>> Sara: TO BE HONEST WITH YOU, I LOVE THE IDEA OF COOKING A MAIN DISH WITH JUST FIVE INGREDIENTS, BUT WHEN I DO IT, IT MAKES ME FEEL LIKE I'M IN A STRAIGHTJACKET.

I MEAN, I'M A CHEF.

I ALWAYS WANT TO ADD A FEW EXTRA INGREDIENTS.

THE GOOD NEWS ABOUT FIVE-INGREDIENT RECIPES, THOUGH, IS, THEY TAKE A LOT LESS TIME TO MAKE, AND GUESS WHAT, SOMETIMES LESS IS MORE IN THE TASTE DEPARTMENT.

FOR EXAMPLE, ROASTED SALMON WITH HOT MUSTARD CRACKER TOPPING OR A BUFFALO RICE WITH THE BEST OF BUFFALO CHICKEN WINGS INCLUDING BLUE CHEESE, HOT SAUCE, AND CELERY, ALL TOSSED WITH RICE.

THEN THERE'S DUCK BREAST DRIZZLED WITH ZESTY APRICOT SZECHUAN SAUCE, AND FOR VEGETARIANS, BROCCOLI, FETA, ANGEL HAIR PASTA.

JUST FIVE INGREDIENTS EACH, AND THEY'RE REALLY TASTY.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> female announcer: AT SUBARU WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

YOU KNOW, THE HUSBAND AND I HAVE TAKEN TO EATING RICE CRACKERS AS A WAY TO KEEP US FROM GNAWING ON OUR HANDS UNTIL DINNER.

AS A MATTER OF FACT, IT WAS THE HUSBAND'S IDEA TO USE THESE CRACKERS IN THIS DISH I'M JUST ABOUT TO DO, ROASTED SALMON WITH HOT MUSTARD CRACKER TOPPING.

NOW, THESE CRACKERS COME IN MANY DIFFERENT FLAVORS, AND FOR THIS PARTICULAR RECIPE, I LIKE THE WASABI.

ONE REALLY COOL THING TO KNOW ABOUT THEM IS 16 CRACKERS-- 16, COUNT 'EM, 16-- IS ONLY 110 CALORIES.

SO I KNOW THAT ONE WHOLE ROW IS ABOUT 16.

SO THERE'S 16, 32, AND A FEW MORE.

THERE YOU GO.

I'M JUST GONNA CRACK THEM UP WITH THIS ROLLING PIN.

YOU COULD DO IT WITH YOUR HANDS, YOU KNOW.

ALL RIGHT, SO THAT'S INGREDIENT NUMBER ONE.

LET ME GET MY SALMON AND MY SOUR CREAM, AND WE'LL MAKE THE GLUE.

SO WE HAVE SOUR CREAM, ABOUT 1/3 OF A CUP HERE, THEN WE'RE GONNA USE ENGLISH MUSTARD, AND WHAT MAKES IT DIFFERENT IS, IT'S HOTTER.

8YOU KNOW, CHINESE MUSTARD IS MADE FROM THE SAME MUSTARD SEEDS, WHICH ARE A MIX OF THE YELLOW AND THE BROWN.

YELLOW MUSTARD SEEDS ARE WHAT GOES INTO BALLPARK.

WE NEED A TEASPOON AND A HALF OF THIS HERE.

AND YOU KNOW HOW BALLPARK MUSTARD IS SORT OF BLAND.

THAT'S BECAUSE THEY JUST USE THE YELLOW MUSTARD.

AND THEN TO BALANCE ALL OF THAT, WE ONLY JUST NEED 1/2 TEASPOON OF BROWN SUGAR.

HOT STUFF AND SUGAR DO A HAPPY DANCE.

THEY JUST BALANCE EACH OTHER.

SO IF YOU FIND THAT YOU'VE GOT SOMETHING THAT'S TOO SPICY, ADD A LITTLE BIT OF SUGAR, AND IT'LL MAKE IT SEEM LESS SPICY WITHOUT MAKING IT SEEM SWEET.

BY THE WAY, DID I MENTION I'M GONNA MAKE FOUR RECIPES TODAY, AND I CAN DO IT ALL IN THIS AMOUNT OF TIME BECAUSE THEY'RE THAT EASY WHEN YOU START WITH FIVE INGREDIENTS.

NOW, IT'S A GOOD IDEA TO CHECK.

THERE'S SOME--MANY WEBSITES WHERE YOU CAN CHECK ABOUT WHERE YOU CAN FIND SUSTAINABLE SALMON, BECAUSE NOT ALL SALMON IS RAISED IN A GOOD WAY OR FISHED IN A GOOD WAY.

