERE YOU GO.
MMM, THAT'S LOVELY.
WHERE IS THAT FROM, I WONDER?
YEAH, SO WHAT I WANT TO DO WITH THIS
IS TO JUST STIR THAT IN AT THE END.
SO I'VE GOT THE LITCHIS
THE VERY SWEET HOT TASTE OF THE GINGER HERE
AND EVERYTHING'S JUST ABOUT PREPARED
AND READY TO GO.
MMM, GOSH, THAT IS JUST DELICIOUS.
YOU SHOULD TRY IT.
Julia: WHAT ELSE DO WE...
I THINK WE CAN PUT THE...
PUT THE FISH IN?
PUT THE FISH IN, YES.
NOW, WE'VE THOROUGHLY TASTED THAT
AND IT'S ABSOLUTELY DELICIOUS.
AND WE'LL JUST PUT IN ABOUT THAT AMOUNT
I SHOULD THINK.
OH, I THINK WE COULD DO MORE.
HOW MANY ARE WE SERVING?
PUT A LITTLE MORE IN.
HOW'S THAT?
THAT'S THE WHOLE THING.
WHY NOT?
( audience laughs )
TALK ABOUT THE FISH
IT NEEDS JUST A TINY BIT OF COOKING
JUST UNTIL IT'S COOKED THROUGH AND IT'S STILL...
IT HASN'T STIFFENED, IT'S JUST...
HOW LONG DO YOU THINK YOU WOULD SAY?
I'D WAIT THREE OR FOUR, FIVE MINUTES.
OKAY, GOOD, THAT'S PERFECT.
AND I THINK YOU FEEL IT.
IT'S TERRIBLY IMPORTANT
YOU HAVE TO COOK WITH YOUR HANDS
AND IT SHOULD BE JUST SLIGHTLY SPRINGY.
IF IT DOESN'T SPRING AT ALL, IT'S NOT DONE.
MARVELOUS.
AND WE SHOULD TASTE
JUST BEFORE WE SERVE IT
TO MAKE SURE THAT EVERYTHING'S RIGHT.
OKAY, SO THAT LOOKS ALL RIGHT TO YOU?
IT ISN'T BOILING YET.
JUST TREMBLING ON THE SURFACE.
GOOD, OKAY.
UM, THEN I NEED TO
SORT OF START THIS SAUCE GOING HERE
OVER TO THE SIDE.
UM...
WANT ME TO TOUCH THIS AGAIN?
THIS IS JUST A LITTLE SPRINGY.
WOULD YOU MIND IF I...?
OH, YOU'RE TAKING THAT OFF NOW.
I'M GOING TO TAKE THAT...
NOT ALL OF THEM, BUT ALMOST.
OH, THOSE LOOK WONDERFUL.
THAT'S A VERY GOOD SOLUTION
FOR THE LEG, I THINK.
AND, AS YOU KNOW, WITH DUCK...
THIS WAY THERE'S SIX OF THESE
AND THERE'S NOT A GREAT DEAL OF CREAM IN THERE--
PROBABLY ABOUT A TABLESPOON PER PERSON.
AND NOW... CAN I GO ON WITH THIS SAUCE?
ABSOLUTELY, PLEASE DO.
MY STUFF IS OVER HERE.
RATHER THAN LITCHIS, I'M GOING TO USE A...
A LITTLE BIT OF CHUTNEY
BECAUSE I WANT JUST A BIT OF SWEETNESS IN THERE
SO I HAVE TO CHOP IT UP.
IT'S PRETTY WELL CHOPPED.
Graham:OKAY.
JUST GOING TO PUT A BIT OF SHALLOT IN THERE.
LITTLE SHALLOTS FIRST OF ALL AND THEN...
THEY'RE WONDERFUL, AREN'T THEY?
INTO THE DUCK FAT IN THE BOTTOM.
( sizzling )
AND A BIT OF... JUST A BIT OF THIS
YOUR LOVELY DUCK STOCK
AND I WANT TO REDUCE THAT WAY DOWN.
OKAY.
