Julia Child’s Famous Duck à l'Orange Tested My Sanity

[@erinrobertson-brower303]

Just a heads up, when I use recipes from cookbooks pre about 1980, I cut the recommended cooking time down by 20%. Modern ovens are much more insulated and efficient. For a 5.5 lb duck, I would do 15 min at 450 and then 40ish min at 375 on the convection setting. Also, I have found that most Julia recipes are timed for a “fridge cold” protein starting temp. Don’t know if this helps.

[@LeahInAnotherLife]

This is an excellent tip thank you!

[@LazarusLong10]

Agree I’ve made the same mistake

[@weirdhousewivesclub]

I appreciate the tip!

[@LunarLocust]

@@weirdhousewivesclub that's what she said

[@teekotrain6845]

YES. Very important to apply those things

[@dominiquejeames4386]

Hi, When I was 8 years old (now I'm 60), My sister had to pass a cooking competition to get a permanent position in the kitchen of a large high school in our region. This position allowed her to become a civil servant, with the many advantages that this presented in France at that time. She presented herself 3 times with the same recipe. 3 years that’s a long time ….🤪 I ended up hating the duck à l'orange. Well yes, all year long, she was practicing on us, her poor family..... Thankfully, she mastered the recipe, got her job and stopped trying on us. When I was 14 years old, the high school canteen where she worked was ranked 3rd in France. I never ate duck 🦆 à l'orange🍊 again. Bravo you are tackling traditional recipes that are not simple. I admire you for that. Have you tried the gratin dauphinois? An inratable wonder of simplicity and an unforgettable taste. Congratulations from France 🇫🇷

[@Lanzeon]

This is such a cute story I love it!

[@dominiquejeames4386]

@@Lanzeon 😉👋

[@jz4057]

I don’t speak French. Gratin dauphinois sounds like dolphin jello to me…a real challenge 😂

[@Megadextrious]

@@jz4057 hahahahah I know a very very small amount of French, so I too was thinking like, a cheesy potato and dolphin dish?? But yeah I had to google it, and it sounds delicious 🤤 “Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France”

[@Horticarter41]

Gratin Dauphinoise is ADDICTIVE. When we lived in Germany (we're American) there was a French Restaurant in Koblenz that served it. So good!

[@KvG62]

Arrowroot vs Cornstarch: Clarity: Arrowroot is clear and glossy, so cooks will often use it to thicken fruit dishes or pies. In contrast, cornstarch makes a dish slightly cloudy or chalky-looking.

[@brockreynolds870]

Thanks! I didn't know that.... so Arrowroot would be something you'd use when making like a strawberry glaze.

[@Vera-kh8zj]

thank you!

[@antichef]

I had no idea! Thanks for clarifying!!

[@ameliasparkles13]

@@antichef “clarifying” nice one 😆

[@rosezingleman5007]

Tapioca starch (found in many Asian markets) makes a close second. It's genetically related to arrowroot.

[@bec_r_r]

Arrowroot gives a clear sauce. Overall you did a good job on your first attempt. Not everyone likes duck, I think it’s best as Peking Duck.

[@rocki_bb]

I came to check the comments and see if anyone had explained what went awry with the sauce. I've never had the opportunity to try duck, but I learned long ago something thickened with arrowroot turns out very different from something that has been thickened with corn starch

[@marfdasko]

@@rocki_bb you're right, similar amounts of corn starch and arrowroot also make for a much thicker sauce if you're using corn starch. If Jamie had used two tablespoons of arrowroot the sauce wouldn't have been quite as thick.

[@bauerdad]

Or duck confit.

[@NMN_CP]

it's best alive, happy and safe.

[@bec_r_r]

@@NMN_CP That’s right but to be clear I did not invent the act of eating animal flesh

[@fahimrahman7675]

It’s nice to see him treating the book like how the book treats him lol

[@Anne-pk8gs]

Omg I'm crying... he's putting a whoppin' on that book!

[@mariethomas2308]

🤣🤣🤣

[@charithiddamalgoda4816]

😂😂

[@adventuresona700dollarhard5]

😂😂😂

[@taichiwellnessonline]

😅😅😅😅😅🤣🤣🤣🤣

[@sarahs.7211]

I love this! I think she wanted you to supreme the oranges - cut the top and bottom off, cut the peel all the way down to the flesh with no pith remaining, then use a thin sharp knife to cut between the segment membranes to liberate each segment of orange. You are left with just the little bursting beads of flesh with no chewy pith. It's a great trick to enjoy winter citrus and I hope you'll give it a try!

[@shaund9759]

Yea thats pretty much the only way to get skinless segments

[@dennischiapello7243]

That's what I suspected, and the look of those orange segments sitting in the sauce on the plate really brought the point home. I'm surprised he didn't comment on it.

[@kimminy2362]

I just appreciate watching a “normal” (not professionally trained) person tackling these complicated dishes written years ago with terms we do not use today. It’s refreshing and entertaining and I look forward to your videos. I would say that…more often than not…any new recipe I try does not resemble the finished product in the picture. Thank you for being brave enough to do what I would not even consider tackling.

[@chocolatesouljah]

I agree. This is the comment I was looking for.

[@bkm2797]

Good part about the two volumes of Mastering the Art of French Cooking, there are no pictures,lol. There are some drawings, but not of any finished dishes.

[@JohannesWiberg]

The concept comes from the Julie/Julia Project, a vlog about Julie Powell who did the same thing in the early 00s. Now, the fact that the idea isn't original doesn't mean the videos aren't great.

[@marybell752]

"Normal"? You don't happen to subscribe to SortedFood do you?

[@Kayla_Kimbrell]

I have absolutely fallen in love with this series. I just keep watching all the old recommended videos. Please don't ever stop this series. And one day when you get to the end of Julia's recipes please move on to other people like Martha Stewart and Paula Dean and everybody else. Please!

[@antichef]

So so awesome. No end in sight! It's a really big book.. and there are other books too! Love those suggestions. After Julia, there will be someone else... the question is: who

[@JenniferPerryMyScraproom]

@@antichef - Barefoot Contessa - My husband calls her the JC of our time. 🙂

[@hovi8050]

I think Martha and Paula's recipes are pretty easy. I think Julia's recipes are fun for all of us to watch because the techniques, terms and ingredients she has are classic and are technical. I think we've all messed up a Julia recipe once. I feel like Marthas or Paulas recipes are very straight forward.

