Duck Soup with Foie Gras Ravioli with Alfred Portale

[A DIVISION OF MARYLAND PUBLIC TELEVISION]

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 CITY'S GOTHAM BAR & GRILL

ALFRED PORTALE SHOWS US THE VERSATILITY

OF ONE OF MY FAVORITE FOODS-DUCK.

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 FIRST THIS SMALL DUCK.

THIS IS A MALLARD DUCK, A WILD DUCK.

AND YOU CAN SEE THAT IT HAS A DARKER FLESH.

NOW IT'S VERY LEAN

AND A LITTLE TOUGHER.

SO WE'D WANT TO BRAISE THIS DUCK.

THIS IS, MOST PEOPLE ARE FAMILIAR WITH

IS YOUR PEKING OR LONG 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 MOULARD DUCK

IT'S BRED WORLDWIDE TO PRODUCE FOIE GRAS.

NOW THIS DUCK COMES FROM HUDSON VALLEY, NEW YORK.

OH YES.

AND PRODUCES FOIE GRAS.

CAN YOU EAT THE BREAST OF IT?

ABSOLUTELY.

THE BREAST, THE FRENCH CALL THE MAGRET.

IT'S A VERY LARGE BREAST.

IT TASTES KIND OF LIKE A PIECE OF BEEF.

EXACTLY, YES IT DOES.

I SHOULD SAY THAT THE MOULARD

IS A CROSS BETWEEN THE PEKING AND THE MUSCOVY.

AND I'M USING A MUSCOVY DUCK

BECAUSE IT'S, WELL IT'S DUCKY.

IT HAS A VERY RICH FLAVOR.

YEAH, IT LOOKS LESS FATTY.

I THINK IT HAS A GREATER RELATIONSHIP OF MEAT TO FAT.

MORE INTERESTING IN FLAVOR

IT HAS LARGER BREASTS.

AS YOU'LL SEE, WE CAN SAUTE THIS AND BRAISE IT

AND IT'S A VERSATILE DUCK.

I'VE NEVER SEEN THESE IN OUR SUPERMARKETS.

THESE DUCKS ARE CERTAINLY AVAILABLE MAIL ORDER.

I'M FROM MANHATTAN

AND WE HAVE NO TROUBLE FINDING THEM.

BUT ANY OF THESE 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 WAYS TO BONE A DUCK.

THIS IS THE SIMPLEST.

WE FIND WHERE THE LEG JOINTS ARE HERE

AND WE CUT THROUGH TO THE SKIN.

AND AS YOU CAN SEE, IT OPENS RIGHT UP.YEAH.

AND WE JUST SORT OF FOLLOW THE DOTTED LINE

AND WE MAKE A CUT THERE.

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

IT JUST SEPARATES OUT, THERE'S NO...

YEAH, JUST THE NATURAL MUSCLE SEPARATION.

YES.

NOW I'LL PICK IT UP LIKE THIS

AND POP THE JOINTS OUT VERY 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 THE FIRST THIGH.

THAT'S EASY ENOUGH.

AND THE SECOND HERE.

AGAIN, YOU CAN...

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

YES.

SO THAT'S THAT.

NOW WE'RE GOING TO FURTHER BONE THIS

BY SEPARATING THE THIGH FROM THE LEG.

AND MOST PEOPLE DON'T KNOW WHERE TO CUT.

THEY'RE SEARCHING FOR THAT SPOT

BUT AS YOU CAN SEE, THERE'S A LITTLE CLUE HERE.

ON EACH THIGH

THERE'S A LITTLE SEAM THAT SORT OF TELLS YOU

WHERE YOU CAN PUT YOUR KNIFE.

WELL THAT'S NICE AND EASY.

AND YOU JUST CUT THROUGH.

SIMPLY.

YES YOU CAN.

YES.

YEAH, YOU CAN SEE THAT.

