Leave it to Chef Robert- duck breast with a red wine reduction, caramelized endive & potato dauphinoise
Learn how to make the ultimate potato bake, also known as Dauphinoise Potatoes, with cream, butter, & herbs.
Pan-Seared Duck Breast and Potato Dauphinoise Recipe
Robert, a wine enthusiast and former restaurant cook, shared his recipe for pan-seared duck breast with a red wine reduction, potato dish “Potatoes Dauphinoise,” and caramelized endive. He advised using small to medium-sized potatoes and slicing them thinly, but not too thin to achieve the desired creamy texture. The participant who had to make do with a cheese cutter instead of a mandolin, managed to slice the potatoes thinly. Robert also emphasized the importance of removing excess moisture from the potatoes to ensure a creamy dish.
The team discussed various recipes and cooking techniques, including pan-seared duck breast, potato dishes, and red wine reduction sauces. They also shared personal anecdotes and experiences, ranging from working in French restaurants to hunting in Texas, and discussed the importance of using all parts of the food and the role of herbaceousness and umami in flavor. Additionally, they touched upon the challenges of cooking, such as ensuring proper internal temperature of meat and the quality of sugar in the US, and engaged in a lively discussion about weather, potato cultivation, and grilled cheese sandwiches.
Ingredients;
2 duck breasts,
salt and pepper,
1lb of maris piper potatoes( use fingerling potatoes if you can’t get those),
fresh garlic cloves
whole milk
heavy cream
nutmeg
endive
soy sauce
OJ
butter
sugar
shallots
leeks
celery
rosemary and thyme
bay leaf
red wine and red wine vinegar
chicken stock
ruby red port
vegetable oil
or the cloud thank you for coming on um oh yeah tell us a little about yourself and why you picked this right okay uh well I’m I’m Robert and uh I’m here in Texas today and uh I uh been in restaurants most of my life uh mostly in the SoMo capacity so I’m kind of a wine uh nerd if you will uh but I did cook in a restaurant for about four years so uh it’s been quite a while back but I like to practice the art and uh what I’m doing today is uh we’re going to do a panser duck breast with a red ran reduction emulsification uh we’re going to uh do a potato dish called potatoes daff Ando uh which is very similar to an aen but definitely has some some some very big differences that I think makes it better than aen which I’ll go over while we make it and uh we’re going to Accent the plate with a caramelized IND dive today with soy orange reduction uh so uh with that being said we’re going to get started uh so we’re not going to make entirely giant batches today because you know that the larger you cook for the more people you cook for of course you can double and triple and quadruple recipes but today you know when you’re just cooking for uh yourself or for a few people uh we’ll start with with a potato recipe that calls for about a pound of potatoes uh so that way it doesn’t just involve too much of your time so uh the the original recie that I I Learned was with Maris Piper potatoes but uh they’re sometimes in the United States they’re a little bit harder to find unless you go to a real Boutique market so my second best uh call would be a Yukon Gold potato uh very similar uh but makes a really creamy creamy uh texture for the potato dish so you would start out and you’d have to peel these potatoes so what we’ll do is we’ll just get our here our pear and peel them right up and I suppose these size of potatoes because you don’t want big giant pieces in a in a a delicate dish like a def Ando so you want to use small to mediumsized potatoes and it also helps that screwed up I bought a whole bag of potatoes and my mom took all the potatoes except the two big ones oh well you know it’s okay you can always uh you can always cut them like you know as you’re cutting them you can you can like maybe quarter them and then make the little the little slices um you know cut paper thin right you want to go for for you can go a little bit more than paper thin I would say like um you you can you you don’t have to be like translucent you can you can make little um I’d say it’s hard to it’s hard to call but like a a level two on a slicer would be just fine like if you’re using a um mandolin or you know when you’re cutting deli meats the the the second the second number is is just fine on so we’ll get these peeled and uh if you don’t have one of these you know carrot peelers for your potatoes oh man it makes it makes life so easy so you should definitely try try peeling potatoes like this I like the one I got in Europe where you pull it towards you oh yeah yeah there’s there’s a few different kinds I like I like this one the European one that I have is rooved so it like it’s a little more artistic but you know this works for what I’m doing today oh yeah you can make different shapes yeah well I’ve got that that now I don’t have my mandolin at my house it’s at the at the commercial kitchen and I was thinking I have a cheese cutter that has actual blade on it so I’m going to try it yeah just it might take a little while to do if you’re only doing a to potatoes it you know it didn’t take too terribly long and yeah I mean you can adjust the the width of the cheese so I was like hey I can adjust the width of the oh yeah it’s got an adjust if it’s got an adjuster on it that’s great that’s awesome and it’s got an actual blade instead of a wire so oh yeah for sure I don’t think the wire would be that great with a potato nope all right one little trick after you cut the potatoes I get some paper towels ready because potatoes hold a lot of moisture and uh you you don’t want them to have um too much moisture because you want that that uh dish to be as creamy as possible so after after we slice them so you can go ahead and get slicing I I’ll probably beat you because I’ve got the mandal in here but uh but yeah we’re going sliced potatoes I was like wow this is working pretty good I have to make sure my thumb is out of the way but yeah it is very very wet yes I know Fred keeps teasing me he keeps saying I need to get a mandolin I got one for the for kitchen but I never really makes uh really makes some of the the work easier it’s funny cuz a mandolin I don’t have a mandolin actually I they’re so handy for lots of things you know also salads think about like cucumbers and salads or you know carrots you want shaved thin and it kind of it helps with the texture of a salad it’s real thin like the lettuce [Music] [Music] you also have to be very careful with the mandal in not to cut yourself yeah show them the blade the guard that I’m using has these little teeth in it and you put the potato in the teeth or whatever you’re using and then you hold your you just that way you kind it’s impossible to cut yourself unless you’re like me and you want to get every piece of the potato and you just do the last little bit with your thumb and you’re just asking for it I mean they came out look at look with the cheese cutter I mean it came out I mean like you said it’s not quite translucent but it’s pretty thin yeah you don’t want to go too I mean you can go translucent but it that’s just um you know something that you you can kind of play with and you know as you develop your own recipe I think it’s okay to they’re going to be so creamy by the finish that they they all melt together anyway you know how do you pronounce this again what’s that how do you pronounce this dish potatoes death and w F and W okay probably named after somebody or something but I I don’t know the atmology I just know it’s a I I learned under this uh a chef named Derek vitulo and he he used to do a lot of French recipes and um this was one of his favorite potato dishes I’ve had a Bri called that and w cheese what’s that I’ve had a bre cheese called