[@Fragrantbeard]

Oh you sweet summer child. No, no need for butter with domestic duck. Those things are like poultry oil wells.

[@EricDMMiller]

@@antichef Magnus Nilson.

[@JKatniss]

I literally have no idea how this series hasn't absolutely blown up on youtube yet because this is genuinely the series I live for. I could (and absolutely have) watched literal hours nonstop of this guy just making food like this is quality content and I'm shocked that the rest of the world hasn't also fallen in love with this. I blame the algorithm.

[@tiamia7139]

Me too. I told my Instagram friends to watch it. I watched several older episodes yesterday and was laughing out loud.

[@trophybuckle3235]

It’s the best. I can’t get enough 👏🏼😂

[@oliviamartini9700]

Because it's a shameless ripoff of an autobiographical book/movie called "Julie and Julia".

[@gwenthompson8347]

You're so right!

[@annearchy98]

BTW if you like his content, you may like "Tasting History with Max Miller" he's also very charismatic, dives into historic recipes anywhere from ancient times to the Depression era while giving some history lessons in between :))

[@jamesscholz8338]

"Where's the butter?" Had me rolling! Totally appropriate for a Julia recipe

[@kookykook3953]

"Rolling" Really ?? 😂😂

[@smileymalaise]

Also, duck is almost ALWAYS loaded with butter before roasting so it is unusual for a couple reasons.

[@InXLsisDeo]

@@smileymalaise There is no reason to butter duck, as it has so much fat on its own. In fact, you need to remove the fat from the tray regularly so the duck doesn't sit in it.

[@PaulaBean]

@@InXLsisDeo I agree. That's why I like duck. You don't only get nice meat, but also a load of fat which you can use in other dishes and is very tasty. Bon Appetit!

[@torianholt2752]

Depending wildly if wild/domestic, just like turkey or geese.

[@roseargetsinger2217]

You need to wash the duck well & pat dry. I've even used salt water to get rid if the blood smell. Have to dry well so the skin gets crisp.

[@davidfitwe]

a modern trick that defiantly won't be in the book is to hold the duck up with a bend coat hanger over the sink after you prick the skin. Then ladle boiling water over the duck to render a lot of the out of the bird before cooking.

[@sigrid129]

Don’t wash any poultry ever, just pat it dry. By washing it you spread any bacteria around. Bacteria will get killed by the cooking temperature.

[@terramarini6880]

@@davidfitwe Over the pot of boiling water, fat and sink drains do not play well together and that is a lot of fat.

[@davidfitwe]

@@terramarini6880 correct, but you have to put a bowl or something in the sink as well. or just do it over a pot like you said.

[@jasminebed9408]

@@davidfitwe Mom would pour a kettle of boiling water over a wild duck before roasting. This was the 1960s. The same era as Julia was first on tv.

[@AllInOne-oq1bd]

The love and respect you have for this women truly makes me tear up. She is not here but you honor her and speak of her as if she's right there with you. I hope that wherever she is, she can see the honor you bestow upon her. Not only do you read her book. You LIVE her book.

[@d.r.7396]

Clearly he’s never read any ridiculous books in which a girl’s eyes were described as ‘deep, limpid pools.’ Lol!

[@LivinInSim]

Haha, I have read that exact sentence. I reckoned limpid meant soulful or something in that context, but never really knew for sure, or looked it up to check. So I was just as puzzled how a sauce could be soulful, and was learning right along with him.

[@hospitalgal101]

I can't explain how many times I rewatched Siri defining "limpet" and how hard I laughed each time, especially the first. I have tears in my eyes.

[@MeadowDay]

Hysterical 🤣🤣🤣

[@Picking.a.name.is.hard1]

Are they limpid tears?

[@hospitalgal101]

@@Picking.a.name.is.hard1 they are

[@InXLsisDeo]

It's interesting, because "limpide" is a rather common word in french (and it has the same meaning), so I would expect it to be the same in english, so I was startled that he didn't know what it meant.

[@sigrid129]

Arrowroot and cornstarch have different thickening properties. A better substitute for arrowroot is potato starch as it will give you a clear sauce. You already know that your oven is hotter than hers, so lowering the temperature by 10 degrees Celsius will give you an oven temperature closer to hers. Duck is better cooked low and slow ,120 C° for 6 hours or more depending on the size of your bird, and the internal temperature you want. When cooking low and slow the internal temperature won’t rise during the resting time and you don’t need to rest it. Yes ducks have a different smell to other birds, the same can be said by comparing lamb to pork. You carve a duck like you would carve a chicken. Hope this helps

[@rrkaminski9]

Yeah, the worst mistake you can make cooking duck for the first time is cooking it at too high of a temp, especially when it's whole. Always go lower than you think - you can always crank the hear if you need to!

[@Dagnabbit_RabbitGatlinburg]

Poultry temperatures are properly measured by putting the thermometer into the deepest part of the thigh, but not against the bone. You were temping through a very thin bit of meat in the wrong area, which will cause it to show a higher temperature. LOVE this series! 😁

[@becominghumanagain]

Don't let babish hear you talk trash about the tiny whisk lol. I love watching you struggle through these recipes, you're an inspiration

[@paulabennett9430]

Your sauce was PERFECT! Clear of lumps and impurities, glossy, thick, luxurious looking. Made me want bread to just dip and eat the sauce alone! You are doing a great program!

[@lh824]

A couple gentle suggestions: 1. With the amount of saucers you are and will be making, I highly recommend you purchase a fat separator. Oxo makes a very good one. 2. I noticed (I could be in error) that when you poured off the "fat" from the pan, there may have been some good duck juices which, as you know, are integral to a sauce/gravy, a fat separator salvages even the tiniest of pan juices - you will not regret it!. 3. Invest in a digital thermometer and/or a cooking thermometer alarm. I own both and they have saved me from myself countless times over! I've gone through several different varieties and landed on ThermoWorks as my favorite manufacturer. They're both instant read. The cooking thermometer alarm will notify you when your beast has achieved temperature thus avoiding overbor under cooking. It also is handy for deep frying and candy making. 4. I agree with Keith (in comments below) regarding the arrowroot. As you are finding out, cooking well is not only a labor of passion, it is also a precision process involving, math, science and chemistry. You are doing remarkably well; don't let the mishaps get you down - we've all been there and no doubt will visit failure again. The journey is exciting and the results, more often than not, are rewarding. Love you humor and solution process!