IN GENERAL, I TRY TO GET WILD SALMON WHEN IT'S IN SEASON, BUT IT'S NOT IN SEASON EVERY DAY OF THE YEAR.

BUT THERE ARE SOME FARMED SUSTAINABLE FORMS OF SALMON THAT YOU CAN GET.

JUST DO YOUR HOMEWORK.

GO ON THE WEBSITE.

FIND OUT IF IT'S--IF IT'S GOOD FOR THE ENVIRONMENT.

OKAY, HOW DO YOU SKIN A FISH?

YOU GET YOUR KNIFE UNDERNEATH IT.

YOU NEED A LITTLE TOWEL TO CLING ON, AND THIS IS A 20-DEGREE ANGLE.

I'M GONNA JUST GET STARTED, AND THEN AFTER I GET STARTED, I'M JUST GONNA PULL THE SKIN, NOT THE KNIFE.

AND WHY I LIKE TO DO THIS IS JUST, IT'S NICE TO GET THE FISH WITH THE SKIN ON, AND THEN, YOU KNOW, IT'S JUST FRESHER, AND THEN YOU CAN DO THIS.

ALSO, IT'S SORT OF FUN.

WHEN I USED TO WORK IN RESTAURANTS, WE USED TO DO THIS AND THEN PRETEND--WELL, WE HAD LONGER PIECES OF SALMON-- THAT WE'D MAKE IT INTO A BIKINI.

SORT OF COOL LOOKING, DON'T YOU THINK?

SOMETIMES I'LL JUST PUT SOME BEAUTIFUL OLIVE OIL AND A SQUEEZE OF LEMON ON SALMON AND THROW IT INTO A 400-DEGREE OVEN, WHICH IS HOW I'M GONNA COOK IT TODAY, AND JUST ROAST IT OFF THAT WAY WITHOUT ANY TOPPING, BUT THE TOPPING MAKES IT SEEM SPECIAL, I MEAN, TO THE POINT WHERE I THINK YOU COULD EVEN DO THIS FOR A DINNER PARTY, AND PEOPLE WOULD BE FOOLED, BE LIKE, "WOW, WHAT A BRILLIANT IDEA.

THAT'S DELICIOUS."

OKAY, SO THERE THEY GO.

THERE'S THE LINEUP.

WE'RE JUST GONNA PUT A LITTLE BIT OF GLUE ON TOP OF EACH ONE.

IF WE DIDN'T PUT THE GLUE ON TOP, THE CRUMBS WOULD NOT STICK, SO YOU HAVE TO GLUE IT.

YOU COULD ALSO DO THIS AS ONE WHOLE PIECE, BUT THEN IT'S HARDER TO CUT UP AFTERWARD.

WHAT'S NICE IS ABOUT THIS IS, AS YOU KNOW, SALMON HAS NO CONNECTIVE TISSUE, SO IT'S VERY TENDER ALL THE WAY THROUGH.

SO WHAT THE CRACKERS DO IS PROVIDE SORT OF A CONTRASTING CRUNCHY TEXTURE ON TOP OF THE FISH.

YOU COULD DO THIS WITH ANY FISH.

THE GENERAL RULE WHEN YOU BAKE FISH AT A TEMPERATURE LIKE 400 DEGREES IS, FOR EVERY INCH OF THICKNESS, YOU COOK THE FISH FOR ABOUT TEN MINUTES.

BECAUSE IT HAS NO CONNECTIVE TISSUE AND IT DOESN'T HAVE A LOT OF FAT, IT CAN DRY OUT REALLY QUICKLY.

ALL RIGHT, THERE'S THE GANG GOING INTO THE OVEN.

AND YOU SEE HOW--HOW EASY THAT WAS?

AND I DID ABSOLUTELY EVERYTHING FROM SCRATCH, INCLUDING SKINNING THE FISH.

OKAY, WE'RE GONNA CHECK IN ABOUT TEN MINUTES.

NOW, YOU WANT TO CHECK THE FISH BEFORE THE ALLOTTED TIME BECAUSE THE LAST THING YOU WANT TO DO IS OVERCOOK IT.

HERE WE GO.

I'LL JUST CLOSE THE OVEN, AND WE'LL HAVE A LOOK-SEE.

WHAT YOU DO IS, YOU STICK A KNIFE RIGHT THROUGH IT.

IT'S NOT LIKE STEAK.

ALL THE JUICES ARE NOT GONNA COME CHARGING OUT.

YOU CAN SEE I'VE HIT RESISTANCE.

