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 CI TY'S GOTHAM BA R & GRILL ALFRED PORTALE SH OWS US THE VE RSATILITY OF ONE OF MY FAVORITE FO ODS-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 FI RST THIS SMALL DUCK.

THIS IS A MALLARD DU CK, A WILD DUCK.

AND YOU CAN SEE THAT IT HAS A DARKER FLESH.

NOW IT'S VERY LEAN AND A LI TTLE TOUGHER.

SO WE'D WANT TO BRAISE THIS DUCK.

THIS IS, MOST PEOPLE AR E FAMILIAR WITH IS YOUR PEKING OR LO NG 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 MO ULARD DUCK IT'S BRED WORLDWIDE TO PRODUCE FOIE GRAS.

NOW THIS DUCK COMES FROM HU DSON VALLEY, NEW YORK.

OH YES.

AND PRODUCES FO IE GRAS.

CAN YOU EAT THE BREAST OF IT?

AB SOLUTELY.

THE BREAST, THE FR ENCH CALL THE MAGRET.

IT'S A VERY LARGE BREAST.

IT TASTES KIND OF LIKE A PIECE OF BEEF.

EX ACTLY, YE S IT DOES.

I SHOULD SAY TH AT THE MOULARD IS A CROSS BETWEEN THE PE KING AND THE MUSCOVY.

AND I'M USING A MUSCOVY DUCK BECAUSE IT'S, WE LL IT'S DUCKY.

IT HAS A VERY RI CH FLAVOR.

YEAH, IT LOOKS LESS FATTY.

I THINK IT HAS A GREATER RE LATIONSHIP OF MEAT TO FAT.

MORE INTERESTING IN FLAVOR IT HAS LA RGER BREASTS.

AS YOU'LL SEE, WE CAN SA UTE THIS AND BRAISE IT AND IT'S A VE RSATILE DUCK.

I'VE NEVER SEEN THESE IN OUR SUPERMARKETS.

THESE DUCKS ARE CERTAINLY AVAILABLE MAIL ORDER.

I'M FROM MANHATTAN AND WE HAVE NO TR OUBLE FINDING THEM.

BUT ANY OF TH ESE 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 WA YS TO BONE A DUCK.

THIS IS THE SI MPLEST.

WE FIND WHERE THE LE G JOINTS ARE HERE AND WE CUT TH ROUGH TO THE SKIN.

AND AS YOU CAN SEE, IT OPENS RIGHT UP.

YEAH.

AND WE JUST SORT OF FO LLOW THE DOTTED LINE AND WE MAKE A CUT THERE.

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

IT JUST SEPARATES OU T, THERE'S NO... YEAH, JUST THE NATURAL MUSCLE SEPARATION.

YE S. NOW I'LL PICK IT UP LIKE THIS AND POP THE JOINTS OUT VE RY 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 TH E FIRST THIGH.

THAT'S EASY ENOUGH.

AND THE SE COND HERE.

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

YES.

SO THAT'S THAT.

NOW WE'RE GOING TO FU RTHER BONE THIS BY SEPARATING THE TH IGH FROM THE LEG.

AND MOST PEOPLE DON'T KN OW WHERE TO CUT.

THEY'RE SEARCHING FO R THAT SPOT BUT AS YOU CAN SEE, TH ERE'S A LITTLE CLUE HERE.

ON EACH THIGH THERE'S A LITTLE SEAM TH AT SORT OF TELLS YOU WHERE YOU CAN PU T YOUR KNIFE.

WELL THAT'S NICE AND EASY.

AND YOU JUST CU T THROUGH.

SIMPLY.

YES YOU CAN.

YEAH, YOU CAN SEE THAT.

YES.

ALL CHEFS KNOW THAT BUT THEY NEVER TE LL ANYONE ELSE BECAUSE IT'S ONE OF THOSE CHEF'S SECRETS.

THEY WANT TO KEEP IT.

THERE WE GO.

AND WE'RE GOING TO SA VE THIS FOR OUR SOUP.

AND THE LEGS WILL GO INTO OUR BROTH.

WE SEPARATE TH E SKIN.

WE FEEL HERE THIS IS, I THINK THE KEEL BONE OR THE BR EAST BONE.