[@peglamphier4745]

I agree.. This is GREAT Stuff, super entertaining and informative. But a meat thermometer and a fat separator are kitchen essentials for someone who cooks. And the meat thermometer most of all.... Ovens are all different. My mom's got this expensive oven that's 5 degrees off on one side and 10 degrees off on the other side.... of the same oven interior.

[@lh824]

@@peglamphier4745 Hi Peg! 😃 Yes, ovens are notorious for losing their temperature calibration. It sounds like your Mom's oven quite challenging! I love my thermometer with alarm. Not only does it alert me when the cooking process is optimized but it gives my mind the freedom to focus on other tasks without constantly checking the status of the "roast beast" or oil temp for deep frying. One of the best kitchen investments I've ever made!

[@tabathaogost4982]

lol "gentle" I hear some people use that word when giving advice or criticism. It's a weird one. Isn't it up to the audience to decide if it's gentle or not? Like, nothing annoys people more than a 'gentle reminder'. Not saying any advice is annoying, just the use of a word immediately does the opposite of the intention I think.

[@lh824]

@@tabathaogost4982 Hi - To each their own but I politely disagree with you. Purposely qualifying my intent at the beginning of my suggestions affords a soft, not a "you should" qualifier for the recipient to either take it or leave it... Just as using the term "politely" at the beginning of this statement. It's difficult trying to reflect kindness in comments but that was what I was attempting to do. 🤔

[@tabathaogost4982]

​@@lh824 No I get you were being nice, my comment is also not hopefully coming across as harsh, just honest and direct and I do like discussing language. Back to the topic, isn't the word 'suggestion' enough to already imply a soft 'you should'? That's what a suggestion is no? Unless you write I command you or you should do this, which, even if you did that'd be jokes cuz why would a random on the internet have authority over another random. So instead, to me those added words sound..self-important? or presumptions of other's feelings. They detract from the actual input you're offering. That's my POV but now maybe I'll think better of the person's intentions when I hear these words. So, thanks for that!

[@marksruff]

Jamie, been watching your stuff for about a year now and absolutely love your channel. You inform me that I, too, can do it. It simply, but inevitably, takes time, patience, practice, and if you can read, you can cook. I often watch your videos before I attempt something to get your take on process, technique, timing, patience, and persistence. Thank you. Keep it up.

[@hannahpumpkins4359]

Wash your duck and scrub it with salt and rinse it! It'll get rid of the smell of the blood etc... I'm Czech, and grew up living with my grandmother who made duck and goose all the time. Don't be hard on yourself - cooking duck properly is an acquired skill. If there's a Czech restaurant near you go there for a duck dinner - and I'm sure the chef would let you see how it's done. There's a very very fine line between rare and overcooked - and again, it's a skill to be able to determine this. You should eventually try this one again - I think you'll make it happen!

[@bumbum9592]

Chicken fish or duck, scrub with salt and flour, then soak it in a bit of cold water and white bungee then rinse it very well, any bad smell disappears instantly❤️

[@bumbum9592]

*white vinegar

[@billy4072]

Mmmm not sure about that. If it smells ...it's wrong..I'm taking goose btw. Cos wherecis the blood on mateys ..duck?

[@stevenhaas9622]

This is really antiquated advice. under no circumstances should you "wash" or "rinse" meat, especially poultry. All you are doing is potentially cross contaminating your kitchen.

[@auggiedoggiesmommy1734]

@@stevenhaas9622 how are you cross contaminating by washing it?

[@ColtraneAndRain]

I love it when Jamie says "order up!" Also this series portrays what cooking is like when you have ADD. I feel it in my bones! 😂

[@Mayakran]

Omg yes. I also got a head injury and that made things 10 times worse. Love it! (His cooking, not the wackadoodle brain stuff XD)

[@jonathanmoore3130]

Don't throw out that rendered duck fat. It's freaking delicious!

[@ronschlorff7089]

Yup, good in a vodka martini, makes a little "oil slick" on the top, deeeeelicious!! ;D LOL

[@Mamamiaia-2015]

Smear it on some rye bread like butter with a little salt.

[@logiconlifesupport1899]

Fry up potatoes in it ..wonderful. Also any veggies...especially fall veg like turnips and squash. Also great browned brussel sprouts

[@ronschlorff7089]

@@logiconlifesupport1899 yes, a "healthier" oil/fat now too "they say" than most "veg oils", like Canola! But EVOO still best IMO.: )

[@SvafarHelgason]

its liquid gold

[@ivanik8]

You look almost as clumsy as I am when it comes to cooking. Finally a cooking video I can relate to.

[@fiddleronthenet3360]

"Turn on the oven while you still have a clean hand." This is the kind of step that I always need but is never listed. Thanks for sharing your adventure with us!

[@windowdoog]

Watching you have breakdowns is amazing. I’m not the only one.

[@L-tl7rz]

I’m here for the Jamie & Julia series! Its so nice that a real human is making the dishes and not a pro chef who tend to gloss over something or move in the speed of light. Loved the movie and found this series really fascinating. I have now devoured allmost all of the parts in this series! Thank you! This makes me want to try to make some of these recipes. It really helps when you taste them and tell what they really taste like. Its so hard to picture the look of the dish not to mention the taste just by reading a looong recipe.

[@L-tl7rz]

@Future Pants Well it certainly never mentioned that!

[@lwk4229]

My understanding is, she was stupid about it for awhile, read there homophobe, then figured it out and was a champion for AIDS causes. It’s an imperfect history but an admission of a mistaken viewpoint that she made right.

[@L-tl7rz]

@@lwk4229 Thank you. As someone who’s only knowledge about a real person comes from a semi fictional story its nice to know that she was not set in her ways.

