HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY JOINING ME FROM DALLAS, TEXAS, IS DEAN FEARING EXECUTIVE CHEF OF THE MANSION ON TURTLE CREEK.

THIS PROGR WE'RE ABOUT TO HAVE A SPLENDID SALAD.

IT'S CALLED A "MOLASSES-GLAZED DUCK SALAD".

AND WHAT'S IT GOING TO BE?

IT'S GOING TO BE SERVED ON DELICIOUS SOUTHERN-STYLE MASHED SWEET POTATOES.

OH, SWEET POTATOES.

AND SERVED WITH ROASTED CARROTS AND PARSNIPS.

I LOVE PARSNIPS AND PEOPLE DON'T USE THEM.

I DO TOO.

I THINK THEY'RE BEAUTIFUL.

I THINK IT'S A VEGETABLE THAT'S NOW COMING BACK.

I HOPE SO.

IT'S AN "IN" VEGETABLE.

GOOD.

AND WE'RE SERVING IT WITH A VINAIGRETTE OF SAGE AND TOASTED PECANS.

WOW.

AND LET'S START WITH OUR DUCK.

NOW I ALWAYS THINK IT'S IMPORTANT BECAUSE NOW THAT WE'RE IN THE 90s THAT WE CAN USE FRESH DUCK.

I THINK FROZEN DUCK HAS BEEN AROUND FOR SO LONG UM HMM.

WE'RE STARTING TO SEE MORE IN OUR STORES FRESH DUCKS THAT ARE COMING UP.

ARE THESE TEXAS DUCKS?

NO.

I'M AFRAID THESE ARE MAPLE LEAF DUCKS, PROBABLY FROM... VERMONT, MAYBE?

WELL, VERMONT OR INDIANA.

AHA.

AND WHAT I LIKE TO DO IS... THAT'S BEAUTIFUL, YEAH.

AFTER, YOU NEED TO EXAMINE THE DUCK.

YEAH.

IT'S IMPORTANT TO MAKE SURE THAT THERE'S IT'S LIVED A HAPPY LITTLE LIFE AND HADN'T BEEN KICKED AROUND THE FARM OR... UM HMM.

AND IT'S ALSO IMPORTANT THAT WE REMOVE AS MUCH FAT BECAUSE I WANT TO RENDER THIS DUCK DOWN.

YEAH.

I WANT TO REMOVE AS MUCH OF... AROUND THE NECK MEAT WHERE THERE IS THE HEAVIEST AMOUNT OF FAT.

AND THEN DOWN HERE THROUGH THE TAIL-END.

AND IT'S IMPORTANT... BECAUSE THERE'S A LOT OF FAT IN THERE, ISN'T THERE?

YEAH, RIGHT.

BECAUSE ALL WE'RE GOING TO DO IT'S JUST GOING TO RENDER OFF INTO THE PAN AND WE'RE NOT CONCERNED ABOUT AS MUCH FAT.

IN FACT, JULIA, WE'LL JUST DO THIS THE RIGHT WAY.

WE'RE GOING TO TAKE THIS WHOLE GUY OUT HERE WE'RE GOING TO REMOVE THIS TAIL PIECE RIGHT HERE BECAUSE THAT WILL ALL RENDER OUT TO NOTHING.

YEAH.

SO WE'RE JUST TRIMMING UP BECAUSE I'M GOING TO BE USING MOST OF... JUST THE BREAST AND THE LEGS SO WE DON'T NEED A LOT OF EXCESS.

NOW, IT'S IMPORTANT, I THINK, TO SEASON.

SINCE WE'RE RENDERING WE'RE GOING TO NEED LOTS OF SALT ON THE INSIDE AND OUTSIDE.

BUT IN... YOU'RE USING KOSHER SALT, I SEE?

KOSHER SALT, OR ANY SALT I THINK WILL DO.

ANY SALT.

BUT IT'S IMPORTANT THAT WE GET THE BACK WHERE THE "HILT" IS AND ALONG THE TOP, THE "ROOF" OF THE INSIDE.