death in walk it’s probably has something to do with h a location if if it if it’s a brie cheese it’s from France and it probably there’s probably a like a town or something you know because typically when dishes are invented in you know it’s either named after a chef or after a place so to keep to keep a little bit of um structure and consistency here I always I always make sure to measure because if I’m going for a pound of potatoes in my um in my uh recipe I’m going to usually go ahead and weigh that with a food scale that way I know that I’m not doing too much or too little so got my food skill here and Pa and then a bowl but you said get paper towels and and um pat down each piece or just set it on a paper towel in just a second after I weigh it out it’s I don’t do each piece but that’s about a pound right there so what I do is I get a a layer on the bottom like a double layer and I just pour the potatoes out kind of spread them out but yeah if you tried to if you tried to dry every sing piece it would be uh quite tedious so I’m just trying to pull a little bit of moisture off of them so I just kind of I learned that that was a really important step if you’re doing uh good french fries from scratch just pull that moisture out right you want to get some of the moisture out um I mean you don’t have to get it all but it uh it definitely it definitely helps to kind of like condense the starches a little bit but uh yeah it’s yeah it’s not not something you got to take too much time doing and then I am ready to go into the pan I let you guys kind of catch up with the slicing I know my my process was pretty quick no big deal oh while you guys are still slicing the potatoes I’ll talk a little bit about uh the um the red wine reduction because it needs to get started too but no rush probably just a small skillet for that a saucepan I use a medium saucepan because I did put a lot of vegetables for and herbs for a lot of flavor uh but if you’re making the smaller the batch you make you know the the smaller the sauce pan that you can use if I’m going through all this work and making this sauce I’m going to make oh yeah yeah because it’ll hold for a day or two and you can put it on many things many many things so um find my other or the the shfs using a saucepan rather than a skillet I use I you can you can use a skillet but I mean for sauces I typically use the something of uh this for this would considered a small sauce pan um I’ve already got my uh I’ve already done the first part of my reduction for my red wine but I’ll go over the the how we build it this is a what I’d consider a mediumsized saucepan which is more than big enough for what we’re doing today but does give a lot of surface area for um you know you want that the moisture to come off of it it’s sitting by the way that’s sitting over there on the on the stove on as low as my stove will go just really really gently pulling the flavors out of uh all the herbs and spices FR you didn’t ask can you do it in an inst pot you could I think I have a little more I have a little more control over it because I’m going to have to uh you have to strain off uh the vegetables and the Earth and then you pour back into I usually go back into a small sauce pan because I’m reducing the volume there and then it just lets me keep a little bit better eye on it I haven’t I haven’t graduated up to instapots yet experience any experience with induction cooking yeah a hard time with uh baking and you know having things out of sight I like cooking it while I’m seeing it oh yeah if I can keep my eyes on it because I’m you know what I I judge when things are done not only by smells I know if something’s burning by the way the kitchen smells I know if something is frying too fast by the way that it sounds um just like when Casey’s cooking I’m over you know in the other room and I’m like hey turn the heat down I can just tell y um so did you want me to start the wine thing or what should we focus on yeah we can go ahead and do the potatoes first let’s uh if everybody’s ready I can go ahead and start the process of of how I how I Pan the potatoes all right all right all right so what I do is we’re just going to do a pound of potatoes today so I’m using a little like a little bread pan like we make banana nut bread in or something like that okay it fits really well and it also has a nice uh texture where those potatoes will come right out you know uh but we start with this is heavy cream so I’m just going to coat the bottom of the pan with a little heavy cream you don’t have to do a full coat but then it’s kind of tedious amount uh not because what we’re doing is we’re layering it you can you you can start uh if you tried to measure and just pour it the very end it wouldn’t get in the uh the layering wouldn’t be good so it’s it’s sort of like you you pour a little bit then you layer then you pour a little bit then you layer so what I’ve here so far is is you just start your bottom layer with uh laying all the pieces out and then you’ll have a couple different things that you’re adding so what I’m I many people just use salt and pepper today because this stuff is so good I’m using some Cavender’s greek seasoning uh it has a little bit of yeah it has you could just use salt and pepper though it’s it’s just a kind of a seasoning blend and then we’re going to use some uh GRE cheese here and great every layer will have a little bit of cheese we what kind of cheese are you what kind of cheese are you using Che uh Grier it’s a it’s a Swiss cheese basically from the uh the the Swiss Alps a really it’s sort of similar to you know like swiss but it’s a little bit got a little bit more salt and a little bit denser probably on the French side of the sweater on yes yes all right and then like you just kind of rinse and repeat just do another layer and you pour a little bit of cream each layer then you do another layer of potatoes we made these on Friday and they were awesome so you just another little bit of and you don’t have to go crazy on the cream because after it kind of can you know all pushes together you you don’t you don’t want too much you don’t want it like drowning in cream because it it will the the moisture will start baking out of the potatoes and then you’ll have too much moisture so just kind of a drizzle on each layer now the potatoes are you trying to overlap the potatoes are at all or you just make a little bit yeah a little bit um you know you’re wanting to make full coverage but yeah they’re overlapping just a hair and then we’ll do another and it it’s let’s just say you’re also using H Salt and Pepper you can get some minced garlic here so on this layer I’m just going to throw a little bit of minced garlic fresh minced garlic you can use like a garlic press just make it and it just adds a little bit of you know Garlic’s good and potatoes adds a little bit of flavor bit more cheese oh forgot so one of the big difference between this dish and alen is the potatoes being raw and Al Gren they’re cut a little bit thicker but they’re also already precooked and with this dish you you’re actually that’s why you’re slicing them so thin is so that they’ll kind of cook but they becomes more delicate I think it’s I think it’s a a good upgrade if you will I feel like the one time I had this somewhere it was like I actually couldn’t tell that it was potatoes because they completely disappeared they they do they just blend it’s just like layers like it’s like H I don’t even know how they just just a layer yeah I wasn’t sure if it was first time I had it I wasn’t sure if it was a pastry you know like a type of lasagna yeah because I mean potato once it’s cool to a point you can just slice it into slices are we going to need any of this cream for anything else cream no okay I just want to make sure if I need to save some or not right no you you can you can use what