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 VISITING WITH ME TODAY IS CHEF/OWNER ALFRED PORTALE MASTER OF THE TALL SALAD.

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

AND JUST LOOK AT ALL OF THESE DUCKS.

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

GREAT.

WE'RE GOING TO START WITH 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 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.

YEAH, YOU CAN SEE THAT.

YES.

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.

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

AND OUR CHEF WILL EXPLAIN ALL ABOUT IT.

THIS IS A CHINESE INSPIRED DUCK.

IT HAS LOTS OF EXOTIC FLAVORS.

I'M GOING TO BEGIN BY MAKING THE SAUCE WHICH USES GARLIC, GINGER, CHINESE BLACK MUSHROOMS AND ALL SORTS OF WONDERFUL FLAVORS.

THAT'S GREAT.

THE INGREDIENTS FOR THE SAUCE ARE JUST QUICKLY SLICED.

I HAVE SIX CLOVES OF GARLIC.

ABOUT A TWO INCH PIECE OF GINGER.

FRESH GINGER.

YES.

THAT'S VERY CHINESE, ISN'T IT?

YEAH, IT'S VERY GOOD.

MMMM, I LOVE IT.

AND THIS WILL PERFUME THE SAUCE.

AND THIS AS WELL, IS JUST SLICED QUICKLY.

SCALLION.

I'M GOING TO CLIP THE ENDS OFF.

AND I'M JUST GOING TO CUT THIS INTO LENGTHS... USING QUITE A BIT OF THE GREEN.

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

DOES CHINESE PEANUT OIL TASTE OF PEANUTS?

NO, IT DOESN'T.

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

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

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

WE WANT TO SWEAT THE VEGETABLES.

WE'RE NOT COLORING THE GARLIC.

MAYBE A VERY LITTLE BIT OF COLOR WOULD BE ALRIGHT.

AND WHILE THAT'S COOKING WE'LL TALK A LITTLE BIT ABOUT SOME OF THE OTHER INGREDIENTS.

THESE ARE LITTLE FRESH RED THAI CHILES.

AND THEY HAVE A LITTLE KICK.

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

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

THAT'S RIGHT.

NOT PEKING.

NOT PEKING.

IT'S SMELLING NICE.

IT'S BEAUTIFUL, VERY COLORFUL.

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

IS THAT WHAT IT MEANS?

THAT'S RIGHT.

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

SOME OF THE OTHER INGREDIENTS WHILE THIS IS COOKING- WE HAVE SOME MUSHROOM SOY SAUCE THIS IS A DARK SOY WITH THE ADDITION OF CHINESE BLACK MUSHROOMS.

IT GIVES IT JUST ANOTHER REALLY RICH DEPTH OF FLAVOR.

AND TO BOLSTER THAT HERE'S SOME OF THE BLACK MUSHROOMS.

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

WARM WATER?

IT GOES A LITTLE QUICKER IN WARM WATER.

THEY LOOK REALLY FRESH, I THINK.

THEY'RE WONDERFUL.

THESE HAVE A TREMENDOUS FLAVOR.

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

THIS IS ABOUT READY.

WE'LL ADD OUR STOCK AND THE REST OF OUR INGREDIENTS.

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

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

WE HAVE ABOUT A QUART ABOUT 32 OUNCES- OF OUR DUCK STOCK THAT WE USE IN SOUP.

THAT WONDERFUL STOCK, YEAH.

LOOK AT THAT BEAUTIFUL SAUCE.

THERE WE GO.

AND WE WANT TO ADD A LITTLE HOISIN SAUCE WHICH WILL ADD A LEVEL OF SWEETNESS TO THE SAUCE.

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

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

IT'S ACTUALLY CINNAMON AND A BIT OF CLOVE, STAR ANISE, GINGER... OH, THE ANISE, YEAP... AND SZECHUAN PEPPERCORN.

IT'S A VERY FRAGRANT, VERY EXOTIC SEASONING.

WE'RE GOING TO LET THIS SIMMER AND REDUCE BY ABOUT A THIRD UNTIL WE CONCENTRATE SOME OF THE FLAVORS AND THE SAUCE THICKENS.

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

NOW, FOR OUR GARNISH.

WE HAVE A LOT OF CHINESE VEGETABLES.

WE BEGIN WITH NAPA CABBAGE OR CHINESE CABBAGE.

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

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

THAT'S LIKE A LOT OF NUTRITIOUS THINGS.

I FOUND THAT WE'RE GOING TO ROAST OR ACTUALLY SAUTE THIS.

OH, THAT WILL HELP IT.

AND IT WILL GIVE IT NOT ONLY A NICE COLOR BUT IT WILL GIVE IT... IMPROVE THE FLAVOR SOMEWHAT.

YOU SEE A LOT OF THIS CHINESE CABBAGE USED IN STIR-FRY'S, VERY GOOD IN STIR-FRY.

