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.

TODAY JOINING ME FROM DALLAS, TEXAS, IS DEAN FEARING EXECUTIVE CHEF OF THE MA NSION ON TURTLE CREEK.

THIS PROGR WE'RE ABOUT TO HAVE A SPLENDID SALAD.

IT'S CALLED A "MOLASSES-GLAZED DUCK SALAD".

AND WHAT'S IT GOING TO BE?

IT'S GOING TO BE SERVED ON DELICIOUS SOUTHERN-STYLE MASHED SWEET POTATOES.

OH, SWEET POTATOES.

AND SERVED WITH ROASTED CA RROTS AND PARSNIPS.

I LOVE PARSNIPS AND PEOPLE DON'T USE THEM.

I DO TOO.

I THINK THEY'RE BEAUTIFUL.

I THINK IT'S A VEGETABLE TH AT'S NOW COMING BACK.

I HOPE SO.

IT'S AN "IN" VE GETABLE.

GOOD.

AND WE'RE SERVING IT WITH A VINAIGRETTE OF SAGE AND TOASTED PECANS.

WOW.

AND LET'S START WI TH OUR DUCK.

NOW I ALWAYS TH INK IT'S IMPORTANT BECAUSE NOW THAT WE 'RE IN THE 90s THAT WE CAN US E FRESH DUCK.

I THINK FROZEN DUCK HAS BE EN AROUND FOR SO LONG UM HMM.

WE'RE STARTING TO SEE MO RE IN OUR STORES FRESH DUCKS THAT AR E COMING UP.

ARE THESE TEXAS DUCKS?

NO .

I'M AFRAID THESE ARE MAPLE LE AF DUCKS, PROBABLY FROM... VERMONT, MAYBE?

WELL, VERMONT OR INDIANA.

AHA.

AND WHAT I LI KE TO DO IS... THAT'S BEAUTIFUL, YEAH.

AFTER, YOU NEED TO EXAMINE THE DUCK.

YEAH.

IT'S IMPORTANT TO MAKE SU RE THAT THERE'S IT'S LIVED A HA PPY LITTLE LIFE AND HADN'T BEEN KICKED AR OUND THE FARM OR... UM HMM.

AND IT'S ALSO IMPORTANT TH AT WE REMOVE AS MUCH FAT BECAUSE I WANT TO RE NDER THIS DUCK DOWN.

YEAH.

I WANT TO REMOVE AS MUCH OF... AROUND THE NE CK MEAT WHERE THERE IS THE HE AVIEST AMOUNT OF FAT.

AND THEN DOWN HERE TH ROUGH THE TAIL-END.

AND IT'S IM PORTANT... BECAUSE THERE'S A LOT OF FAT IN THERE, ISN'T THERE?

YEAH, RIGHT.

BECAUSE ALL WE 'RE GOING TO DO IT'S JUST GOING TO RE NDER OFF INTO THE PAN AND WE'RE NOT CONCERNED AB OUT AS MUCH FAT.

IN FACT, JULIA, WE'LL JU ST DO THIS THE RIGHT WAY.

WE'RE GOING TO TAKE THIS WHOLE GU Y OUT HERE WE'RE GOING TO REMOVE TH IS TAIL PIECE RIGHT HERE BECAUSE THAT WILL AL L RENDER OUT TO NOTHING.

YEAH.

SO WE'RE JUST TR IMMING UP BECAUSE I'M GOING TO BE USING MOST OF... JUST THE BREAST AN D THE LEGS SO WE DON'T NEED A LOT OF EXCESS.

NOW, IT'S IMPORTANT, I THINK, TO SEASON.

SINCE WE'RE RE NDERING WE'RE GOING TO NE ED LOTS OF SALT ON THE INSIDE AN D OUTSIDE.

BUT IN... YOU'RE USING KOSHER SALT, I SEE?

KOSHER SALT, OR ANY SALT I THINK WILL DO.

ANY SALT.

BUT IT'S IMPORTANT TH AT WE GET THE BACK WHERE THE "HILT" IS AND ALONG THE TOP, THE "R OOF" OF THE INSIDE.

