- Hi, I'm Jacques Pepin.

- And I'm Claudine Pepin.

I have some friends coming over for dinner tomorrow night and I'd really like to make duck, but I know how expensive it is.

Can you help?

- Well, if you use all the part of the duck, you can actually create several meal, economical meal with one duck.

- I never thought of it that way.

- Well, today we will start from scratch.

I'll show you how to cut and divide a duck and we'll make some of my favorite dishes.

We'll have a duck party.

- Next on "Jacques Pepin's Kitchen."

- "Cooking With Claudine" (gentle music continues) Well, today I'm gonna give you a great class with duck.

I know you like duck.

- I love duck.

- And I know you're hungry.

- I am hungry.

- So I'm gonna show you what to do with duck.

You think duck may be expensive, but we can do a lot with it.

Now I have a long (indistinct) type of duck here, it's about five, five and a half pound.

We're gonna do different dish with it.

The first dish we're going to show you, or the first dish that I'm going to separate the meat for is the liver.

You see the liver?

That come in a little package inside and there is two lump of fat on the side here you see?

Remove this one and this one and those two lump of fat approximately equalize the weight of the liver.

- Wow.

- This is it, we are going to do a liver pate with this.

- Oh.

- Now with the bone, all of the bone, we're going to do a mug casserole, that is a bean dish with all the bones.

So I have the gizzard, the heart, the neck, all of that goes in there and I have start boning this out.

So lemme put that here, turn it upside down, and as you see, I have start already taking the skin out of this.

And the the wing, you know that goes in there.

Now the second wing, if they say you push it like that and you see the articulation here, that you carry it around.

Okay.

- That again goes into our casserole.

And there I have removed that skin so I'll show it to you on the other side.

You see what you have to do is to cut gently like this.

- Oh.

- So you want to remove all that skin and don't worry too much if you cut a little bit of it because we're going to cut the skin into pieces anyway.

- Oh good.

- Eventually, you know.

Now you see the skin is practically clean now.

So that's it, you see.

You remove all the skin.

So here is what we have now, a duck which is totally naked, you know.

And then we have the skin here.

Now with the skin we're going to do a pecking duck, a pecking type duck, we have two things.

Now we wanna bone this out.

Yeah, cut there at the joint, break it open, cut through the sinew and we cut that little piece of meat, that one leg.

Remember there, there is no dark meat and white meat.

- No.

- You can see whether it's the breast or whether it's the leg it's the same color.

This is the, you know the- - The wishbone?

- The wishbone, okay.

Again in there, now we cut on each side of the breast of the bone here.

You can see that the breast is pretty small, you know.

I cut the end here and then I hold it with my knife, cut the end of it and you pull it out.

- Wow.

- This is a breast.

Okay, so you see what we are doing there?

Taking all the meat.

- Okay, - Again here.

That's it, two breasts.

Now this is our carcass.

- Yes.

- Remember, there is no fat anymore here.

Cut the carcass here, turn it upside down.

(knife thudding) You see I use the hand of that, that doesn't damage the knife.

Okay, this is this, the two breast and the leg.

So the first dish we are going to cook is our casserole there.

- Okay, - Now you see, I mean the casserole or it's not really a casserole, it's a mug casserole, the casserole as you know is the bean dish with duck and all this.

- Yeah.

- But they have a lot of bone there.

Have half a pound of beans, I wash those already.

They've been washed and you want to eliminate the bad one, the bad one or pebble or whatever.

A couple of bay leaf, a little bit of herb de Provence.

Remember margarine, thyme you have in there.

- I love herb de Provence.

- The salt.

Some people say you don't put salt at the beginning, I do and I don't really see much difference really.

Then we put that in there.

Go ahead, put the water in there.

- Cold, hot, does it matter?

- No cold water, that's important.

- Okay.

- That's important, yes very important.

We put that in there, you put the lid on top of it and that's it.

This now cook come to a boil and now cook gently.

You lower the heat, you cook it for an hour.

That's what I have here.