WE'RE GOING TO JUST RUN OU R 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 KN IFE JUST ALONG THERE.

YOU'RE SCRAPING RIGHT AGAINST THE BONE THERE.

AND THAT'S IT.

SO NOW, JUST SE PARATE 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 WI NG AS PART OF OUR STOCK.

YOU KNOW, I ENJOY TH IS AT HOME BUT I'M SURE TH AT YOUR BUTCHER IF YOU HAVE A GOOD RE LATIONSHIP WITH HIM WOULD GLADLY BO NE 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 TH E 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 WA NT IN MY STOCK.

AND WE'RE GOING TO SAVE THAT ALONG WITH THE NECK AN D THE GIBLETS AND THE LIVER, ALL WH ICH CAN BE USED.

BUT THE FAT, IF YOU WANT TO YOU COULD RENDER THAT AN D USE IT TO SAUTE WITH.

DUCK FAT HAS A TREMENDOUS AM OUNT OF FLAVOR.

AND THE BONES AND REST OF THE GI BLETS HERE WILL BE USED FO R OUR BROTH.

WE BEGIN BY BONING THE BR EAST AND THE THIGHS AND RESERVING THEM.

AND CHOPPING UP THE CARCASS THE NECK AND THE BO NES FOR THE BROTH.

GOOD.

WITH A HEAVY CHEF'S KN IFE OR CLEAVER WE FINELY CHOP TH E BONES WHICH ALLOWS THEM TO BROWN EVENLY AND RELEASE ALL THEIR FL AVORS 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 BR OWN THEM SLOWLY.

ONCE THE BONES ARE NI CELY BROWNED WE POUR OFF TH E EXCESS FAT.

AND WE DEGLAZE THE PAN WI TH SOME DRY RED WINE BEING CAREFUL TO SCRAPE UP ALL THE BROWN BITS THAT HAVE CLUNG TO TH E BOTTOM OF THE PAN.

MEANWHILE, WE HA VE OUR VEGETABLES A SMALL MIREPOIX - SH ALLOTS, GARLIC, LEEK AND WE LIGHTLY CA RAMELIZE THEM AND ADD THAT TO YO UR STOCK POT.

YOU TOP OFF THE PO T WITH WATER YOU BRING IT SL OWLY TO A BOIL.

REDUCE IT TO A SIMMER AND CAREFULLY SK IM OFF ANY FAT THAT COMES TO TH E SURFACE.

YOU SIMMER THE STOCK FOR AB OUT TWO AND A HALF HOURS OR UNTIL IT'S RI CHLY FLAVORED.

AT THAT POINT, WE'LL ST RAIN THE STOCK THROUGH A FI NE-MESHED STRAINER.

AND WE MAY WANT TO RETURN TH E STOCK TO THE FIRE AND REDUCE IT DO WN IF NECESSARY TO CONCENTRATE TH E FLAVORS.

FINALLY, WE'LL COOL IT DO WN AND REFRIGERATE IT UNTIL WE'RE RE ADY TO USE IT.

SO NOW, LET'S MAKE OUR RAVIOLIS.

HERE I HAVE SOME MADE.

THESE ARE FO IE GRAS RAVIOLIS.

OH, BOY.

AND WHEN I THOUGHT AB OUT THIS RECIPE I THOUGHT, YOU CAN DO A VE RY SIMPLE DUCK BROTH WITH TURNIPS AN D BEANS AND A LITTLE BI T 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 US ING WONTON SKINS.

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

YOU CAN FILL THEM WITH JU ST 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 AS IAN MARKET.

THEY'RE NOT DI FFICULT TO FIND.

WE BEGIN BY LAYING OUT SO ME WONTON SKINS.

AND WE'LL NEED TH REE FOR THE TOPS.

SO THE RAVIOLIS ARE QUITE SIMPLE.

WE BEGIN BY PUTTING A LI TTLE BIT OF MASHED BEANS.

THE SAME BEANS THAT WE'RE GO ING TO BE USING IN THE SOUP WE'VE MASHED A LITTLE BIT UP.

GOOD.

SEASONED THEM, A BIT OF GARLIC SOME SALT AN D PEPPER.

