00:00What? Today we're cooking duck!
00:02Duck alo orange, Jacques Pepin's recipe.
00:04We got a whole duck. Recipe calls for it, you gotta trim it down.
00:08You need all these pieces, all these bones and extra skin for that famous sauce.
00:12It's like when you cook a duck breast, you always score the skin so it helps crisp it
00:16and it fights all that fat because duck is super oily but very delicious.
00:20Read this recipe. Don't act like you know how to make duck alo orange because you don't.
00:24French fruit is so technique driven. This is traditional sauce making.
00:30In fancy restaurants, you see them take the bones, cook them down, you'd high roast them
00:34but then you would take those bones and you would crush them in the duck press
00:37and get all that flavor from it which thickens the sauce.
00:40We're going to show you a cheat way. Backing them up, baby.
00:42A traditional sauce is one of the coolest things ever.
00:45Pan sauces are one thing but when you're building like a compound of flavors
00:50to strain and add more love to, this is love.
00:53I'm going to keep saying that word. I mean, do this for the holiday.
00:56Do it for someone you love.
00:57Once you can cook duck, you've definitely leveled up as a home cook.
01:00Like, it's no joke. Especially a whole one.
01:03Come on, man. The perfect sear, the perfect skin,
01:06the perfect cook to where it's cooked all the way through but still red.
01:10I love cooking duck. Let's be honest.
01:12This is one of the most beautiful dishes you've ever made or eaten or seen.
01:15I know I've been talking this whole time about how great of a dish this is
01:19and how to teach you how to become a real chef.
01:20Thanks Jacques Pepin next time because this is one of those dishes that
01:23you'll be surprised that you can actually pull it off.
01:26Well done, chef. I'm going to go eat this because this took a really long time.
01:29Of course.
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