After an hour with a large skimmer, you remove all of the solid, you separate the beans which now are basically cooked, not quite, and maybe slightly firm.

And then the bone and we pick the meat of the bone.

And now about two cup of meat here pieces and some of the juice left over here.

So, we don't need the belly either.

I put back the beans in there, put back the meat in there.

That's it, you see.

And we can get rid of the bone now.

And then we're going to add some vegetable with this.

So we have leek, we have give the carrot there.

We have onion, leek, carrot so a lot of vegetable.

We make that together and this now is going to cook for like 20, 20, 30 minute.

Nice casserole dish and that's what I have here, you see?

- So good.

- Look at that, isn't that beautiful?

And now we can finish that up actually with a little bit of tomato.

I have some tomato, put them in there.

- This is winter food.

- Right, and put some, I have some garlic there, some parsley, some garlic just to finish it up with a tablespoon of chopped garlic, parsley.

Go ahead, put the parsley in there.

- [Claudine] Why didn't you put this in earlier?

- No, because you just wanna put that at the last moment, you have bright color, it doesn't have to cook forever.

But look, I have a big casserole dish now and we want to serve it now, isn't that great?

- Oh, that looks wonderful.

That's so good.

- Okay, this one.

Oh Tabasco, yes a bit of Tabasco.

I love Tabasco.

Put it at the end, I forgot.

- I'm gonna put some here.

- You put a piece of Kielbasa sausage there that extend your dish to a real big main course, you know.

I mean this is not Kielbasa sausage, but any type of sausage will do.

You put some breadcrumb on top of it.

And you put that into the oven like 10, 15 minute to brown it at the last moment when you're ready and you have a terrific a mug casserole, I think you're going to love that one.

- Oh yeah.

It's so easy, it's so easy to make and I find it to be probably one of the more impressive dishes because I think duck and I think, "Oh my God, I have to roast it for 10 hours" and then this and that and the other thing.

And this is great, it's easy and it's wonderful.

(gentle music) - How you like that casserole, hey?

It's good.

- The casserole was great.

I could do that with other bones, right?

- Yeah, you can.

- Turkey or chicken.

- Yes, first we're gonna start with this.

This is the chicken liver, remember?

- No, it's the duck liver.

- Oh, the duck liver, I'm sorry you're right.

And this is the fat.

And we start by melting the fat in there.

And that's gonna take a couple of minutes, you know.

And remember the same weight of fat than liver.

- Wow.

- And while this is cooking, we go to another dish we doing with that, which is the skin.

Remember the skin there?

- Yep.

- So we're going to blanche it.

That if we put it in boiling water in the style, you know when they do pecking duck?

Pecking or Chinese restaurant, they dip it in boiling water.

You know what?

That shrink the skin, you know, and make it very tight like a drum, you know, on top of the carcass.

And when you do this, then that's why it get very crispy in the oven and so forth.

- Oh.

- normally, you know, you would cook it maybe a minute and a half to a minute.

But that's going to be about enough.

Yes, and you put it on that type of tray.

Remember you want one with edge otherwise there going to be a lot of fat going.

So, you blanche this, it's going to shrink.

Put a little bit of salt on top of this.

Give me some salt there.

- Just a sprinkle.

- Put it on top here, yeah, go ahead, okay.

And in the bottom, that's it.

And then we want to brush that with sweet water.

There you go ahead.

- On the inside- - Both - On the outside or it doesn't matter.

- Both, both, yes.

And you know what that is?

A little bit of water with a dash of sugar in it or a little bit of water with a dash of honey in it just to give crystallization, caramelization to the skin.

But you want to cook it in that form, that is, this is the top of the duck, you put that in the oven about 375 degree, close to an hour.

And I have another one there, you can bring the other one, you know.

How do it look?

Watch out because there is a lot of fat in there.

- I'm watching out.

- Yes.

Okay.

- Going very slowly.

- Bring it here, that's it.

Now you see the amount of fat that we have in there?

Bring me that cup here.

- Okay.

- Look at that.

