Tip:
Highlight text to annotate it
X
ATTENTION IF IT'S BAD FOR HER.
Seth: WE LOOK FORWARD TO YOUR
COMMENT.
IF YOU'RE LOOKING TO GET OUT OF
THE REGULAR RUT OF CHICKEN AND
BEEF, GET READY WE'RE GOING TO
DUCK.
WITH THAT WE'RE JOINED BY
WELCOME.
THANK YOU.
DUCK.
WE'RE GOING TO HAVE YOU
SEASON THE DUCK, AND THEN WE'RE
GOING TO START OUR ACORN SQUASH
AND GET THAT IN THE OVEN.
Seth: I GUESS I SHOULD ROLL
UP MY SLEEVES.
THIS IS A GREAT FALL RECIPE
BECAUSE YOU'RE HIGHLIGHTING ALL
THE FUN THINGS IN THE LOCAL
FARMER'S MARKET THIS FALL.
YES, I LIKE TO USE THE
SEASONAL PRODUCE, AND THIS IS
THE TIME OF THE YEAR WITH THE
SQUASHES, THE APPLES, THE PEARS,
YOU GO ALL SUMMER LONG AND YOU
WAIT FOR THE NICE FALL
INGREDIENT AS SOON AS LET'S
SEASON THIS DUCK.
BEFORE.
KIND OF NERVOUS.
GOOD.
DOWN.
I'VE TRIMMED AND SCORED THE TOP
OF IT.
OKAY, AND BRING IT OVER HERE.
MY MISTAKES.
SURE, SURE, I JUST DID A
CROSS HATCH ON THE TOP.
WE'RE GOING TO SEASON IT WITH
THYME, SAGE, SALT.
Seth: DID YOU CROSS HATCH SO
THERE?
THE IDEA WITH THE DUCK IS IT
HAD HAS A TOP FAT CAP ON IT.
SO WE WANT TO OPEN THAT UP SO WE
CAN GET CLOSER TO THE MEAT.
A LOT OF THIS FAT WILL RENDER
OFF AND CREATE A CRISP CRISPY S.
Seth: SO YOU WANT TO GO
THROUGH THE PART THAT YOU'RE
GOING TO BE RENDERING.
THAT MAKES MORE SENSE.
THEN YOU HAVE THYME AND SAGE.
Seth: ALL RIGHT.
IS THERE SUCH A THING OF
OVER-SEASONING?
BECAUSE I'M PARTIAL TO
SEASONING.
WITH HERBING YOU CAN GO AS
HEAVY AS YOU LIKE.
WITH SALT I WOULD GENERALLY BE
CAREFUL WITH SALT.
END.
IT'S HARD TO TAKE THE SALT OUT.
Seth: DO I NEED TO MASH IT IN
THERE?
PUSH THE SPICE IN.
PUSH IT RIGHT IN.
THIS IS GOOD TO DO UP TO 20
MINUTES, A HALF HOUR BEFORE.
ONCE THE SEASONS ARE ON THERE,
WE'LL SEAR IT IN A PAN.
Seth: SHOULD WE START THAT
PROCESS.
WE'LL PUT A LITTLE EXTRA
OLIVE OIL IN OUR PAN.
AND THE PAN IS HOT.
Seth: YOU KNOW IT IS WHEN THE
QUICK.
OF SHIMMER.
YOU DON'T WANT IT TO BE SMOKING.
DOWN.
Seth: YOU DON'T WANT IT TOO
RIGHT.
Seth: FAT SIZE DOWN FIRST?
WE'LL COOK 80% OF THE WAY ON
THE FAT CAP.
THAT WILL RENDER OFF THE EXTRA
FAT.
THAT'S GOING TO ENABLE IT TO GET
CRISPY ON ONE SIDE, RENDER OFF
THE FAT, WE'LL FLIP IT OVER AND
FINISH IT IN THE OVEN AND THEN
IT WILL TAKE ONLY THREE OR FOUR
MINUTES.
Seth: A LOT OF PEOPLE AT HOME
MIGHT NOT HAD TRIED DUCK BEFORE.
WHAT IS THE TASTE LIKE?
KNOW?
GAMEY.
I WOULD SAY IT'S MORE FLAVORFUL
AND INTENSE THAN CHICKEN.
YOU KNOW, IT HAS A LIGHT LIVER
FLAVOR TO IT, AND DUCK IS AN
INTERESTING PRODUCT BECAUSE IT'S
FOUL LIKE CHICKEN, BUT YOU CAN
EAT IT RARE.
Seth: REALLY QUICKLY, WE'RE
MAKING A ACORN SQUASH DISH.
ROASTED ACORN SQUASH.
TIME.
CAN YOU DESCRIBE IT TO US?
I QUARTER THE SQUASH AND SEED
IT, RUB IT WITH OLIVE OIL AND
SALT AND PEPPER AND BREAK IT.
Seth: AND YOU TOOK THE SKIN
NO, I ROAST IT WHOLE FOR
COLOR AND EFFECT.
WHEN I PLATE IT, PEOPLE--IT'S
NICE AND SOFT AND YOU CAN PULL
IT OFF THE SKIN.
Seth: I WANT YOU TO STICK
AROUND.
I'M NOT DONE LEARNING THINGS,
AND I WANT TO TRY A PIECE OF