you’ve got oh this is making me hungry already and it’s not even started to cook I mean I the closest thing that I can compare these potatoes to if they’re done properly is crack because that’s how good they are you’ll be you’ll be making them every week they are so good all right now do you what is us I guess you could do all kinds of different types of cheese or is there a type of cheese you with that didn’t come out good Bella vuono would be a good one um Mano would be another top pick for me um I don’t know those two seem to be like anything that’s this consistency like guda would even work guda might be even even better I don’t know I’ve never done it with guda but it would work so if you want a type of cheese you don’t think would be good or a flavor oh yeah you don’t want to do any cheeses that aren’t firm like you see like it’s like parmesan firm right um the uh you want one that melts yeah well well no well you want a firm cheese because um you wouldn’t want to do like a like a creamy cheese like a mozzarella or a bre or a you know uh like a port salute or something like that you would want to do something with or like far or like farmer’s cheese or something like that right yeah you want you want like an aged cheese an aged white cheese like if you did cheddar you could do like an aged white Virginia cheddar that would be probably like maybe almost too rich though if this dish could get too rich I don’t know is it possible to have French to Rich I’m just right exactly uh I guess there’s a little that’s kind of what I like about French food what I like about French food is it is super rich but then you get satisfied with a very small amount yeah exactly you know just have a couple bites or something and you’re like I’m satisfied I am completely on board with that I uh I worked in a French restaurant for a while and and you know it had half of it was the restaurant the other half was the was the bakery and I mean it yeah it just changed my life is the best the best way I can say it that’s where I learned about duck we did a dish called Duke Canard which is duck leg confi with the breast with the sort of like a red wine reduction it was more of a Bo and Berry demig glaze but um that’s where I kind of fell in love with duck and the reason I like Duck is because you know it’s just it’s not done as often as you know in in most part and especially in Texas you don’t see it done as often and I think it’s something that we should definitely do more of we we eat so much chicken what do they do with all those Ducks they shoot in Texas you know I don’t I don’t know they uh I know when you go to the market they barely ever they you have to basically pre-order it because they barely ever have it but yeah I haven’t hunted in a long time so you have lots of wild boar I understand yeah we have an infestation of wild boar I always forget the preheat the oven what temperature should it be oh sorry 3:25 all right so I’m doing the final layer here of my my potatoes and on the final layer I may or may not just go a little bit heavy on the cheese right because you want that nice crust if you will um over the top I’m having to get more cheese out I my good cheese in the freezer yeah so mine’s ready to go into the oven which you can kind of see nice and neat you want to be able to make slices out of it so looks good it’s got a nice layer of cheese and um I’m I love throwing herbs on things so that’s just me you’ll see you’ll see me do that from time to time ESP with potatoes not going the bottom shelf I would go media uh so this higher you don’t want to go you don’t want to go too close to the bottom you don’t Scorch the bottom of the pan and then yeah take your time on that I am going to kind of prepare to do my red wine sauce next [Music] all [Music] [Music] right so what do we need for the red wine sauce this is all the different herbs that we got yeah what’s that what do we need for the red wine sauce this is all if you’re getting prepared for all that I’m using bay Lea I’m using um thyme Rosemary celery leak carrots and garlic and shallot now do you just rough cut it all to go in there because you’re just flavoring the wine right yeah you can rough cut because yeah you’re not those those are going to be strained off anyway so it doesn’t matter what they look like but I usually cut them to where they you get some extraction like uh not not huge pieces but you know I’ll kind of show you as I go but I always start with the wine and I today I’m going to do a cup and a half of so I do I do a mixture of pork and uh full body red wine you don’t want to use something too light because uh you want some color you want some flavor so what I just what I just poured was a ruby red pork um and the reason I’m using half pork and half half uh red wine is because um with the duck it helps the port it sweet so it kind of goes along with the flavor profile the duck you want the a little bit of a sweet finish on your red wine sauce and it won’t be sugar sweet or candy sweet it’s just going to be um have a you know just a little bit of a off dry effect so I just put in a total of three cups of wine so it’s half pork and know by the way the other wine that I’m using is a um Epiphany Rodney’s Vineyard petis SRA from Santa Barbara County 2020 Petit s is a very thick skinned grape so it’s going to impart a lot of color a lot of that deep dark opaque dark dark fruit color which is always good when you’re doing red wine thoughts so basically I just put that you know you know stuff about wine Yeah well yeah it helps it definitely helps um and then one thing with leak oh go ahead oh um that being said what kind of wine should go with this meal um I got two for you amaroni Del laal pachella would be my number one pick with duck um especially with the potatoes you need this bigger uh bigger wine to to cut through the fat of the cheese of the potatoes uh but it’s not as gritty and as tanic as cabern A7 yon and so uh you don’t want a high high high Tann and wine with duck like cab so I would go with a amarone from Veno Italy or uh you if you want to go a little bit lighter you could probably go with just a a bergonia Rouge which is a p Noir from Burgundy France because it is a French dish it kind of goes along with the the theme that you should do French wine right there you go all right are we supposed to do are we supposed to do three cups of wine in there and one cup in US is that the proper yeah oh you know what you’re right I forgot see so you got whatever’s left in the bottle is immediately consumed and as you see that also helps you test the wine to make sure you know it’s it’s good and that if you’ll drink it then it’s good enough to go into a saw you have to properly test the wine huh yeah this one’s um this one’s this is solid hey Casey will you test off test off the wine and then while she’s testing the wine when I cook with leak and I do it into the the red wine sauce I just use the white part of the leak I’m very wasteful in man this can be used on your salad or something else say you’re having salad before you just cut off like the end part you can do you split them do you split it open to get the sand up uh you’re talking about the the outside leaves yeah so so like right when you cut it you take the outside layer and then peel that off just like that but uh other than that I just I just SL it good one it is good one so that that particular one is the the the the rone project from uh Fest Parker in Santa Barbara they have a nice little Inn in Lo alos um that you can go and visit and Fest Parker if anybody doesn’t know played Davey Crockett on the Disney movies back in the 60s he was also uh uh uh what’s his name uh Daniel Boone he played in a series uh back in the 60s where he played Daniel Boone but he bought a he bought a winery and about 700 acres of land in Santa Barbara back in 1978 and then his family is