(fat splashing) - Wow.

- With one duck, you get all of that fat out.

You can use that fat, that fat is terrific to saute.

You see it's crunchy.

And we going to put that in our pecking duck.

And you would want to keep that warm, you know, in the oven at some point before you serve it.

What we are going to do now, I wanna continue with that.

You see this here?

- Oh wow.

- All of the fat is melted.

I have some shallot here, put the shallot in there.

- Okay.

(pots clattering) - Okay.

That's it.

And some garlic.

Put a little pinch of herbs de Provence in there too.

- Okay, like this?

- Yeah, yeah, go ahead.

- Good, garlic.

Just crush the garlic like this.

Add the garlic to it.

Stir it.

You can smell, eh?

Smells good.

- This is a great way to stir.

- Yeah.

And now we can put the liver and that's not going to take very long to cook, you know?

- No.

- A minute or so we stir it, put some salt and pepper on top of it.

(oil sizzling) And you want it to be fairly seasoned, especially with the salt because by the time it's cold you don't taste it, so you want slightly over season it.

And while it is cooking, so then let's see, I wanna show you how to do the pancake for the Chinese pancake that we do.

So you have a cup and a half of flour here.

- Yep.

- And I'm gonna take some of that water from the duck, we put it in there.

You need about two third of a cup of water.

- Can I go?

- Yeah, you can go.

(food processor whirring) Boiling water, the water should be boiling.

- [Claudine] Okay.

- Should be forming into a dough.

Be forming into a dough.

- Yeah.

- I put a dash more here.

(food processor whirring) - There it goes.

- Yeah, that's enough now.

- Wow.

- You can lift up the whole thing, see?

So the dough is already cooked if you want.

See you roll it like this into a little tube.

- Wow.

- And we do pancake.

Now look at that, you do about, you know, I'm sure with that we can do a bunch of pancakes, you know, anyway, eight or ten.

But I'm gonna show you a couple, here they are.

And what you do now, you brush this with sesame oil.

- Oh I love sesame oil.

- And that is you brush half of it.

This one and this one and the other two, we do a sandwich out of it here and there.

This one here, now I want to extend it.

You see the edge of it like this, you want to extend it.

So it's about extended this way.

Yeah, you're doing good.

And now to extend it, I use that a little bit of sesame oil, press it on the table like this.

And the rolling pin.

See the Chinese use tiny rolling pin.

- Wow.

Now you have one big pancake.

- I have one big pancake.

Now, it should rest a little bit when you do it, I mean we did that in (indistinct).

And then you put that to cook directly in a skillet without any fat or anything in it.

- [Claudine] Oh, because you already have the sesame oil.

- Well, not only that, but you don't need any fat.

So let's go here while this is cooking.

Our liver is ready now.

- Okay.

- What I'm going to do with that liver, yeah, we're going to put it in there and emulsify it.

You know, and you may say, "Wow, you know you have a lot of fat in there."

Well you have the same amount of fat than liver, like a liver worth.

But remember that a small amount like that can do at least 10, 12 toast.

You go ahead.

- Okay.

(blender whirring) - A little bit of cognac.

- Whoa.

- You know.

- Whoa.

A dash of cognac like this and you go ahead again.

(blender whirring) It's okay?

That's fine.

You see out of that when you get it very creamy, just lift it up, yes.

So you get it very creamy like this and out of this, you're going to get enough to fill up one of those.

- Oh it smells so good.

- And I have one ready because when you fill it up, you put it in a bowl, put it in the refrigerator, stir it until it get hot and when it get hot you can fill up your mould here.

- Sorry here.

- Yes.

We have one here, let me turn this here.

- Okay.

- I wanted to show you that.

You see that one here?

Now you can turn it, see there is nothing in it.

- Yeah.

- And you press it like this a little bit and you want to cook it on the other side.

It's a little bit like a tortilla that you do on the common.

So this cook for like another minute on the other side.

And this one you see is ready here.

This is a great little pate, you know.

I decorate the top like this.