ACTUALLY, I'M GOING TO PUT THIS
IN THE WARMING OVEN NOW.
LET ME DO THAT.
YES, GOOD.
Julia: AND WHILE THIS IS REDUCING
WHY DON'T YOU GO ON?
OKAY, SURE.
UM, I'M GOING TO PUT IN
JUST A LITTLE BIT
OF OLIVE OIL IN THE BOTTOM--
ABOUT A TEASPOONFUL IN THERE.
AND ONTO THE...
ONTO THAT...
I'M GOING TO ADD THE GREEN ONIONS.
UM...
SO WE PUT THOSE IN THERE...
AND THEN ALSO THE RED PEPPERS
AND...
THE...
SNOW PEAS
THAT GO IN, AND I'VE GOT EXTRA HERE.
I MIGHT AS WELL JUST CHUCK THOSE IN.
WHAT I NORMALLY DO IS KEEP
JUST A LITTLE OF THIS FINELY CUT GARNISH ON ONE SIDE
BECAUSE I WANT TO HAVE THAT VERY BRIGHT COLOR AT THE END.
SO WE JUST NORMALLY KEEP IT THAT WAY.
NOW WE CAN PUT THE WATER CHESTNUTS IN AS WELL.
THERE'S NO PARTICULAR STRATEGY IN TERMS OF THE COOKING.
NORMALLY, I'D LIKE TO PUT
THE ITEMS THAT TAKE LONGER TO COOK FIRST OF ALL.
BUT IT'S A BEAUTIFUL, FRESH, CRISP COLOR THERE
AND SMOKING AROUND.
NOW, I DID HAVE...
OH, THERE IT IS.
OKAY, THANK YOU.
UM, I DID HAVE HERE JUST A DASH OF TOASTED SESAME SEED OIL.
SO ALTHOUGH I'M USING AN OLIVE OIL
I'M GIVING IT JUST A LITTLE BIT OF A FLAVOR...
AND-AND IT HAS THAT MARVELOUS TOASTY FEELING OVER THE TOP.
SO THAT'S ALL TURNED AROUND LIKE SO.
( sizzling )
UH, HAVE I GOT ANYTHING ELSE...?
THE LITCHIS ARE THEN ADDED...
SO THERE ARE THE LITCHIS.
NOW WE CAN TAKE THE DUCK BREAST, I HAVE TWO DUCK BREASTS THERE
SO I'M GOING TO TAKE JUST THE ONE
AND IN IT GOES.
REMEMBER THE DUCK STOCK?
YES.
THAT'S MINE AND THIS IS YOURS.
SO I'M GOING TO TAKE THAT DUCK STOCK AND DEGLAZE...
USE SOME OF MINE, IF YOU'D LIKE.
I PUT A LITTLE OF THE LITCHI JUICE FROM THE PAN IN THERE
SO I'VE GOT TO BRING THAT UP TO THE BOIL
WITH THOSE THINGS THERE.
NOW, UM, HERE, UM...
I'VE GOT...
THAT ARROWROOT
WITH THE ONE TABLESPOONFUL
AND... AND, UM...
ALSO THE SOY SAUCE, THE ONE TABLESPOON
AND FOUR TABLESPOONS
OF THE RICE WINE VINEGAR.
AND THE SOY GIVES A NICE SAL...
A LITTLE BIT OF SALTY TASTE.
YES, JUST ENOUGH.
BUT THE RICE WINE VINEGAR IS SO FINE...
MM-HMM.
AND JUST THAT LITTLE BIT
AND WITH THE GINGER FLOATING THROUGH IT
YOU CAN TASTE IT.
WELL, I HOPE TO.
SO YOU SHOULD, YES.
I WAS JUST GETTING YOU THERE.
GOOD, NOW, LET'S HAVE A LOOK AT THAT.
AND THEN, WHEN IT'S ALL JUST ABOUT HEATED THROUGH--
THERE'S NOTHING THAT NEEDS A LOT OF COOKING THERE--
THEN, AND I ALWAYS SAY TO PEOPLE
"DO PLEASE REMOVE IT FROM THE HEAT BEFORE YOU DO THIS."
