Julia Child teaches you a new technique for duck.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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15 Comments
Julia is just so awesome! I watched so many episodes the first time they were aired and having them here now is pure joy!
The food always looks good, then I find out the ingredients and realize I’d never eat it unless I was starving 😂
It's always a good thing to see Julia, but this recipe aged like a duck press itself. Funny relict of the past.
I love this recipe! It’s absolutely delicious.
I have always wanted to see this footage. She describes the process in detail in her 1975 book From Julia Child's Kitchen. The restaurant where this was filmed is called La Couronne and still stands in the place du vieux marche in the city of Rouen. The dish must be ordered 48 hours in advance. This is also the very restaurant where Julia fell in love with French food when she first arrived in France with her husband. Her last book My Life in France from 2004 desribes the menu she ordered which can still be ordered todat at La Couronne. Julia isn't well known in France, but there are several autographed pictures of her in the restaurant. If any of you are hard core Julia fans….make the pilgrimage to Rouen after making this dish…its a right of passage!
Damn, the Gentleman’s knife is SHARP!
One of the very few shows of hers that I ALMOST barfed because of the food! That very rare duck is disgusting!
Fascinating method to prepare a duck.
First, you take your iron and place it on the steam setting.
Then, using a spray starch, press for 1 minute on each side!
" THIS is my special WHACKING KNIFE!!"
WHACK! WHACK !! ( times 4 )
HAHAHAHAA 😂😂🥰🥰🥰🥰
I did a version of Julia's duck (she calls it "Designer Duck" in THE WAY TO COOK) for myself for Christmas dinner during the Covid-19 lockdown. I had crabmeat as an appetizer, and with the duck I had braised red cabbage and diced potatoes sauteed in duck fat. It was a wonderful meal and made that locked-down holiday a good one. People everywhere griped about it that year…I made the most of it, decorating a tree, reading Christmas poems, and being thankful I didn't have to drive across the state to see family. That got me through the lockdown….
That is disgusting, I don't think I want raw bloody duck🥴
Raw poultry 🤢
Remember, the duck was pre-cooked for such a little amount of time and was pretty much raw so that it would be just firm enough to be sliced so thinly. Then the very thinly sliced duck breast duck gets a final "cooking" with the hot sauce. I've noticed some comments here thinking this is duck tartare/ceviche/sushi, which it is not 😊
SHE HAD THE PRESS THE WHOLE TIME 😱