YEAH.

AND SEASON IT WITH ALSO PEPPER.

I WANT THE FLAVOR TO BE COMING IN FROM BOTH SIDES FROM THE CAVITY AND FROM THE OUTSIDE.

NOW, I'M GOING TO NEED YOUR HELP TO HOLD THIS UP SO I CAN GET IN.

I THINK A LOT OF PEOPLE DON'T LIKE TO SEASON IT OR DON'T KNOW ABOUT SEASONING THE INSIDE OF THE CAVITY.

I THINK IT'S, I THINK... YOU'VE GOT TO HAVE THAT.

I DEFINITELY AGREE.

NOW, AT THIS POINT WE'RE GOING TO PUT THIS IN A HOT OVEN, ABOUT 450 FOR ABOUT 15 MINUTES BECAUSE I WANT TO START THE INITIAL BROWNING.

SORT OF SEIZE IT?

AND SEAL IT.

AND THEN I'M GOING TO TURN IT DOWN TO 350 FOR ABOUT 45 MINUTES.

NOW, HALFWAY THROUGH THAT PROCESS I'M GOING TO REMOVE THE DUCK ACTUALLY THE WHOLE PAN, FROM THE OVEN AND POUR OFF THE FAT BECAUSE ALL WE'RE GOING TO BE DOING IS RENDERING THIS.

WE'RE GOING TO, IT WILL BE AMAZING HOW MUCH FAT WILL BE RENDERED OUT OF THE DUCK.

SO LET ME PUT THIS IN.

I THINK A LOT OF PEOPLE DON'T... ARE AFRAID OF DUCK BECAUSE THEY THINK IT'S TOO FAT, DON'T YOUHINK?

WELL, AND... THEY DON'T KNOW HOW TO WORK IT?

ALSO I THINK PEOPLE ARE AFRAID OF DUCK BECAUSE THEY DON'T KNOW ABOUT IT.

THEY ALWAYS THINK DUCK IS RELATED TO A GOURMET RESTAURANT AND IT'S SO EASY TO COOK A DUCK.

IT'S THE SAME CARCASS STRUCTURE AS A CHICKEN, OR A TURKEY AND IT'S EASY TO DO.

AND AS WE JUST DID RIGHT THERE.

THAT WAS SIMPLE ENOUGH.

IT'S... OKAY.

NOW.

NEXT, WE CAN'T FORGET OUR GOOD SOUTHERN SWEET POTATOES OR YAMS CAN BE USED.

AND THE EASIEST... I NEVER KNOW THE DIFFERENCE BETWEEN A YAM AND A SWEET POTATO?

NOW I KNEW YOU WERE GOING TO ASK ME THAT.

YOU DID?

I ALWAYS GET IT MIXED UP OR I ALWAYS DON'T... MAYBE I DON'T KNOW IT CORRECTLY.

OR DO WE CARE?

I DON'T THINK SO, I LOVE THEM BOTH.

BUT I LIKE TO USE THE ORANGE ONE WHETHER THAT'S THE SWEET POTATO OR THE YAM.

YEAP.

THESE ARE THE EASIEST VEGETABLES TO COOK.

YOU PUT THEM IN A 400 DEGREE OVEN AND WE'RE GOING TO CARAMELIZE THE HECK OUT OF IT.

AND IT NEEDS TO BE BUBBLING AND SEEING THAT SYRUP COME OUT.

BECAUSE THAT'S WHERE WE'RE GOING TO OBTAIN OUR BEST FLAVO AND, IF YOU CAN HAND ME THE OLIVE OIL.

ARE THESE GOING TO GO IN WITH THE DUCK?

AH HA.

WE CAN PUT THOSE IN RIGHT NOW.

AND I'M GOING TO ADD JUST... THESE VEGETABLES ARE PARSNIP AND CARROT.

AND I'M GOING TO... THEY'RE JUST GOING TO BE ROASTED, IS THAT IT?

ROASTED, I LOVE ROASTED VEGETABLES.