SO I'M GOING TO CUT THIS IN HALF.

AND IT'S SO BEAUTIFUL WITH ALL THE COLORS.

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

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

AND WE NEED TO KEEP THIS ROOT INTACT SO THAT THE THING DOESN'T FALL ALL APART.

AND YOU CAN SEE THAT NOW THIS LOOKS FINE.

YOU WANT TO TAKE OUT ANY OF THE OUTER LEAVES.

YOU WANT IT ALL TO STAY TOGETHER.

YES.

HERE WE GO.

OKAY, AGAIN, A FEW DROPS OF PEANUT OIL AND WE'RE GOING TO LIGHTLY SAUTE THIS.

WE'LL DEVELOP ITS FLAVOR.

I'LL JUST DO THE THREE FOR NOW.

WE DON'T WANT TO OVERCROWD THE PAN.

ALRIGHT, WHILE THIS IS BEGINNING TO COOK, JULIA LET'S, BEFORE WE FORGET PUT A LITTLE SALT AND PEPPER ON OUR CABBAGE.

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

THOSE ARE THE ONES THAT YOU REMOVED.

WE DON'T REALLY NEED TO TRIM THEM- THEY'VE BEEN NICELY TRIMMED.

YOU WANT TO TAKE OFF ANY EXCESS SKIN OR FAT.

THESE HAVE BEEN NICELY TRIMMED.

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

I LIKE TO SCORE IT, IN A CROSS-HATCH PATTERN WHICH HELPS IT BROWN QUICKER AND YOU GET A VERY CRISP SKIN.

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

YES, AND YOU NEED A VERY SHARP KNIFE, AND YOU... THIS IS VERY CLOSE.

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

YES.

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

OUR CABBAGE IS COOKING.

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

AND PUT A LITTLE PEPPER AND FINALLY THE CHINESE FIVE-POWDER.

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

YOU WANT TO JUST PAT THAT IN.

AND THIS SPICE IS FUN TO MAKE YOURSELF.

YOU SIMPLY START WITH THE WHOLE PODS AND YOU LIGHTLY TOAST THEM AND THEN GRIND THEM.

AND THAT WAY YOU CAN SORT OF ADJUST THE FLAVOR TO YOUR OWN LIKING.

AGAIN, LET'S CHECK THESE.

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

WE SEE WE'RE GETTING A NICE LIGHT COLOR.

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

THAT HAS A NICE COLOR.

WE WANT TO BROWN THESE BUT WE DON'T WANT TO OVERCOOK THEM.

WE WANT TO RETAIN SOME OF THE NICE CRISP TEXTURE.

WHILE THAT'S CONTINUING WE'LL START OUR DUCK BREASTS.

A TINY BIT OF OIL TO GET THESE STARTED.

STARTING WITH THE FAT-SIDE DOWN.

EXACTLY.

AND I LIKE TO COOK THE BREAST I THINK MEDIUM-RARE IS THE WAY I LIKE TO COOK THEM.

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

I DO THINK THAT.

THESE ARE ALMOST READY.

THIS DISH HAS SUCH BEAUTIFUL COLORS I FIND.

YEAH.

THESE SHOULD COOK IN ABOUT EIGHT MINUTES.

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

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

AND AFTER ABOUT FOUR OR FIVE MINUTES WE'LL TURN THEM, COOK THEM BRIEFLY AND WE'LL LET THEM REST A FEW MOMENTS BEFORE WE ACTUALLY CARVE THEM.

JULIA, I THINK THESE ARE JUST ABOUT DONE.

THEY'RE NICELY BROWN AND THEY'RE BEGINNING TO SOFTEN.

SO, LET'S... THE COLOR HAS DEEPENED I THINK, SINCE HAVING COOKED.

IT'S A LOVELY COLOR.

YEAH, IT IS.

AND WE'LL ALLOW THEM TO SIT.

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

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

THESE HAVE COOKED AROUND FOUR MINUTES AND LET'S... THEY'RE NICELY BROWN.

THE SKIN IS... IT LOOKS NICE AND CRISP.

BEAUTIFULLY CRISP.

YEAH.

YOU CAN SEE THE FIVE-POWDER SPICE ALONG THERE.

YEAH.

AND IT'S VERY FRAGRANT AT THIS POINT.

WE'LL FLIP THEM OVER AND COOK THEM GENTLY FOR ANOTHER FOUR OR FIVE MINUTES OR UNTIL THEY'RE ABOUT MEDIUM-RARE.

IT'S THE WAY I LIKE THEM.

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

IT DOES TOUGHEN THEM.

IT DRIES IT OUT A LITTLE BIT.

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

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

COOK SOMETHING ELSE, YES.

JULIA, I THINK THESE ARE ABOUT... CAN YOU TELL BY FEELING THEM?

YES, YOU CAN.