ALL CHEFS KNOW THAT

BUT THEY NEVER TELL ANYONE ELSE

BECAUSE IT'S ONE OF THOSE CHEF'S SECRETS.

THEY WANT TO KEEP IT.

THERE WE GO.

AND WE'RE GOING TO SAVE THIS FOR OUR SOUP.

AND THE LEGS WILL GO INTO OUR BROTH.

WE SEPARATE THE SKIN.

WE FEEL HERE THIS IS, I THINK THE KEEL BONE

OR THE BREAST BONE.

WE'RE GOING TO JUST RUN OUR 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 KNIFE JUST ALONG THERE.

YOU'RE SCRAPING RIGHT AGAINST THE BONE THERE.

AND THAT'S IT.

SO NOW, JUST SEPARATE 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 WING AS PART OF OUR STOCK.

YOU KNOW, I ENJOY THIS AT HOME

BUT I'M SURE THAT YOUR BUTCHER

IF YOU HAVE A GOOD RELATIONSHIP WITH HIM

WOULD GLADLY BONE 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 THE 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 WANT IN MY STOCK.

AND WE'RE GOING TO SAVE THAT

ALONG WITH THE NECK AND THE GIBLETS

AND THE LIVER, ALL WHICH CAN BE USED.

BUT THE FAT, IF YOU WANT TO

YOU COULD RENDER THAT AND USE IT TO SAUTE WITH.

DUCK FAT HAS A TREMENDOUS AMOUNT OF FLAVOR.

AND THE BONES

AND REST OF THE GIBLETS HERE

WILL BE USED FOR OUR BROTH.

WE BEGIN BY BONING THE BREAST AND THE THIGHS

AND RESERVING THEM.

AND CHOPPING UP THE CARCASS

THE NECK AND THE BONES FOR THE BROTH.GOOD.

WITH A HEAVY CHEF'S KNIFE OR CLEAVER

WE FINELY CHOP THE BONES

WHICH ALLOWS THEM TO BROWN EVENLY

AND RELEASE ALL THEIR FLAVORS 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 BROWN THEM SLOWLY.

ONCE THE BONES ARE NICELY BROWNED

WE POUR OFF THE EXCESS FAT.

AND WE DEGLAZE THE PAN WITH SOME DRY RED WINE

BEING CAREFUL TO SCRAPE UP ALL THE BROWN BITS

THAT HAVE CLUNG TO THE BOTTOM OF THE PAN.

MEANWHILE, WE HAVE OUR VEGETABLES

A SMALL MIREPOIX - SHALLOTS, GARLIC, LEEK

AND WE LIGHTLY CARAMELIZE THEM

AND ADD THAT TO YOUR STOCK POT.

YOU TOP OFF THE POT WITH WATER

YOU BRING IT SLOWLY TO A BOIL.

REDUCE IT TO A SIMMER

AND CAREFULLY SKIM OFF ANY FAT

THAT COMES TO THE SURFACE.

YOU SIMMER THE STOCK FOR ABOUT TWO AND A HALF HOURS

OR UNTIL IT'S RICHLY FLAVORED.

AT THAT POINT, WE'LL STRAIN THE STOCK

THROUGH A FINE-MESHED STRAINER.

AND WE MAY WANT TO RETURN THE STOCK TO THE FIRE

AND REDUCE IT DOWN IF NECESSARY

TO CONCENTRATE THE FLAVORS.

FINALLY, WE'LL COOL IT DOWN AND REFRIGERATE IT

UNTIL WE'RE READY TO USE IT.

SO NOW, LET'S MAKE OUR RAVIOLIS.

HERE I HAVE SOME MADE.

THESE ARE FOIE GRAS RAVIOLIS.

OH, BOY.

AND WHEN I THOUGHT ABOUT THIS RECIPE

I THOUGHT, YOU CAN DO A VERY SIMPLE DUCK BROTH

WITH TURNIPS AND BEANS

AND A LITTLE BIT OF MUSHROOM-

ALL THE FLAVORS THAT I ASSOCIATE WITH DUCK.

