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

it's too late in the day for this i'm making up duck a lounge today this is from julia child it's a roast duck with orange sauce i'm cooking with duck today so you better hold on to something oh bon appetit volume one today mastering the art of french cooking from jc and i've worked up the courage today to tackle duck i've avoided this part of the book long enough yeah i've never cooked with duck before i've had it before loved it but yeah i've heard of this recipe it's roast duck with orange sauce kenneth [Music] and canaton is a is a duckling i'm not cooking with the duckling today thank god i'm cooking with a duck so a canard canard a larange one of the most well known of all duck dishes a rose duck decorated with fresh orange segments and accompanied by an orange flavored brown sauce yeah i like read over this part of the book a dozen times just to wrap my head around it because this is all new to me and kind of a learning curve here but the best way for me to learn is by doing so i'm just gonna do what i always do jump out of the plane without a parachute head first and hope for the best let's get started here is my duck this is a big boy whenever i have to order something that's like harder to find like a duck or a duckling i look online and there's like a whole bunch of delivery services around here in new york and it gets delivered right to my door so that's easy because i don't want to go to like butcher shop butcher shop looking for a four and a half pound duck slash duckling anyway i ordered exactly what it says in the book i even went under i was like you know what i want a four pound duck that's good for me and what came to my door was this which is six and a half pounds of course i have to do a good job because this thing costs an arm and a leg and secondly i mean it's a duck he didn't want to be here it smells like a dead duck at least it doesn't have the head on [Music] believe me it's fresh but it smells i have to make a duck stock to start so i got to remove the lower wings there's no diagrams on how to do this so i have to figure it out on my own thank god for google [Music] oh jesus figured out how to get the neck out it's just pull it out there's some extra fat there there's the part of the neck too what is this the neck an extra duck fat oh here's the giblets in the bag got it i'll see you in a moment moving on what is this the heart or the liver what is it that looks like the liver all these duck parts into one and a half inch pieces what's next going deep all right so i'm gonna just roughly chop up an onion and roughly cut up a couple carrots here my big ass sauce pan tablespoon of pork fat get that going on like a medium heat the duck stuff and my vegetables this all needs to be browned so i gotta pour out all the browning fat and back on the heat one and a half cups of beef stock like a brown stalk couple parsley sprigs she says one third of a bay leaf i'm doing a whole bay leaf and thyme and enough water to cover the duck by half an inch gotta keep this simmering for an hour and a half partially covered and i'm going to be skimming it throughout while i was waiting i was looking online for the easiest way to skim the fat and i have a bunch of ice cubes in a metal spoon here kind of just dipping the bottom of the spoon into the liquid and it kind of like takes all the fat with it okay great news the stock is finished strain it very haphazardly [Music] i'm an idiot strain the stock okay don't need that i'm gonna pour a bunch in here so i need to let this stock just hang out because it's really fatty i couldn't skim at all i'm gonna let the fat rise to the surface and then i'll skim it that way four brightly colored eight brightly colored navel oranges remove the orange part of the skin in strips with a vegetable peeler needs to be what one and a half inches long [Music] cut into julienne strips gotcha stack a bunch of the good ones maybe go a bit thinner okay there we go my julienned orange skin strips skin strips is not a good choice of work any sauce pan around four cups a liter of water add the orange skin strips stop it simmer for 15. drain it and then pat it dry okay there we go half a teaspoon of salt and a little bit of pepper and i gotta season the cavity of this this quacker okay here we go [Music] move it all about and then i need to wash my hands add a third of the prepared orange peel as well there is many many days before the expiration date of that duck but it just like it has like an odor to it it's not like it doesn't smell rotten or anything it's just it's intense so i got a needle and connected to all the string here i followed along exactly to this recently with that rose squab that i did which difficult to even sum up what i'm trying this bird is like i feel like an animal right now it was i mean the trusting was great but first i'm going to thrust the needle through the lower part of the carcass come back over the drumstick and through the tip of the breastbone [Music] and then over the second drumstick okay i need plenty of slack to make this work come on and tie you know what i should probably go around this one a few times maybe yeah then through and then around this one make it tight turn the page with your clean hand push the needle through the carcass where the second joint and drumstick join push it through the corresponding side there we go duck on its breast and then fold the wings akimbo i believe a kimbo is just like hands on the waist and like wings like kind of backwards a bit proper stand up straight while you have a clean hand turn the oven on thread the needle through one wing and catch this neck skin against each side next skin neck skin got my wing hands on the waist and then elbows backward that's a kimbo draw the string nice and tight cool loop it back around to the beginning and i'm just gonna tie a knot lock it in place right here on the end part is just a bit too much i think i'm just gonna snip some of that off there any duck meat there no prick the skin around the thighs and the back and lower breast there's not much more detail than that so i'm just going to take a fork and prick it on the lower breast thighs and the back i got dry double plies dry the duck thoroughly keep those hands a washer so i got a roasting pan duck into the