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

THIS IS AN HE IRLOOM 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 WO RK VERY WELL.

WE JUST START BY PUTTING A LITTLE TEASPOON OF OUR BEAN PUREE ON EACH SKIN.

THIS IS A TERRINE TH AT WE'VE MADE- IT'S A FO IE GRAS TERRINE.

VERY SIMPLE- SALT, PEPPER.

WE'VE MARINATED IT IN A LITTLE ARMAGNAC.

AND IT'S COOKED QUITE SI MPLY, AND THEN PRESSED.

GREAT.

I ALSO HAVE A MO USSE DE FOIE GRAS THAT IS READILY AV AILABLE.

THIS SOUP IS EXCELLENT WI TH ANY TYPE OF RAVIOLI.

YOU CAN PUT A LITTLE MU SHROOM RAVIOLI IN IT.

AGAIN, WE'RE DR ESSING 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 TH AT WAY.

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

IT'S SO GOOD.

I THINK YO U'RE RIGHT.

OOPS.

THIS IS VE RY SIMPLE.

JUST A TINY BIT, YES.

SO NOW WE'VE DO NE 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 TH E EGG WORKS.

YOU DON'T WANT THEM TO OPEN?

A LITTLE BIT BE TTER, YES.

SO YOU SIMPLY JUST PU T THIS OVER IT.

PICK IT UP AND PRESS TH E EDGES TOGETHER.

HAVE YOU MADE LITTLE RA VIOLIS WITH WONTON SKINS?

I NEVER HAVE, I'VE JUST EATEN THEM; THEY'RE SO DELICIOUS.

A RELATIVELY NE W IDEA.

WE JUST PRESS THEM LI KE THAT AS WELL.

IT'S INTERESTING HOW IDEAS FROM ALL OVER THE WORLD ARE NOW INCORPORATED IN COOKING.

THE INGENUITY OF THESE YO UNG AMERICAN CHEFS; YOU KNOW, OUR CU ISINE IS SO YOUNG AND WE REALLY HAVE NO PR ECONCEIVED IDEAS OF WHAT TO DO , SO...

WHICH IS GREAT.

SO VERY INVENTIVE, VE RY CREATIVE.

IT'S WONDERFUL.

WELL THAT'S, WE'VE STUCK TH OSE TOGETHER NICELY.

AND I'M USING A LI TTLE CIRCLE CUTTER YEAH.

TO TRIM THE EDGES JUST TO GIVE THEM A NI CE FINISHED LOOK.

WE'RE GOING TO, ALSO JU ST TO BE SURE WE'RE GOING TO GO THROUGH AND...

THIS WAS MY JOB AS A CHILD WH EN MY MOTHER MADE RAVIOLI.

I HAD TO SEAL THEM BY HAND.

WAS SHE ITALIAN?

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

YES, FOR RAVIOLIS.

I HAVE A TRAY THAT I'VE SPRINKLED WI TH A LITTLE CORNMEAL.

THAT WILL PREVENT TH EM FROM STICKING WHILE THEY'RE IN THE REFRIGERATOR.

WELL THAT'S A GOOD IDEA.

AND WE'LL PU T THESE AWAY WHILE WE SAUTE TH E DUCK THIGHS.

DO YOU COVER THEM WITH PLASTIC?

YES, COVER TH EM TIGHTLY WITH PLASTIC IN THE REFRIGERATOR.

YEAP.

SO WE'RE USING FO UR THIGHS FOR THE RECIPE.

AND I'LL TURN ON THE PAN HERE.

I'M GOING TO ADD JU ST A DROP OF IN THIS CASE, OL IVE OIL.

I'M SEASONING THE DU CK WITH SALT AND FRESH GR OUND PEPPER.

AND WE'LL PU T THEM... SKIN-SIDE DOWN.

NOW WE WANT THE...

I SEE IT'S SEIZING UP RIGHT AWAY.

...THE SKIN TO CRISP.

I LEFT THIS THIGH BO NE IN HERE.

YES.

IT HELPS PR EVENT THE DUCK FROM SHRINKING AN D 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 MI NUTES IN ALL.

WE WANT TO TURN THEM WHEN TH E SKIN IS VERY CRISP.