YEAH.

AND SEASON IT WI TH ALSO PEPPER.

I WANT THE FLAVOR TO BE CO MING IN FROM BOTH SIDES FROM THE CAVITY AND FR OM THE OUTSIDE.

NOW, I'M GOING TO NEED YO UR HELP TO HOLD THIS UP SO I CAN GE T IN.

I THINK A LOT OF PEOPLE DON'T LIKE TO SEASON IT OR DON'T KNOW ABOUT SEASONING TH E INSIDE OF THE CAVITY.

I THINK IT'S, I THINK... YOU'VE GOT TO HAVE THAT.

I DEFINITELY AG REE.

NOW, AT TH IS POINT WE'RE GOING TO PUT THIS IN A HOT OVEN, ABOUT 450 FOR ABOUT 15 MINUTES BECAUSE I WANT TO START TH E INITIAL BROWNING.

SORT OF SEIZE IT?

AND SEAL IT.

AND THEN I'M GOING TO TURN IT DOWN TO 350 FOR ABOUT 45 MINUTES.

NOW, HALFWAY TH ROUGH THAT PROCESS I'M GOING TO RE MOVE THE DUCK ACTUALLY THE WHOLE PA N, FROM THE OVEN AND POUR OF F THE FAT BECAUSE ALL WE'RE GOING TO BE DOING IS RENDERING THIS.

WE'RE GOING TO, IT WILL BE AMAZING HOW MUCH FAT WILL BE RE NDERED OUT OF THE DUCK.

SO LET ME PU T THIS IN.

I THINK A LOT OF PEOPLE DON'T... ARE AFRAID OF DUCK BECAUSE THEY THINK IT'S TO O FAT, DON'T YOUHINK?

WELL, AND...

THEY DON'T KNOW HO W TO WORK IT?

ALSO I THINK PEOPLE ARE AFRAID OF DUCK BECAUSE THEY DO N'T KNOW ABOUT IT.

THEY ALWAYS THINK DUCK IS RE LATED TO A GOURMET RESTAURANT AND IT'S SO EASY TO COOK A DUCK.

IT'S THE SAME CARCASS STRUCTURE AS A CHICKEN, OR A TURKEY AND IT'S EA SY TO DO.

AND AS WE JUST DI D RIGHT THERE.

THAT WAS SIMPLE ENOUGH.

IT'S...

OKAY.

NOW.

NEXT, WE CAN'T FORGET OUR GO OD SOUTHERN SWEET POTATOES OR YAMS CA N BE USED.

AND THE EASIEST...

I NEVER KNOW THE DIFFERENCE BETWEEN A YAM AND A SWEET POTATO?

NOW I KNEW YOU WERE GOING TO ASK ME THAT.

YOU DID?

I ALWAYS GET IT MIXED UP OR I ALWAYS DON'T... MAYBE I DON'T KN OW IT CORRECTLY.

OR DO WE CARE?

I DON'T THINK SO, I LOVE THEM BOTH.

BUT I LIKE TO USE THE ORANGE ONE WHETHER THAT'S THE SW EET POTATO OR THE YAM.

YEAP.

THESE ARE THE EASIEST VE GETABLES TO COOK.

YOU PUT THEM IN A 400 DEGREE OVEN AND WE'RE GOING TO CA RAMELIZE THE HECK OUT OF IT.

AND IT NEEDS TO BE BUBBLING AND SEEING THAT SY RUP COME OUT.

BECAUSE THAT'S WHERE WE'RE GO ING TO OBTAIN OUR BEST FLAVO AND, IF YOU CAN HA ND ME THE OLIVE OIL.

ARE THESE GOING TO GO IN WITH THE DUCK?

AH HA.

WE CAN PUT THOSE IN RIGHT NOW.

AND I'M GOING TO ADD JUST...

THESE VEGETABLES ARE PA RSNIP AND CARROT.

AND I'M GO ING TO...

THEY'RE JUST GOING TO BE ROASTED, IS THAT IT?

ROASTED, I LOVE RO ASTED VEGETABLES.