pan this pan needs to be just large enough to hold the duck easily that's like a match made in heaven however i need a couple things first a couple carrots that i'm just gonna slice and a whole onion all around my ducky i am picking up on something here not a lot of butter where's the butter and strangely enough you don't roast the duck in butter there's no butter there's no mention of butter my mind's gonna explode maybe it's just fatty enough that you don't need the butter so i want to cook this duck to medium rare as she says overcooked duck meat is brown dry and disappointing french taste is for ducks roasted to a medium rare in the book there's this chart or this timetable of how to roast a duck based on the the weight of it my duck was initially six and a half pounds but i did remove parts of it so maybe six pounds now six pounds now i don't really want to take it out and weigh it part away the duck so oh okay so now it's five and a half pounds a five and a half pound duck takes an hour and 25 to 30 minutes for a medium rare so i need to initially brown this thing lightly at 425 degrees fahrenheit so into the middle of the oven it goes this is just to start okay so i got to reduce the heat to 350 and then turn the duck on its side how do you do that how's that gonna work she says turn it on its side so it's on its side so the thing is i gotta regulate the heat and the ducts always gotta be making cooking noises so you can if you can hear that it is although i'm not really doing a good job regulating the heat if it's wide open so i'm going to skim the fat occasionally i don't need to baste it 30 minutes it's going to be on that one side and then i will flip it onto the other side so while that duck is in the oven there is plenty more to do firstly i'm gonna skim this stock fat has risen right to the top that is what i wanted that's all fat cut the oranges into neat skinless segments i don't really know what she means by skinless segments does she just mean like you know taking apart an orange and i don't know if that's what she means but that's what i'm going with place these in a tupperware until you need them this is all mine so julia really stresses the importance of this orange sauce rich strong meaty duck essence darkened with caramel flavored with wine and orange peel oh and given a light liaison of arrowroot which i don't even have arrowroot i'm using cornstarch so i i wouldn't be able to tell the difference anyway so let me first portion out my duck stock i have half a cup here full cup there two tablespoons 28 grams of corn starch in the book there's a choice between madeira wine and port wine i have them both so it's hard to choose since pork comes up in the book first port it is and i need two tablespoons of that it's dumb ass miniature whisk okay that's mixed in my saucepan three tablespoons of sugar a quarter cup 50 milliliters of red wine vinegar and i gotta boil this high heat please okay so vinegar holy sh so on high heat until it has turned into a mahogany brown syrup her words not mine it's almost there i gotta i gotta do something with the duck um okay let that pause for a second i gotta rotate the duck okay duck on to the other side i don't think it's going to keep up no how do you keep that up stay put duck and lean it on that for another half an hour so let's return to the mahogany brown syrup looking for them mahogany where is the mahogany give me the mahogany okay we are transforming from purple into a mahogany i repeat into a mahogany immediately turn it off the heat off the heat i need a half cup of my duck stock simmer for a moment to dissolve the caramel now i have to add in a full cup of duck stock as well as this cornstarch port wine mix and honestly it might be time to get a proper whisk so i got to beat that in so no corn starch clumps allowed [Music] oh i need one more thing the rest of the orange peel okay so simmer for three to four minutes until the sauce is clear limped limped simmer first three to four minutes until the sauce is clear limpid which is a word i've never heard of before and lightly thickened oh it's lightly thickened it is uh it's not clear at all nor is it limpet i don't know what limp it means what does limpid mean a marine mollusk with a shallow conical shell and a broad muscular foot found clinging tightly to rocks [Music] what the maybe it's a british term i have a british version of this cookbook free of anything that darkens completely clear how the hell is that gonna happen there's no way that's supposed to be completely clear simmer for three to four minutes until the sauce is clear limp it which stupid word and lightly thicken i don't know what else i could do here that's not going to be clear if you ask me i think this is a good-looking sauce it tastes pretty good to me you could use a little salt quite honestly but besides that that's as limpet as it's going to get leave that aside so this is after an hour and 15 minutes in the oven let's take a look i mean clearly that is just an insane amount of fat i'm gonna just take some of that out look at all this fat this has to go breast facing up back in it goes for 15 minutes this is how much duck fat i just removed from the dish and there's still more in there strain this and keep it for any day remember this sentence here overcooked duck meat is brown dry and disappointing so now for the next few minutes my goal here is not to make this brown dry disappointing i want a medium rare duck so i was just looking online because she doesn't really say it in here i don't think but a medium rare is 135 to 140 degrees fahrenheit so i have my eye on the prize right now [Music] and i'm at 150 degrees fahrenheit which isn't isn't well done but it's sakes i thought i looked at everything in this book she doesn't have temperatures why don't you have temperatures in your book i just anti-shift it [Music] i cooked this thing for an hour and 15 minutes the book said an hour and 25 hour and a half so i probably should have checked the temperature around 10 minutes or 15 minutes before i started checking the temperature because this baby is cooked here's the thing here's the kicker if i press down on this the juices have a slight rosiness to them which is exactly what she describes in the book as being medium rare i don't know what to follow the book with how