SO, JULIA, WE'VE COOKED TH ESE ABOUT EIGHT MINUTES ON A MEDIUM FIRE.

YEAH.

AND WE WANT TO TURN THESE WH EN THE SKIN IS CRISP AND NICELY GO LDEN-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 CO NTINUE COOKING SLOWLY FOR ABOUT ANOTHER EI GHT MINUTES.

YOU WANT TO CO OK THIS MEDIUM AS OPPOSED TO THE BR EAST WHICH IS SO NICE COOKED MEDIUM RARE, OR RARE.

THIS WOULD BE A LITTLE CHEWY IF WE UN DERCOOKED IT.

JULIA, THESE LO OK ABOUT READY.

THEY COOKED AB OUT 15 MINUTES.

WE'LL TAKE THEM OU T OF OUR PAN.

I'M GOING TO PUT TH ESE ASIDE TO REST.

LET'S MAKE OUR SOUP.

GOOD.

I HAVE SOME VERY YOUNG BA BY TURNIPS HERE.

WE'RE GOING TO USE TH E WHOLE TURNIP.

WE CUT THE TOPS OF F LIKE THIS.

THESE ARE WO NDERFUL TO USE BECAUSE TH EY'RE... TURNIPS CAN BE SO METIMES BITTER.

YEAH.

BUT YOU'LL NEVER FIND TH ESE BEING BITTER.

THE BONUS IS THESE LO VELY 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 SI MPLY WILT THESE INTO THE HOT BROTH AT THE LAST MOMENT.

NOW, TO BOIL TH E TURNIPS THEY TAKE ABOUT EI GHT MINUTES AND I HAVE SOME THAT HA VE BEEN COOKING HERE.

AND THE OTHER BO NUS ABOUT THESE IS YOU'LL NOTICE I DIDN'T PEEL THEM.

YEAH.

AND THAT IS AND I WAS SO PLEASED WH EN I FIGURED THIS OUT THAT YOU CAN SI MPLY, USING A CLOTH SIMPLY RUB TH E SKIN OFF.

AND IT COMES OFF JU ST LIKE THAT.

THAT'S A NICE IDEA.

I THINK WHEN VEGETABLES AR E VERY FRESH AND SIMPLY PR EPARED I MEAN THERE'S JUST A, YO U DON'T HAVE TO DO MUCH.

THERE'S A NATURAL BE AUTY TO THAT.

THEY HAVE THEIR OWN LOVELY FLAVOR.

FOR THE SOUP I JUST WANT TO CUT TH ESE INTO ROUNDS BECAUSE AS YOU KNOW, YOU EA T SOUP WITH A SPOON.

AND WE WANT THE GARNISH TO FI T 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 WI TH TURNIP RAVIOLIS AND I THINK THAT WO ULD BE WONDERFUL.

WE'LL PUT THESE ASIDE FOR A MOMENT AND LET'S TALK AB OUT OUR MUSHROOMS.

YES.

WE'RE FORTUNATE EN OUGH TODAY TO HAVE SOME CH ANTERELLES WHICH ARE ONE OF MY FAVORITES.

THEY'RE VERY COLORFUL AN D DELICIOUS MUSHROOMS.

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

YES.

THESE ARE WI LD MUSHROOMS THEY WERE NOT CU LTIVATED.

AND, THEY'LL BE SI MPLY SAUTEED.

THESE ARE AM ERICAN MUSHROOMS FROM THE WEST COAST AND THEY'RE GA THERED THERE.

UP AROUND OREGON AND WASHINGTON?

THAT'S EXACTLY RIGHT.

IF YOU DON'T HAVE CH ANTERELLES USE ANY OF YOUR FA VORITE MUSHROOMS.

I THINK THAT THE LITTLE WHITE BUTTON MUSHROOMS WILL WORK JUST FINE.

THEN A MUSHROOM THAT'S BE COMING 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 TH ICKLY SLICE THESE BECAUSE WE'RE GOING TO SAUTE THEM BRIEFLY.

THEY'LL LATER BE HE ATED UP IN THE SOUP.

DO YOU WASH THEM OR DO YOU BRUSH THEM?