I'LL TELL YOU WHERE I WON'T HIT RESISTANCE IS DOWN HERE, THE THINNER PART OF THE FISH.

KNIFE GOES RIGHT THROUGH.

WHAT HAPPENS IS, FISH, LIKE ANY PROTEIN, UNLESS YOU COOK IT IN THE MICROWAVE, COOKS FROM THE OUTSIDE IN.

IF THE KNIFE DOESN'T GO ALL THE WAY THROUGH, IT MEANS IT'S STILL UNDERCOOKED OR EVEN RAW IN THE CENTER, WHICH IS WHY WE NEED TO GIVE IT ANOTHER TWO MINUTES.

OKAY.

I'M JUST SERVING THIS WITH SOMETHING REAL SIMPLE, BECAUSE THE WHOLE POINT OF DOING A FIVE-INGREDIENT MEAL IS TO KEEP IT SIMPLE, AND YOU WON'T BE DISAPPOINTED.

RICE, SOME SUGAR SNAP PEAS.

WE SPRINKLED A FEW SESAME SEEDS ON THERE.

YOU CAN JUST DRESS IT UP.

MY FEELING IS, ONE PART OF THE MEAL SHOULD BE PREPARED AND SPECIAL, AND THE OTHER TWO THINGS THAT GO WITH IT DON'T HAVE TO BE SO UNUSUAL.

THEY JUST HAVE TO BE NICE.

OKAY, THERE YOU HAVE IT, MY ROASTED SALMON WITH MUSTARD CRACKER TOPPING.

BUFFALO CHICKEN WINGS, WHO DOESN'T LOVE THEM?

IT WAS MY CHEF DE CUISINE JEN DAY AT GOURMET WHO CAME UP WITH THE BASIC IDEA FOR THIS RECIPE, TAKING ALL THE ELEMENTS OF BUFFALO CHICKEN WINGS AND COMBINING THEM WITH PASTA.

I TOOK IT EVEN A LITTLE FURTHER LEFT AND DECIDED TO USE RICE.

SO LET'S GET STARTED WITH THE RICE PART OF THIS.

NOW, I'M RICE IMPAIRED.

I CANNOT COOK RICE.

PEOPLE HAVE TRIED TO SHOW ME THE PROPER PROPORTIONS AND WHEN YOU ADD IT AND HOW YOU ADD IT AND WHAT IT LOOKS LIKE, BUT IT JUST HAS NEVER WORKED FOR ME.

SO I'M GONNA DO WHAT I USED TO DO WHEN I WORKED IN THIS WONDERFUL RESTAURANT, THE LAST RESTAURANT I WORKED AT BEFORE I STARTED AT GOURMET.

I'M GONNA COOK THE RICE LIKE PASTA.

PLENTY OF BOILING, WELL-SALTED WATER.

WE'RE DOING ABOUT A CUP OF RICE.

THIS IS LONG GRAIN WHITE RICE, TAKES 17 MINUTES.

YOU COULD USE BROWN RICE.

THAT TAKES ABOUT 45 MINUTES, AND IT'S MUCH HEALTHIER, BUT YOU NEED A LITTLE MORE TIME.

THIS IS A QUICK WEEKNIGHT MEAL, BUT BY ALL MEANS, GO THAT ROUTE IF YOU WANT TO.

1 CUP OF RAW RICE WILL YIELD 3 CUPS OF COOKED RICE, AND THAT'S TRUE WHETHER IT BE WHITE OR BROWN.

VERY IMPORTANT TO STIR WHEN YOU FIRST PUT IT IN, OTHERWISE, JUST LIKE PASTA-- IF YOU'VE EVER THROWN PASTA TO THE BOTTOM OF THE POT AND THEN WALKED AWAY, AND YOU COME BACK HOWEVER MANY MINUTES LATER, IT'S ALL BECOME ONE AT THE BOTTOM OF THE PAN.

OKAY, SO WE'RE JUST GONNA LET THIS GO, AND LET ME GRAB MY CHICKEN AND MY CELERY.

ACTUALLY, I'LL BE HONEST.

IN THIS RECIPE, I'M CHEATING.

THE CELERY IS THE SIXTH INGREDIENT, BUT DON'T TELL ANYBODY.

OKAY, SO HERE'S OUR CHICKEN, AND WHAT'S FUN ABOUT A PASTA OR A, YOU KNOW, RICE DISH IS, YOU DON'T NEED TO USE AS MUCH PROTEIN AS YOU WOULD HAVE IF THE PROTEIN WAS THE MAIN STAR HERE.

