Video není dostupné.
Omlouváme se.
Roast Duck a l'orange | The French Chef Season 1 | Julia Child
Vložit
- čas přidán 7. 08. 2024
- Julia Child demonstrates the most popular way to serve a duck -- roasted and a lo'orange. Julia shows you how to prepare a duck for roasting, how to prepare an orange sauce and how to serve and carve a roast 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!
- Managed by PBS Distribution
Get More Julia Child on PBS:
Twitter: / pbsdistribution
Facebook: / pbsdistribution.org
“And this doesn’t hurt the duck at all” 🤣🦆
Right 👍 🤕 🐔
Did anybody ask the duck?
OMG! I laughed out loud !
She got jokes
What a weird autopsy
"It doesn't hurt the duck at all." This is where I had to stop the video because I was laughing so hard! I knew what she meant, but it was just so funny! I love Julia!
eggs & good fats saved you!
She's great and funny and adorable, isn't she ? We're lucky.
I remember when these shows came out in the 60's and my mom was determined to be 'gourmet'! Oh she slaved over
the stove trying to create the latest jello mold sensation and she hung on every word Julia said. Dad wanted meatloaf
and mashed potatoes and I wanted sketti but we got creations we couldn't pronounce and we ate enough jello to sink
a battleship LOL! Whoever came up with canned pears with mayonnaise served on a lettuce leaf should have been sent
to an uninhabited island and left alone! I particularly remember moms first Quiche, which we ended up calling a 'Quickie',
and between the eggs and cheese I'm sure our cholesterol levels soared... oh well, we ate it and mom was happy and we
all survived :) In fact, we're all still alive today, mom is 91, pop is 93, and I'm 64!
What a lovely memory to share! Thank you.
I think this comment wins the comment section! ❤️
I remember the canned pears with cottage cheese and a mayo/vinegar/sugar based sauce sprinkled with paprika. It sounds horrible today but I have fond memories of that dish.
ugh....Julia Child never served jello.....in fact....it is unknown in France.
Julia never served jello. She made aspic from scratch.
According to her nephew, with whom she wrote, "My Life in France," she wasn't a huge fan of this dish, but it was a huge deal of this era. I had Duck a l'orange at the restaurant we went to for our junior prom, we thought we were capital C Classy.
I'm with her. Duck is much nicer with rosemary than orange flavors
You totally were tho. We went to Narsai’s in Kensington (by Berkeley) in the early 80s. When our bfs got a xmas bonus, or a tax refund, they would take us out for a ridiculous fancy meal. Omg we were treated like royalty, dressed to the 9s, but low key. They gave us wine, we were in heaven. I wish I could remember the meal, but the whole experience was amazing. I think that was 11th grade…
I’ve never cooked duck before, so I figured I should consult the expert. She makes it simple and easy to follow.
Julia: “ you can’t use duck fat for anything”
Me throws my $25 jar of duck fat away*: “yes ma’am” 👁👄👁
I had to make sure I heard her correctly lol
Same!
Throwing away duck fat is actually a crime in France!!!!!
It gives the best roast potatoes!
I'm sure elder Julia would have scolded her younger self for this blasphemy. I remember her on a later show saying how useful duck fat was.
I used to watch her late at night. The only time I felt safe as a child. This show and Mr. Ed & Bewitched.
Just watched the @ANTI-CHEF give this a go following Julia's cookbook and then decided to come and see how the master did it.
The Anti Chef is more of a sensationalist who wants to sell his trinkets.
@@baritonebynighthow? He's doing the same exact work Julia did, cooking for an audience. Especially with his other series coming around the world... He doesn't even push his merch that much compared to other places. Stop being a hater...🙄
This is absolutely captivating, I wanted to save it and watch the whole thing later but I couldn't click away, I ended up watching the whole thing.
"... but it's not at all difficult to do yourself!" Raising the bar!
I’m known as a very good cook and Julia is exactly why. Her pie crust recipe is the best.
The 5 and 10 cent store.... what a time to be alive! Also cant believe I just heard Julia Child say you can't do anything with the duck fat lol I'm sure she didn't mean it that way but really..
Oh Julia, duck fat is amazing to roast potatoes or put on your boots!
Waterproof!!👢👢
Chicago’s Hot Doug’s "Sausage Superstore and Encased Meat Emporium" immediately popped in my mind at JC’s scorn for Duck fat. Sadly, Doug Sohn, owner of HD’s closed it in 2014. HD’s was renown for serving duck fat fries on Friday’s and Saturday’s only.
Her remark about not using duck fat, surprised me…
I watched this yesterday and had to come back today because I couldnt stop thinking about the duck fat comment. I had to come to the comments just to make sure i wasn't crazy. Duck fat is amazing! Maybe it was just the time? Had confit not become a thing yet? How could she not know its many wonderful uses?
No, she learned it at LCB. Also, that she requested information from the horrid usda/"egg and poultry board" - I enjoy these for nostalgia however she often, and I do mean often, forgot much of her French education.
no one exxplains with such concern like Julia did
It's just how people used to be. In the year 2000, that went away.