WHAT YOU CAN DO IS, IF TH EY'RE A LITTLE DIRTY YOU WANT TO TRIM AT THE VE RY BIT OF THE ROOT THERE.

AND THEN SI MPLY SCRAPE THE STEM DOWN LI KE THAT.

NOW THESE ARE PE RFECTLY CLEAN.

YEAP.

BUT IF YOU HAD A LI TTLE BIT OF DIRT... AND THE OTHER TH ING IS IF THE CAP HAD A BIT OF DIRT ON IT A LITTLE BRUSH THEY ACTUALLY MAKE LI TTLE MUSHROOM BRUSHES.

I KNOW.

A LITTLE DAMP CLOTH WI LL GET OFF THE DIRT.

YOU JUST DON'T WANT TO WASH THEM IF YOU DON'T HAVE TO.

RI GHT.

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 VI GOROUSLY TOSS THEM AROUND AND THEN QUICKLY LI FT THEM OUT.

AND YOU'LL BE ALRIGHT.

BUT, YOU DON'T WA NT TO WASH THEM.

I'VE HEATED A SMALL AMOUNT OF OLIVE OIL IN THE PAN AND WE'RE GOING TO AD D THE MUSHROOMS.

WE WANT SOME HI GH HEAT HERE.

WE JUST WANT TO SEAR THE MU SHROOMS FOR THIS RECIPE.

PRODUCE A LI TTLE COLOR.

AND SORT OF TRAP ALL TH E WONDERFUL FLAVORS IN.

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

THAT'S RIGHT.

WHEN WE HEAT THEM AG AIN IN THE BROTH THEY'LL RELEASE TO FL AVOR THE SOUP.

SALT, AND FRESH GR OUND 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 CH ANTERELLES IS JUST ONE OF MY FAVORITE... WOULD YOU LIKE TO TA STE THE MUSHROOM?

I WOULD.

NOW, IT MAY BE HOT, SO...

I THINK THEY'RE WE LL SEASONED.

THEY ARE.

THEY'RE JUST A DELICIOUS MUSHROOM.

I'M PUTTING TH ESE TO THE SIDE.

AND IN A MOMENT WE'LL ADD TH EM TO THE WARM BROTH WHICH WE HAVE OV ER HERE.

HERE'S OUR DU CK BROTH WHICH I'D LI KE TO TASTE.

ABSOLUTELY FANTASTIC.

IF YOU SAY SO YOURSELF.

WELL JULIA, IT'S VE RY GOOD, TASTE IT.

WE'LL RE-SEASON IT ONCE WE ADD AL L OF OUR GARNISH.

THAT IS DELICIOUS.

YOU MAY...

IT'S VERY CONCENTRATED ISN'T IT?

IT'S VERY GOOD EXTRACT OF FL AVORS, VERY CONCENTRATED.

I'M GOING TO GET THIS DO WN TO A BARE SIMMER.

I DON'T WANT IT RE DUCING ON US.

NOW I'VE ME NTIONED BEFORE THIS COULD BE A VERY HMMBLE SOUP.

YEAH.

WITH WHITE BEANS AND TU RNIPS, TURNIP GREENS OR WE COULD JAZZ IT UP A LITTLE BIT.

GOOD.

THE TRUFFLES.

THESE ARE FRESH, BL ACK TRUFFLES.

FRESH.

WOW!

WHERE DID THEY COME FROM?

FRANCE, AS DID TH IS LITTLE MACHINE.

NOW THIS IS A TR UFFLE SLICER.

AND THIS ALLOWS YOU TO SLICE THE TRUFFLES.

BOY, THAT'S SO HEAVY.

VERY, VERY THINLY.

GOSH.

PRESUMABLY, WHAT YO U 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 HU NDRED DOLLARS HERE.

WE TAKE A HMMBLE SOUP OF TU RNIPS AND DUCK BROTH.

PUT A HUNDRED DOLLAR TRUFFLE IN THERE.

THAT'S GREAT.

WE MAKE IT INTO A SPECTACULAR NEW YEAR'S EVE CE LEBRATION.

YEAH.

THIS WORKS LIKE A LITTLE MA NDOLINE AND YOU SIMPLY... AT THAT PRICE YOU WANT TO DO IT VERY THIN, DON'T YOU?