[@ellenw391]

@@L-tl7rz Please PLEASE never let your knowledge of a person come from a movie or TV version of their life (FYI I thought the TV show Julia was FAR better than the movie..it had more time to explore her rich life). If a person wrote an autobiography start there. Read or watch interviews with the person. Movies cram a full life into approx 1 1/2 hours. No way to do that & really explore a person. Not to mention writers and producers care about selling tickets and ads, so they want to put out a product that will do that. Often not in their interests to be historically correct!

[@TheRedKing247]

I love the subtle implication of this comment that pro chefs are not real humans.

[@dominiquejeames4386]

Limpid definition of the French dictionary : Of which nothing disturbs the transparency. I believe that Julia is carried away by the lyricism and poetry because this sauce seems very good and considering what it contains it will never be Limpid. 🥰🇫🇷

[@morrius0757]

I think how she expected it to be is don't cook the sauce down to the point it changes drastically in color. I think he cooked it down too thick, making the sauce thick and darker in color.

[@DivertissementMonas1664]

The liver needs to be removed before cooking the giblets. The liver turns the stock cloudy 🤓And he used cornstarch instead of Arrowroot...

[@annedavis3340]

Tbh it was 99% likliest to be the arrowroot > cornstarch substitution. There are other substitutes which go transparent. Cornstarch not so much.

[@c3cubed]

This brings back sweet memories as a teenager in the 1970's ... A small group of us would skip class on a Friday when a new movie hit the screens, and we'd head to downtown Toronto for the premiere. Our first stop in the city was the legendary "Arcadian Court" in the venerable 'Simpsons' flagship store on Yonge. On the menu was 'Duck a l'Orange'. It was the signature dish of that beautiful rooftop dining hall, and It became an immediate favourite of mine. Succulent breast with a creamy orange sauce, served with an assortment of exotic vegetables. We didn't know it at the time, but we were experiencing the last vestiges of an old-school upscale department store; that was also a prime location of where "ladies that lunch" would reward their afternoon, after extravagant haute couture purchases in 'The Room'.

[@OldLadyReacts]

Wow, your teenage-hood was a lot more interesting than mine.

[@dino6307]

@@OldLadyReacts how old are you??

[@c3cubed]

@@OldLadyReacts By today's standards, we were a pretentious clique of over-educated teens... we even dressed up in suits and the girls wore hats. Most of us had a love for vintage classic movies and spent our time emulating the personae of the "golden age" of the studio system. I wanted to be 'Ronald Coleman'. Lol.

[@OldLadyReacts]

@@dino6307 48

[@OldLadyReacts]

@@c3cubed Oh, man, I would have loved that so much!

[@sarahcronin6411]

just made this tonight using only your video and the OG julia video and it was incredible! ive never made duck before but watching you do it made me feel like i could do it and im so grateful i took a chance to try something new. one thing i learned that may help anyone else looking to do the same is to utilize your turkey baster in removing the fat from the cooking dish while its still in the oven. i struggled and burnt my hand a bit trying to use the spoon method but the baster was quick and easy :)

[@laurimarch5291]

It‘s just a small thing but the orange slices- I think Julia ment cutting them into „filets“. You first peel the orange with a knive (so that nothing of the white stuff is left and you can see the inner „membranes“ of the chambers). After that you take out the filets by cutting alongside the membranes. In the end you are left with only orange „meat“, which has a more pleasing texture and taste than with all the „white stuff“ (that is more tough and a little bitter) still there. Edit: and it also looks a bit nicer 😊

[@angelagraney4592]

called Supreme the citrus

[@laurimarch5291]

@@angelagraney4592 ah! thank you ☺️ I‘m German, so I often don‘t know the correct English terms.

[@cjd29]

@@angelagraney4592 I was looking for this comment. I saw him describe it and thought oh, it must be supremes that Julia wants for this recipe.

[@KMHill]

That is how citrus fruit was originally prepared for fruit salad, but we now take the lazy way out.

[@judithsweeney2553]

Filets are segments, right?

[@fabiankaisen5977]

For the orange segments: the fine dining version is to peel off all the skin and white bits; the home cook version is to peel the orange with a knife, removing all the white, and then cutting in between the skins to get the segments…

[@MildredCady]

The cornstarch is the reason why the sauce got thicker as it sat, as well as the clarity.

[@annastinehammersdottir1290]

Get some arrowroot for your pantry. You crack me up young man.

[@janetgerney2094]

And why reheating it wasn't successful.

[@samradwan5720]

Love this series And yes, raw duck tend to smell. Just rinse with water and lemon or salt then dry it. Keep up the good work 😃

[@dennischiapello7243]

Lamb, too. For a supermarket shopper like me, it's an adjustment.

[@fullfrontalquilts]

I would watch this on Food Network all day long. A few points... A skinless orange is an orange that has been supremed. It's a specialized way of cutting an orange to eliminate all of the membrane. The roasting pan also needed a V rack in order to have the duck on its side, which also keeps it from sitting in the fat, and prevents it from overcooking rapidly. Beyond that (and the cornstarch vs arrowroot), you did a pretty good job of it, overcooking aside. My first duck was abominable.

[@sharoncobo5079]

“Remove as much fat as you can.” “I can remove it all if you want me to.” 😂🤣😂😭 Love this channel so much.

[@jenniferlynn3537]

Ah, but but did you see Jamie removed at least 60% drippings along with all the fat? I was saying to the screen, “Noooooo, 😱that’s where all the flavor is!!!!

[@singincowboy]

@@jenniferlynn3537this guy is my worst nightmare in a kitchen! I am pretty sure he is intentionally doing an Amelia Bedilia type character. There's no way he is actually this clueless in a kitchen when he has this nice of a kitchen in freaking NYC. This is an actual, serious cook, pretending to be a little slow and a lot impatient as a lesson to cooking teachers everywhere.

[@chuckclift2018]

​@singincowboy That's my theory too.

[@ron56pvi13]

For the orange segments, cut off each end and all skin. Slice along the visible membrane and use your thumb to hold down the membrane and make second cut to remove segment. Repeat around the orange until all segments are removed.

[@stephenpaquet]

He should also look up Orange Supremes on KZbin they’ll be somebody showing the proper technique. It’s easy once you know!

[@mariawhite7337]

????? You are writing in English but I do not understand. Why can't I just buy a can of already peeled things?