@@puppylove422 Yes, and now we are deep into what I am calling the age of vacuity.
“Because you can’t use duck fat for anything.” xD oh my I beg to differ.
boy shes dropping everything today!
Notice - this is from *Season 1* - she was just getting used to the whole set-up.
Julia always make me smile!
"You can't use duck fat for anything"
...Damn, Julia, you almost made me do a spit-take. It must have been a truly different time back then.
Not just that, but poking holes in the skin so the fat renders out of the bird! I almost fainted.
@@Obeast117there are actually some recipes that call for exactly that, because the skin has so much fat that you really need to render it. Once I made roast duck but didn’t poke the skin, after some time the kitchen was so full of smoke we couldn’t believe it😂 and not to mention the disaster that was the actual oven, it was caked in fat!
@@carlosyamara interesting. I'm not sure if you know of the channel Townsends here on CZcams but they do 18th century cooking, and in many of the recipes roasting meat over a fire, it calls to skewer the meat and then baste it in it's own fat or drippings. Which was always interesting to me because you're removing the fat just to add it back to the outside. Funny to see how cooking has evolved
Save the duck fat! She said she couldn’t do anything with it, but you can render it down nicely to use for cooking and grilling.
I am always looking for a way to make something for a crowd! I hope this recipe will impress!
Nana found a recipe for Duck in Apricot sauce in some woman's magazine. The first time she made it, she was not prepared for all the fat that would render. And you guessed it, she threw that away. Aftwards, she made it with chicken and it was a big favorite. I only know it has apricot brandy in it. Sadly, the recipe died with her.
Another yummy & delightful dish 😅😅
"The fat's not good for..........ARGGG! WTF Duck confit maybe? LOL Thanks for whoever shared this classic! Masterful XOXO
Apparently, that's how chefs were trained back in the 1950s. Julia Child had a long career and by the 1990s, she advised to save the duck fat.
Duck fat is good for frying potatoes
Discard duck fat? Insane, Julia!
Ma mere n'est pas chef, mais a 82, elle continue a faire du canard a l'orange quand je lui demande, hehe :)
Has anyone noticed that for Julia, a half teaspoon of salt is a LOT MORE than a half teaspoon of sage?🤣🤣🤣
It’s the corn starch that caused the sauce to be not clear.
Not “limpid.”
Anti-Chef fans unite 😆
Watching Jamie’s video first certainly made this old classic much more enjoyable. I felt so confident, almost as if I was one step ahead.
I thought she kept saying "trust" the duck. I was thinking I don't think it's going to peck at this point.
😂
LOL
"This doesn't hurt the duck at all" 💀
Oh no! Duck fat is delicious! Use it to fry potatoes, fry eggs, finish vegetables like green beans, as extra fat in pâtés, rilletes, and terrines.
10:01 damn, even our ducks are fat in America?! lol
Love her spreading raw duck all over the kitchen
Lol
I think there must not have been any worry of salmonella back then. I don't remember hearing about it until the 1990s. I've been cooking for 50 years.
Duck is not so Bad especially when it's fresh and from a good supplier i love medium rare duck
Freaks me out ... I was counting how many surfaces she touched with raw duck and concluded that I wouldn't ever want to eat at her home.😨😜
@@dorthabird8327 Oh brother. 🙄
Always glad to 👀 her cook anything 💯❤️
GOAT
Can’t use duck fat for anything? One of the best parts of the duck!
In the abcence of goose fat, duck fat is the best thing there is for cooking root vegetables.
Love the channel, Julia! U r 100% a hidden gem!Just subscribed.
But it'd be helpful if you have an approximate length of the trussing string. And maybe if enough ppl discover you and your talent, maybe you could upgrade to color. That's my 2 cents. I'd love live to support u on Patreon.
BTW, how can I follow u on Instagram and tiktok??!
You Can't be serious 🤣. She's been dead a while. All these appliances are from the 60's when the show first aired.
@@SarahK86 it’s satire Sarah 😅
@@TheNostalgicKitchen Poorly done satire at that.
These days duck and goose fat are considered healthier than olive oil. Keep in mind that this was filmed during the "fat scare" of years ago. I assure you that she changed her mind later, or that she was being sarcastic. Actually, her first book has the best instructions for cooking duck and goose. Steam then roast, or cut up.
SHE MISSED THAT ONE! DUCK FAT ISN'T USELESS. IT'S VERY VALUABLE TODAY IN COOKING
Always has been even during her time. She often remarks about the "fat free/calorie" people when making recipes. The woman hoovered pre-soy McDonald's french fries because they were fried in animal fat (tallow). She tends to speak ad nauseum
Lovely & I remember the show from my childhood. But what is the badge thing shes wearing & was that part of her show costume?
That badge was designed by her husband as the logo for the cooking classes she used to give to Americans in France, along with Simone Beck and Louisette Bertholle, L’ecole des trois Gourmandes.
Duck is more than just for root vegetables. Use that fat in place of the poison known as crisco in pastry. Leaf lard is nice but more rare and more expensive. Tons of uses beyond just autumn and winter roasting.