WELL, THAT'S RIGHT.

AND THIS SLICES THEM VE RY, VERY THIN.

AND, OF COURSE, WE DON'T... ALL THESE LI TTLE CRUMBS WILL ALL GO IN TO OUR SOUP.

AND WE'RE GOING TO AD D THESE NOW FIRST...

SO WE'LL GET ALL THAT LOVELY TASTE.

WE'LL GET THAT LOVELY TA STE, EXACTLY.

THERE'S A LITTLE BIT UNDERNEATH THERE.

LE T ME DO AN OTHER ONE.

LET'S BE EX TRAVAGANT.

ALRIGHT.

SAY WHEN, TH ERE WE GO.

AGAIN, THIS IS SU CH A TREAT.

THAT'S A WONDERFUL INSTRUMENT.

IF YOU WANT, YOU CAN DR ESS UP ANY DISH.

POACHED EGG IF YOU WANT TO.

YOU CAN FLOAT A LI TTLE CAVIAR IN HERE IF WE WANTED TO REALLY GET CRAZY.

I'M GOING TO CARVE TH E DUCK MEAT NOW.

WE'VE COOKED IT LE AVING THE BONE IN.

THAT PREVENTS IT FROM SH RINKING AND CURLING.

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

IT JUST PULLS OU T LIKE THAT.

I WANT TO CUT THIS IN TO THIN SLICES.

YOU'RE LEAVING THE SKIN RIGHT ON?

YE S. AT THIS... WELL IT LOOKS LOVELY IT LOOKS JUST RIGHT, DOESN'T IT?

YES, AT THIS POINT IF YOU WA NTED TO TAKE OFF THE SKIN I WOULD RE MOVE IT NOW RATHER THAN, YO U KNOW BECAUSE IT'S MU CH SIMPLER THAN REMOVING IT BE FORE YOU COOK IT.

YEAH.

SO, VERY TH IN SLICES HERE.

I THINK WE'RE READY TO ADD OUR GARNISH.

GOOD.

OUR CHANTERELLES TH AT ARE... AND ANY OF TH AT JUICE THAT HAS ACCUMULATED IN THE PAN.

TURNIPS.

THOSE LOVELY LITTLE TURNIPS.

THEY'RE BEAUTIFUL, SW EET.

THE WHITE RUNNERS.

THESE ARE CLOSE TO THE IT ALIAN 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 OU R 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 FO IE GRAS RAVIOLIS.

THEY TAKE ABOUT TEN TO 15 SECONDS TO COOK IN BOILING WA TER.

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 TH ESE BEAUTIFUL...

I'VE NEVER SEEN SUCH A GIGANTIC PLATE.

THIS IS AN OVERSIZED SOUP PLATE, YOU MEAN.

YEAP.

THIS IS JUST A BE AUTIFUL, COLORFUL... HMM, SMELLS SO GOOD, NUM NUM.

YOU DON'T WANT TO...

THERE ARE THOSE LITTLE TRUFFLES.

...FORGET TH E TRUFFLE.

AND A LITTLE BIT OF THE BROTH.

SO WE'RE GOING TO COOK OUR RAVIOLIS TEN SECONDS, NO LONGER.

THE SKINS COOK VE RY 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?

SA LTED.

SALTED WATER.

YE S. THESE ARE JUST AB OUT READY AND YOU WANT TO FLOAT TH EM 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 MU CH 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 BE EN MY PLEASURE.

I'VE ENJOYED CO OKING IN YOUR HOME.

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

WE THINK YOU'RE WONDERFUL.

TH ANK YOU VE RY MUCH.

Portale: BEFORE GOING TO FRANCE I THOUGHT COOKING NEEDED TO BE INCREDIBLY COMPLEX AND VERY COMPLICATED.

AND EACH OF THE RECIPES NE EDED MANY, MANY STEPS.

AND THEN I'VE FOUND THAT WA SN'T REALLY TRUE.

THAT IT WAS A LOT SIMPLER THAN I HAD EXPECTED.

AND THAT WAS EY E-OPENING.

BUT I LEARNED A GREAT DEAL IN FRANCE.

BON APPETIT.