AND THEN IF YOU WANT TO, YOU CAN DRESS IT UP A LITTLE BIT.

AND SO, WE'VE ADDED THE FOIE GRAS RAVIOLIS

AND SOME BLACK TRUFFLES WHICH WE'LL TALK ABOUT LATER.

I'M MAKING THESE RAVIOLIS USING WONTON SKINS.

THEY'RE VERY SIMPLE, VERY FAST, AND VERY VERSATILE.

YOU CAN FILL THEM WITH JUST ABOUT ANYTHING.

YOU CAN MAKE THEM WITH ENOUGH IN A FEW MINUTES BEFORE EATING.

TO GET THESE

DO I HAVE TO GO TO CHINATOWN?

YES, IN AN ASIAN MARKET.

THEY'RE NOT DIFFICULT TO FIND.

WE BEGIN BY LAYING OUT SOME WONTON SKINS.

AND WE'LL NEED THREE FOR THE TOPS.

SO THE RAVIOLIS ARE QUITE SIMPLE.

WE BEGIN BY PUTTING A LITTLE BIT OF MASHED BEANS.

THE SAME BEANS THAT WE'RE GOING TO BE USING IN THE SOUP

WE'VE MASHED A LITTLE BIT UP.GOOD.

SEASONED THEM, A BIT OF GARLIC

SOME SALT AND PEPPER.

THESE ARE RATHER LARGE- THEY'RE CALLED "WHITE RUNNERS".

THIS IS AN HEIRLOOM VARIETY.YEAP.

YOU COULD USED CANNED CANNELLINIS, I GUESS.

YOU CAN USE ANY BEAN YOU'D LIKE.

AND, IN FACT, MASHED POTATOES

LEFTOVER MASHED POTATOES WORK VERY WELL.

WE JUST START BY PUTTING A LITTLE TEASPOON

OF OUR BEAN PUREE ON EACH SKIN.

THIS IS A TERRINE THAT WE'VE MADE-

IT'S A FOIE GRAS TERRINE.

VERY SIMPLE- SALT, PEPPER.

WE'VE MARINATED IT IN A LITTLE ARMAGNAC.

AND IT'S COOKED QUITE SIMPLY, AND THEN PRESSED.GREAT.

I ALSO HAVE A MOUSSE DE FOIE GRAS

THAT IS READILY AVAILABLE.

THIS SOUP IS EXCELLENT WITH ANY TYPE OF RAVIOLI.

YOU CAN PUT A LITTLE MUSHROOM RAVIOLI IN IT.

AGAIN, WE'RE DRESSING IT UP A BIT.

SO, I'LL CUT A SLICE OF THIS

AND WE'LL PUT A LITTLE CHUNK ON EACH.

WE'LL DO IT THAT WAY.

EVERY HOUSE

SHOULD HAVE FOIE GRAS IN IT, DON'T YOU THINK?

IT'S SO GOOD.

I THINK YOU'RE RIGHT.

OOPS.

THIS IS VERY SIMPLE.

JUST A TINY BIT, YES.

SO NOW WE'VE DONE THIS.

AND I HAVE A LITTLE EGG WASH OR BEATEN EGG

WHICH I'VE ADDED A LITTLE WATER TO IT.

THIS IS GOING TO ACT TO STICK THE TWO SKINS TOGETHER

SO THEY DON'T OPEN DURING THE COOKING.

YOU COULD ADD A LITTLE WATER HERE.

BUT I FIND THAT THE EGG WORKS.

YOU DON'T WANT THEM TO OPEN?

A LITTLE BIT BETTER, YES.

SO YOU SIMPLY JUST PUT THIS OVER IT.

PICK IT UP AND PRESS THE EDGES TOGETHER.

HAVE YOU MADE LITTLE RAVIOLIS WITH WONTON SKINS?

I NEVER HAVE, I'VE JUST EATEN THEM;

THEY'RE SO DELICIOUS.