[@mellie4174]

You don't need to use your thumb. You just use a sharp knife and slice down the inside of each membrane starting with the outside. Often this results that the segment comes out with the knife. If not just scrape the knife towards the outside membrane and the segment will fall in the bowl. Be sure to do this over a bowl so you don't lose all the juice!

[@fizz-pip]

@@mariawhite7337 difference between the orange skin, and the segment membrane

[@passiveaggressive6175]

Abs. Corr. The oranges need to be supremed. But overall great attempt

[@thomascontessa]

I love watching this dude, it reminds me of what it was like to cook when I first started in the kitchen 27 yrs ago

[@cinemaocd1752]

I have only made duck once, but the non-stop fat machine was REAL. My house also smelled like duck fat for a really long time. I didn't use Julia child's recipe, I think I just roasted it like I would a turkey and made a quick gravy and threw in a tablespoon of marmalade, which is what my friend recommended and it was great. I'm so sorry this was an ordeal, but sometimes long cooking projects are like that. I once made JC's pate turine and it was a multi-day project but we had had amazing pate for like a month. SO GOOD.

[@10191927]

Here’s how I cook duck in the oven, it worked really well. And I had no issues. I marinated an entire duck in a good red wine, it absorbed the wine turning it a blush red. This is what some fancy restaurants do with their duck, it really has an incredible flavor. I roasted it at like 375 for about an hour and 20 minutes or something like that. I also cooked it on a cooking rack inside of a deep walled roasting pan so the duck didn’t cook in its own fat. The result is a moist, tender and very fragrant duck. Serve with some new potatoes and some garlic green beans and you’ve got a duck dinner to impress.

[@whyisthisdifferentnow]

@@10191927was it medium rare, medium, etc? I don’t like medium rare, but I don’t want it over cooked.

[@captainnathan3690]

I’ve been cooking for 50 years and many times tackled complex recipes that took hours to prepare only to face the ultimate let down; it sucked! But, like you, at least you can tell everyone you did it!!! Another Julia notch in your belt. Love, love, love your vids!

[@FutureCommentary1]

Jamie, would you consider doing a series on what you've learnt since starting to cook as an adult? Maybe pastry tips, meat tips, utensils you didn't have, spices, etc. What I learned baking with Milkbar What I learned cooking with Julia What I earned cooking the world, Etc.

[@antichef]

Such great ideas! I have considered something exactly like this actually! I will make some videos like that down the road.

[@Mr_Rob_otto]

In watching these videos from the beginning, I appreciate how well used and loved that cookbook has become. I have one like that drizzled over the years with sauces, oils, spices and my very own tears. Learning new recipes are a challenge but in the end a lot of fun with a feast of a payoff.

[@ron56pvi13]

I have gone through her cookbook too. I bought a chinois (very fine mesh strainer) for sauces. You use a wood dowel or spoon to push through all but the particulate. Never add butter until sauce is done and off heat. You did a great job though so don't beat yourself up!

[@giggalz]

I love when KZbin recommends a really awesome channel. I’m addicted

[@zoeschipper4311]

I discovered this show just a few days ago and I can't get enough! Good show!

[@ronschlorff7089]

Yeah, many of us are hooked, some are not even cooks! ;D

[@zoeschipper4311]

@@ronschlorff7089 I'm not a cook, lol

[@ronschlorff7089]

@@zoeschipper4311 I cook, but I'm not a cook!! LOL ;D

[@Iflie]

Yeah I don't know why this guy doesn't have more views, he seems to have been at it for a while but I only saw him pop up like a week ago.

[@crazyegyptian97]

In terms of the smell, I think what you're probably referring to is something that frustratingly doesn't have a word for in English, but in Arabic (egyptian arabic at least) is called "zifra". The best way I can explain it is basically like the meat version of fishiness? That sort of gross raw smell/taste of birds like duck and chicken. The way my mom taught me to tackle this is to generously sprinkle the whole bird with salt, inside and out, and leave it on (covered and in the fridge) for at least an hour or so and then rinse it off before seasoning and cooking. It does draw out a bit of moisture so you'll have to adjust the cooking time and temp later to accommodate, but it definitely gets rid of that smell and taste!

[@dunkerz]

I wonder if swapping arrowroot for cornstarch messed with the sauce? I think arrowroot it a more subtle thickener and I don’t think it adds cloudiness like cornstarch does. Ps, love this channel, I’m getting these books for my birthday so I can cook my way through them. I’ve been inspired!

[@Edolin89]

I discovered your channel by pure accident, watched a few of your videos. The akimbo bit in this one literally had me in tears 🤣 Great content!

[@callioscope]

I think the cornstarch is why you did not achieve a clear sauce. Whenever I use it to thicken a jam where it does not matter if it is clear (see Alison Roman’s cornmeal blueberry tart), it becomes cloudy. Perhaps arrowroot does not do the same thing? Regardless, you did so well! Congratulations, even if it wasn’t perfect. My oven is currently out of commission. Realized when trying to bake a meringue for pavlova that whatever governs temperature broke-when we tested it, the thermometer we used to test the oven measured 100 degrees too hot. Thank god it wasn’t me, (😉) but maybe you should test yours if you took it out of the oven early and it was not the right internal temp.

[@gemmacox5529]

Yes! Arrowroot makes a clear sauce, cornstarch makes it cloudy.

[@danielchapman6032]

I know you won't but I would love to see a do-over video on this one. There was lots of help in the comments so you can do it right and see how good it is. Look forward to a limpid orange sauce!

[@markburrows2707]

When I was a kid I worked at a restaurant we pre-roasted our ducks, then when someone ordered one we'd throw one of the de-boned halves in the oven. I think the two-step process the best way to get the skin really crisp; I didn't like Julia's recipe either until I cooked the duck that way.

[@DelGuy03]

She has better duck recipes in her later books, I think, after she stopped feeling obligated to French tradition. In How To Cook, she has a "Designer Duck" recipe in which one cooks the different segments in different ways, so as to render out maximum fat, not overcook the quick-cooking parts, and get crisp skin.

[@runswithbeer]

@@DelGuy03 yes, that's the one I have.

[@jasminebed9408]

@@DelGuy03 I have not roasted a whole duck since I found the nirvana that is a rare duck breast. I buy frozen ducks when on sale for $2CAD/lb and break them down myself.