fourth generation still runs the winery today so we’re going to put a bay leaf in there you can put one big one or two little ones we’re going to put uh sprig of time so just boom right in there we’re gonna go a sprig of rosary when you say a sprig you just meant one Spock right yeah yeah just you know and it wouldn’t hurt if you did two it wouldn’t it wouldn’t be the end of the world you know the herbs are great I I am I have an affinity for herbs man I am not going to lie she can tell you I could with I cook with so many herbs he does and it’s good it produces aromatic and help it fills the house full of that wonderful smell and everybody gets really hungry and that’s that’s kind of like the whole you know getting getting to the um enjoying food part so like celery all right so I got rough cuts are fine you’re just you’re just trying to cut it up to get some extraction off the flavor so I just do two little stalks there shallot uh reason we use shallots instead of red onion is because it’s a little milder a little more gentle uh red onions sort of an aggressive flavor so we go with the shallot instead rough cuts are fine yeah you can even just look at it based on the color it’s milder purple yeah just a mild of purple purple like uh some of the red onions we cook with I mean like they’ll run you out of the kitchen you know they’re you know you’re crying and you know so I like to use the red onions when I do uh sauté like for for stir fries and things of that nature but I always do like of a mix sometime I’m always using some type of a onion plus some type of a green onion to get like that herbaceous plus the the Hine effect you know to make my life really really simple do you think just one stock of celery or I did I did two small stocks because these celery stocks they’re organic celery they’re a lot they’re not giant like you know how sometimes when you get celery right so these are these are lot also find the organic ones I feel Have A Little Bit Stronger taste though yeah true but once when you try when you straighten them out though I mean it’s not the celer is just that kind of like that Umami that’s in the background um so you can’t really go two Stock’s not going to kill anything so I believe oh and my garlic so I had earlier there’s my two two little cloves of garlic to go in there and just to get a little more extraction out of them I will I will chop those up a little bit and then I have a little bit of minced garlic here that I have too and it won’t hurt to throw a little bit of that in there too just to use it let’s see what we got um leak shallots celery Rosemary th garlic and two kinds of wine right so far bay leaf and carrot was the only thing you didn’t say okay bay leaf and that’s correct and now that we’ve got a whole carrot or a half a carrot uh if it’s big carrot i’ do one I mean I’m sorry if it’s a a big carrot i’ do half and if it’s a normal mediumsized carrot do one but you know carrots I’ve seen Carrs these days that look like two by4 so you know I’m to make my life simple I just bought some uh mini baby carrots you know that are already peeled and that way I could just pull them out and pop them you know all right then we what did you say you do with the the Big Green part of the leak later you oh you can use other things you can use you can put it in a salad or something but um but you know I don’t like to use I use the only the white part of the of the leak in the in the wine reduction so now we’ll go ahead and put that on the heat and get it get it boiling so so that’s what it will look like and we’ll start reducing it what you want to do is you want to reduce it by half so kind of like get an idea of where your volume is where it where it sets and then I’m going to literally boil that down to almost a syrup which if you look at this one this is after quite a while and you see how much how much actual moisture is actually still left in there you see the you see the it’s almost syrupy and here in a minute we’re going to strain this one we’re going to strain this one out into a small sauce pan and then reduce it even more let see this what’s that oh oh I there was also orange juice was that included in this one or no not in this one orange juice goes in when we’re going to caramelize the um the end off got it so so uh now basically bring this to a boil and then lower it to right to a simmer right that’s why I kind of did a little bit of a pre you know I did a pre- batch because uh the the simmering that was going on on this one was over an hour so like you want to do it at the lowest possible uh setting so that it you know generally pulls all the flavor out and then um so reducing it by half and then what I’m about to do now I can find my strainer here it is we’re going to take the what’s left and we’re going to into a smaller saucepan I started simmering it and I forgot to put Garlic have the garlic oh you can just chunk it in there you got you got lots of time so how about that could we just start this wine simmering and then slowly add stuff to it maybe that would shorten it a little bit or you have to in there at the same time yeah absolutely yeah that’s how I tend to do soup I’ll M I’ll put in the stuff that takes the longest to cook in first right and then right by the time I get to the herbs the potatoes and carrots are pretty much cook no I totally get it when I make soups uh you can ask Casey when I make soups um certain things go in and then I wait and then more things go in because it’s the like you said certain things take longer to cook just going to make sure I get all the moisture out of this and amazingly this stuff right here is actually really good like you can kind of like try some so I don’t even throw this away I like put it on the side and kind of munch on it it is with that wine that we chose today though it’s very rich like very intense I wonder if you could grind it up and make some kind of taste or yeah you can make like almost like a um what do they call that stuff um it’s been a minute since I I did it not a Chutney but uh we’ve got a can of it over here somewhere tapod that’s what I was thinking so like we’ve got this like tap here yeah you could make a U you could make a tapod out of it like especially if you added like olives or something all right take a picture of this so what we’re doing here is we’re reducing it even more so even after we strain it out we um we but you don’t want to get it rapidly boiling you just want it reducing all right but while we’re do we’re letting that reduce down a minute we’re going to get our our duck breast prepared so you can uh I have mine already out this is a pretty pretty large duck breast um but we always do skinside down when we cook it we’re going to do skin side down so if you see that’s the skin side that’s the side and uh in order to get plastic package yeah see I already pulled mine out of the package but uh what I do to any meat really is I put some type of vegetable oil whether it be uh olive oil or soybean oil but today I’m using avocado because it has a higher heat um resistance and I just rub the whole the whole piece of meat with the oil because once I put once I put a seasoning on it it helps the seasoning to kind of Bond into the meat so once again you can use salt and pepper just keeping it basic or you can use a like your favorite seasoning which I am today salt and pepper also works and then this is a key a key moment here we’re gonna talk about is oh my God I did it again what’s that the C the camera flip oh it did yeah stupid camera flipped again is it looking at you now no hold I’m G have to like flip it back for a second and then flip it back to fix it there we go there you go got it yeah if I if I hold the phone at a certain angle it flips the image all right so this is something super important with a duck breast like this this is probably almost I mean it’s