A RELATIVELY NEW IDEA.

WE JUST PRESS THEM LIKE THAT AS WELL.

IT'S INTERESTING HOW IDEAS FROM ALL OVER THE WORLD

ARE NOW INCORPORATED IN COOKING.

THE INGENUITY OF THESE YOUNG AMERICAN CHEFS;

YOU KNOW, OUR CUISINE IS SO YOUNG

AND WE REALLY HAVE NO PRECONCEIVED IDEAS

OF WHAT TO DO, SO...

WHICH IS GREAT.

SO VERY INVENTIVE, VERY CREATIVE.

IT'S WONDERFUL.

WELL THAT'S, WE'VE STUCK THOSE TOGETHER NICELY.

AND I'M USING A LITTLE CIRCLE CUTTERYEAH.

TO TRIM THE EDGES

JUST TO GIVE THEM A NICE FINISHED LOOK.

WE'RE GOING TO, ALSO JUST TO BE SURE

WE'RE GOING TO GO THROUGH AND...

THIS WAS MY JOB AS A CHILD WHEN MY MOTHER MADE RAVIOLI.

I HAD TO SEAL THEM BY HAND.

WAS SHE ITALIAN?

YES.

THAT'S ALWAYS A GOOD BACKGROUND FOR LOVE OF FOOD.

YES, FOR RAVIOLIS.

I HAVE A TRAY

THAT I'VE SPRINKLED WITH A LITTLE CORNMEAL.

THAT WILL PREVENT THEM FROM STICKING

WHILE THEY'RE IN THE REFRIGERATOR.

WELL THAT'S A GOOD IDEA.

AND WE'LL PUT THESE AWAY

WHILE WE SAUTE THE DUCK THIGHS.

DO YOU COVER THEM WITH PLASTIC?

YES, COVER THEM TIGHTLY

WITH PLASTIC IN THE REFRIGERATOR.YEAP.

SO WE'RE USING FOUR THIGHS

FOR THE RECIPE.

AND I'LL TURN ON THE PAN HERE.

I'M GOING TO ADD JUST A DROP OF

IN THIS CASE, OLIVE OIL.

I'M SEASONING THE DUCK WITH SALT

AND FRESH GROUND PEPPER.

AND WE'LL PUT THEM...

SKIN-SIDE DOWN.

NOW WE WANT THE...

I SEE IT'S SEIZING UP RIGHT AWAY.

...THE SKIN TO CRISP.

I LEFT THIS THIGH BONE IN HERE.YES.

IT HELPS PREVENT THE DUCK

FROM SHRINKING AND SHRIVELING

AND IT ALLOWS US TO REMOVE THE BONE LATER

AND IT ALLOWS US TO CARVE IT.

THAT'S A GOOD IDEA, YES.

THESE COOK SLOWLY.

I WOULD COOK THEM ABOUT TEN MINUTES

TEN TO 15 MINUTES IN ALL.

WE WANT TO TURN THEM WHEN THE SKIN IS VERY CRISP.

SO, JULIA, WE'VE COOKED THESE ABOUT EIGHT MINUTES

ON A MEDIUM FIRE.YEAH.

AND WE WANT TO TURN THESE WHEN THE SKIN IS CRISP

AND NICELY GOLDEN-BROWN.

JUST ABOUT ALL THE FAT HAS RENDERED OUT?

THAT'S RIGHT, AS YOU CAN SEE, IT'S ALL IN THE PAN.

SO THESE ARE GOING TO NOW CONTINUE COOKING SLOWLY

FOR ABOUT ANOTHER EIGHT MINUTES.

YOU WANT TO COOK THIS MEDIUM

AS OPPOSED TO THE BREAST WHICH IS SO NICE

COOKED MEDIUM RARE, OR RARE.

THIS WOULD BE A LITTLE CHEWY

IF WE UNDERCOOKED IT.

JULIA, THESE LOOK ABOUT READY.