[@Jprogers93]

This series is so great for the world of cooking. I think a lot of becoming a chef is getting past the fears of tough dishes and learning from mistakes. Any dish Ive ever put on a menu goes through a refining process and might not even look close to the dish I started with.

[@karrielangley5891]

Try not to feel so dissapointed or frustrated. Your cooking skills have come so very far Jamie. Good on yah!

[@oni9820]

I was honestly surprised how decent he was from the very beginning after I went back to watch some of his earliest videos. Inexperienced, sure, but not even half bad. I would have utterly mangled some of those complicated recipes lol.

[@rspranchinmontana]

We have about 20 male ducks awaiting their processing time here on the ranch so I am going to try this recipe and just see how much trouble I can get into! LOL! Around here, the recipes for all our meats begin with processing the animal so there are a LOT of steps before it comes time to follow the recipe. 🤠

[@OsirusHandle]

Is it just me or is the duck in the video freakishly big? i thought ducks were much smaller!

[@rspranchinmontana]

@@OsirusHandle A great deal depends upon the breed of duck used I believe. We have very large Pekin and some smaller sized Mallard so that may be what we are seeing here with these ducks

[@theferalboy9563]

random curiosity, but did you ever give this a shot? I love when people raise their own animals for food and know first hand how much better it can make a dish turn out to know what went into the animal the dish is based on.

[@rspranchinmontana]

@@theferalboy9563 YES. Actually, the foundation of our entire ranch & farm is based upon the needs of the animals from birth to end of life. We absolutely can tell if our pigs have had more tannin or fresh milk added in their diets prior to processing because there is a beautiful change in flavor to the meat. We are totally committed to raising the finest meats we can because that is the only way we can truly honor each animals life. There is a relationship between using THAT kind of meat vs. meat that is treated commercially.

[@Sassyglbeauty]

I applaud u. I love eating meat, but I wouldn’t be able to work on a farm, etc that raised animals for slaughter- I feel like I would get too attached to them! But, super thankful that we have folks like yourself! 💜

[@kattybaldiris3181]

I just discovered you and I am already in a marathon of this series SO GOOD🙏🙏

[@antichef]

🙌🏼🙌🏼

[@Sktzo]

As someone who learned to cook by way of super refined French technique, I fully support your haphazardness.

[@Smileythesilent]

Arrowroot and cornflour are generally for different applications. For instance, arrowroot is fun to use when you want to make different coloured custards. Delicious fruit cake? Green custard. Fruit salad? Pink custard. It's fun watching guests adjust to our sense of humour. Cornflour is basically used for thickening when it doesn't matter if the sauce goes cloudy. Arrowroot thickens while keeping them clear.

[@jenniferlynn3537]

Also a difference in the body of the sauce where arrowroot is used in lieu of cornstarch. Cornstarch is more gummy, arrowroot is more velvety.

[@maddieb.4282]

Corn starch and corn flour are very different lol

[@thisandthatdailylife9081]

my friend and I have been binge watching your videos since another friend recommended them. They are fab and entertaining as well as a learning experience. I have since bought three Julia Child cookbooks. Thank you for all your time and effort on these videos. From a fellow canuck

[@richardgolonka7585]

If you are looking to do another series, try doing the recipes in the 60 minute gourmet by Pierre Franey. Another accomplished French cook but a different approach. Each is a full dinner with mains and sides designed to be done in 60 min. Its quite famous, and from what I can tell, every one of them is fantastic! Out of print book. More of a realistic take on French cooking that can be done a few times week during normal life.

[@WinstonSmithGPT]

I still cook from that book 40 years later!

[@christophersreef7644]

I’m so glad I found this channel! Such a great idea, go through big chefs books and make everything everyone would be too scared to make! Definitely inspiring

[@bethmontgomery1069]

Wow! I think this is your most ambitious recipe to date - duck is tricky to get right. Yeah, things might have gone awry, but that's why we love watching you cook; you make us feel comfortable in our own culinary endeavors and how we can "fix" things on the fly. Even if it doesn't work out as planned, there's always tomorrow...

[@confiscatedfilm7530]

This may be one of my favorites among all of your marvelous videos. The abject failures are what either defeat poor cooks or encourage those with the passion and talent to perceiver. Bravo.

[@JT-qj3zm]

I've been watching your videos and you're great and I applaud your efforts. Thanks for keeping us smiling and also encouraging us to cook. I bought the cookbook and am expecting any day now...LOL. My mother has a very old cookbook (not a JC cookbook) and they cook the duck in a larger roasting pan with an adjustable rack so all the duck fat just goes in bottom and it browns without flipping. The lovely thing about our recipe is that there is an orange peel glaze that goes on the duck while cooking and there is orange juice and peel in the gravy. Orange flavor is soooo delicious. The duck fat is used to make a roux for the gravy instead of arrow root or cornstarch so yes that is delicious too. It's been forever since mom made it but the duck skin with the glaze and the skin like cracklin skin...OMG!!!!! I guess a lot of these recipes over the years were derived from Julia's books. If you'd like the recipe let me know. Buon appetite

[@Buxtohn]

New to your channel and I have quickly fallen in love with it. You are great comedy relief and take on some really complex dishes, both of which are why I enjoy you so much. Keep it up, you are a natural 💜!!!

[@ravenslullabye]

I recently discovered you as well, and I can't stop watching! I love watching you struggle through these recipes, as I would. Keep them coming!

[@jackiemanderson9053]

I tell everyone I know about him. Get one of his shirts and wear it. It's a great conversation starter!

[@AbiCroCro]

The algorithm has decided it’s his time, right?

[@josephdavid3081]

I really value that your videos frankly show the experiences of someone who loves to cook and eat but is not a professional chef. Too many food vloggers present content that's obviously heavily edited and that doesn't authentically show the trials (and joys) of home cooking. I think the appeal of The French Chef was largely based in Julia's understanding the realities for us non-professionals. We have all gotten results that we wish had been better. That's why we practice again and again. Thank you for your honesty and bravery.

[@ThetrendchapterBlogspot]

your orange cake breakdown yesterday showed up in my recommended and I’m so glad it did! fell in love with this series right away and been marathon watching Jamie & Julia all day today💕 can’t believe I didn’t discover your page earlier.. what a gem!