IT'S REALLY THE RICEY, CREAMY BASE OF THE DISH.

WE ALL KNOW ONE OF THE IMPORTANT INGREDIENTS IN BUFFALO CHICKEN WINGS IS BUTTER.

WE'RE USING 3 TABLESPOONS, BECAUSE THERE'S SUPPOSED TO BE A FAIR AMOUNT.

SO WE'RE JUST GONNA HEAT THAT UP.

I'VE GOT A SEPARATE CUTTING BOARD HERE FOR CHICKEN.

IT'S A GOOD IDEA TO DO THAT.

I'M GONNA CUT THIS INTO 1/4 INCH CUBES.

AND WHENEVER YOU'RE CUTTING UP PROTEIN, THE COLDER IT IS, THE EASIER IT IS TO CUT UP.

SO I COULD'VE EVEN THROWN THIS IN THE FREEZER FOR A FEW MINUTES, AND THAT WOULD'VE MADE MY LIFE EASIER.

ALL RIGHT, HERE WE GO.

TAKE ABOUT 3, 4 MINUTES, DEPENDING ON WHAT SIZE YOU CUT THE CHICKEN INTO.

THEN GIVE IT A QUICK STIR.

NOW, IT DOESN'T MATTER IF THE BUTTER GETS A LITTLE BIT BROWN AS MINE DID HERE.

IT ADDS A NICE TOASTY AROMA.

OKAY.

SO LET ME GO HOSE DOWN.

I'VE GOT A BOWL OF SOAPY WATER IN THE SINK SO THAT I DON'T HAVE TO TOUCH THE FAUCETS.

THIS IS A GOOD THING TO DO WHEN YOU'RE WORKING WITH RAW POULTRY.

NOW, WE NEED OUR BLUE CHEESE.

WE NEED ABOUT 1 CUP, WHICH IS 4 OUNCES, AND THIS IS WHAT'S GONNA GIVE IT ITS CREAMY TEXTURE.

SO NOW I HAVE TO MEASURE OUT 2 TABLESPOONS OF HOT SAUCE.

NOW, THE STORY ABOUT BUFFALO CHICKEN WINGS IS REALLY INTERESTING.

IT HAPPENED AT THE ANCHOR BAR IN BUFFALO, NEW YORK.

THIS WOMAN WAS COOKING UP CHICKEN WINGS, AND SHE'S SORT OF RUN OUT OF INGREDIENTS.

SO SHE COOKED THEM UP, AND SHE THREW SOME OF HER HOT SAUCE ON TOP OF THE CHICKEN WINGS AND THEN SERVED IT WITH BLUE CHEESE AND CELERY.

NOW, THIS WAS IN 1964.

HER NAME WAS TERESSA BELLISSIMO.

BUT AT ANY RATE, IT CONTINUED AND EVOLVED TO THE POINT WHERE, WHEN YOU USUALLY HAVE IT, YOU KNOW, IT'S THE HOT CHICKEN WINGS WITH THE BLUE CHEESE SAUCE AND THE CELERY ON THE SIDE.

MY CHICKEN IS NOW COOKED, SO LET ME JUST ADD MY BLUE CHEESE AND HOT SAUCE TO START MELTING.

WE'RE GONNA SAVE 1 CUP OF THE PASTA COOKING LIQUID, AND YOU MIGHT THINK THAT'S A LITTLE WEIRD, BUT I WILL EXPLAIN MYSELF IN JUST A MINUTE.

SEE, ISN'T THIS EASY?

YOU JUST COOK IT LIKE PASTA.

IT DOESN'T HAVE TO BE COMPLETELY DRY, BECAUSE WE'RE GONNA COME AND DUMP IT RIGHT IN HERE, RIGHT ON TOP OF OUR CHICKEN AND EVERYTHING ELSE THAT'S IN THERE.

WHAT ITALIANS DO WHEN THEY MAKE PASTA IS, THEY'LL OFTEN SAVE SOME OF THE PASTA COOKING LIQUID, WHICH IS NOTHING MORE THAN STARCHY WATER, AND THEY WILL OFTEN SAVE SOME OF THAT LIQUID AND ADD IT BACK TO THE SAUCE, BECAUSE WHAT THIS LIQUID DOES--YOU CAN SEE THAT IT'S QUITE STARCHY.

IT'S GOT STARCH FROM THE RICE IN THERE.

WHAT IT DOES IS, IT HELPS TO BIND THE SAUCE, IN THE CASE OF A PASTA DISH, TO THE PASTA.

HERE IT'S GONNA BIND THE SAUCE TO THE RICE, BUT ALSO GIVE US A SAUCE.