almost a pound it’s almost 16 ounces it’s pretty pretty large for a duck breast so what I do is I take my stainless steel pan No Teflon or anything and I go ahead and put it on on the stove cold okay and immediately put the duck breast on it skin down okay because but you first you first oiled it and softed it you said right yeah I odil it salt and pepper and no no oil in the pan because this duck breast Duck’s going to create so much fat it’s you’ll you’ll see after it starts to cook but what I’ve done here is I put it on a cold pan because you want it to heat up very very slowly especially on a breast that’s this thick because you’ll have it seared on all sides and it will still be rare in the middle and you can eat duck medium rare to medium but you don’t really want to eat it rare like cool rare so this will help render the fat fat cap in between the skin and the meat it’ll render the fat cap but it’ll also start to cook up slowly from the bottom and so if you notice I’ve got my my uh my oven on I mean my stove on pretty much low so you want to start the heat very low when it starts to sizzle you raise it just a little bit a little bit more as you go and then by the time you’re finished you’ve got it on high and that’s where you’re getting your sear from all right all right and then as that we get that moving we’re going to start the uh the end dive the caramelized end dive I’m gonna have to turn on this one move that over all right this next part is one of the funnest the funnest Parts because you know these little things these little the lowest temperature on here is 300 degrees if you look there what’s that my the my lowest temperature on my induction is 300° okay um I’m I don’t mine’s not mine’s not uh to the to the uh the actual temperature but that sounds about right all right so what I just did then is I just melted a little bit of unsalted butter because when I caramelize this end dive you’re going to kind of like give it like a a little bit of a a bath in the butter and then you’re going to lay it in sugar and then you’re going to put it on the pan so that way you you’re caramelizing first and then you turn it over and that’s when you add your um your soy sauce and your orange juice mix all right come over here get another plate so I’m using castor sugar and castor sugar is kind of a a finer grain sugar than um just regular granulated sugar it’s it’s not like confectioner but it’s about halfway in between so it’s very very fine but not powdered um let’s get the end dive so same thing with the end dive you’re going to kind of clean outside off I usually take them and cut the just the very tip off the end and then what you’re doing is you’re taking the outer leaves off because those are the dirty ones I mean this to me looks like Le leafy lettuce though right you’re just kill you’re just taking away the dirty Parts um and then even if like here it’s got a little bit on the tip I might chop off that little tip because it had a little bit of brown on the tip and then when you finally got the the lettuce you want to keep or the the parts you want to keep you just go right down the center so so these These are hearts of end di yes yes not the whole thing of end that’s it right right you you could you could do a little bit more on the outside but what’ll happen on the outside is it’ll start to got a great big well work can show you he’s got a big end dive yeah this one doesn’t really have a heart oh really barely I mean I just this was the last one they had at the store oh yeah and it well you know um doesn’t really this is kind of what you want them to look like um my original idea was to do chck but IND is a type of chory and you know you can’t just like you said the market didn’t have it so I was like I’ll just do IND but um yeah you could probably still do it you could probably still do it it’s just you just have to kind of watch watching my heat over here all right the duck is just now starting to sizzle and then my my my second reduction is going well see it’s just barely barely simmering I’m turning it down right now so I just want it barely simmering duck is just barely start you don’t flip what’s that you what do you call it how do you know when to flip the duck well I have a I have a what I’m going to do is once I it gets to a point of where I know it’s searing I’m going to pick it up with a pair of tongs and I’m going to look at the I’m going to do this I’m going to take it I’m going to look at it and when that’s nice and like cized and that’s when I’ll flip it but yeah there’s no but based there’s no like perfect time because you’re you’re you’re bringing the temperature up very slowly so you kind of gota you gotta got use a little bit of uh an instinct there of course if it’s like already burning then you’re either going too fast or it’s ready to it’s ready to flip and then in the meantime I’m getting ready over here in this Skillet this is where we’re going to caramelize the the chicker green and I’m just kind of getting this pan preheated but it’s not we’re not to the point we’re ready to do that yet because we’re going to this duck is still going to be I’d say 20 minutes at least before it’s ready okay in the trickery what what do we put in that pan uh nothing yet nothing yet but on standby you will have your orange juice and your soy mixture which I will just grab my uh me meing cup here so I’m using gluten-free soy sauce by the way uh you know gluten is a thing these days so I did about three ounces of each last time and it was too much so I’m just going to do about about 2 ounces that’s about 2 ounces of soy about 2 oz of orange juice and this is the not from concentrate with a little bit of Pulp I think the pulp does good with making the more uh texturally texturz about 2 O of on and I want this to go ahead and start making a reduction so I just put it in a sauce pan and you want a little bit of salt in there too so sea salt just a couple about a pinch that reducing if he’s moving too fast just let it know you put you put uh soy sauce and orange juice in it what else I did about 2 ounces of each and then just a pinch of salt Okay so Sal gives it salt already but I mean um once once it gets all together it’s going to be it needs a little bit to to make the sauce good that’s it just orange juice and soy sauce yeah pretty pretty hey so by the way uh mixing fruit juices with soy sauce whether it be orange juice or pineapple juice excellent excellent ways to marinate Meats um just those two ingredients um so for instance like flank flank uh steak or skirt beef like you’re going to make fajitas you marinate for about four hours in that mixture of the juice and the soy sauce and then you you know cook on a on a fire like especially when you’re cooking with wood oh my gosh it it’s it’s awesome if you take my wine casing there it is the wine has opened my Tong what’s that can’t find the tong yeah I’m in the same sh shape over here I got too many things going on I might just have to use a fork to right on over here it’s the one thing oh those awesome oh my God have to show these off so as you know I had already prepared uh one of the the potatoes earlier right so I’ve got a batch it’s already ready oh wow come over here typically how long does it take to bake oh let’s see how long was I in on that I was in about an hour and 20 minutes wow um but oh by the way though about 20 of those well about 20 of those minutes I pulled out of uh so about an hour at the 3:25 and then I actually uh let me turn this down I actually moved it into to the upper oven which was just sitting on 180 to keep it warm so it did actually you know that last 20 minutes or so actually just kind of held it but it has a nice nice uh crust on it we’re going to cut it when we plate the food so you want to have it out of the oven a bit before you actually cut it to Plate because you want it to kind of