[@ChefIlonaDaniel]

Duck is best cooked on a rack. Dry the duck for 24 hours ahead of time for the crispiest skin. Arrowroot makes for a more clear sauce. JC wanted you to supreme the orange. Duck breast slices should have been thinner; it makes the eating/chewability optimal. You could’ve splashed a little extra stock into the sauce. Your fearlessness is addictive and I’ve just discovered your channel and I’m obsessed! Keep doing what you’re doing- you’re inspiring! Cheers from a fellow Ontarian!!

[@roseh2171]

I enjoyed this video. You learn more from watching a newbie blunder through a complicated recipe than you learn by watching a seasoned pro. In fact, this channel inspired me to get my own Mastering the Art cookbooks and I even purchased a set for my daughter who lives overseas. We now follow Julia Child recipes and stay in touch with our latest culinary triumphs and epic fails. So, Jamie! you've now had disappointing results with quail and duck. Perhaps you should stay afoul of smaller fowl?

[@raychuang9922]

jamie i think that your cooking has a very unique character taste that deserve a small laugh and a smile on peoples face, seeing on your timeline of video , you have shown that any body can be a good cook as long they put their best effort and their heart and soul to tackle any kinds of cooking situation , you can say that a recipe is just some guidelines, it is up to you to create something new , that you ( jamie ) can make. please continue of your jamie cooking

[@tabethathomas5470]

I absolutely LOVE the chaos of this channel ♥️♥️♥️

[@ronschlorff7089]

yup, tune in for the recipe and stay for the mess! ;D

[@sherryheim5504]

Removing the skin on the orange pieces means removing the membrane from the segments (sometimes called supremes but that term can be confusing since it is also a method for cutting fowl and fish) Your sauce is fine. What she means by clear is that all the milky color of the arrowroot powder or cornstarch is gone. There is a great culinary encyclopedia (also contains recipes) called "Larousse Gastronomique" The best cooking reference book I have ever seen. It is an expensive book around $75 US (I have seen it used online for a very inexpensive price), but I have used it every time I have felt stumped by anything and it explains it perfectly, so I never get frustrated anymore.

[@bobcarn]

I've cooked duck several times (I love Peking Duck). I don't know what Julia's talking about. It's incredibly difficult to overcook it to the point where it's dry. It's so fatty that the more you cook it, the more fat you get from it.

[@artholio]

Julia Child published her books before 1971. Were ducks leaner back then? If so they could dry out faster than the fat ducks we have in these days. So true, ducks have so much fat and little meat to feast on.

[@bobcarn]

@@artholio True. Also, she seems to like them medium-rare, and I cook my fowl till it's, well, cooked. LOL.

[@bobcarn]

@Sue Sue Yeah, there's also that. I've had duck and I've seen it rare and medium-rare. I have absolutely NO desire to eat rare fowl.

[@jessicaluna7867]

Right I had duck in Italy and it tasted so good! But I was at dinner of twelve people and I will admit the duck was cooked on the outside like his but a bit darker, then on the inside tender and moist. Also they used rosemary to marinade it cause the fat from the duck made the taste of the rosemary more fresh and less springy. I have been wanting to cook duck for a long time. Now I am wondering due to inflation it is more expensive. I would love to make this dish but I would hate but everything and mess it up.

[@OsirusHandle]

@Sue Sue If the meat is high quality then rare is fine, even for chicken though that sounds rather unapatising.

[@meaculpa6984]

Arrowroot boils clear and runny. After a certain temp, it doesn’t seize up like corn starch. They are not interchangeable. Arrowroot is more interchangeable with tapioca…

[@FS-pc6bu]

Your humor as you struggle through these complex recipes always makes me smile. I think you do a great job. Ty for sharing. Until next time, have a good day.

[@celestef9727]

Limpid=uncloudy. You cannot substitute the arrowroot with corn starch in this recipe;it thickens too much and will make a gravy and not a glaze. Therefore, it will never penetrate the meat. Duck also keeps cooking after being removed from heat due to its high fat content. But don't feel bad AT ALL. This is her second hardest dish to make and few can do it half as good as you did. I cook a lot (I'm no chef) but I NEVER try duck for all the reasons you soldiered through and it's my favorite. Kudos for getting so close. This video made me subscribe. I look forward to watching the rest of them. Your honesty during the cooking process is encouraging. We need to see it's not always easy but worth trying. Dishes like this are all the more satisfying after failing and succeeding and then finally mastering. Thank you, thank you, thank you. You're bravery is an inspiration.

[@rpow9666]

I am really enjoying these videos! I really like the reality of cooking recipes at home. Meat temps are definitely a thing! The funny reactions and comments are totally relatable!

[@anodien1983]

Maybe you should try making just the duck breast with orange sauce! I'm just an average home cook but after watching around five to six videos by chefs I trust, it came out perfect from the first time! Also, orange supremes don't have any of the pith or membrane and are very easy to get! Just look it up on KZbin! 😁

[@beachspirit2455]

I have been saving this episode as I could tell by your expression in the teaser that it wasn't going to be lighthearted. You have made me laugh so often...you have a real talent as a cooking stand up comedian you know. Tip: You live in NYC...next time you want a duck..just go to Chinatown where there must be a river of ducks delivered from all of the surrounding countryside. From the way you smelled this one I suspect it. I hope you will try more duck recipes. I love duck. This was a brilliant idea - the Julia child school of hard knocks on learning cooking. Your technique in the last two years shows an impressive improvement. The service to great food is so appreciated. It has already demonstrated to me just how much stuff I have learned in 57 years of cooking..started seriously cooking family meals at 16. Built a restaurant in 1994, Japanese bento...had great teachers here from Japan. Nope not Japanese..just love the food. Oh, PS..if you buy freshedly killed organic free range poultry of any type,,,like butchered yesterday..it cooks in one half of the stated times. My 28 lb turkey - 9-12 min per lb. without being stuffed ,two days after we picked it up at the farm.

[@jenniferlynn3537]

No, not Chinatown - send him to Flushing!!!