AS SOON AS IT LOOKS REALLY CREAMY AND I KNOW IT'S HEATED THROUGH, WE'RE GOOD TO GO.

OH, BOY.

SEE HOW CREAMY IT GETS?

ALL RIGHTY.

AND THEN OUR BEAUTIFUL CELERY GARNISH.

IF YOU'RE FAMILY LOVES BUFFALO CHICKEN WINGS AS MUCH AS MINE DOES, THEN THEY'LL LOVE THIS RECIPE, MY BUFFALO CHICKEN RICE.

HI, I'D LIKE TO GET SOME DUCK BREASTS, TWO DOUBLES.

MY FIRST JOB OUT OF COOKING SCHOOL WAS WORKING AT A RESTAURANT IN CAMBRIDGE, MASSACHUSETTS, CALLED THE HARVEST RESTAURANT.

IT'S THE ONLY RESTAURANT I WORKED AT THAT'S STILL STANDING TODAY.

BUT I HAD A GREAT TIME THERE, AND I LEARNED THE SAUCE FOR THIS RECIPE I'M JUST ABOUT TO DO FROM THE CHEF, WHO WAS LAURA BEAMER.

SHE WAS VERY EXOTIC AND VERY IN HER TASTES AND FOOD.

SO WE'RE GONNA BE DOING SAUTEED PEKIN DUCK BREAST WITH AN APRICOT SZECHUAN SAUCE.

SO WE'RE GONNA START WITH THE SZECHUAN PEPPERCORNS AND TOAST THEM IN A DRY PAN, ABOUT 1/4 OF A TEASPOON.

NOW, THESE HAVE NOTHING TO DO WITH BLACK PEPPERCORNS OR EVEN PINK PEPPERCORNS.

THESE ARE IN A CLASS BY THEMSELVES.

THEY COME FROM A POD FROM SOUTHEAST ASIA, AND I CAN ALREADY SMELL THEM.

THEY'RE VERY AROMATIC.

THEY'RE SORT OF CITRUS-Y.

OKAY, THIS IS PEKIN DUCK BREAST.

I'M GONNA SCORE IT SO THAT THE FAT COMES OUT AND THE SKIN GETS CRISPY.

THERE'S ONE OTHER MAJOR DUCK BREAST THAT YOU CAN FIND IN MANY SUPERMARKETS, WHICH IS A MOULARD DUCK BREAST.

A MOULARD DUCK IS A CROSS BETWEEN A MUSCOVY AND A PEKIN, AND IT'S LARGER THAN A PEKIN, ABOUT--MUCH LARGER-- AND ONE WHOLE MOULARD DUCK BREAST, MEANING TWO SIDES, WILL FEED FOUR PEOPLE.

ONE WHOLE PEKIN DUCK BREAST, WHICH IS WHAT I HAVE HERE, WILL ONLY FEED TWO, 'CAUSE IT'S THAT MUCH SMALLER.

OKAY, I THINK MY PEPPERCORNS, BECAUSE I'M SMELLING THEM, ARE READY.

WONDERFUL, WONDERFUL AROMA.

I'M GONNA SET UP, LIKE, A LITTLE CORRAL, BECAUSE I NEED TO CRUSH THEM, AND I DON'T WANT THEM GOING ALL OVER THE COUNTER.

SO WE'RE JUST GONNA PUT THEM IN THE CENTER OF THE CORRAL, SO WE DON'T LOSE THEM.

I'LL CRUSH THOSE IN JUST A MINUTE.

I WANT TO GET MY DUCK IN A PAN.

WE COOK IT SKIN SIDE DOWN.

NOW, EVEN IF YOU'RE GONNA TAKE THE SKIN OFF LATER ON, AND THAT'S COMPLETELY ACCEPTABLE, COOK IT WITH THE SKIN ON, BECAUSE IT'S GONNA GIVE IT MORE FLAVOR, AND IT'S ALSO GONNA INSULATE IT FROM DRYING OUT.

BELIEVE IT OR NOT, DUCK BREAST WITHOUT ITS SKIN IS LEANER THAN WHITE MEAT TURKEY.

AND THEN YOU PUT IT IN A DRY PAN OVER ABOUT MEDIUM HEAT.

[meat sizzles] YEAH, YOU WANT IT TO MAKE THAT NOISE WHEN YOU PUT IT IN, AND IT'S GONNA PROCEED TO RENDER OUT A LOT OF FAT.

DUCK FAT IS ACTUALLY LESS SATURATED THAN REGULAR ANIMAL PROTEIN.