solid up a little bit so the uh the duck is starting to starting to render the fat as you see I don’t know if you can see it on the screen but you see all that coming off of it this thing’s going to produce an huge amount of fat so just be prepared for that I like your tip of start never I don’t know why I just never thought of that yeah especially on Duck because it’s it’s to get all the way into that Center so you want the center temperature to be about 1 35 okay um some people will say you can eat it rare but you know let’s not take any chances it is poultry uh so what I do is I you know that’s how I can get the center temperature to the right to 135 without over burning the outside and right now is a good time to go ahead and see we’re right about here on medium low I’m going to go ahead and turn up to about 4 o’l there just to kind of start grad ually increasing the um the heat you know I did a cooking video like 15 years ago and I literally told people if they didn’t have a gas stove to sell their stove and buy a gas stove and so I completely am breaking my own Rule now but we don’t have gas here so well there’s a big there’s a big move there’s a big move underfoot in the United States to get rid of gas cooking gas they’re gonna ban gas in some areas where I live yeah I mean for years and years I was like gas is it and now I’m going a year and a half on this double burner induction I just absolutely love it yeah once you once you learn these like I have the ceramic top and once you learn they’re they’re so even and they’re so fast too so they go from completely cold to to hot you know wherever wherever you need it like super quick um once you learn indu the induction is even better than that because on the ceramic top there’s a lot of conduction taking place where in the induction when you turn it from low me or high to low boom it just goes right now wow that’s the one of advantages well we I cont under this if you look here you can kind of see my gas stove is underneath here and I got got a wood top now and I my four gas burners I mean you can see it as a gas stove CU there’s the gas for the oven yeah but on the top I’ve just got a two burner and then I’ve got a third one like set over on my uh table right now simmering the wine you know reduction cool yeah and on the better induction unit you’ve got increments of uh like 20 increments of temperature wow that you can adjust from the lowest low to the highest high well next time next stove we get we’ll have uh convection ovens and probably the induction top but uh I really want convection ovens for baking that’s my that’s my next wish list part oh my goodness that the whole room just all of a sudden had a whiff of duck I don’t know it was like and all of a sudden caramelized just to the right point where I smell it really well uh you’re duck you’re said are you saying that you think that you it’s time to look about flipping it or what no I just all of a sudden got a w I did check it’s not ready but all of a I got a whiff of duck smell smell I mean like it’s been a while since you checked it or check it again it’s been a few minutes well I did flavor ra the temperature on mine but I already I can already tell you I probably will not flip my ducking for another probably five more minutes yeah so let’s see my temperature is I’m at two out of 10 so and also if you got a duck bre shape like mine if you got a duck breast shape like mine you you can actually flip it to the side but then you can even lay it they’re so thick you can even lay it on there’s basically four sides you can lay it on and you can kind of get that sear going all the way around you know all right and then I guess now is a good time here you go now is a good time to start the the end ey process so what I do is I just kind of like give it a little bath and melted butter oops and then I like pop it into the into the um sugar so butter basically butter and sugar I’m making a little crust on it I lay it down into the uh on the to get that nice caramelization how much butter do you do I need to melt I only um I only melted about a tablespoon and a half and I put it on a little like a little saucer here just enough to basically just enough to get to make the butter stick or the sorry the sugar stick to the um IND eyes all right and then get some sugar right and put it on plate and you’re just kind of like and the whole idea here is to just to make sure that that the the split side of the end dive makes a nice like caramel crust have you know have you noticed the the poor quality sugar we have in the US because I’ve had people oh other countries show us how to make uhhuh and like I’ve been unable to make caramel in quite a few cases on the sugar in the US it’s yeah you want I always shop at a good Market where I can get European salt butter and castor sugar and you know the yeah just the run-of-the-mill stuff you get from just the run-of-the-mill market is is terrible for sure it it wants to it wants to burn before it wants to burn before you make like make some good caramelization yep that’s exactly what’s been happening all right looks like I am I am now flipping my duck I might even be a little too high on the temperature I’m going to kind of kick it down just a little bit but come come see that this is what the skin side looks like right now so it’s got a nice nice sear on it um but this piece being you know 16 ounces it’s far from being done right now you can see how much fat has look at all that fat that’s rendered off of it use your electronic thermometer to check the inside before at the end that’s about an elector thermometer oh yeah I have a I have an old school one right here this is just a little meat thermometer but yeah you can use Elric you can use electric thermometer and and just try to hit try to hit 135 136 degrees Center temperature just so cool they’re just so cool oh yeah I know I need to I need to innovate you know I bought a a pet smoker they’re like $12 or something oh okay yeah I need to get on Amazon and grab ones yeah you can also use it for measuring Like Water for coffee or tea or stuff like that now as far as uh the end dive what temperature you think the the skillet should be on to do that going to start off pretty hot um I know I don’t know what what what uh I’d say at least 400 for you all right I’m about to show the process to where I’m going to go ahead and put it in there yep I got my butter melted and I’m ready so this this this K is preheated so what we’re going to do is I actually thought it would be a little bit hotter than that yeah it’s starting to sizzle okay we’re good that got a piece falling off of it all right right so because I don’t have the hearts I’m basically just using the end dive SS here what’s that if he doesn’t have heart yeah you can just caramelize some yeah I’m just using the IND stems yeah okay yeah no worries I mean is when you’re making these these dishes that are like meat and potatoes you got even if you’re not doing a full side of veggies you got to have some type of garnish on the plate this kind of serves as kind of a garnish plus a little bit of a little bit of leaf going on there you know and it you probably just use some of the green tops even at the end yeah it just makes the it makes the plate interesting and that’s what you’re trying to do with that it’s not a you know an integral part of the dish it’s just making your plate interesting the D is moving along quite well I’m actually going to go to the one side here so I’m being rebellious I I didn’t have any duck or anything I wasn’t able to go to the store so I’m I’m working on a pork jowel oh wow so I got one really different you can use the same setup with the sauce the end the potatoes all with with really you can you can interchange the meat really well like lamb lamb would also be a good call too I’m actually brazing mine I’m gonna give it a