You serve it this way and you have like 20,25 toast.

You can taste this one.

- This one I can have.

You can have that one.

We put this one here.

This is a great first course, you know.

So we're gonna start the last dish with our duck, and the last dish is actually the meat.

Most people very often would serve only the meat and nothing of all the rest that we use.

So you know, okay, here we go now.

- I think we're doing really well.

- So put salt and paper on the other side.

I have a dash of oil here and a little piece of butter.

Here it is.

And we are going to do that with a vinegar sauce.

You know, okay.

This looks ready now.

Remember this is the two leg.

- [Claudine] Oh and the two breast.

- And we have the two breasts, you know.

So that has to cook a couple of minutes on each side.

You can do that relatively rare, remember there is no fat, no skin, nothing there.

And here we are with our pancake.

- Oh cool.

- You know.

- Okay, lemme get this one outta the way.

- And that's it, you know, this one could be cooking too.

- Oh cool.

- Now you see the first one that we did, remember we do two glued together.

- [Claudine] Oh yeah.

- This now should separate where we put the oil inside.

- You see?

- Wow.

Oh no, but still, I mean this is really cool.

- Yeah, - This is great.

- Except I'm making a mess out of it.

Usually it separate quite nicely, you know?

Okay, that's fine.

So you know what, you finish separating it like this and what you do there, we wanna fold it this way with the crusty part inside.

It should not be as crusty as this.

Then you fold it in half again and then you put that on a tray in a steamer because now you want to steam it, that the third time they cook.

I have some which are steamed over there.

You wanna bring them?

That's it.

And you wanna bring the sauce.

- Okay, I'm gonna get the other.

- So those have been steaming a little bit.

And here, and this in there.

You know what we have in there, Claudine?

- We have scallions.

- Scallion brush.

- Cilantro.

- And we have- - And cucumbers.

- I'm gonna do one show it to you how to do it.

- Okay.

- In there.

- Oh, and you did the sauce?

- I did the, it's hoisin with sesame oil and some hot water.

- Okay.

So here is the way you do it.

Theoretically you take the scallion brush to brush on top where there are scallion brush, you know.

You put this in there.

Now we put our duck one piece or maybe one and a half piece of the duck, you know?

Now you put in the cucumber.

Cilantro, which I love, we put it on top, and then you fold the bottom of it like this so you can bring that around and twist it so that you have a pancake which is not leaking underneath.

- Oh, okay.

- You understand?

So you go ahead, you do one.

- Okay.

- We put this one here.

(crockery clattering) That's good.

You like the oil and sauce?

- Yeah.

- So what did you put in there again?

- Sesame oil, hoisin, and hot water.

- You know what the hoisin sauce is?

- No, but I know I like it.

- Red bean.

- Oh.

- It's a red bean.

Put it along one so you can see it on top, I think it's nice, okay.

But fold it.

Now you fold it now, go ahead.

And the side.

- I made it too full.

- You put too much stuff as usual inside.

You're gonna put it there?

- No, I'm gonna eat it.

- Oh, okay, you eat it.

Now let's see here where we are at.

You can see that now I have the breast.

Breasts are beautiful, they shrink, you know?

- Yeah.

- And the two legs.

It's good, okay.

We're going to do a little bit of onion in there, garlic.

That's to finish our last dish, and our last dish is of course the main dish if you want for many people, because this is the meat of the whole duck.

We are doing that with vinegar sauce.

- Oh, I have all this stuff, right.

- You wanna bring me, I have some vinegar, some red wine.

First (knife thudding), a little bit of chopped onion.

(knife thudding) That we have here.

(knife thudding) All right, some garlic.

(hand thudding) - Oh, it smells really good.

- Seems to me I'm doing all the work today here.

- Well, that's 'cause I have to taste.

- You're eating- - That's my job.

- Your official taster today?

- Yes.

- Oh, okay.

(oil sizzling) - It's a good job.

- It's a good job, yes.

See you can have that very rare, not too rare the way you want it.

I think it'd be about fine here.