IT'S ONLY ABOUT 33% SATURATED FAT, WHEREAS BUTTER IS 51%.

ALSO, DUCK FAT HAS SOME UNSATURATED FAT IN IT AS WELL, OLEIC ACID, WHICH IS THE SAME THING YOU FIND IN OLIVE OIL, AND, WELL, WE ALL NOW HOW GOOD OLIVE OIL IS FOR US.

SO I'M GONNA CRUSH THESE IN HERE.

BY THE WAY, THE DUCK IS GONNA TAKE ABOUT 10 TO 12 MINUTES IN THE PAN SKIN SIDE DOWN.

LET THE DUCK FAT COME OUT, AND IT WILL CONTINUE TO RENDER THE SKIN AND RENDER MORE DUCK FAT.

ALL RIGHT, YOU SEE, I JUST CRUSHED THOSE, AND THESE ARE GONNA GO INTO MY LITTLE POT HERE.

JUST A LITTLE DAB WILL DO YOU.

A LITTLE GOES A LONG WAY IN TERMS OF FLAVORING AND ADD MY VINEGAR.

WE NEED 2 TABLESPOONS OF JUST WHITE VINEGAR.

YOU ONLY HAVE THREE INGREDIENTS IN THE SAUCE.

YOU HAVE VINEGAR.

YOU HAVE THE TOASTED SZECHUAN PEPPERCORNS, AND BY THE WAY, TOASTING IS REALLY KEY.

I DIDN'T MENTION THAT BEFORE, VERY IMPORTANT.

THEY DON'T REALLY COME ALIVE UNTIL YOU TOAST THEM IN A DRY PAN.

THE THIRD INGREDIENT, WHICH WE HAVE DOWN HERE, IS APRICOT JAM.

OKAY, SO IN THIS GOES, AND WE'RE JUST GONNA MELT THIS.

YOU COULD NUKE IT IF YOU WANTED TO.

WE'RE JUST GONNA MELT IT TILL IT'S DONE, AND ACTUALLY, THERE IS ONE MORE INGREDIENT THAT GOES INTO THE SAUCE.

I LIED.

IT'S TOASTED SESAME OIL.

MAKE SURE YOU GET THE TOASTED VARIETY--YOU CAN SEE THE DARK COLOR-- BECAUSE CLEAR SESAME OIL REALLY HAS NO FLAVOR.

OKAY, I CAN SEE THAT IT'S DONE BECAUSE THERE'S NO WHITE DOWN AT THE BOTTOM.

YOU TAKE A LOOK AT THE SKIN.

IT'S QUITE CRISPY.

SO I'M GONNA TAKE OUT THE DUCK.

NOW I'M GONNA POUR OFF THE FAT, BUT YOU SEE BY SITTING IN ALL THAT FAT, IT HELPED TO RENDER OUT MORE FAT FROM THE SKIN.

SOUNDS COUNTERINTUITIVE, BUT IT WORKS.

SO NOW I'M GONNA DUMP THIS EXCESS FAT IN A BOWL.

OKAY?

I'M GONNA LEAVE JUST A TINY BIT IN HERE, BECAUSE WE'RE GONNA COOK THE OTHER SIDE OF THE MEAT, THE SKIN--THE MEAT SIDE-- FOR TWO MORE MINUTES.

NOW, YOU CAN SAVE THAT FAT.

YOU CAN ACTUALLY CHILL IT AND THEN FREEZE IT AND SAVE IT TO COOK POTATOES IN, VEGETABLES.

IT'S JUST SO DELICIOUS.

NOW, JUST A FEW MINUTES WITH THAT, WITH MEAT SIDE DOWN, AND I WANTED TO DISCUSS VERY BRIEFLY THE DIFFERENCE IN TASTE.

I MENTIONED THERE'S TWO MAIN KINDS OF DUCK BREAST YOU CAN FIND, THE MOULARD AND THE PEKIN, BUT THE DIFFERENCE IN TASTE IS, THE MOULARD IS SORT OF MORE ROBUST, MORE STEAKLIKE.

IT REALLY HAS BEEN COMPARED TO STEAK, WHEREAS THE PEKIN IS SORT OF MORE DELICATE, MORE CHICKENLIKE.

LET ME JUST FINISH OFF MY SAUCE, WHICH IS READY TO GO WITH A TINY BIT OF THE SESAME OIL, 1/4 TEASPOON.

TOASTED SESAME OIL IS USED A LOT IN ASIAN COOKING.