THEY COOKED ABOUT 15 MINUTES.

WE'LL TAKE THEM OUT OF OUR PAN.

I'M GOING TO PUT THESE ASIDE TO REST.

LET'S MAKE OUR SOUP.GOOD.

I HAVE SOME VERY YOUNG BABY TURNIPS HERE.

WE'RE GOING TO USE THE WHOLE TURNIP.

WE CUT THE TOPS OFF LIKE THIS.

THESE ARE WONDERFUL TO USE

BECAUSE THEY'RE...

TURNIPS CAN BE SOMETIMES BITTER.YEAH.

BUT YOU'LL NEVER FIND THESE BEING BITTER.

THE BONUS IS THESE LOVELY GREEN TOPS-

YOU CAN USE THEM IN YOUR SOUP.

WE'LL JUST KIND OF CLEAN OFF

THE HEAVIER STEMS.

THESE WERE WASHED.

WE'RE GOING TO JUST SIMPLY WILT THESE

INTO THE HOT BROTH AT THE LAST MOMENT.

NOW, TO BOIL THE TURNIPS

THEY TAKE ABOUT EIGHT MINUTES

AND I HAVE SOME THAT HAVE BEEN COOKING HERE.

AND THE OTHER BONUS ABOUT THESE

IS YOU'LL NOTICE I DIDN'T PEEL THEM.YEAH.

AND THAT IS

AND I WAS SO PLEASED WHEN I FIGURED THIS OUT

THAT YOU CAN SIMPLY, USING A CLOTH

SIMPLY RUB THE SKIN OFF.

AND IT COMES OFF JUST LIKE THAT.

THAT'S A NICE IDEA.

I THINK WHEN VEGETABLES ARE VERY FRESH

AND SIMPLY PREPARED

I MEAN THERE'S JUST A, YOU DON'T HAVE TO DO MUCH.

THERE'S A NATURAL BEAUTY TO THAT.

THEY HAVE THEIR OWN LOVELY FLAVOR.

FOR THE SOUP

I JUST WANT TO CUT THESE INTO ROUNDS

BECAUSE AS YOU KNOW, YOU EAT SOUP WITH A SPOON.

AND WE WANT THE GARNISH TO FIT NICELY ONTO THE SPOON.

THICKLY SLICE THEM.

I LOVE THE FLAVOR OF TURNIPS.

THE FLAVOR, WITH DUCK, IT'S A CLASSIC TASTE.

WE COULD DO THIS SOUP WITH TURNIP RAVIOLIS

AND I THINK THAT WOULD BE WONDERFUL.

WE'LL PUT THESE ASIDE FOR A MOMENT

AND LET'S TALK ABOUT OUR MUSHROOMS.YES.

WE'RE FORTUNATE ENOUGH TODAY

TO HAVE SOME CHANTERELLES

WHICH ARE ONE OF MY FAVORITES.

THEY'RE VERY COLORFUL AND DELICIOUS MUSHROOMS.

AT LEAST THEY'RE ONES THAT ARE EASY TO RECOGNIZE.

YES.

THESE ARE WILD MUSHROOMS

THEY WERE NOT CULTIVATED.

AND, THEY'LL BE SIMPLY SAUTEED.

THESE ARE AMERICAN MUSHROOMS

FROM THE WEST COAST

AND THEY'RE GATHERED THERE.

UP AROUND OREGON AND WASHINGTON?

THAT'S EXACTLY RIGHT.

IF YOU DON'T HAVE CHANTERELLES

USE ANY OF YOUR FAVORITE MUSHROOMS.

I THINK THAT THE LITTLE WHITE BUTTON MUSHROOMS

WILL WORK JUST FINE.

THEN A MUSHROOM THAT'S BECOMING VERY EASY TO FIND

IS CALLED A "CREMINI"

OR SORT OF A BROWN MUSHROOM.

AND THAT'S REALLY ONE OF MY FAVORITE MUSHROOMS.