AND IN FACT, A WHOLE MEAL COULD BE MADE FROM JUST THE SWEET POTATOES THE CARROTS, AND THE PARSNIPS ALONG WITH A PIECE OF CRUSTY BREAD.

DOES THAT SOUND GOOD?

UM HMM.

WOULD THAT GIVE YOU A FULL VARIETY OF NUTRIENTS AS THEY WOULD SAY?

OH, ABSO... YOU COULD LIVE OFF SWEET POTATOES BY THEMSELVES- THERE'S SO MUCH GOODNESS IN THEM.

I'M SPRINKLING THEM- OUR FRIENDLY VEGETABLES WITH A LITTLE BIT OF SALT.

AND BOTH OF THESE WILL GO INTO THE OVEN.

NOW WE HAVE ONE MORE ITEM THAT GOES INTO THE OVEN AND THAT IS PECANS.

WE'RE GOING TO ADD JUST A LITTLE BIT OF OLIVE OIL.

WHAT WE'RE GOING TO DO IS GLAZE THESE OR PRETTY MUCH JUST SEASON THEM UP WITH A LITTLE PINCH OF CHILE POWDER A LITTLE PINCH OF CAYENNE PEPPER SOME SALT.

YEAH.

AND THIS IS PEPPER.

THEN THIS GOES INTO THE OVEN VERY LOW OVEN, ABOUT 325 FOR NO MORE THAN TEN MINUTES.

AND THEN WHAT COMES OUT IS THESE BEAUTIFULLY AZED... AND YOU CAN HAVE ONE.

MAY I HAVE ONE?

YES, ONE ONLY.

OR ELSE WE'LL GET IN TROUBLE AND WE WON'T HAVE ENOUGH FOR THE SHOW.

THEY'RE NICE.

A NICE LITTLE BITE AND THE GREAT PART ABOUT IT IS THEY HAVE A NICE CRUNCH.

THEY TOAST UP.

YEAP, THEY'RE NICE.

OKAY.

WE'LL PUT THIS ASIDE.

THIS IS WHERE THE FUN BEGINS.

WE ARE GOING TO MAKE OUR BASTING SAUCE.

AND THIS CONSISTS OF MOLASSES, TABASCO WE HAVE SHALLOTS AND GARLIC.

WE HAVE THYME, SAGE, AND A LITTLE BIT OF LEMON JUICE.

I THINK TO COOK, AND TO COOK CORRECTLY THAT YOU SHOULD HAVE EVERYTHING ALREADY PREPARED.

THEN COOKING BECOMES FUN INSTEAD OF GOING THROUGH A RECIPE AT HOME AND IT SAYS ONE SHALLOT AND YOU CHOP ONE SHALLOT THEN YOU READ THE NEXT LINE IT SAYS CHOP ONE GARLIC.

READ THROUGH THE WHOLE RECIPE AND PUT EVERYTHING OUT IN FRONT OF YOU SO THEN IT'S EASY TO COOK.

THEN IT'S NOT FRUSTRATING.

LET'S CHOP A LITTLE BIT OF GARLIC.

NOW, DO YOU KNOW MY THEORY ON GARLIC?

NO.

IT'S A VERY SIMPLE THEORY.

GARLIC SHOULD BE PEELED, CHOPPED, AND USED.

RIGHT AWAY.

RIGHT AWAY.

IT SHOULD NEVER BE STORED IN OLIVE OIL.

IT SHOULD NEVER BE GROUND IN A FOOD PROCESSOR AND KEPT IN A REFRIGERATOR.

BECAUSE WHAT HAPPENS, IT BECOMES RANCID.

AND I HATE TO GO TO THOSE ITALIAN RESTAURANTS WHERE THEY PUT ONE MICRO-SPECK OF RANCID GARLIC INTO MY PASTA AND THEN I TASTE IT FOR DAYS.

YEAH.

WELL, THAT'S YOUR SHALLOT.

OUR SHALLOT, AND JUST A SIMPLE PROCEDURE.

THERE, I THINK WE HAVE ENOUGH.