THEN TAKE THIS SLURRY, IN IT GOES.
AND THAT GETS A LITTLE THICKENING.
JUST A LITTLE THICKENING.
IT'S NOT A LOT.
I HATE THE GOOPINESS.
BUT YOU SEE THE WAY THAT IT'S GOING NOW?
IT DOES HAVE TO COME TO THE SIMMER, THOUGH
TO COOK THE ARROWROOT.
YES, ARROWROOT ACTUALLY THICKENS
AT 185 DEGREES FAHRENHEIT-- BELOW BOILING.
A-HA.
SO THE VERY DELICATE FOODS
YOU DON'T HAVE TO BOIL FOR 30 SECONDS
LIKE YOU WOULD WITH CORNSTARCH.
DO THE CHINESE USE CORNSTARCH OR ARROWROOT?
I THINK THEY USE CORNSTARCH.
IT'S MORE AVAILABLE TO THEM
AND RICE STARCH AS WELL.
BUT, UM, BUT THIS IS DOWN THROUGH
THE WINDWARD AND LEEWARD ISLANDS, YOU KNOW?
AND LOOK, IT HAS SUCH A LOVELY GLEAM TO IT.
IT'S LOVELY.
IT ALMOST LOOKS LIKE FAT.
IT DOES, YES!
YOU'VE GOT SO MANY FLAVORS IN IT
I DON'T THINK WE'LL MISS THE FAT.
YOU CLEAN UP AND I'LL GET THE SOUP BOWLS...
I'LL CLEAN UP.
AND ALL THE STUFF.
HERE WE GO.
I ENJOY THIS.
IT TAKES ME BACK TO MY ARMY DAYS.
WELL, I BET YOU DIDN'T EAT LIKE THIS.
Julia: IF YOU WANT TO DISH OUT THE SOUP.
WHAT CAN I DO?
OKAY.
SO WE'LL PUT... WE HAVE SOME NICE TOASTED ROUNDS.
THEY SHOULD GO IN FIRST, I THINK.
OH, YES, OKAY.
OKAY.
LITTLE TOAST ROUNDS, FIRST OF ALL
AND A GOOD SOUP LADLED OVER THE TOP.
LOOK AT THAT.
AND THEN PLENTY OF THIS FRAGRANT JUICE OVER THERE.
DOESN'T THAT LOOK GOOD?
OH, YEAH, IT LOOKS LOVELY.
OH, COME ON NOW
YOU HAVEN'T BEEN HERE LONG ENOUGH
TO GET HUNGRY.
( audience laughs )
I THINK THAT'S...
I'LL DO IT A DIFFERENT WAY
FOR THIS ONE.
THIS IS THE VERY GARLICKY ROUILLE.
OKAY.
THERE YOU ARE.
ALL RIGHT.
THAT LOOKS LOVELY.
OH, DOESN'T IT LOOK MARVELOUS!
NOW, YOU COULD STRAIN THE BROTH
BUT I LIKE IT BETTER HAVING PIECES.
YES, I LIKE IT LIKE THIS.
NOW, THERE'S YOURS.
IS THERE A LITTLE PARSLEY
THAT YOU SPRINKLE ON THAT USUALLY?
WE DO HAVE IT.
I'LL GET IT
AND YOU DO SOMETHING WITH YOUR ROUILLE.
( laughter )
CHARMING INVITATION.
UM...
I THINK I'D PROBABLY...
YES, I WOULD HAVE PUT A LITTLE BIT
ON THE TOAST POINT AT THE SIDE THERE LIKE...
MM-HMM.
I MIGHT EVEN SERVE THE TOAST
ON THE SIDE LIKE THIS
WITH THE TOAST TO EAT SEPARATELY.
A LITTLE PARSLEY ON THE TOP
WHEN ALL ELSE FAILS.
LOVELY.
GOOD.
WELL, THAT MAKES A...
THAT CAN REALLY BE A WHOLE MEAL, CAN'T IT?
AND NOW...