THE DUCK FROM START TO FINISH, BECAUSE YOU CAN MAKE THE SAUCE AND DO EVERYTHING ELSE WHILE IT'S COOKING, TAKES, MAYBE, WITH RESTING TIME, HMM, 17 MINUTES.

SO HOW DO YOU KNOW WHEN IT'S DONE--AND BY THE WAY, WE'RE COOKING IT TO MEDIUM RARE, WHICH IS HOW YOU NORMALLY COOK DUCK BREAST, AND IT'S PERFECTLY FINE IN TERMS OF ALL THOSE ISSUES WE HAVE WITH OTHER POULTRY.

NOT THE SAME ISSUE WITH DUCK.

YOU PRESS IT.

A LITTLE BIT OF GIVE MEANS IT'S MEDIUM, MEDIUM RARE.

SO WE'RE GONNA LET THESE REST NOW, AND I'M GONNA COVER THEM VERY LOOSELY WITH FOIL.

DON'T SKIP THIS STEP.

LET THEN REST FOR FIVE MINUTES.

THE JUICES WILL TOTALLY REDISTRIBUTE THEMSELVES IN THE DUCK.

IF I SLICE THIS RIGHT NOW, ALL THE JUICES WILL COME OUT, AND IT WOULDN'T BE AS--AS TENDER AND JUICY.

SO WE JUST HAVE TO BE PATIENT FOR FIVE MINUTES.

NOW, WHEN I SLICE THE DUCK, I LIKE TO SLICE IT WITH THE SKIN SIDE DOWN.

IT'S EASIER TO SLICE IF THE SKIN'S ON THE BOTTOM.

ALL RIGHT, AND THEN WE JUST SLICE IT.

I LIKE TO SLICE IT AT AN ANGLE, AND IT'S NICER PRESENTATION.

YOU COULD PLOP THE WHOLE DUCK ON THE PLATE, BUT IT'S JUST NOT AS PRETTY.

SO HERE WE GO.

I'M GONNA FLIP IT SO WE NOW HAVE SKIN SIDE UP, AND YOU CAN JUST FAN IT OUT.

AND SEE, IT'S A LITTLE BIT PINK INSIDE, WHICH IS JUST HOW WE LIKE IT.

A LITTLE WELL DONE PIECE.

AND THEN I'VE GOT SOME PARSNIP PUREE.

I BET YOU THOUGHT THAT WAS MASHED POTATOES, BUT IT'S PARSNIP PUREE, WHICH IS SO DELICIOUS.

A LITTLE BIT OF--WE GOT SOME PEA SHOOTS HERE, AND I'M GONNA TOP IT OFF WITH OUR APRICOT SZECHUAN PEPPERCORN SAUCE.

SO THERE YOU HAVE IT, A VERY ELEGANT DISH.

YOU KNOW, YOU CAN HAVE DUCK ON A WEEKNIGHT.

DURING MY FIRST PREGNANCY, ALL THE ADVICE BOOKS SEEMED TO SAY THAT IF I WANTED TO GIVE BIRTH TO A SUPER BABY, I'D BETTER EAT BROCCOLI THREE TIMES A DAY.

THE TROUBLE WAS, I COMPLETELY LOST MY APPETITE.

AFTERWARDS, I WAS HAPPY TO RESUME MY BROCCOLI EATING WAYS, AND MY KIDS LIKE IT TOO.

SO A SIMPLE DISH LIKE MY PEPPERY BROCCOLI WITH FETA CHEESE AND ANGEL HAIR PASTA, IT'S A FINE WEEKNIGHT MEAL FOR THE WHOLE CLAN.

WE START WITH OUR BROCCOLI.

THIS IS A WHOLE HEAD.

I'VE JUST BLANCHED IT, WHICH MEANS JUST NOT COMPLETELY COOKING IT, BECAUSE WE'RE GONNA REHEAT IT AGAIN IN A MINUTE.

TAKES ABOUT THREE MINUTES IN BOILING SALTED WATER.

IT'S GOOD TO COOK GREEN VEGETABLES IN PLENTY OF BOILING SALTED WATER.

NOW, DOUBLE DUTY ON THIS POT-- AND I ALREADY HAVE MY SALT IN THERE, 'CAUSE YOU NEED SALT FOR PASTA--I'M GONNA ADD MY PASTA, AND I'M USING 12 OUNCES OF ANGEL HAIR PASTA.

A BOX IS 16 OUNCES, SO THAT'S 3/4 OF A BOX.

AND WHAT'S GREAT ABOUT ANGEL HAIR PASTA IS THAT IT COOKS IN NO TIME AT ALL.

IT TAKES TWO TO THREE MINUTES.