LET ME... GET SOME OF YOUR SAGE.

THIS CAME RIGHT OUT OF YOUR WINDOWSILL GARDEN.

THESE ARE ALL JUST FLAVORINGS.

MAKES SO MUCH DIFFERENCE HAVING THEM FRESH, DOESN'T IT?

AND IT'S WONDERFUL WE CAN GET THEM NOWADAYS.

OH, IT'S BEAUTIFUL.

AND THIS IS FRESH THYME.

TEXAS THYME?

TEXAS THYME.

GOOD.

A LOT OF HERBS LOVE, LIKE MY BASIL IS... OH, I SEE.

JUST LOVES THAT TEXAS SUN.

SO NOW WE HAVE ALL OF OUR INGREDIENTS HERE IN FRONT OF US.

AND IT'S GOING TO BE EASY TO PUT TOGETHER.

NOW THAT WAS ABOUT WHAT- A CUP AND A HALF OF MOLASSES.

THIS IS ONE BOTTLE OF TABASCO.

HMM, A WHOLE BOTTLE AS BIG AS THAT?

UM HMM.

I'M AMAZED.

I'M AMAZED.

AND I AM GOING TO PUT ONE HALF A LEMON IN.

WELL I WOULD EXPECT THAT TO BE A KILLER A WHOLE BOTTLE OF TABASCO?

OH, I WOULD THINK SO AT THE BEGINNING WHEN WE FIRST CAME UP WITH THIS RECIPE.

BUT, DOES MOLASSES DROWN OUT THE SPICE?

OH, AND THE TABASCO GOES INTO THE DUCK AND IS RENDERED OFF SO WE GET THIS WONDERFUL GLAZE.

AND WITHOUT THE HEAVINESS OF THE SPICE.

BUT, IT'S STILL A TOUCH SPICY.

UM HMM.

NOW, WE HAVEN'T FORGOT ANYTHING.

IT LOOKS LIKE EVERYTHING.

HOW ABOUT A LITTLE SPECK OF SALT?

SO WE'RE GOING TO MIX ALL OF OUR INGREDIENTS TOGETHER SO THE INFUSION OF ALL THOSE FLAVORS ARE GOING TO POWER-PACK OUR WONDERFUL MOLASSES.

GREAT.

THAT WE'RE GOING TO BE ABLE TO BRUSH OVER OUR DUCK WHEN THE DUCK IS READY.

BUT, JULIA I NEED TO SAVE A QUARTER CUP TO RESERVE FOR OUR VINAIGRETTE.

GREAT.

AND NOW THIS IS READY FOR BASTING.

Dean: NOW THE SMELL OF THIS DUCK IS DELICIOUS BY ITSELF.

BUT NOW WE'RE GOING TO ENHANCE IT BY BASTING.

AT FIRST, BE GENEROUS.

WE HAVE A LOT OF MARINADE.

IS THIS A TRADITIONAL METHOD?

IT'S INTERESTING BECAUSE WE'RE HERE IN CAMBRIDGE, IN BOSTON WHICH IN THE 17th CENTURY HAD MANY MOLASSES WAREHOUSES.

THIS WAS A FORM OF PRESERVING MEAT USING MOLASSES.

OF COURSE, THIS SUGAR, LIKE SALT IS A PRESERVATIVE, ISN'T IT?

OH, ABSOLUTELY.

THAT'S INTERESTING.

NOW, DOESN'T THAT LOOK GOOD?

IT LOOKS BEAUTIFUL.

WE'RE GOING TO LET ALL OF THIS START TO BASTE AND ACTUALLY COOK ONTO THE MEAT.

AND WE WILL BE BASTING ABOUT EVERY EIGHT MINUTES.

IT'S ENOUGH TO LET THE MOLASSES GET STICKY AND AS WE GO THROUGH THE PROCESS IT WILL GET MORE AND HEAVILY COATED.

AND WE'LL SEE THAT IT WILL GO FURTHER INTO THE MEAT.

IT LOOKS AS THOUGH WE WERE ABOUT READY TO PACK UP HERE.