Oh I'm so glad I have my citrus zester.
Now I need a cleaver so I can go "wack" LoL
It’s crazy to think but I don’t think she washed her hands once during the whole duck process.
That's how cuts work. Why would they show her washing her hand a hundred times when they only have a certain amount of show time?
People weren't afraid of poultry back then - that's a new thing
@@user-bn7cg5kz9p both she and her husband lived into their nineties ... snowflake a little less in your life, and you might, too
@@user-bn7cg5kz9p it's snowing! ☃️ look at that particularly dull snowflake whining about 50 year old cross contamination offenses!!
It’s called editing. They film her cooking, not washing her hands.
I pay a lot for jars of duck fat.
It's quite useful.
Fry the fries in duck fat.👍👍
And render your duck fat and save to fry your next batch of potatoes in it!!!!🙌🤤🤤🤤 THAT'S what you CAN do with duck fat!!!👌
"You can't use duck fat for anything"- Julia in the 1960s... 2023: A small jar of duck fat is like 20 bucks at the grocery store.
I don’t think I’ve ever tasted duck and know I’ve never had a goose. Not readily available anymore
Safeway and other large chain grocery stores always have goose and duck in the frozen section, especially during the holidays. Or just ask at the meat counter to order you one, but they are expensive. A frozen goose costs about $75, but after the holidays they are often marked down.
“Discard the fat because there is nothing you can do with duck fat.” Wtf Julia?
I'm shocked she didn't wash her hands after trussing the duck. Then she touched her cooked duck and all the fixings. Wonder if anybody got sick.
Wait what? You can’t use duck fat for anything??? She learned later.
Didn't even show how to catch and clean the duck before cooking. I prefer my duck in a crock pot or deep fried in lard.
Holy cross contamination!!!!😳👎🤮 Guessing they hadn't come to the realization yet what raw poultry can do to ya!!😂 Never once washed her hands, same cutting board as raw duck!! My stomach hurts just watching!! God love her though!❤❤❤ Grew up watching her on PBS instead of cartoons like my friends!! Long before the ego maniac "Chefs"!! Love that they've brought these back on CZcams!!!❤🙌
I think she was aware but for time she sped through to get it done.
She hasn't washed her hands at all! That greasy duck fat is ALL OVER HER KITCHEN! Did we not know about salmonella back then?
No, they didnt
Once it's cooked there is no Salmonella
@@lhzook Yes they did . Food industry standards were invented by the French
@@Facetimer864 the counters and handles ! Yuk.
Well, to be fair, salmonella was never the scare it would become when mass production of highly processed meats became the norm.
With how animals are raised now it's genuinely quite rare for chickens to have salmonella contamination. The problem is that one contaminated chicken can find its way into a ton of finished product when it's processed. Even then it's a rarity, and when it's discovered the product gets recalled.
Would I be worried about a single farm raised duck? Personally, no. To each their own though.
All the cross contamination going on in this video lol
IKR?! 😆
she lived 92 years - maybe it's the cross contamination wimps wearing hazmat suits in their own kitchens who have it wrong
Yet nobody ever got sick during the production and the crew ate the food afterword.
@@baritonebynightYALL make excuses for everything!
5:38 - I think Julia Child just committed French Cooking blasphemy.
I'm appalled. Julia says here that "you can't use duck sat for anything". So untrue. It's great for pan frying potatoes, making roast potatoes or adding some colour to sweeten root vegetables in the pan by lightly browning them.
Don't forget that was the time when fat became demonised, and margarine was promoted!
Did she run a marathon right before taping this video, or did she have asthma or something?
She lived into her 90s and was still working. So whatever it was, it wasn't a problem.
She was a heavy smoker.
She was a very heavy smoker
Use ORGANIC ORANGES! THEY AREN'T PESTICIDES TREATED.😤😤😥😧😧💀💀💀
Did she say you can’t use duck fat for anything? Was that a joke?
Apparently that's how they were trained at Cordon Bleu in the 1950s. In her final televised series with companion cookbook written in 1999, she changed her tune.
Not very impressed with her knife skills 👎👎
"You can't use duck fat for anything" ? AYFKM ? She presents herself as a fountain of knowledge on French gastronomy only to make an ignorant statement like that.
This was back in the 60s before we realised it was great for roasting potatoes and parsnips!
She's probably right. The French weren't using duck fat for anything because the taste was too strong. The French we're frying potatoes, but I don't know what oil/fat they were using.
@@evelynhillier2877 WRONG! My grandmother was French, and I grew up eating omelets that were black with truffles. She used duck fat for many things. This was sixty years ago. She was from Basque County and her family from Perigord had always used it.
@@robertashton1183 You are mistaken. Ma grand-mere etait francaise, et depuis mon enfance je me souviens des repas a l'emploi du gras d'un canard.
@@brianhudson7822 I'm willing to bet nobody my age born in Britain had black truffle omelettes growing up.
She ate my hamster
She had another one where she visited a restaurant.