AND IN FACT, A WHOLE ME AL COULD BE MADE FROM JUST THE SW EET POTATOES THE CARROTS, AN D THE PARSNIPS ALONG WITH A PIECE OF CRUSTY BREAD.

DOES THAT SO UND GOOD?

UM HMM.

WOULD THAT GIVE YOU A FULL VARIETY OF NUTRIENTS AS THEY WOULD SAY?

OH , ABSO... YOU COULD LIVE OFF SWEET PO TATOES BY THEMSELVES- THERE'S SO MUCH GOODNESS IN THEM.

I'M SPRINKLING THEM- OUR FRIENDLY VE GETABLES WITH A LITTLE BI T OF SALT.

AND BOTH OF THESE WI LL GO INTO THE OVEN.

NOW WE HAVE ONE MORE ITEM THAT GOES INTO THE OVEN AND THAT IS PECANS.

WE'RE GOING TO ADD JUST A LITTLE BIT OF OLIVE OIL.

WHAT WE'RE GOING TO DO IS GLAZE THESE OR PRETTY MUCH JU ST SEASON THEM UP WITH A LITTLE PINCH OF CHILE POWDER A LITTLE PINCH OF CA YENNE PEPPER SOME SALT.

YEAH.

AND THIS IS PEPPER.

THEN THIS GOES IN TO THE OVEN VERY LOW OVEN, AB OUT 325 FOR NO MORE TH AN TEN MINUTES.

AND THEN WH AT COMES OUT IS THESE BE AUTIFULLY AZED... AND YOU CAN HA VE ONE.

MAY I HAVE ONE?

YES, ONE ONLY.

OR ELSE WE'LL GE T IN TROUBLE AND WE WON'T HAVE EN OUGH FOR THE SHOW.

THEY'RE NICE.

A NICE LI TTLE BITE AND THE GREAT PART ABOUT IT IS THEY HAVE A NICE CRUNCH.

THEY TOAST UP.

YEAP, THEY'RE NICE.

OKAY.

WE'LL PUT TH IS ASIDE.

THIS IS WHERE TH E FUN BEGINS.

WE ARE GOING TO MA KE OUR BASTING SAUCE.

AND THIS CONSISTS OF MOLASSES, TABASCO WE HAVE SHALLOTS AN D GARLIC.

WE HAVE THYME, SAGE, AND A LITTLE BIT OF LEMON JUICE.

I THINK TO COOK, AND TO COOK CORRECTLY THAT YOU SHOULD HAVE EV ERYTHING ALREADY PREPARED.

THEN COOKING BE COMES FUN INSTEAD OF GOING TH ROUGH A RECIPE AT HOME AND IT SAYS ONE SHALLOT AN D YOU CHOP ONE SHALLOT THEN YOU READ THE NEXT LINE IT SAYS CHOP ONE GARLIC.

READ THROUGH THE WHOLE RECIPE AND PUT EVERYTHING OU T IN FRONT OF YOU SO THEN IT'S EASY TO COOK.

THEN IT'S NOT FRUSTRATING.

LET'S CHOP A LITTLE BI T OF GARLIC.

NOW, DO YOU KNOW MY THEORY ON GARLIC?

NO.

IT'S A VERY SI MPLE THEORY.

GARLIC SHOULD BE PEELED, CH OPPED, AND USED.

RIGHT AWAY.

RIGHT AWAY.

IT SHOULD NEVER BE ST ORED IN OLIVE OIL.

IT SHOULD NEVER BE GROUND IN A FOOD PROCESSOR AND KEPT IN A REFRIGERATOR.

BECAUSE WHAT HAPPENS, IT BECOMES RANCID.

AND I HATE TO GO TO THOSE ITALIAN RESTAURANTS WHERE THEY PUT ONE MICRO-SPECK OF RANCID GARLIC INTO MY PASTA AND THEN I TASTE IT FOR DAYS.

YEAH.

WELL, THAT'S YOUR SHALLOT.

OUR SHALLOT, AND JUST A SIMPLE PROCEDURE.

THERE, I THINK WE HAVE ENOUGH.