WE'RE ALMOST READY TO PUT THE DISH TOGETHER.

GOOD.

LET'S TAKE A LOOK AT OUR DUCK THAT'S BEAUTIFUL.

THAT WE'VE BEEN BASTING EVERY EIGHT MINUTES.

AND LOOK AT THAT WONDERFUL GLAZE.

YOU CAN SEE THAT IT WAS WORTH IT.

ABSOLUTELY.

AND IT GIVES IT A NICE CRISP SKIN.

GOOD.

BUT LET'S FINISH OUR VINAIGRETTE.

GOOD.

NOW, LET ME TALK A LITTLE BIT ABOUT OUR BROWN SAUCE.

THIS IS THE BASE TO OUR VINAIGRETTE WHICH IS A MIREPOIX- SAUTEED - DUCK OR CHICKEN BONES ADDED WATER AND MALT VINEGAR.

THEN, THICKENED LIGHTLY WITH A LITTLE CORNSTARCH.

AND THIS IS OUR QUARTER CUP MARINADE.

AH HA, YES.

LET'S SEE HOW HOT OUR PAN IS.

THAT'S GOOD AND HOT.

OH, PERFECT.

AND WE'LL ADD THAT.

WE WANT TO BRING THAT TO A BOIL.

NOW YOU CAN... HMM, THAT SMELLS, YOU CAN REALLY... SMELL ALL OF THAT GARLIC, SHALLOTS.

YOU CAN SMELL THAT.

AND WE WANT A... AND THAT MOLASSES YOU CAN SMELL?

OH, YEAH.

AND, NOW WE WANT TOO... (coughing) WELL, THAT'S A LITTLE OF THAT TABASCO TOO.

WE WANT TO TAKE THIS DOWN TO A LITTLE BIT OF GLAZE.

YOU KNOW, THE PROCESS OF COOKING MOLASSES WE COULD ALMOST COOK THE SUGAR OUT OF IT.

OH.

SO IT'S NOT SO SWEET FOR OUR VINAIGRETTE.

AND I WANT TO BRING IT TO A GOOD STRONG BOIL BEFORE WE ADD OUR BASE SAUCE.

THIS BASE SAUCE IS REALLY JUST... IS WHAT THEY CALL SORT OF A JUS NOW, J-U-S.

RIGHT.

ALL WITH THE BONES AND THE WATER, SO FORTH?

AND MORE BONES, THE BETTER.

YEAH.

ANY MIXTURE, IF YOU HAVE CHICKEN BONES, ADD THEM.

WHAT WE'RE LOOKING FOR IS A STRONG FLAVOR.

THAT'S REALLY A GLAZE, ISN'T IT?

VERY NICE AND CARAMELIZED.

I'M GOING TO ADD ABOUT A CUP, I THINK JUST SO WE HAVE... SORT OF DO IT BY EYE?

UM HMM.

JUST SO WE HAVE THE RIGHT AMOUNT FOR OUR VINAIGRETTE.

WELL, THIS IS A VERY UNUSUAL... IT'S A WARM VINAIGRETTE.

WAY OF DOING THINGS.

AND WITH THE MALT VINEGAR ADDED DURING OUR SAUCE MAKING, OUR BASE SAUCE MAKING- WE DON'T ADD IT NOW TO, IT'S ALREADY IN THERE.

WHEN YOU SAY MALT VINEGAR, IS THAT JUST... I LIKE THE TASTE OF MALT... BUT DOES IT SAY MALT ON THE BOTTLE?

OH, RIGHT.

YOU KNOW, LIKE THE ENGLISH STYLE OF MALT VINEGAR- THEY USE FOR FISH AND CHIPS.

I ADDED A LITTLE BIT OF LEMON JUICE A TOUCH OF SALT.

AND THEN WHAT I REALLY LIKE NOW IS ADDING RAW, CHOPPED SHALLOTS.

RAW SHALLOTS.

YOU USE A LOT OF SHALLOTS.

OOH, I LOVE SHALLOTS.