AND A WHOLE MEAL AND A WONDERFUL MEAL, TOO--
JUST WONDERFUL.
NOW, HERE IS THE DISH WHICH HAS HAD ALL OF IT DONE
AND I'M NOW READY TO BE ABLE TO TIP THAT ONTO THE DISH.
SO HERE IT GOES.
NOW, YOU'LL NOTICE THAT AFTER THE SAUTEING
AND AFTER THE SAUCE HAS BEEN PUT ON
AND A CERTAIN REDUCTION HAS TAKEN PLACE
THAT SOME OF THE VIOLENCE OF THE COLOR IS GONE.
NOW, ALTHOUGH THIS IS COMPLETELY RAW
I JUST SPOON A FEW LITTLE PIECES INTO THAT
WHICH BRINGS UP A SORT OF VIBRANT LOOK TO IT
AS IT POURS OUT ONTO THE PLATE.
THAT LOOKS ABSOLUTELY LOVELY.
IT'S RATHER NICE, ISN'T IT?
THEN I HAVE SOME BOK CHOY HERE
WHICH I WOULD SERVE WITH THAT
AND THOSE HAVE JUST BEEN STEAMED THROUGH
JUST VERY GENTLY, JUST A LITTLE SAUCE
AND A LITTLE PEPPER WITH THEM
AND THOSE ARE LAID AROUND THE OUTSIDE, LIKE THAT.
DOESN'T THAT LOOK NICE?
AND THEN SERVED WITH SOME RICE ON THE SIDE.
BOY, MY SAUCE HAS REDUCED ALMOST TO NOTHING HERE
AND I WANT TO PUT
A LITTLE BIT OF PORT WINE.
AND THEN I HAVE MY LITTLE BIT OF...
THAT'S THE MANGO CHUTNEY.
CHUTNEY-- THAT'S THE MANGO CHUTNEY.
MANGO CHUTNEY AND PORT
ON THE SHALLOTS UNDER THOSE.
THERE'S A LITTLE BIT
OF THESE OLD-FASHIONED GREEN PEPPERCORNS
OH, AREN'T THEY MARVELOUS.
HERE WE ARE.
OKAY?
WE'LL JUST SMOOTH OUT AND FINISH THE SAUCE.
I'M JUST GOING TO PUT IN
A SCANT TABLESPOON OF BUTTER THERE.
THAT MAKES ALL THE DIFFERENCE.
THAT GIVES YOU THAT LOVELY TASTE.
AND YOU MIGHT TAKE THE...
( laughter )
YOU MIGHT TAKE THE DUCK WINGS OUT OF...
DUCK-- I WILL.
MY DUCK MOUSSE IS OUT.
YES.
UM...
HERE WE ARE.
AND WE DO HAVE A BIT OF RICE.
THERE, WOULD YOU MOUND...
SORT OF MOUND THAT NICE RICE?
OH, I'D BE DELIGHTED.
NICELY FLAVORED, HOT RICE.
YES, GOOD.
RIGHT THERE IN THE MIDDLE.
CASCADING DOWN EVERY SEPARATE GRAIN.
OH...
( scattered laughter )
WONDERFUL.
AND I'VE GOT THIS LOVELY SAUCE.
BRING THAT IN TO MOUND TOGETHER.
OKAY, AND THEN I THINK WE CAN JUST PUT THESE AROUND
AND THEN THE SAUCE IS GOING TO GO ON THEM.
SHALL I DO THAT?
YEAH.
OKAY.
OH, IT LOOKS SO NICE.
LOOK AT THAT.
DOES THAT LOOK GOOD?
YES, IT LOOKS LOVELY.
HOW ABOUT THAT?
THAT'S FINE.
JUST ON ONE SIDE?
THAT'D BE ALL RIGHT, I THINK.
THAT LOOKS VERY NICE, I THINK.
NOW, YOU COULD SERVE BOTH OF THESE
AT YOUR DINNER
AND PEOPLE COULD TAKE WHAT THEY WANTED.
NOW...
IT LOOKS DELICIOUS.
LET ME HELP WITH THAT.