LET ME... GET SOME OF YO UR SAGE.

THIS CAME RIGHT OUT OF YO UR WINDOWSILL GARDEN.

THESE ARE ALL JU ST FLAVORINGS.

MAKES SO MUCH DIFFERENCE HAVING THEM FRESH, DOESN'T IT?

AND IT'S WONDERFUL WE CAN GET THEM NOWADAYS.

OH, IT'S BE AUTIFUL.

AND THIS IS FR ESH THYME.

TEXAS THYME?

TE XAS THYME.

GOOD.

A LOT OF HERBS LOVE, LI KE MY BASIL IS... OH, I SEE.

JUST LOVES TH AT TEXAS SUN.

SO NOW WE HAVE ALL OF OUR INGREDIENTS HERE IN FR ONT OF US.

AND IT'S GOING TO BE EASY TO PUT TOGETHER.

NOW THAT WA S ABOUT WHAT- A CUP AND A HALF OF MOLASSES.

THIS IS ONE BO TTLE OF TABASCO.

HMM, A WHOLE BOTTLE AS BIG AS THAT?

UM HMM.

I'M AMAZED.

I'M AMAZED.

AND I AM GOING TO PUT ON E HALF A LEMON IN.

WELL I WOULD EXPECT THAT TO BE A KILLER A WHOLE BOTTLE OF TABASCO?

OH, I WOULD THINK SO AT THE BEGINNING WHEN WE FIRST CAME UP WITH THIS RECIPE.

BUT, DOES MOLASSES DROWN OUT THE SPICE?

OH, AND THE TABASCO GO ES INTO THE DUCK AND IS RE NDERED OFF SO WE GET THIS WO NDERFUL GLAZE.

AND WITHOUT THE HE AVINESS OF THE SPICE.

BUT, IT'S STILL A TOUCH SPICY.

UM HMM.

NOW, WE HAVEN'T FO RGOT ANYTHING.

IT LOOKS LIKE EVERYTHING.

HOW ABOUT A LI TTLE SPECK OF SALT?

SO WE'RE GOING TO MIX ALL OF OUR INGREDIENTS TOGETHER SO THE INFUSION OF AL L THOSE FLAVORS ARE GOING TO POWER-PACK OU R WONDERFUL MOLASSES.

GREAT.

THAT WE'RE GOING TO BE AB LE TO BRUSH OVER OUR DUCK WHEN THE DUCK IS READY.

BUT, JULIA I NEED TO SAVE A QUARTER CUP TO RESERVE FOR OU R VINAIGRETTE.

GREAT.

AND NOW THIS IS RE ADY FOR BASTING.

Dean: NO W THE SMELL OF THIS DUCK IS DELICIOUS BY ITSELF.

BUT NOW WE'RE GOING TO ENHANCE IT BY BASTING.

AT FIRST, BE GENEROUS.

WE HAVE A LOT OF MARINADE.

IS THIS A TR ADITIONAL METHOD?

IT'S INTERESTING BECAUSE WE'RE HERE IN CAMBRIDGE, IN BOSTON WHICH IN THE 17th CENTURY HAD MANY MOLASSES WAREHOUSES.

THIS WAS A FORM OF PRESERVING MEAT USING MOLASSES.

OF COURSE, THIS SU GAR, LIKE SALT IS A PRESERVATIVE, IS N'T IT?

OH, ABSOLUTELY.

THAT'S IN TERESTING.

NOW, DOESN'T THAT LOOK GOOD?

IT LOOKS BE AUTIFUL.

WE'RE GOING TO LET ALL OF THIS START TO BASTE AND ACTUALLY COOK ONTO THE MEAT.

AND WE WILL BE BASTING ABOUT EVERY EIGHT MINUTES.

IT'S ENOUGH TO LET THE MOLASSES GET STICKY AND AS WE GO THROUGH THE PROCESS IT WILL GET MORE AND HEAVILY COATED.

AND WE'LL SEE THAT IT WILL GO FURTHER INTO THE MEAT.