I DO TOO.

ONIONS ARE GREAT.

THEN, WE'RE GOING TO REDUCE OUR HEAT.

AND NOW WE'RE GOING TO SET OUR VINAIGRETTE ASIDE AND WE'RE GOING TO START WITH OUR SWEET POTATOES.

OH YES.

I'LL HAND THEM TO YOU.

THAT'S NOT TOO HOT.

NOW ONCE AGAIN THE SWEET POTATOES ARE MOST IMPORTANT.

THOSE ARE A BEAUTIFUL COLOR THAT YOU HAVE.

THIS IS THE BEST.

ALTHOUGH, THOSE ARE PROBABLY YAMS THEN.

DO YOU THINK SO?

WE MIGHT HAVE TO HAVE SOMEONE WRITE IN AND TELL US THE TRUE... AND I WAS RAISED TO THINK MAYBE MY MOTHER DIDN'T KNOW WHAT A REAL SWEET POTATO WAS.

I THINK YAMS ARE THIS COLOR.

THAT'S WHAT I THINK.

WELL, THEY MAY BE.

WHATEVER IT IS I LOVE THE COLOR OF THIS VEGETABLE.

AND THIS IS A SIMPLE WAY... AND I KNOW WE'RE USING YOUR BEST FRIEND, BUTTER.

UM, THAT'S NICE.

AND JUST A PINCH OF SALT.

AND YOUR INFAMOUS MASHING FORK.

THOSE WERE VERY POPULAR HEAVENS, ABOUT THE 40s.

I WONDER... I'VE NEVER SEEN ONE.

I HAVEN'T SEEN ANY AROUND.

BUT THEY'RE GREAT, AREN'T THEY?

I THOUGHT YOU JUST TOOK A REGULAR FORK AND BENT IT AROUND.

OH, THAT LOOKS AWFULLY GOOD.

OKAY.

NOW THIS IS PERFECT.

LET'S DO TRY THIS.

NOW THIS I COULD EAT EVERY DAY.

NATURALLY SWEET.

HMM, I THINK THAT'S JUST DELICIOUS.

WE'RE GOING TO SET THIS ASIDE.

WE NEED TO JUST KEEP THAT WARM.

NOW LET'S GO THROUGH... EXCUSE MY REACH- AND GET OUR VEGETABLES.

OUR CARROTS AND OUR PARSNIPS.

THESE ARE PERFECTLY DONE.

AND A BEAUTIFUL COLOR.THAT'S RARE.

WELL, ONCE AGAIN, JUST SIMPLE AH... YET, THEY HAVE A LOVELY COLOR INSIDE.

UM HMM.

IT'S ALMOST AS... THEY'RE KIND OF CARAMELIZED.

THEY LOOK LIKE SMALL YAMS.

THEY DO.

NOT SWEET POTATOES.

NOW PARSNIPS, WE WERE TALKING ABOUT.

OH, I LOVE PARSNIPS.

I DO TOO.

IT SEEMS LIKE THEY ARE REALLY COMING BACK.

OH, I HOPE SO.

WELL, I FELL IN LOVE WITH THEM YEARS AGO.

OKAY, THESE ARE WARM- WE'RE GOING TO KEEP THESE ASIDE FOR OUR SALAD ALSO.

NOW IT'S TIME TO BREAK INTO THAT BIG, DELICIOUS... THAT BIG DELICIOUS... GLAZED DUCK.

LET'S SEE IF WE CAN GET IT OUT OF THE PAN.

I GUESS THAT IS ALL CARAMELIZED IN THE BOTTOM OF THE PAN.

UMMM.

YOU REALLY DID GET MOST OF THE FAT OUT OF IT- IT'S JUST A LITTLE BIT IN THERE.

RIGHT, WE KEPT ON... ABOUT HALFWAY THROUGH, REMOVE THAT FAT.

YEAP.

NOW, I'M GOING TO SHOW YOU, JULIA TWO WAYS THAT I LIKE TO SERVE THIS DUCK.