go it’s first time I’ve ever done this so all about is substitution make it work yeah well it’s kind of fun you know you get to see what you can do yep open the window yeah I’m just sharping my knife for when I cut the duck and the uh red wine sauce has a final step where we emulsify it basically just adding and you want you once you add fat to a reduction you you don’t you don’t reduce it anymore so if you do like say you try to add the butter while it’s still boiling it’s going to break it’s going to break the the butter and it’s going to separate the sauce so when you’re doing this to multiplication you you’re at the end of the reduction completely at the end and right now my red wine reduction is actually at at syrup level so that’s where we need to um multiply it so as soon as my camera lady gets back I got one of these St breast has like is thick enough it has four sides and then one doesn’t Okay I yeah just kind of you know play that by ear because you know you never know what um what’s what size you’re working with and and eventually you’ll be able to you know kind of purchase what what works for you the best what works for who you’re serving the best I like I I slic my duck breast so it looks the bigger ones do really well sliced all right let’s show let’s show this and I don’t so hopefully you can get a good a really good uh can can you see how syrupy this is oh wow that’s pretty yeah so it’s super syrupy like it’s reduced down to where it needs to be and all we’re going to do now is it’s not going to be on very much heat at all but we’re just going to emulsify it so I’m just going to take a pat like about a I’d say about a about a tablespoon of butter and we just pop it right in there and we’re just going to put it on as low of heat as we possibly can without without reducing this is on as low as I can get it watch it melt got I keep turning my duck too while we’re at it you okay do you just keep flipping the duck now um I just now went to my fourth SP okay right yeah the butter all that fat though there’s a whole layer of fat there look at that oh I’m just complimenting on how much duck fat it didn’t look like it had much fat on it there’s a ton of duck fat in My Pan and then I was I was talking to a chef the other day about it he goes what do you do I was like I don’t know I don’t do anything with the duck fat he’s like save it save it he’s like put it on bread oh man that so I mean I see I see people they make they’ll cook something and then they’ll skim off the fat and they’ll throw it away I was like don’t do that with anything yeah you can use it fat you know for cooking you can flavor up something else like say you’re making a roast beef sandwich so some duck fat in there they the roast beef and then you know melt your cheese all right what we’re going to do now is we’re going to see how well we’ve caramelized this yeah if you look at that that’s what you want that’s what you’re looking for right there I’m going to go ahead and flip it turn the heat down pretty low let’s see all the way down to low but that’s what we’re looking for we’re looking for that nice um caramelized Center on those end D then what I’m going to do is it’s simple simple I’m just pouring that mixture that reduction of of uh um soy and orangee juice and and we’re going to put a lid on this for just a minute or two I got so all the way down okay we’re getting very close to the finish here so I’m going to make sure that’s on super low the red wine reductions looking looking great over here here the duck is let’s just go ahead and see where we’re at on Center tempure I’m going to guess that we’re not there yet but we’re gonna get we’re going to be getting closer give it a minute give it a minute so when you add the butter added the butter to the reduction um you just kind of you just kind of swirled it together you didn’t whisk it or anything no you just swir it together you don’t yeah you don’t want to beat it up or anything just kind of make sure it Blended in there okay yeah my duck is actually showing that it is not anywhere close to 130 yet so it’s just a huge piece I’ve got to keep mine rolling now now that it’s seared on I’m actually going to uh turn it up skin side up and I’m going to probably put a a lid on it so it kind of helps it bring it up to temperature but I would use the clear lid so I can still see what’s going on but that’s just going to kind of help it bring it up to temperature it was it was probably only at about 105 110 so we’ve got to go we got to bring it up 20 more degrees why we’ll be ready to PL really soon though I’m going to go ahead and start cleaning up my hair here I think I’m more excited about potatoes than anything fact I can kind of check see how my potatoes they are I can actually touch the the skillet now so or the the pan so I think they’re about to the point we can actually slice it’s still a little a little bit but I think they’ve got a good consistency here getting them out in one piece is sometimes a challenge gotta get [Music] it looked like they’re going to work it’s almost like a bread you just like flip it up upside down boom but no then it would be the wrong side up I’m just chopping up the EXT Grand dive and leaks to make a salad yeah yeah it’s it’s uh love the flavor on those we’re gonna have to open another bottle of wine today I think I’ve still got to mow my yard it’s been so wet here that I couldn’t mow for the last three weeks and uh we finally got a break in our rain this think Texas has I this is this is this is the the second wetest year on record ever in uh in our part of the country so we have yeah we’re up in the DFW area so we’re not like West Texas desert but we’re not necessarily about sometime around June it just stopped raining all right end ready and so usually you just put one of these on on each plate but because I’m only plating two plates today I’m gonna just go ahead and do U use them up right I’m just going to do one one way and one the other on each side of the plate and then you’re GNA slice the D before you played it what’s that you’re gonna slice the duck before you played it yes exactly of course send me a picture so I can include it in the sure yeah soon as we get the plating done uh we’ll do pictures and I’ll put it with the wine that would be sered with it all right I just I just happened to have I wanted to you know make it where you couldn’t see the mess in the background so I just put a bunch of different bottles of wine up here we’ve got the big we got the Big Easy which is a granox atiso blend I’ve got apture shinnan Fest Parker recing this is a orange wne of verer by the Vice Nappa Valley bergonia by Renee L clerk uh aperture Cabernet little darling the best New Zealand Savon Blanc in the world right here I have a prier crew this is from Francine Bacher this is a cheveley premier crew uh also have Missy cats’s 97 point red blend from aperture it’s a borto blend The Epiphany uh ganach Ros also a pipany red ganache and I think I’ve got some ganach Blanc over here too oh and then you can’t leave out AA this is gaps Crown Vineyard Petaluma Gap Sonoma P Noir as you can see we like wine that is a great idea yeah love it well this is distracting people from the mess of my house so and it works yeah all right I’m checking my Center temperature once again come on up going needs a bit more but you know that’s the nature of the Beast here all right oh and by the way hly can never what’s that I don’t think my kitchen has ever smelled this good the complexity of there’s like so many different flavors in here I mean I’ve got the duck flavor I mean literally I can taste the smells yeah the wine reduction sauce there it’s like the room is just Inus used with flavor yes all the herbs you use all the vegetables I mean potatoes with the cream and the cheese and then the duck I mean yeah everything comes together and then to pour