IT HAS A TREMENDOUS FLAVOR.

AND THEY'RE INEXPENSIVE AND THEY'RE VERY EASY TO FIND.

NOW, AGAIN, I WANT TO THICKLY SLICE THESE

BECAUSE WE'RE GOING TO SAUTE THEM BRIEFLY.

THEY'LL LATER BE HEATED UP IN THE SOUP.

DO YOU WASH THEM OR DO YOU BRUSH THEM?

WHAT YOU CAN DO IS, IF THEY'RE A LITTLE DIRTY

YOU WANT TO TRIM AT THE VERY BIT OF THE ROOT THERE.

AND THEN SIMPLY SCRAPE

THE STEM DOWN LIKE THAT.

NOW THESE ARE PERFECTLY CLEAN.YEAP.

BUT IF YOU HAD A LITTLE BIT OF DIRT...

AND THE OTHER THING IS

IF THE CAP HAD A BIT OF DIRT ON IT

A LITTLE BRUSH

THEY ACTUALLY MAKE LITTLE MUSHROOM BRUSHES.I KNOW.

A LITTLE DAMP CLOTH WILL GET OFF THE DIRT.

YOU JUST DON'T WANT TO WASH THEM

IF YOU DON'T HAVE TO.

RIGHT.

IF YOU DO, OF COURSE, THEY'LL ABSORB WATER.

IF YOU HAVE TO WASH THEM

THE BEST WAY IS TO FILL UP A SINK WITH WATER

THROW THEM IN AND VIGOROUSLY TOSS THEM AROUND

AND THEN QUICKLY LIFT THEM OUT.

AND YOU'LL BE ALRIGHT.

BUT, YOU DON'T WANT TO WASH THEM.

I'VE HEATED A SMALL AMOUNT OF OLIVE OIL IN THE PAN

AND WE'RE GOING TO ADD THE MUSHROOMS.

WE WANT SOME HIGH HEAT HERE.

WE JUST WANT TO SEAR THE MUSHROOMS FOR THIS RECIPE.

PRODUCE A LITTLE COLOR.

AND SORT OF TRAP ALL THE WONDERFUL FLAVORS IN.

WHICH WILL GIVE THE MOST FLAVOR IN THE SOUP, I GUESS.

THAT'S RIGHT.

WHEN WE HEAT THEM AGAIN IN THE BROTH

THEY'LL RELEASE TO FLAVOR THE SOUP.

SALT, AND FRESH GROUND WHITE PEPPER.

THESE WILL COOK JUST A COUPLE OF MINUTES.

SO THESE ARE BEGINNING TO BROWN A LITTLE BIT.

THESE ARE JUST...

THE SMELL OF SAUTEING CHANTERELLES

IS JUST ONE OF MY FAVORITE...

WOULD YOU LIKE TO TASTE THE MUSHROOM?

I WOULD.

NOW, IT MAY BE HOT, SO...

I THINK THEY'RE WELL SEASONED.

THEY ARE.

THEY'RE JUST A DELICIOUS MUSHROOM.

I'M PUTTING THESE TO THE SIDE.

AND IN A MOMENT WE'LL ADD THEM TO THE WARM BROTH

WHICH WE HAVE OVER HERE.

HERE'S OUR DUCK BROTH

WHICH I'D LIKE TO TASTE.

ABSOLUTELY FANTASTIC.

IF YOU SAY SO YOURSELF.

WELL JULIA, IT'S VERY GOOD, TASTE IT.

WE'LL RE-SEASON IT

ONCE WE ADD ALL OF OUR GARNISH.

YOU MAY... THAT IS DELICIOUS.

IT'S VERY CONCENTRATED ISN'T IT?

IT'S VERY GOOD EXTRACT OF FLAVORS, VERY CONCENTRATED.

I'M GOING TO GET THIS DOWN TO A BARE SIMMER.

I DON'T WANT IT REDUCING ON US.