AND WE CAN PRESS ON THESE A LITTLE BIT.

YEAH.

AND YOU CAN SEE THEY SPRING BACK SLOWLY.

THAT MEANS THEY'RE MEDIUM-RARE.

WE CAN ALSO CHEAT AND PEAK UNDERNEATH... THERE'S A LITTLE TENDERLOIN HERE WE CAN SEE IT'S NICE AND RARE, AND... THEY'RE READY TO GO.

AND YOU NOTICE HOW THEY HAVEN'T SHRUNK VERY MUCH.

NO, THEY HAVEN'T.

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

NICE AND SLOWLY.

THEY'RE BEAUTIFUL, AREN'T THEY?

YES, THEY ARE, JUST LOVELY.

JULIA, THESE ARE NEARLY READY TO COME OUT.

SO I'M GOING TO REMOVE THEM FROM THE PAN AND IT'S BEST TO LET THEM SET OR REST FOR ABOUT TEN MINUTES BEFORE WE SLICE THEM.

HMM.

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

AND NOW, LET'S TASTE IT AND SEE WHAT IT NEEDS.

BECAUSE IT HAS A KIND OF CHINESE SMELL TO IT.

WHAT I'M LOOKING FOR HERE IS I DON'T WANT ANY ONE OF THE FLAVORS TO BE TOO PRONOUNCED.

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

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

AND I THINK A FEW MORE DROPS OF THIS MUSHROOM SOY.

THAT DEEPENS THE FLAVOR.

DEEPENS THE FLAVOR A LITTLE BIT.

VERY GOOD.

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

JULIA, LET'S PLATE OUR DUCK.

YOU PLATE IT.

OKAY.

YOU'RE WASHING YOUR HANDS.

YES.

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

AND OUR SNOW PEAS HAVE BEEN COOKED AS WELL.

THESE I'VE COOKED FOR ABOUT 30 SECONDS.

THAT'S ALL, YES.

AND WE WANT THEM CRISP, WE HAVE A NICE BRIGHT COLOR.

UM HMM.

AND A BEAUTIFUL PLATE.

YES.

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

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

IT'S LOVELY I MUST SAY.

THIS IS... I LIKE HAVING THAT, ALL THAT SKIN ON IT.

AND THIS LITTLE PIECE HERE IS THE ONE THAT THE CHEF ALWAYS STEALS.

UM HMM.

SENSIBLY ENOUGH.

IT NEEDS A LITTLE SALT.

AND YOU SEE HOW LOVELY THAT IS.

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

UM HMM.

AND FIRST OUR CABBAGE WHICH HAS BEEN RESTING OVER HERE.

WE'RE JUST GOING TO PUT THAT ON LIKE THAT.

IT'S VERY PRETTY.

UM HMM.

NOW OUR BOK CHOY.

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

IT ALSO ADDS A LOT OF CONTRAST AND TEXTURE.

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

RIGHT THERE.

WE'LL ADD A COUPLE OF... INSIDE, THAT'S A WONDERFUL IDEA.

A COUPLE OF OUR SUGAR SNAPS.

NOW, CILANTRO AND SCALLION.

NOW THESE SCALLIONS I'VE CUT ON AN EXTREME BIAS JUST THE WHITE PART.

I'VE JUST HELD THEM A LITTLE BIT IN SOME ICE WATER UNTIL WE'RE READY TO USE THEM.

I'LL JUST LAY A LITTLE CILANTRO OVER THE DUCK.

AND THIS IS... BOY, THIS IS WON... THIS IS THE FUN PART.

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

BUT IF YOU'RE AT HOME SERVING SIX PEOPLE.

WHAT WOULD I DO?

WHAT WOULD YOU DO?

PUT IT ON A PLATE?

WELL, I WOULD... I WOULD GET A LARGE PLATTER.

I WOULD ARRANGE MY VEGETABLES IN THE CENTER.

PUT IT INTO A WARM OVEN WHILE I CARVE THE DUCK.

LIFT OUT THE PLATTER, FAN THE DUCK AROUND SAUCE IT AND PRESENT IT IN THE TABLE AND LET THE GUESTS SERVE THEMSELVES.

YEAP.

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

THAT WOULD BE FOR A PARTY.

SO, AND NOW OUR DUCK SAUCE.

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

AT HOME WE HAVE A GREAT BIG ONE LIKE THAT.

AND THERE YOU HAVE IT.

THAT'S BEAUTIFUL.

THAT'S JUST ABSOLUTELY LOVELY.

ALFRED, YOU'VE GIVEN US A LOVELY TREAT.

THANK YOU VERY MUCH.

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

I'VE LEARNED SO MANY NICE THINGS TO DO.

I'VE ENJOYED BEING HERE.

THANK YOU.

THANK YOU.

I SHALL COME TO YOUR RESTAURANT THE NEXT TIME.

BON APPETIT.