it's describing what medium rare looks like with the slightly rosiness of the juices or is it the internal temperature which is what i found online but she never mentions internal temperatures in the book which is at 150 degrees fahrenheit so at the end of the day i don't know what to believe to cut the string off see my theory is because there's so much duck fat in this pan i wonder if this duck cooked quicker yeah this is really hot but i wonder if this duck cooked quicker because it was sitting in all this duck fat because there's just so much fat that came out of this bad boy i mean i was removing it as evidence here but i mean it's just a non-stop fat machine it's a theory i don't know if it's true or not it's just a theory i'm gonna place the duck on my pizza tray and then i'm going to leave this in a turned off oven with the door ajar oh my god i almost spilt it with the door ajar remove as much fat as you can from the roasting tin and i can remove all of it if you want me to add this to the heat up high let's get that toasty and i need half a cup of madeira this is madeira wine this time madeira wins in the end half a cup madeira wine goes in okay time to deglaze so i gotta scrape up the fawn the the coagulated stuff reduce it down until i have around two tablespoons worth that's good now i'm going to bring over this other sauce remember the one that has the mahogany the limpid mahogany i'm going to turn it to a simmer just because it's kind of looking a little jelly like a strainer cooking juices into this sauce so next up i need to use a good orange liqueur i'm gonna obviously use my cointreau and i need two to three tablespoons so i'll use two and a half so the sauce needs a pleasant orange flavor but not too sweet a course corrector here is just a little pinch of like lemon juice once that's to a simmering i just turn off the heat and um what else do i have to do bring on the duck and at this point i think i'm just going to put it on this cutting board i have my bone knife and i have my nice knife there's a way to carve this bird she says that the french method of carving is to make as many thin slices of breast meat as possible four to six per side so af she says it's too late in the day for this um as follows after the second joints and drumsticks have been removed the duck is turned on its side second joints what is the second drumsticks [Music] so all i'm doing initially to start here is just quartering this thing so separating the whites from the dark me because i'm too confused right now it's too late in the day my friends to learn a new trick [Music] slicing the white meat up and then i'm going to keep the dark legs like whole i'm kind of interpreting this through the book and what i saw on the internet [Music] just before serving i'm going to add an ounce of butter into my orange sauce that's going to enrich the sauce unfortunately for me the sauce is kind of clumped up a little bit just because it was hanging out and it was just kind of congealed up and kind of got a bit cornstarch clumpy which is something i hate so now i gotta think outside the box and i don't know if this is gonna work if i'm gonna keep this in the video i don't know yet let me just pass this sauce through a sieve to get rid of some of these clumps it's very thick it's like a gravy almost of course those orange peels are in there i'm gonna have to remove those so i've rinsed off the orange peels i just got to pat them dry and now magically they're exactly how they were before i added them to the sauce initially and now i'm just going to add them to the sauce no big deal don't tell anyone now i have to try to fix this it's going to bring it to a simmer and then add more duck stock a little bit more cointreau salt the lemon juice yeah that's exactly where it was i'm gonna add my white meat first and get the dark meat then of course the orange i don't know i'm thinking like that so i have a couple of those orange peel slices on top as the finishing touch order up [Music] so as she says here overcooked duck meat is brown dry and disappointing and i think truer words have never been spoken because that's how i'm feeling right now it's just kind of disappointed and i don't really know how to um review this dish without you know going into all these different factors that are running through my head right now which is like you know accidentally ordering the the wrong size of a duck and then when i opened the bag i was kind of thrown off by the smell of a duck and then it's just like um you know the price has to be a factor super expensive then i had to make the stock and then it was like a lot of build up to me inevitably eventually overcooking this duck let's not forget about the important element here the sauce which was supposed to be rich strong meaty duck essence darkened with caramel flavored wine and orange peel and i think i got you know fairly close to all that but i just i can't get it out of my head that it just more resembled like a gravy to me and i don't think that was the objective so i think it's just i don't really understand this dish i think i'd have to go to an actual restaurant and have it served to me by like a pro or something and then i and then i could see what i'm looking at here because right here right now i don't that was julia child's deca laurange and at the end of the day i wish i wish she made it for me instead you know you just gotta brush it off you brush it off these cooks happen be nice in the comments please this is jamie and julia bon appetit [Music] on my patreon this week i have a whole collection of things building q a videos behind the scenes live streams if you want to join me for that you got to sign up for my patreon it should be linked right here or in the description

Channel: ANTI-CHEF

Views: 612,765

Keywords: julia child, julia child's Duck à l'Orange, julia child's duck recipe, Duck à l'Orange, julia child orange duck, julia child canneton a l'orange, french recipe, julia child's french chef, julia hbo show, jamie and julia, antichef julia child, jamie, julia, anti chef julia child show, french recipes julia child, mastering the art of french cooking, anti chef show, cannteon, cooking video, julia child's caneton a l'orange, caneton a l'orange

Id: 4loRiV9fSsY

Length: 22min 41sec (1361 seconds)

Published: Thu Aug 11 2022