The leg could cook maybe another minute or so.

But I'm going to remove them.

This is the breast.

We remove them too they should rest.

And now we have the dripping there.

- Okay.

- So in the dripping we putting garlic, we are putting onion, we're cooking that for a minute or so.

You want to stir it with a flat spatula, usually in wood, you know, so that you get all the crystallization in the bottom, okay.

(oil sizzling) Okay, that's good, smells good right?

Okay, so what we want to do now is to deglaze that with a little bit of vinegar and we're going to use a balsamic vinegar, which is slightly sweet.

And all that is going to go, we want kind of sweet and sour in that recipe.

So a couple of tablespoon of the balsamic vinegar.

- Wow.

- Good.

- Then I want some red wine.

You cook the vinegar a little bit like this and about a quarter of a cup of red wine that we also want to bring to a boil and cook for a minute or so.

- Oh, that looks really good.

- Dark sauce, okay.

- Very.

- So what do we have here now?

- We have ketchup, and A1 Sauce.

- We have ketchup.

So you know, if you don't have any dummy glass, you know, brown sauce ready at home, I put a little bit of A1 sauce just for the seasoning, like maybe a teaspoon or so.

Give me a certain zest to it.

And then a bit for sweetness, about a couple of tablespoon of ketchup here.

And I can look at the sauce here.

So this is probably now thickened with that, it get a little too thick, we put a bit of water.

That's it, bring it to a boil.

You should have your sauce for the four piece of duck.

I mean, within the context of a menu, you could serve one piece of duck per person, you will have four people there and you'll have two dozen toast with the pate, you have about eight or 10 pancake with the thing, you have casserole, I mean you can feed your whole school with it.

- Oh, okay.

(pan banging) All right, let me get the plates.

- Yep.

Let me taste this.

Very acidic.

You like it?

- Yeah.

- A touch more.

- That's not what I expected it to taste like, it's good.

- Oh yeah?

- Yeah.

- That's more of a salt and pepper.

I think we are about ready.

And now with this, I want to see here is the breast.

You know, I could cut the breast, which is going to be nice and pink.

You see here.

We put a piece of the dark meat, you know, underneath if you want.

We can serve those two piece like that on top.

The sauce.

And you would want to have a garish.

You have different type of vegetable there, remember.

- I think I would do brussels sprouts.

I love brussels sprouts - Brussels sprouts, I know you love brussels sprouts.

And look at that, a very kind of elegant dish that we put, oh, that's beautiful.

- Thank you.

- That we put on top.

And this will be a stunning main course with the duck, you know.

Well we have a real duck feast here.

And you know what's great?

All the taste are very, very different.

- Yeah.

- Yes.

- I mean from that duck casserole there, - It looks like this would freeze pretty well.

- Yes, actually this would freeze very well.

So that yes, you could freeze, but what is the dish that you like the best here?

Because I mean they're quite different from the pancake, the pate, and the duck with the vinegar sauce, probably maybe the most elegant, and then the casserole type of things.

- I don't know.

- Which one do you like the best?

- Duck, duck, duck what goose?

No (laughs).

Probably the pancakes.

- [Jacques] The pancake, yeah, I know you would like this.

- Yeah, definitely.

- Yes.

- Okay.

I want some wine, what do we have?

- Oh well we are to have a Chardonnay here.

We have a chardonnay that would go very well actually with the pancake, probably with the pate for the aperitif, and I thought with this one we have a Sangiovese from the Santa Maria Valley in California.

- Oh.

- It's very Italian.

It's very good.

- I'm gonna pour.

- Do you want to taste it?

- Yes.

- Oh you want to pour, you wanna give me some wine?

- Maybe.

- Oh, that's very nice.

Okay.

- I had so much fun today.

Thank you so much.

- Well I had a great fun cooking with you Tetin too.

And I hope you're going to cook with your friend.

- Definitely.

- Okay.

And I hope you are going to have a great time to go home and cook with your friend.

Happy cooking.

- Happy cooking.

(gentle music)