AND NOW WE HAVE THE DESSERT.
AND YOU HAVE A CLEVER WAY
OF SHOWING HOW IT WAS DONE, GRAHAM, I REMEMBER.
SO, WE'RE GOING TO CUT THAT
INTO THE REQUISITE SIZE PORTION.
WELL, I WOULD PROBABLY SERVE SMALLER PORTIONS
BECAUSE MINE IS RICHER.
OKAY, I'VE GOT OUT ONE PIECE, JULIA.
OKAY, THAT'S THAT ONE.
AND THEN YOURS.
MM-HMM.
IT'S STILL WARM.
YES, IT IS.
HOW'S THAT?
THAT LOOKS VERY...
THAT LOOKS NICE.
BUT YOU SHOULDN'T PUT YOUR FINGERS IN IT.
I DIDN'T.
YES, YOU DID.
NOW, WE'RE GOING TO PUT STRAWBERRIES
AND THINGS AROUND.
TELL US WHAT YOUR SAUCE IS.
NOW, ON THE SAUCE YOU'VE GOT STRAWBERRIES THERE.
WHAT I'VE GOT HERE IS STRAINED YOGURT.
THEN I'VE BEATEN A LITTLE MAPLE SYRUP INTO THAT.
AND SO THAT JUST GOES ON THE SIDE.
FOR ALL THE WORLD IT LOOKS LIKE CREAM
AND BECAUSE IT'S NONFAT YOGURT
THAT'S ADDING NOTHING BY WAY OF FAT TO THE DISH.
AND THEN YOU EAT IT AND YOU THINK
"GOD, I THOUGHT THAT WAS CREAM
BUT IT ISN'T."
I WOULDN'T PUT IT QUITE LIKE THAT.
( laughter )
YOU DON'T NEED WHIPPED CREAM
WITH THIS AT ALL...
BUT IT'S NICE.
OH, IT'S NICE, OF COURSE.
OF COURSE IT IS.
YOU CAN HAVE A STRAWBERRY TOO.
OH, JULIA, THANK YOU.
SUCH A NICE ONE, TOO.
BUT THERE WE ARE.
THAT'S THE DISH.
SO DO YOU WANT TO RUN OVER IT AGAIN?
HERE WE HAVE OUR...
OUR WONDERFUL MEDITERRANEAN FISH STEW
DONE TWO WAYS WITH GRAHAM'S ROUILLE
AND WITH THE TRADITIONAL ROUILLE
AND THIS BEAUTIFUL...
YOU DESCRIBE THAT.
IT'S SO BEAUTIFUL.
IT'S JUST A WARMED DUCK SALAD WITH LIGHT CHEESE
A LITTLE SOY SAUCE
SOME CRYSTALLIZED GINGER AS WELL
COUNTERPOINTING WITH
THE JAPANESE RICE WINE VINEGAR
AND WITH THE STOCK, OF COURSE.
AND THESE ARE THE MOUSSE OF THE DUCK LEG THIGH
WITH A LITTLE BIT OF CREAM--
NOT VERY MUCH-- IN IT.
( Graham and audience laugh )
THEN WE HAVE OUR TWO DESSERTS.
AND THIS HAS THE FRUIT IN IT
WHICH IS AWFULLY NICE.
AND THIS IS MORE OF A TRADITIONAL ONE
MADE WITH CINNAMON TOAST.
YES, SO THERE WE ARE.
I THINK WE SHOULD TOAST EACH OTHER.
THERE YOU ARE.
YOU'RE RED FOR DUCK.
YES.
AND I'M WHITE FOR SOUP.
YOUR VERY GOOD HEALTH.
WE NEED YOU AROUND FOR A LONG TIME.
AND LET US DO THIS ANOTHER TIME, GRAHAM.
THAT WOULD BE SUPER.
WHEN YOU'VE GOT A MONTH TO SPARE.
( applause )
GOD BLESS YOU.
[Captioned by The Caption Center WGBH Educational Foundation]
YOU LOOK GOOD.
THANK YOU.
[Captions copyright A LA CARTE COMMUNICATIONS]