NOW I'VE MENTIONED BEFORE

THIS COULD BE A VERY HMMBLE SOUP.YEAH.

WITH WHITE BEANS AND TURNIPS, TURNIP GREENS

OR WE COULD JAZZ IT UP A LITTLE BIT.

GOOD.

THE TRUFFLES.

THESE ARE FRESH, BLACK TRUFFLES.FRESH.

WOW!

WHERE DID THEY COME FROM?

FRANCE, AS DID THIS LITTLE MACHINE.

NOW THIS IS A TRUFFLE SLICER.

AND THIS ALLOWS YOU TO SLICE THE TRUFFLES.

BOY, THAT'S SO HEAVY.

VERY, VERY THINLY.GOSH.

PRESUMABLY, WHAT YOU PAY FOR THIS

YOU MAKE UP IN THE THINNESS OF YOUR TRUFFLE SLICES.

HOW MUCH WOULD ONE LIKE THAT COST, SAY TO ME

NOT TO A RESTAURATEUR.

WE'RE LOOKING AT PROBABLY

CLOSE TO A HUNDRED DOLLARS HERE.

WE TAKE A HMMBLE SOUP OF TURNIPS AND DUCK BROTH.

PUT A HUNDRED DOLLAR TRUFFLE IN THERE.

THAT'S GREAT.

WE MAKE IT INTO A SPECTACULAR

NEW YEAR'S EVE CELEBRATION.YEAH.

THIS WORKS LIKE A LITTLE MANDOLINE AND YOU SIMPLY...

AT THAT PRICE YOU WANT TO DO IT VERY THIN, DON'T YOU?

WELL, THAT'S RIGHT.

AND THIS SLICES THEM VERY, VERY THIN.

AND, OF COURSE, WE DON'T...

ALL THESE LITTLE CRUMBS

WILL ALL GO INTO OUR SOUP.

AND WE'RE GOING TO ADD THESE NOW FIRST...

SO WE'LL GET ALL THAT LOVELY TASTE.

WE'LL GET THAT LOVELY TASTE, EXACTLY.

THERE'S A LITTLE BIT UNDERNEATH THERE.

LET ME DO ANOTHER ONE.

LET'S BE EXTRAVAGANT.

ALRIGHT.

SAY WHEN, THERE WE GO.

AGAIN, THIS IS SUCH A TREAT.

THAT'S A WONDERFUL INSTRUMENT.

IF YOU WANT, YOU CAN DRESS UP ANY DISH.

POACHED EGG IF YOU WANT TO.

YOU CAN FLOAT A LITTLE CAVIAR IN HERE

IF WE WANTED TO REALLY GET CRAZY.

I'M GOING TO CARVE THE DUCK MEAT NOW.

WE'VE COOKED IT LEAVING THE BONE IN.

THAT PREVENTS IT FROM SHRINKING AND CURLING.

WE NOW NEED TO LIFT THAT OUT WHICH IS VERY SIMPLE.

IT JUST PULLS OUT LIKE THAT.

I WANT TO CUT THIS INTO THIN SLICES.

YOU'RE LEAVING THE SKIN RIGHT ON?

YES.

AT THIS... WELL IT LOOKS LOVELY

IT LOOKS JUST RIGHT, DOESN'T IT?

YES, AT THIS POINT IF YOU WANTED TO TAKE OFF THE SKIN

I WOULD REMOVE IT NOW

RATHER THAN, YOU KNOW

BECAUSE IT'S MUCH SIMPLER

THAN REMOVING IT BEFORE YOU COOK IT.YEAH.

SO, VERY THIN SLICES HERE.

I THINK WE'RE READY TO ADD OUR GARNISH.GOOD.

OUR CHANTERELLES THAT ARE...

AND ANY OF THAT JUICE

THAT HAS ACCUMULATED IN THE PAN.

TURNIPS.

THOSE LOVELY LITTLE TURNIPS.

THEY'RE BEAUTIFUL, SWEET.