the the red wine reduction it it reduces to just a small amount like you don’t get a ton of sauce you do all that work for just a little tiny bit of sauce but the pour it when you go to pour it on the duck I just put it in a little ramkin and then get R you know sit it on the side when whenever we go to Plate then that’s when that final drizzle sauce goes on there but while we’re letting that duck get about two or three more I’d say maybe maybe five degrees more Center temperature I’m going to try to surgically remove uh these little da and W bricks I call them let’s do it let’s do it look at that so I’m going put one here oh gosh stay stay together just to make sure it stays together I only do one final cut oh beautiful this will beat any any aren potatoes ever right here got to get a Talon PLT up my plate don’t judge me if I start eating some of these potatoes I’m kind of shocked you haven’t started eating them now I know if I wasn’t if I wasn’t busy doing other things I already would we should definitely trust them I’m just going to do a little all these bricks in a side a little side um bowl for me to that’s my treat and we got you have to even out the pan yeah exactly all right I’ll let Casey try first and she can tell you from a you know third party oh let’s get her I Dr myart you can tell you from a third party um perspective oh my goodness they’re so good she’s not just saying that I don’t I don’t think anyway no they these are delicious let me trust I could eat a whole pan of these by myself now you’re supposed to say you’re hired man not kidding either that’s why he’s my first ever partner that’s the only reason I get to stay around no cuz he can cook no when I met Casey she ate at the same Chinese restaurant five days a week and she got the same thing every time and um when we first got got together and moved in and had our daughter the first thing we learned how to cook was rice and she had a rice cooker and I’m so oldfashioned I’m like why would you use the rice cooker I just it’s easy rice is easy you know we finally got to her and now she makes the most perfect rice uh you could possibly make but then we got even healthier and now we’re doing quinoa instead of rice nice and now she’s making amazing quinoa so like she helps out I’m doing vegetables she’s doing the quinoa and we kind of just put our efforts together perfect is actually hard to make for me I don’t know what is what’s hard rice is hard for me to make no not at all man hey I’ll I’ll I’ll do a five minute video uh or something just to show you it’s it does not have to be hard at all you tried your I keep thinking I keep thinking I want to do a I want to do a a cooking show where I have four grandmas from different countries show how to make rice oh wow okay so you’d have to go I don’t know like if you go Italian they’ll probably want to do risotto you know you go Indian they’ll want to do like Basmati and then you know you’ve got Chinese and then you’ve got American I don’t know if they’d all get along or not all right it’s really nice need five might need Japanese but we are calling this one we’re ready I always slice with the skin up because uh I want to make sure that the skin Oh yes perfect it’s actually perfect so um I can tell by the color you have just a nice bit of pink in there you don’t want super red got have a good sharp knife to go straight through the skin and then I just take like three about three slices is you know on today’s plating though I can do four uh oh that one away and I didn’t bring out the micro greens I would usually garnish the plate with like a micro green or something just to give it and then Casey’s goingon to take pictures or I can take pictures of my phone we’re going to just drizzle I can picture I had the luck of going to the farmers market I was unsure if I could get a leak but they had leak micro greens at the farmers market oh really that’s cool yeah and so look at this let me open it up before yep leak micro greens wow that’s pretty cool I’ve been using um have you ever heard of it’s called bold blood you’re gonna slice your it’s a beautiful little really colorful micro blue micro green I think my plating could have been a little bit nicer but you know looks all right it’s probably where I got the most room for improvement I one slices what’s that thank you thank you s that wonderful yeah well hey mik that’s uh ready to enjoy for me I know you guys got a little time on your um on your other stuff so if you got any questions while you’re finishing up I’ll be here to to uh help you through it didn’t take that long about about an hour little over an hour we have a 5-year-old that is um about to self self-destruct over here too um now I know uh some of those potatoes they put um I feel like I’ve had those potatoes with like cinnamon or nutmeg in them as a flavor also you’re so right you know what I have nutmeg here and I meant to put some in there but I just totally totally blame out okay so is there a spice you feel like you wouldn’t put in those potatoes um no no uh no red pepper no cayenne peppers no nothing you want to be you want them to be delicate and creamy and herbaceous and Umami not no U chili heat at all no overwhelming flavor right yeah well no no if you use herbs don’t use Sage uh don’t use like things like finnel or Sage they’ll get to uh to you know no no anise no no no licorice type flavors no no chili heat just super soft and and calm and herbaceous you know a lot of umami a lot of creaminess there you go y so my let’s see my timer my timer showing about 20 more minutes on the Y so so so you’ve had words we can wrap up yeah yeah yeah and then by the time we wrap up you guys will have everything ready and yeah you can enjoy how’s your how’s your uh your uh red wine sauces coming along it’s simmering it’s so I mean it looks like um you know it has all the vegetables or on the top and there’s like almost nothing on the bottom you know okay then you’re probably ready ready to go ahead and strain okay yeah and and then you saw like how mine looked when right before you add that but yeah so all right I’ll do that and then I’ll wrap it up I don’t know I don’t know about you but I want to start eating he yeah I think I’m gonna eat some more of these potatoes right quick there you go anybody have any final questions I want to see you slice your I thought I thought it would be more complicated CU we had so many ingredients but yeah apologize for I apologize for getting complicated but it’s just sometimes I do but I mean if you think about it instead of putting Italian seasoning you know people just buy Italian seasoning and this is instead of buying Italian seasoning we made it yeah exactly yeah it’s just just getting back to the basics kind of stuff you know yeah so but well wait that’s it is amazing how much it reduced down and how it is yeah and then that butter at the very finish what is what really just like like I don’t know are can you see me yeah they can still see you see how it just sticks to the finger yep that’s perfect rich like thick really nice thick sauce yeah yeah yeah exactly all right there we go one thing one thing about the sauce is you almost want the sauce like so powerful that you don’t want to if you eat the sauce by itself and you go oh wow that’s too powerful because obviously once it gets on to whatever you’re eating then it you know it Mellows it it Mellows it in right got it all right good job all right thank you now I get to go yeah thanks a lot I have to come on and check y’all out on upcoming weeks H well some of the upcoming weeks are going to be really simple in that I’ve had requests from a lot of international people for grilled cheese sandwich because they don’t do that in a lot of other cultures so one of the ones use some guda cheese on a grilled cheese they’re so good I us I like to use monster as well all right I’m stopping