THAT LOOKS WONDERFULLY TENDER.

AND IF YOU LET THE DUCK REST LONG ENOUGH THIS GLAZE HARDENS JUST A LITTLE BIT TO WHERE IT'S SO MANAGEABLE.

NOW, WITH THIS AND MY VERY CLEAN HANDS LET ME FIRST SHOW YOU WHAT YOU CAN DO AS A SIMPLE MEAL JUST RIGHT AT HOME WITH SOME OF OUR VEGETABLES.

I'M GOING TO PUT... JUST A LITTLE BIT OF OUR... AND THEN LAY THIS... ISN'T THIS GORGEOUS?

HMMM.

AND THEN... LET'S HAVE SOME OF OUR VEGGIES COMING RIGHT OFF.

OUR PARSNIPS AND OUR CARROTS.

THEN WHY DON'T WE JUST TUCK A LITTLE BIT OF WATERCRESS.

AND THEN YOU HAVE A SIMPLE MEAL THAT YOU COULD HAVE AT HOME.

AND THEN HAVE THIS THE FIRST NIGHT.

AND THEN THE SECOND NIGHT USE THE DUCK AND HAVE IT FOR A SALAD.

AND WHAT A CRISPY SKIN IT HAS.

YEAH, IT'S LOVELY.

IT MAKES ITS OWN SAUCE SO YOU DON'T REALLY NEED TO HAVE A SAUCE.

IT'S FLAVORFUL ENOUGH TO EAT BY ITSELF.

AND NOW, LET'S PUT OUR REAL SALAD TOGETHER.

THIS IS OUR WHITE CHICORY OUR BABY CHICORY THAT WE PICKED.

WE'RE GOING TO ADD SOME OF OUR PECANS SOME OF OUR GREEN BEANS.

LET'S NOT FORGET THESE DELICIOUS VEGGIES OUR PARSNIPS AND CARROTS.

THEN, WHAT I LIKE TO DO WITH THIS SKIN IS JUST ABSOLUTELY USE IT AND CUT THIS INTO STRANDS ALSO.

AND, WE MIGHT NOT NEED ALL OF THAT.

AND THEN, REMOVING OUR LITTLE THIGH BONE HERE.

ALL THAT LOVELY SKIN.

THE SKIN MAY BE THE BEST PART ABOUT THIS WHOLE DUCK.

OKAY, LET'S ADD SOME OF OUR MEAT TO IT.

AND THEN WE'RE GOING TO ADD A LITTLE BIT OF OUR VINAIGRETTE THAT IS WARM.

AND JUST LIGHTLY TOSS.

OKAY, AND THIS IS WHERE THE REAL FUN BEGINS.

SWEET POTATO YAMS- THEN PLACING OUR ACTUAL SALAD RIGHT COMING OFF OF IT.

THEN WE'RE GOING TO FINISH IT OFF WITH OUR LITTLE PECANS AND THEN JUST A DASH OF SAUCE.

JUST A DRIZZLE.

AND THIS MAY JUST TO HAVE SOMETHING TO LOOK AT.

AND THERE WE ARE.

THERE WE ARE.

WELL JULIA, THIS IS THE FINISH OF OUR MOLASSES GLAZED DUCK SALAD ON THE LITTLE BED OF SWEET POTATOES.

IT'S ABSOLUTELY BEAUTIFUL, DEAN.

NOW IT'D JUST MAKE A WONDERFUL KIND OF MAIN-COURSE LUNCHEON DISH.

OR YOU KNOW, ON A COLD WINTER'S NIGHT... IT'S JUST GREAT.

AT HOME, AT THE DINNER TABLE.

THAT'S WONDERFUL, IT'S VERY ORIGINAL.

I THANK YOU SO MUCH FOR COMING, DEAN.

OH, IT'S GREAT TO BE HERE.

I HOPE YOU'LL COME AGAIN AND COOK US ANOTHER DUCK?

LET'S DO.

EVEN IN ANOTHER WAY.

ALRIGHT.

THANKS.

BON APPETIT.