THE WHITE RUNNERS.

THESE ARE CLOSE TO THE ITALIAN GIGANTE BEANS.

THEY'RE VERY CREAMY AND... BECAUSE I KNOW IN FRANCE

I'VE SEEN ONES THAT ARE VERY WHITE, IT'S DELICIOUS.

AND LAST, WE HAVE OUR TURNIP TOPS

THAT I'M JUST GOING TO CUT THEM LIKE THAT.

AND WE ADD THESE.

AND I'M GOING TO STIR THIS

AND I'M GOING TO TURN UP OUR HEAT BRIEFLY.

AND WHILE THIS IS HEATING THROUGH

WE'LL PUT OUR DUCK MEAT IN.

AND WE HAVE OUR FOIE GRAS RAVIOLIS.

THEY TAKE ABOUT TEN TO 15 SECONDS TO COOK

IN BOILING WATER.

WHILE WE'RE WAITING FOR OUR WATER TO BOIL

LET'S QUICKLY MINCE SOME CHIVE.

YOU WANT TO SLICE THESE THINLY.

I HAVE SOME HERE THAT I'VE SLICED.

OKAY, I THINK WE'RE READY.

OH.

HERE WE HAVE ALL THESE BEAUTIFUL...

I'VE NEVER SEEN SUCH A GIGANTIC PLATE.

THIS IS AN OVERSIZED

SOUP PLATE, YOU MEAN.YEAP.

THIS IS JUST A BEAUTIFUL, COLORFUL...

HMM, SMELLS SO GOOD, NUM NUM.

YOU DON'T WANT TO...

THERE ARE THOSE LITTLE TRUFFLES.

...FORGET THE TRUFFLE.

AND A LITTLE BIT OF THE BROTH.

SO WE'RE GOING TO COOK OUR RAVIOLIS

TEN SECONDS, NO LONGER.

THE SKINS COOK VERY QUICKLY.

WE WANT TO WARM THE CENTER OF THE FOIE GRAS AND THE BEANS.

BUT WE DON'T WANT TO MELT IT ALL.

WE DON'T WANT TO BURST ANYTHING.

IS THAT SALTED OR JUST PLAIN WATER?

SALTED.

SALTED WATER.

YES.

THESE ARE JUST ABOUT READY

AND YOU WANT TO FLOAT THEM IN OUR SOUP.

THEY'RE VERY ELEGANT.

A BIT OF CHIVE.

LOVELY.

AND OUR CHERVIL.

I LOVE CHERVIL I DO TOO, IT'S SUCH A DELICATE...

IT HAS A LITTLE FAINT TARRAGON TASTE.

THIS SOUP DOESN'T NEED MUCH MORE THAN THAT.

I WOULDN'T THINK.

THERE YOU HAVE IT.

WE JUST NEED A BIG SPOON.

WELL, THAT'S LOVELY.

THANK YOU.

ALFRED, THANKS SO MUCH FOR COMING.

THAT WAS VERY KIND OF YOU

AND WE REALLY LEARNED SO MUCH ABOUT DUCK.

JULIA, IT'S BEEN MY PLEASURE.

I'VE ENJOYED COOKING IN YOUR HOME.

YOU'VE BEEN AN INSPIRATION TO ME AND TO ALL OF US.

WE THINK YOU'RE WONDERFUL.

THANK YOU VERY MUCH.

DETAILED

Portale: BEFORE GOING TO FRANCE

I THOUGHT COOKING NEEDED TO BE INCREDIBLY COMPLEX AND VERY COMPLICATED.

AND EACH OF THE RECIPES NEEDED MANY, MANY STEPS.

AND THEN I'VE FOUND THAT WASN'T REALLY TRUE.

THAT IT WAS A LOT SIMPLER THAN I HAD EXPECTED.

AND THAT WAS EYE-OPENING.

BUT I LEARNED A GREAT DEAL IN FRANCE.

BON APPETIT.