BUT WHAT THAT MEANS NOW IS, I HAVE GOT TO WORK QUICKLY.

SO WHEN YOU FIRST PUT DRY PASTA INTO A POT, THE STARCH COMES RIGHT OUT TO THE EDGE, AND IF YOU DON'T STIR IT, YOU'RE GONNA END UP WITH A STARCHY LUMPY MESS IN THE BOTTOM OF THE POT.

SO LET ME GIVE IT A GOOD STIR.

THIS IS A VEGETARIAN RECIPE.

YOU COULD CERTAINLY MAKE IT CARNIVOROUS IF YOU WANTED TO, BUT WE'RE GONNA USE VEGETABLE STOCK, 2 CUPS, AND THEN A LITTLE BIT OF HOT PEPPER FLAKES FOR SEASONING.

THIS IS THE FLAVORING HERE.

AND YOU CAN USE 1/2 TEASPOON, A WHOLE TEASPOON.

DEPENDS ON HOW HOT YOU LIKE IT.

I LIKE IT HOT.

SO LET ME GO GET MY FETA.

WE'LL USE ABOUT 6 OUNCES, WHICH IS A CUP AND A HALF AFTER YOU CRUMBLE IT UP.

AND WHAT THE FETA'S GONNA DO IN THE SAUCE IS MAKE IT CREAMY.

LET ME HAVE ANOTHER LOOK HERE AT MY PASTA.

I WANT TO UNDERCOOK IT EVEN A LITTLE MORE THAN USUAL.

YOU KNOW HOW THEY ALWAYS TALK ABOUT AL DENTE, AND AL DENTE MEANS "TO THE TOOTH," SO THAT IT'S NOT QUITE COOKED THROUGH.

IT'S STILL GOT A LITTLE BIT OF BITE.

BUT WHAT WE'RE GONNA DO HERE WHEN WE ADD IT TO THE POT WITH THE VEGETABLE BROTH AND THE HOT PEPPER FLAKES--YEAH.

IT'S JUST ABOUT THERE.

WHAT WE'RE GONNA DO IS FINISH COOKING THE PASTA IN THE LIQUID.

WHEN YOU DO THAT WITH THE PASTA, IT ABSORBS THE LIQUID AND ABSORBS THE FLAVOR AND IS SO MUCH MORE FLAVORFUL THAN IF YOU FINISHED COOKING IT COMPLETELY AND THEN JUST THREW THE SAUCE ON TOP.

WHOO!

FACIAL TIME.

NOW, IF YOU DIDN'T HAVE ANGEL HAIR PASTA AND YOU HAD A LITTLE MORE TIME ON A WEEKNIGHT, YOU COULD USE SPAGHETTI.

THAT WOULD BE FINE, ANY PASTA THAT YOU WANTED, REALLY.

JUST DON'T TELL THE ITALIANS.

THEY MIGHT NOT APPROVE WITH ALL THAT LIQUID IN THERE.

SO IN GOES OUR PASTA.

WE'RE GONNA FINISH COOKING IT AND OUR FETA CHEESE, WHICH WILL MELT AND CREAM UP THE SAUCE.

YOU COULD ADD MORE-- EVEN A LITTLE MORE FETA IF YOU WANTED TO.

BY THE WAY, FETA'S ONE OF THE LEANEST OF CHEESES.

IT'S A GOOD ONE TO REACH FOR WHEN YOU'RE TRYING TO, YOU KNOW, WATCH YOUR FAT.

ALL RIGHT, WHEN YOU CAN SEE THAT MOST OF THE FETA IS MELTED JUST PUT BACK IN THE BROCCOLI, AND THIS IS A LOT OF BROCCOLI, AND THAT'S WHAT'S SO HEALTHY ABOUT IT.

WE JUST WANT TO HEAT IT ALL THE WAY THROUGH, AND YOU'LL FIND THAT THE PASTA HAS ABSORBED THE FLAVORS THAT WERE IN THE "SAUCE."

AND WE'RE READY TO GO.

LET'S SEE.

I'M GONNA TAKE THIS OUTSIDE.

GIVE YOURSELF A HIGH FIVE ANY NIGHT OF THE WEEK WITH ONE OF MY FIVE-INGREDIENT MAIN COURSES.

THERE'S NOTHING BETTER THAN MAKING A SATISFYING DINNER FOR YOUR FAMILY WITH JUST A FEW KEY INGREDIENTS.

I'M SARA MOULTON.

I'LL SEE YOU NEXT TIME FOR MORE█ WEEKNIGHT MEALS.

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SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

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