IT LOOKS AS THOUGH WE WERE ABOUT READY TO PACK UP HERE.

WE'RE ALMOST READY TO PU T THE DISH TOGETHER.

GOOD.

LET'S TAKE A LO OK AT OUR DUCK THAT'S BEAUTIFUL.

THAT WE'VE BEEN BASTING EV ERY EIGHT MINUTES.

AND LOOK AT THAT WO NDERFUL GLAZE.

YOU CAN SEE THAT IT WAS WORTH IT.

AB SOLUTELY.

AND IT GIVES IT A NICE CRISP SKIN.

GOOD.

BUT LET'S FINISH OU R VINAIGRETTE.

GOOD.

NOW, LET ME TALK A LITTLE BI T ABOUT OUR BROWN SAUCE.

THIS IS THE BASE TO OUR VINAIGRETTE WHICH IS A MIREPOIX- SAUTEED - DUCK OR CH ICKEN BONES ADDED WATER AND MA LT VINEGAR.

THEN, THICKENED LIGHTLY WITH A LITTLE CORNSTARCH.

AND THIS IS OUR QUARTER CU P MARINADE.

AH HA, YES.

LET'S SEE HOW HO T OUR PAN IS.

THAT'S GOOD AND HOT.

OH, PERFECT.

AND WE'LL ADD THAT.

WE WANT TO BRING TH AT TO A BOIL.

NOW YOU CAN... HMM, THAT SMELLS, YOU CAN REALLY...

SMELL ALL OF THAT GARLIC, SHALLOTS.

YOU CAN SMELL THAT.

AND WE WANT A... AND THAT MOLASSES YOU CAN SMELL?

OH, YEAH.

AND, NOW WE WA NT TOO... (coughing) WELL, THAT'S A LITTLE OF THAT TABASCO TOO.

WE WANT TO TAKE THIS DOWN TO A LITTLE BIT OF GLAZE.

YOU KNOW, THE PROCESS OF COOKING MOLASSES WE COULD ALMOST COOK TH E SUGAR OUT OF IT.

OH.

SO IT'S NOT SO SWEET FO R OUR VINAIGRETTE.

AND I WANT TO BRING IT TO A GOOD STRONG BOIL BEFORE WE ADD OU R BASE SAUCE.

THIS BASE SAUCE IS REALLY JUST... IS WHAT THEY CALL SORT OF A JUS NOW, J-U-S. RI GHT.

ALL WITH THE BONES AND THE WATER, SO FORTH?

AND MORE BONES, TH E BETTER.

YEAH.

ANY MIXTURE, IF YOU HAVE CH ICKEN BONES, ADD THEM.

WHAT WE'RE LOOKING FOR IS A STRONG FLAVOR.

THAT'S REALLY A GLAZE, ISN'T IT?

VERY NICE AND CARAMELIZED.

I'M GOING TO ADD AB OUT A CUP, I THINK JUST SO WE HAVE...

SORT OF DO IT BY EYE?

UM HMM.

JUST SO WE HAVE THE RIGHT AM OUNT FOR OUR VINAIGRETTE.

WELL, THIS IS A VERY UNUSUAL...

IT'S A WARM VI NAIGRETTE.

WAY OF DOING THINGS.

AND WITH THE MALT VI NEGAR ADDED DURING OUR SAUCE MAKING, OU R BASE SAUCE MAKING- WE DON'T ADD IT NOW TO, IT'S ALREADY IN THERE.

WHEN YOU SAY MALT VINEGAR, IS THAT JUST...

I LIKE THE TASTE OF MALT...

BUT DOES IT SAY MALT ON THE BOTTLE?

OH , RIGHT.

YOU KNOW, LIKE THE ENGLISH STYLE OF MALT VINEGAR- THEY USE FOR FISH AND CHIPS.

I ADDED A LITTLE BIT OF LEMON JUICE A TOUCH OF SALT.

AND THEN WHAT I REALLY LIKE NOW IS ADDING RAW, CH OPPED SHALLOTS.

RAW SHALLOTS.

YOU USE A LOT OF SHALLOTS.

OOH, I LOVE SH ALLOTS.