[@erikam9519]

Jamie you are a ray of sunshine ☀️ Sorry I am laughing till my eyes are tearing up Just love how you cook. It’s basically my style 😄

[@jmon5540]

I'm going to do my first roast duck and saw you on youtube. With a few adjustments, I think this will work for me. I think you're funny and enjoy watching you so I subscribed to your channel. I think you have a lot of balls trying to follow Julia's recipes because, if you ever watched her show, she talks about using a thermometer to check oven temp and many other things from the past that no longer apply to today's cooking but I'll enjoy watching the way you cook and add my own touch. I have the same cookbook and I got my duck, frozen from Aldi's for $14. Good luck to you and me. Joe

[@LukeBillings1]

Really enjoying binging these videos lately. Love how surprised you are about all the fat... Duck is perhaps one of the fattiest roasting birds you can get . I would recommend using some of the fat to make some roast potatoes, for super-crispy-tasty-goodness.

[@LeesaDeAndrea]

I've had duck a l'orange. It's really good. Waterfowl have layers of insulating fat because they spend most of their lives swimming in cold water. But all that fat makes them a bit challenging to cook. Or so I've heard. I did cook a capon once. Capon is also fatty, but not like waterfowl are. It was delicious!

[@HD-ol1mc]

I'm vegetarian and you're the only person I watch cooking meat. I can't miss any videos 😍

[@judydowner3001]

Jaime, you're wonderful! Real cooking never seems to go the way that cooking shows or cookbooks indicate. You improvised really well! I'm sorry if you were disappointed. All that effort! But you gave it your best. Your video was really entertaining.

[@brianboru1975]

KZbin recommended your channel to us a week ago and we have binge watched a great deal of your content and truly enjoy your enthusiasm and style. Please keep the Jamie & Julia recipes coming along with the every country in the World recipes. Love them! We love super spicy food so tonight I'm making Ema Datshi to go with some pan roasted salmon.

[@topherjoe1]

Just found your channel yesterday and as a result, just watched "Julie and Julia". Thank you for the roundabout referral lol, the movie was amazing, warm, revealing and had a happy ending which nowadays is wunnerful. I will be starting from day one on your videos, enjoying the format. I suspect if you go into each recipe knowing it will take a long time you will be a lot happier. The oven temps suggestion "E" gave is spot on. I have a 1960's oven and have to adjust my times. I also use google to confirm what I am looking is right or if you can substitute an ingredient and the expected results. Read up on your starches man, they all have their do's and don'ts (high heat-add at the beginning Low heat-add at the end, what to use in citrus base and what to use in dairy base, residual taste or not, clarity or not) and have the 3 basics, arrowroot, cornstarch, potato starch at least on hand.

[@johnneale3105]

As a Bristisher who has also struggled with the term, I think "limpid" means "with deep colour but reflective", which your sauce has nailed! Congrats!

[@TheCoracat]

I just discovered you a few weeks ago and I've been watching the videos on my lunch hour. It's awesome to see someone just as perplexed with recipe instructions as me!

[@countrygirlfishing]

I just found your channel yesterday when I started making a spare room into my husbands office … finished the office but I can’t quit watching… I haven’t laughed so hard … I LOVE THIS CHANNEL !!

[@nikkichristmas1306]

Don't be hard on yourself! You're doing great!! Keep up the great content!

[@wisemandaryn5953]

I'm sure folks have mentioned this already, but you've gotta watch "Julie & Julia" if you haven't already -- there's quite a few scenes that match your experience. Most of the things labelled "easy" tend to create a deep feeling of inadequacy out of nowhere because they are ummm...not at all simple for me.

[@SharpAssKnittingNeedles]

I really wish Jamie had done that blog and blown up like julie did, cuz he is such a better person in every way 😭

[@wisemandaryn5953]

@@SharpAssKnittingNeedles For sure. Obviously blogs weren't really a thing yet. And I think it had a lot of charm in terms of an amateur providing sort of a running commentary on such an accomplished cook... nowadays, that's kind of everywhere. But I like Jamie a lot...I can't really put my finger on what I like about it, but it's casual in the best way. And he's a brave eater...some of this Julia stuff just isn't for me. Like that aspic for example...never lol

[@SharpAssKnittingNeedles]

@@wisemandaryn5953 especially liver in aspic 🤮 the two most revolting things on the planet teaming up to destroy all lol

[@SharpAssKnittingNeedles]

I feel really weird having said this just before she died at a sadly young 49 😬 I say to her, truly, rip

[@wisemandaryn5953]

@@SharpAssKnittingNeedles I know, right? That's truly strange. She was only 49 -- far too young. After the news, the actual cause was reported rather quickly; cardiac arrest from what I read. Unfortunately, It's even given rise to misinformation; as if the vaccinations were to blame. But obviously it was some sort of heart disease or condition, likely undiagnosed from the sound of it. My thoughts definitely go out to her family. It's pretty shocking.

[@djmetcalf3815]

This channel makes me feel so much more confident in my cooking ability.

[@aarika618]

Your channel has comforted and entertained me during my second bout with Covid and I've made my way through all your videos during my quarantine. Now that I'm on the other side and recovered, I'm heading over to your Patreon to subscribe! Keep on being your genuine self! Thanks for the videos. 😀

[@Skuthulu-archives]

Guys so sweet and humble, unlike most chefs on KZbin

[@rocketGimbal]

So glad I came across this channel! You have like the mannerisms of Nick Miller from new girl combined with the looks of a young Viggo Mortensen. A killer combination! Refreshing to see a chef that makes and rolls with the mistakes, very relatable. Thanks for the great content!

[@lauraohlrich5977]

Nick Miller!! Yes!!🤣

[@patty1h]

I think he looks sort of like a young Andrew Lincoln (Rick, from The Walking Dead).

[@silvia6773]

I’m new to the channel, l’ve watched 3 of your videos so far, and l love how genuine you are! Please never change! You are so smart and funny! I love your videos!

[@TaraL24]

Dear Jamie, firstly I absolutely adore your channel, truer to life for most of us. Secondly, a possible tip for you, my husband and I always take out meat at least half an hour before a recipe tells you, then rest the meat for at least 10 minutes. I cannot wait for more of your recipes xx

[@crocopie]

I appreciate the fact that you pushed through the recipe. I tried making her beef bourguignon and even though it turned out delicious I don't want to do her recipes again. I find them too complicated.

[@leec5170]

I always just wish I could crawl through the screen and help you! Good job.👍😁