I DO TOO.

ONIONS ARE GREAT.

THEN, WE'RE GOING TO REDUCE OUR HEAT.

AND NOW WE'RE GOING TO SE T OUR VINAIGRETTE ASIDE AND WE'RE GOING TO START WI TH OUR SWEET POTATOES.

OH YES.

I'LL HAND THEM TO YOU.

THAT'S NOT TOO HOT.

NOW ONCE AGAIN THE SWEET POTATOES AR E MOST IMPORTANT.

THOSE ARE A BEAUTIFUL COLOR THAT YOU HAVE.

THIS IS THE BEST.

ALTHOUGH, THOSE ARE PROBABLY YAMS THEN.

DO YOU THINK SO?

WE MIGHT HAVE TO HAVE SO MEONE WRITE IN AND TELL US TH E TRUE... AND I WAS RA ISED TO THINK MAYBE MY MOTHER DIDN'T KNOW WHAT A REAL SWEET POTATO WAS.

I THINK YAMS ARE THIS COLOR.

THAT'S WHAT I THINK.

WE LL, THEY MA Y BE.

WHATEVER IT IS I LOVE THE COLOR OF THIS VEGETABLE.

AND THIS IS A SIMPLE WAY... AND I KNOW WE'RE USING YO UR BEST FRIEND, BUTTER.

UM, THAT'S NICE.

AND JUST A PI NCH OF SALT.

AND YOUR INFAMOUS MA SHING FORK.

THOSE WERE VERY POPULAR HEAVENS, ABOUT THE 40s.

I WONDER...

I'VE NEVER SE EN ONE.

I HAVEN'T SEEN ANY AROUND.

BUT THEY'RE GREAT, AREN'T THEY?

I THOUGHT YOU JUST TO OK A REGULAR FORK AND BENT IT AROUND.

OH, THAT LOOKS AWFULLY GOOD.

OKAY.

NOW THIS IS PERFECT.

LET'S DO TRY THIS.

NOW THIS I COULD EA T EVERY DAY.

NATURALLY SWEET.

HMM, I THINK THAT'S JUST DELICIOUS.

WE'RE GOING TO SE T THIS ASIDE.

WE NEED TO JUST KE EP THAT WARM.

NOW LET'S GO THROUGH...

EXCUSE MY REACH- AND GET OUR VE GETABLES.

OUR CARROTS AND OU R PARSNIPS.

THESE ARE PERFECTLY DONE.

AND A BEAUTIFUL COLOR.THAT'S RARE.

WELL, ONCE AGAIN, JUST SIMPLE AH...

YET, THEY HAVE A LOVELY COLOR INSIDE.

UM HMM.

IT'S ALMOST AS...

THEY'RE KIND OF CARAMELIZED.

THEY LOOK LI KE SMALL YAMS.

THEY DO.

NOT SWEET POTATOES.

NOW PARSNIPS, WE WE RE TALKING ABOUT.

OH, I LOVE PARSNIPS.

I DO TOO.

IT SEEMS LIKE THEY ARE RE ALLY COMING BACK.

OH, I HOPE SO.

WELL, I FELL IN LOVE WI TH THEM YEARS AGO.

OKAY, THESE AR E WARM- WE'RE GOING TO KEEP THESE ASIDE FOR OUR SALAD ALSO.

NOW IT'S TIME TO BREAK INTO THAT BI G, DELICIOUS... THAT BIG DELICIOUS... GLAZED DUCK.

LET'S SEE IF WE CAN GE T IT OUT OF THE PAN.

I GUESS THAT IS ALL CARAMELIZED IN THE BOTTOM OF THE PAN.

UMMM.

YOU REALLY DID GET MOST OF THE FAT OUT OF IT- IT'S JUST A LITTLE BIT IN THERE.

RI GHT, WE KEPT ON... ABOUT HALFWAY THROUGH, RE MOVE THAT FAT.

YEAP.

NOW, I'M GOING TO SH OW YOU, JULIA TWO WAYS THAT I LIKE TO SERVE THIS DUCK.

THAT LOOKS WONDERFULLY TENDER.

AND IF YOU LET THE DU CK REST LONG ENOUGH THIS GLAZE HARDENS JU ST A LITTLE BIT TO WHERE IT'S SO MANAGEABLE.

NOW, WITH THIS AND MY VERY CLEAN HANDS LET ME FIRST SHOW YOU WHAT YO U CAN DO AS A SIMPLE MEAL JUST RIGHT AT HOME WITH SOME OF OU R VEGETABLES.

I'M GOING TO PUT... JUST A LITTLE BIT OF OUR... AND THEN LA Y THIS...

ISN'T THIS GO RGEOUS?

HMMM.

AND THEN... LET'S HAVE SOME OF OUR VE GGIES COMING RIGHT OFF.

OUR PARSNIPS AN D OUR CARROTS.

THEN WHY DON'T WE JUST TUCK A LITTLE BIT OF WATERCRESS.

AND THEN YOU HA VE A SIMPLE MEAL THAT YOU COULD HA VE AT HOME.

AND THEN HAVE TH IS THE FIRST NIGHT.

AND THEN THE SECOND NI GHT USE THE DUCK AND HAVE IT FO R A SALAD.

AND WHAT A CRISPY SK IN IT HAS.

YEAH, IT'S LOVELY.

IT MAKES ITS OW N SAUCE SO YOU DON'T REALLY NEED TO HAVE A SAUCE.

IT'S FLAVORFUL ENOUGH TO EAT BY ITSELF.

AND NOW, LET'S PUT OUR RE AL SALAD TOGETHER.

THIS IS OUR WHITE CHICORY OUR BABY CHICORY TH AT WE PICKED.

WE'RE GOING TO ADD SO ME OF OUR PECANS SOME OF OUR GR EEN BEANS.

LET'S NOT FORGET TH ESE DELICIOUS VEGGIES OUR PARSNIPS AN D CARROTS.

THEN, WHAT I LIKE TO DO WI TH THIS SKIN IS JUST ABSOLUTELY USE IT AND CU T THIS INTO STRANDS ALSO.

AND, WE MIGHT NOT NEED ALL OF THAT.

AND THEN, REMOVING OUR LI TTLE THIGH BONE HERE.

ALL THAT LOVELY SKIN.

THE SKIN MAY BE TH E BEST PART ABOUT THIS WH OLE DUCK.

OKAY, LET'S ADD SOME OF OUR MEAT TO IT.

AND THEN WE'RE GO ING TO ADD A LITTLE BIT OF OUR VI NAIGRETTE THAT IS WARM.

AND JUST LI GHTLY TOSS.

OKAY, AND TH IS IS WHERE THE REAL FUN BEGINS.

SWEET POTATO YAMS- THEN PLACING OUR ACTUAL SALAD RIGHT COMING OF F OF IT.

THEN WE'RE GOING TO FINISH IT OFF WITH OUR LI TTLE PECANS AND THEN JUST A DASH OF SAUCE.

JUST A DRIZZLE.

AND THIS MAY JUST TO HAVE SO METHING TO LOOK AT.

AND THERE WE ARE.

THERE WE ARE.

WELL JULIA, THIS IS THE FINISH OF OUR MOLASSES GLAZED DUCK SALAD ON THE LITTLE BED OF SWEET POTATOES.

IT'S ABSOLUTELY BEAUTIFUL, DEAN.

NOW IT'D JUST MAKE A WONDERFUL KIND OF MAIN-COURSE LUNCHEON DISH.

OR YOU KNOW, ON A COLD WINTER'S NIGHT...

IT'S JUST GREAT.

AT HOME, AT THE DI NNER TABLE.

THAT'S WONDERFUL, IT'S VERY ORIGINAL.

I THANK YOU SO MUCH FOR COMING, DEAN.

OH, IT'S GREAT TO BE HERE.

I HOPE YOU'LL COME AGAIN AND COOK US ANOTHER DUCK?

LET'S DO.

EVEN IN ANOTHER WAY.

AL RIGHT.

THANKS.

BON APPETIT.